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Reds and Jacks
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Originally posted by rtoler View PostThose Jacks are a challenge on light tackle, good job! I read that you can eat them if prepared correctly. Would like to know if anyone has tried them.
Before I knew any better we ate some, & it was pretty damn good (not as good as reds & trout). We cut the tail and behing the gill plate then threw it into a ice/salt/water slurry to bleed out.
Took the whole side filets, skin on. Placed on foil w/ butter, Tony's, bell pepper, onion & some pepper. Threw it on the grill for a bit & it came out nice.
Next I will let you know how we cook hardheads....
....uh, NO!
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hard heads are cooked the same way with a little difference. Bleed them out, fillet and place on foil. Salt, pepper, garlic, butter, onions and bell pepper. Throw on the grill a bit. When finished cooking, throw away the fish and eat the FOIL. Not too bad.
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