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Post by One Man Gang on Feb 15, 2024 16:39:22 GMT -5
Smaller specks get scaled, headed, gutted... fried whole.
Larger specks get fileted and fried...
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Post by 4ward on Feb 15, 2024 17:13:27 GMT -5
Don’t forget the tails
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Post by One Man Gang on Feb 15, 2024 19:42:30 GMT -5
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Post by tankered on Feb 16, 2024 9:48:51 GMT -5
I only keep them if they're big enough to fillet, about 12 inches or so.
Always skin the fillet, freshwater fish skin has a strange taste to me, even out of a clean clear lake.
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Post by richm on Feb 16, 2024 15:22:15 GMT -5
I only keep them if they're big enough to fillet, about 12 inches or so. Always skin the fillet, freshwater fish skin has a strange taste to me, even out of a clean clear lake. I've always filleted and skinned everything except for brook trout. This fry the whole thing is new to me.
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Post by swampdog on Feb 18, 2024 13:10:41 GMT -5
I can eat my weight in fried specks. Don’t care if they’re fillets or small ones fried whole. Leaving the skin, fins and tails on just enhances the flavor.
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Post by tonyroma on Feb 18, 2024 16:41:35 GMT -5
When I was a kid in Kissimmee there were a bunch of snowbirds from Michigan. They would fish for speck everyday for 2-3 months. 5 gallons bucket full everyday. They would jar the fillets and roe. Deep freeze the scraps and use for gardening when they got home. Lake Toho.
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Post by richm on Feb 23, 2024 10:02:21 GMT -5
The old guys went to Harney yesterday and trolled - got 4 around 5-inches long is what dad said. Said it was a gorgeous day on the water too.
I'm gonna give it one more shot - Sunday. Won't be a windy as tomorrow.
If we don't get a pile, will wait a while before we go again.
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Post by richm on Feb 25, 2024 7:55:03 GMT -5
Real nice morning, headed out at 0800. Wish me luck. Might be last spec trip.
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Post by richm on Feb 25, 2024 20:43:23 GMT -5
we caught 18 or 19. 9 were big enough to fillet. Big fish was about 13.5 inches. we caught 16 in about 90 minutes and then wind shifted and bite stopped.
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Post by cyclist on Feb 27, 2024 11:31:27 GMT -5
I only keep them if they're big enough to fillet, about 12 inches or so. Always skin the fillet, freshwater fish skin has a strange taste to me, even out of a clean clear lake. I've always filleted and skinned everything except for brook trout. This fry the whole thing is new to me. I just bought some whole skinned and gutted catfish wild caught out of the St Johns. Fried them whole, about 5-8 minutes a side (panko crumbs) in about a half inch oil in a big ole skillet. They were about 2+ inches thick, and turned out delicious!
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Post by richm on Feb 27, 2024 11:36:02 GMT -5
I've always filleted and skinned everything except for brook trout. This fry the whole thing is new to me. I just bought some whole skinned and gutted catfish wild caught out of the St Johns. Friend them whole, about 5-8 minutes a side (panko crumbs) in about a half inch oil in a big ole skillet. They were about 2+ inches thick, and turned out delicious! Sounds real good! Dad always filleted stuff and he wouldn't eat river trout whole cause of the bones - grandparents loved the whole trout. We got 9 or 10 small specs Sunday that would have been perfect to fry whole - too small to fillet.
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