Cooking and filleting Red Eared Sunfish?!
Cooking and filleting Red Eared Sunfish?
Are there any recipies and how do you fillet them, are they good eating?
Additional Details1 week ago
I will be baking it....Covered in aluminum foil what are some good ways to prepare the fish?
Answers:
1 week ago
I will be baking it....Covered in aluminum foil what are some good ways to prepare the fish?
Handy fish cleaning tools include a sharp knife, a scaler and a glove to protect your hand and help grip the fish. Cleaning fish on old newspaper will make clean-up easy.
Remove the scales from small fish that will be cooked whole or large fish that will be steaked by scraping the skin with a dull knife, a spoon or an inexpensive scaling tool.
Pan-dress fish by cutting along the sides of the fins on the back and behind the stomach and pulling them out. Cut off the head, then slit the belly and scrape out the entrails.
Fillet larger fish by cutting down to the backbone behind the head and sliding the knife blade with a sawing motion toward the tail. Slice out the rib bones from top to bottom.
Skin fillets by cutting down to the skin near the tail, turning the knife blade and, pulling firmly on the tail section, sliding and sawing the knife between the skin and the flesh.
Most anglers choose to fillet and skin bass, crappie, walleye and carp. Sunfish and bluegill are usually scaled and pan-dressed. Remove the head, entrails and pectoral fins from trout, but do not scale them.
Peel the tough skin from catfish with pliers and fillet the meat or cut it into chunks. Steak very large fish by cutting down through the backbone at 1-inch intervals.
Cooking
Fish can be fried, smoked, broiled, baked, poached, steamed, microwaved or boiled or put in chowders or stews. Use simple recipes that let the fine flavor of the fish come through. Follow recipes carefully and don't overcook.
Fish flesh is done when it becomes opaque and flakes easily. Test for doneness by probing the thickest portions with a fork. If the flesh flakes easily or separates from the bone, it is done. Further cooking will detract from its flavor and texture.
Baking
Baking works well for large fish. Line a shallow baking dish with aluminum foil for easy removal of the fish. Baste the fish with a seasoned butter and lemon juice mixture, cover the pan with aluminum foil or a lid and cook for 10 to 30 minutes, depending on the thickness of the fish, at 375 degrees. Test frequently to see if the fish is done. Baste the fish in its own juices during cooking for more flavor. Save the pan juices for soups or sauces.
Sunfish Recipe
Ingredients - 1 lb. sunfish fillets
- 2 scallionis sliced thin
- 1 green pepper sliced thin
- 1 small jar of spaghetti sauce
- 1 chopped tomato
- ? cup water
- ? cup white wine
- Pinch salt
Directions 1. Combine scallions, pepper and sauce.
2. Cover and simmer for 10 minutes.
3. Add fish, salt, tomato and wine.
4. Simmer, covered, for six minutes.
5. Ladle over rice and rim with parsley.