Cooking Fish

cooking.jpgSunfish and crappie are called panfish because they fit nicely in a pan; the reason people know they fit in a pan is because they are good to eat!

Both sunfish and crappie have mild-flavored, white, flakey flesh that lends itself to a variety of preparations. They do not have a lot of fat or contain a lot of oil, so any cooking preparation used should be covered or cooked with added fat or oil. Marinades work well.

Boneless filets are generally broiled or fried (with or without breading); while fish that are gutted and still have the skin attached (either head on or headless) are generally grilled, baked or fried.

Grilling boneless filets can be tricky because they are generally thin and can easily over cook (or slip through the grate).

No matter which way you prepare them, it is hard to go wrong.  Like all fish, panfish should be carefully cooked to avoid drying them out. Overcooking is easy to do, so they should be removed from the heat as soon as the flesh turns from a translucent color to opaque (white). It is done when it easily flakes. The fish will continue to cook even when removed from the heat. Because panfish have a mild flavor, adding your favorite spices is recommended. However, go easy  on the spices so you do not overpower the flavor of the fish.

Resources

Quick-Fix Fish Recipes

Simple seafood suppers that can be on your table in 45 minutes or less.

Fish is delicious for dinner, and these quick fish recipes make it easy to have fantastic fish suppers on the table in a flash. Whether you prefer your fish light and flaky or rich and full, these dinner recipes make every meal mouthwatering. Our Pan-Seared Trout with Italian Style Salsa easy. You can prep the salsa up to a day ahead, and the fish is ready in four minutes a batch. The quick fish recipes for Pecan-Crusted Tilapia, Sizzling Flounder, and Tuna Cornbread Cakes make weeknight dinners a breeze.

Bluegill recipes for Baked, Simmered, Fried, Broiled, Poached, and Grilled Bluegill

A member of the sunfish family, the bluegill is one of the most popular freshwater game fish with anglers because of its tasty flesh and the fact that it puts up a pretty good fight for its size. It is an excellent tasting fish that can grow to a maximum length of about 40 cm (16 in) and is relatively easy to find and catch because it strikes on just about anything you offer. The average bluegill is about 8 inches long and weighs a pound or so, but some older fish grow to as much as a foot in length and more than 2 pounds in weight.

Realtree Timber 2 Table

There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.