I started out with nothing and I still have most of it left.
Paralyzed Veterans of America
Looking for a Hensly &Gibbs #258 any thing from a two cavity to a 10cavityI found a new one from a member here
Caught a dogfish today! My dad lost another one or I’d have two to try. I filleted it and surprisingly the meat was not mushy for once. I’m guessing because of the cold water? It’s maybe in low 50’s if I had to guess. Anyways, the meat smells like what I left in the toilet this morning. Absolutely stinks like I took a digger. 99% of the fillets from catfish I catch behind the house smell the same. I’m not giving up yet and am going to try something new with them. I am currently soaking the fillets in a vinegar and salt brine like I do my venison and will switch over to milk in the morning or so and after a couple hours I’ll give it a sniff test. After that I’m freezing it for at least 24 hours to kill any bacteria the vinegar didn’t get. I’ll thaw it out after a couple days and pan fry it and give my opinion.
Last edited by Tripplebeards; 05-18-2019 at 08:29 PM.
Just dumped my salt vinegar brine after letting it sit overnight. The meat now smells of strong vinegar. I washed it and am now soaking it in milk with some ice added in the fridge for the day. I’m sure the milk will neutralize the vinegar...stay tuned. When I cleaned off the fillets I could see the original look before I started my soak of the clear/pink color when I bent the meat in the deep cracks. The outer 1/2” layer is a bright white so I’m guess the middle was never penetrated by my brine soak.
I just tried it...it was surprisingly good! It tasted like hushpuppies. The meat had a faint smell of vinigar before I cooked it that disappeared after cooking. It gave it a lemony taste. I coated it with an egg and beer batter shore lunch and pan fried for 4 minutes. I recevied a thumbs up from two people who tried it as well.
Last edited by Tripplebeards; 05-19-2019 at 09:25 PM.
Great report
Thank You
Mike
https://www.youtube.com/watch?v=r0vitVQVipE
Last edited by skeettx; 05-20-2019 at 06:47 PM.
NRA Benefactor 2004 USAF RET 1971-95
That's the one I watched to get me to try it.
Bucket list number two completed. I made sunfish row. I removed a few egg sacks about an hour ago, rolled them in shore lunch, and pan fried them for a minute or two. They really had no taste other than the taste of the shore lunch beer batter mix. The bigger egg sack had a grainy texture.
I'm in Louisiana kind of hard to define weird here if it swims, walks, crawls or flies it gets ate. It all seems normal after a while.
For me it was sea cucumber. didn't know if it was a plant or animal until the next day when I saw one in a fish tank outside a restaurant.
If God made it of meat, then it’s food! And a good Cajun cook can make any of it taste GOOD!
“You don’t practice until you get it right. You practice until you can’t get it wrong.” Jason Elam, All-Pro kicker, Denver Broncos
An old Ozarker once described eating bobcat as, "the more I chewed, the bigger it got!"
I used to get salt and pepper frog legs from the local Chinese buffet, I miss them.
Hmm... things most people think of as odd, woodchuck, crow and porcupine.
Former cylindersmith.
I'm wondering how you southern folk like the pythons and other large snakes that have infested florida and other states.
I've had alligator, frogs, groundhog, opossum, crickets, grasshoppers, ants, snakes, crows, ostrich, and....I'm pretty sure Dog. ( I spent two weeks in China).
redhawk
The only stupid question...is the unasked one.
Not all who wander....are lost.
"Common Sense" is like a flower. It doesn't grow in everyone's garden.
What doesn't kill you, makes you stronger...or mutates...then tries to kill you again!
If more government is the answer, then it was a really stupid question. - Ronald Reagan
Tried dogfish number two yesterday. The frozen one. The meat was mushy when I thawed it. I soaked it in milk for a day and it literally felt like dissolved slime no matter how many times I patted it on a paper towel. I pan fried it in shore lunch batter. The batter ended up extremely dark brown from the pan being too hot. It the texture and taste reminded me of perfectly cooked scallops. Might try one more fresh filleted fish so the meat is firm and see how it tastes as well.
When you froze it did you put water in the bag with the fish. It helps with keep the fish like as you caught it. I do it with all the fish I catch and then freeze. I had try Creek Chugs and it was like eating bluegills or yellow perch. I have had eel in the past . I ate some dogfish last year it was more like catfish to me ,we fried it in the frying pan.
Life Member of NRA,NTA,DAV ,ITA. Also member of FTA,CBA
It was froze in a Solid block of ice
BP | Bronze Point | IMR | Improved Military Rifle | PTD | Pointed |
BR | Bench Rest | M | Magnum | RN | Round Nose |
BT | Boat Tail | PL | Power-Lokt | SP | Soft Point |
C | Compressed Charge | PR | Primer | SPCL | Soft Point "Core-Lokt" |
HP | Hollow Point | PSPCL | Pointed Soft Point "Core Lokt" | C.O.L. | Cartridge Overall Length |
PSP | Pointed Soft Point | Spz | Spitzer Point | SBT | Spitzer Boat Tail |
LRN | Lead Round Nose | LWC | Lead Wad Cutter | LSWC | Lead Semi Wad Cutter |
GC | Gas Check |