Quote:
Originally Posted by Cal
The thing that my wife realy has trouble with is how their slime sometimes leaves a brownish stain in the snow. I gotta admit that is a little friggin weird. So long as I clean them befor I bring them home everyone enjoys them.
They taste good but they are the only fish I know of that gets tough and chewy if cooked wrong. Deep fried or as poor mans lobster they are good, fryed too long they can get tough which sucks for me because I like my fish well done, and baked they get realy chewy.
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Try eating them within two days of catching them,, if you freeze them, freeze them in water or as a big chunk of ice.
When baking them, either check with a fork and see if they are flaking apart or bake with some water in a broiling pan (about 8 ounces), this helps keep some humidity in the oven. Dont open the oven until you plan on removing the fish and remember that the fish is still cooking even out of the oven.
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