Kinda about fishin

[Big Fish Billy]

While you are contemplating eating bait get it all over with at one shot. Go grab some squid, mullet, bunker, ballyhoo, sardines, butterfish, smelts, shrimp, clams, boston macks, killies, eels,green crabs, sand fleas, welks, pinfish, gogs, chicken necks, potatoes, sausage, corn on the cob, string beans, and okra. Throw it all in a huge pot fill with water and beer. Dump a big load of zatarans in it and boil it up. Dump it out on the picknic table. Grab a case of cold long necks and have at it.

Yup, and look at the fuel you'll save, if you would have went fishing....

[Capt. Terry]

I GOTTA HAND IT TO YA NEIL......THAT'S A HEAK OF A RECIPE........

MY GRANDPOP'S FAVORITE RECIPE JOE WAS TO NAIL THE HEAD TO A TREE.......SKIN HIM FROM JUST BELOW HIS/HER GILL PLATE DOWN TO THE TAIL POINT......DON'T WASTE A THING AS THEY USED TO HAVE TO WALK UP HILL TO SCHOOL IN THE SNOW WITH A PACK OF DOGS CHASING THEM.......

CUT IT INTO STEAKS LIKE A SHARK BOUT 1" THICK AND FLOUR IT WITH SALT, PEPPER, OLD BAY, AND SOME TYME OR OREGANO.......AND USE A BLACK IRON SKILLET, AND POUR 1/4" OLIVE OR VEGITABLE OIL IN THE SKILLET AND COOK THE EEL ON LOW FLAME.....FOR NO MORE THAN 6 MINUTES EACH SIDE...........

IT'S GREAT WITH STEAMED ASSPARAGUS AND RICE, AND BISCUITS, AND GRAVY.......

ENJOY AND I AND GLADE YOU ENJOYED THE TROUT!!!!!!

[getreel]

[QUOTE=Capt. Terry;1471083]

MY GRANDPOP'S FAVORITE RECIPE JOE WAS TO NAIL THE HEAD TO A TREE.......SKIN HIM FROM JUST BELOW HIS/HER GILL PLATE DOWN TO THE TAIL POINT......

CUT IT INTO STEAKS LIKE A SHARK BOUT 1" THICK AND FLOUR IT WITH SALT, PEPPER, OLD BAY, AND SOME TYME OR OREGANO.......AND USE A BLACK IRON SKILLET, AND POUR 1/4" OLIVE OR VEGITABLE OIL IN THE SKILLET AND COOK THE EEL ON LOW FLAME.....FOR NO MORE THAN 6 MINUTES EACH SIDE...........

QUOTE]

All kidding aside, eel is delicious when done this way! After you nail the head to a board/tree, cut just through the skin all around behind the pec fins. Here is the trick to skinning, grab the skin with pliers and pull back towards the tail. Skin will come off clean. Prepare as Capt Terry suggested and you will be pleased with the mild taste, just like chicken.

[joeksr]

Step 3 in the process.
Step 1, Catch em.
Step 2, Keep em for about a week without
food to clean em out.
Step 3, Coat em with salt, using bionic brine here to Kill em.
Very little slime come cleaning time.


Video is off a bit. using my new video glasses.
Seems they record a little above what I'm looking at.
I'll try to adjust.

http://www.sportfishermen.com/board/.../eelprep1.html

[joeksr]

I wanted to video the whole process but that didn't work out to good. A Videographer I'm not. I'll practice some more.
Which is Ok cause the cleaning didn't go as well as planned.
If you never tried to filet and eel I wouldn't.

After salting, heres what they looked like.
Very little slime to deal with.


Before cooking.


Using Cap't terry's recipe, (not enough to smoke)
Lunch is served.


Lets eat.
http://www.sportfishermen.com/board/...l-eatinig.html

Actually pretty good.
I'll eat em again but next time skip the filet part and deal
with the bone after cooking.