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Hobbies & Interests
Hunting & Fishing
Correct way of bleeding a fish?
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<blockquote data-quote="Ready_fire_aim" data-source="post: 4051102" data-attributes="member: 50626"><p>Ohhhh he probably read about it online. For some reason there is a common thing where people call sheepshead/drum “poor mans lobster” and they boil it similar to lobster. I think the only way it would be good boiled is if the water was heavily seasoned, and there was a bold flavored dipping sauce too lol </p><p></p><p>But I’ve seriously ate more than a handful of ‘em, and they’ve been fine fried. </p><p></p><p>Did he say what made it rough? In my experience about the only thing that makes fish bad is when they taste like muddy lake water. </p><p></p><p>I find fish of many species taste better when caught from cold clean water in early spring vs hot murky drought ridden late summer water.</p><p></p><p>Heck, I’ve ran into crappie that tasted like mud and big catfish that were perfectly clean tasting. Lots of variables involved in what makes fish more palatable</p></blockquote><p></p>
[QUOTE="Ready_fire_aim, post: 4051102, member: 50626"] Ohhhh he probably read about it online. For some reason there is a common thing where people call sheepshead/drum “poor mans lobster” and they boil it similar to lobster. I think the only way it would be good boiled is if the water was heavily seasoned, and there was a bold flavored dipping sauce too lol But I’ve seriously ate more than a handful of ‘em, and they’ve been fine fried. Did he say what made it rough? In my experience about the only thing that makes fish bad is when they taste like muddy lake water. I find fish of many species taste better when caught from cold clean water in early spring vs hot murky drought ridden late summer water. Heck, I’ve ran into crappie that tasted like mud and big catfish that were perfectly clean tasting. Lots of variables involved in what makes fish more palatable [/QUOTE]
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