If fishing was entirely "catch and release" I'd take up bowling.  I like to eat fish.  While I enjoy the catching part, it's the eating (and cooking) part that I most excites me. 

Occasionally, I'll eat a large walleye.  I prefer to eat small fish, but once in awhile I find myself looking at big tough chunks of fish meat and wondering how I should prepare them to make them less tough when on the plate.

So, any tricks to cooking old tough fish -- either in canoe country or in a kitchen -- will be much appreciated. 

Please, no lectures on why I should throw the big ones back!  I usually do...

prouboy

Batter & fry will help with the flavour of old fish.

Even something like Mrs. Dash will help.

Butterfly the fillets.  Thin = less cook time.

-YB

How 'bout expanding your table fare to include other species if you can't seem to catch any small walleye?  Not a lecture, just a question. 

The only time I am going to eat a walleye over 3-3.5 lb is if (s)he is not going to survive the landing/dehooking.  Walleye and lakers are by far my preferred forage though I do like to limit my impact on the brood stock as much as I can.  But that's my personal preference.  As Wally will tell you, you can keep anything and everything you wish that's within the legal limits.

Bass and Pike are very tasty from clean lakes.  Learning to remove the y-bones from pike is a valuable skill though it can just as easily be done as you eat it if you know the trick to exposing them.  In my mind, pike from these waters are every bit as tasty as walleye and I challenge anyone to tell the difference in a blind taste test. I cook them exactly as I would a walleye.

Here is how to de-bone a pike as you eat it.  I've been doing it this way for 40+ years and you'll be an expert after just a fillet or two:

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Bass are essentially overgrown panfish.  If you keep the size reasonably small on the bass (usually not a problem on most any lake  :D ) it's almost identical to eating crappie.  Very tasty bronzed or breaded.

Again, not a lecture, just hoping to broaden your gustatory horizons.

Hey Snow_Dog -- You win the prize for gentle, tactful persuasion!  Actually, I already eat bass, northern, and at last resort, lakers.  I fish to eat!  I agree with you, northern are excellent tasting fish.  Your link was interesting... I've always taken the Y bones out before cooking.  I may try the technique described. 

Cheers,

prouboy

I've heard chowders are good for the bigger tougher fish. i've never tried this method but hope to report positive results come mid September ;) Otherwise I think maybe fish tacos would be a good choice for tougher fish or maybe breaking it up and making ceviche?

Yellowbird wrote on May 23^rd, 2012 at 4:21pm:

Butterfly the fillets.  Thin = less cook time. -YB

Less cook time, less tough fish and no undercooked fish. Mmmmm butterflies.... cheekies...

Tough fish is simply overcooked fish.

I agree that tough fish usually means overcooked fish.
Sometimes people describe big/old fish(meat) as being tough when what they really mean is that it has a stronger flavor( gamey)?

Poaching in a seasoned liquid is a good way to handle toughness/gamey issues.
You don't want to overdo it though or you'll end up with fish/meat that resembles a rubber tire.
Poach until fork slides in with little resistance and call it good.

You can also make cuts into the thicker meat areas. Similar to what you'd see when smoking, or drying larger fish.

Kinda like cooking huge pike. Nail it to a board, roast over fire, remove fish. Eat the board!  ;D

Does tartar sauce go good with fish board?

prouboy

Don't know. I don't use tarter sauce.

I like fish with my tartar sauce. 

Actually, tonight my son and I feasted on deep-fried, beer-batter walleye.  How can anything so decadent, so bad for you, taste so fantastic? 

Got the house airing out, in time for my dearest beloved to return from her weekend trip. (Ewww, is that fried fish I smell???) :)


prouboy

That's what SHE said??  :D

Now, for a more serious answer, while you recover from hip surgery. Here is what I suggest:

Fillet catch ASAP. Cut fillets into smaller pieces. In a gallon zipbag, prepare a marinade with equal parts lemon and lime juice. As an option, add any one of the following: Famous Dave's Georgia Mustard, italian dressing, ranch dressing. Mix well. Add any spices you may desire. Mix again. Add pieces to bag, and let marinate for a few hours.

This part is critical to avoid spoilage. Squeeze air from bag & seal. Place in a wet canvas or burlap bag. If you're in a canoe, suspend from a 10'-12' rope for cooling effect. If you're in camp, drop bag in deep water offshore (to protect from turtles,etc) and run rope to a tie off point on shore. You may not be able to reel it in, you may need to go out in canoe to retrieve it. It will keep 1/2 day or so, and the marinade will tenderize meat.

To cook it, I would wrap it in foil, and place in a bed of coals, to keep moisture in, so it doesn't dry out and become tough.

Hope this helps. ;)

O_S -- as usual, good advice!

prouboy

Old Salt wrote on Jun 29^th, 2012 at 4:51pm:

Now, for a more serious answer, while you recover from hip surgery. Here is what I suggest:

Had the hip replaced this past Monday.  Left the hospital Wednesday, and walked about a city block today (on crutches).  Still stiff and sore, but I'm moving and glad to be home.

prouboy

Here's another idea. I use it for halibut & cod, but would probably be good on any fish. Chunk fillets into bite-size pieces. Shake well in zip bag with Zatarains Fish Fry mix. Fry for 3-5 min until done. ;)