Try them grilled with mesquite "on the half shell". Just filet them with the skin on ,scales and all and season with salt, pepper, garlic, and butter and through them on the grill.
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Originally posted by Texas Grown View PostGou taste about like sandies. I have found it takes a resonable sized gou to equate the meat of a sandy. They have big rib bones/cage and the fillets are usually smaller than other fish.
Caught this one off the end of our dock several years ago while jig-n for cappie with 4 lb test. Thought I had a big ol bass on.
[ATTACH]83856[/ATTACH]LOL
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Gee Yall, can't a guy get a break. I lost a bunch of weight after that pic. Here I am in 2000 on/near the same dock at 8% body fat and 160 lbs. Did I mention I was an athlete once
? Held 12% till May of 2005 Then quit work-n out, due to work. Might say I've had my up and downs in body wieght over the years. Lost the hair this year
Sorry for the highjack new mex hunter. Carry onLast edited by Texas Grown; 03-20-2009, 02:30 PM.
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Originally posted by newmexicohunter View PostThanks Guys, I plan on frying it it with the crappie I have. I didn't keep the rocks Or crushers. What a suprise fishing for crappie and hooking this monster of a fish, thought I had a lake record crappie.
Any of ya'll ever grille crappie, what do you put on them?
put em on foil........italian dressing and a liberal amount of black pepper .....be careful they cook fast
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