12-17-2017, 06:00 PM
Removes the Bulk of the Oily Fishy Flavor
Cooking Mack Pups up to about 8 pounds.
Filet fish as you would any fish. Remove pin bones.
Lop the filets into pieces about every 3 to 4 inches going down the filet.
Get a big pot of water boiling hard, add 1/2 cup sugar, drop enough pieces in the water while it continues to boil. May take several batches depending on how big a pot and how big or many the pieces are. Remove pieces after 2 min of boiling, place on paper towel and pat dry. The skin will fall off at this point, if you didn't remove it when fileting, I usually have already removed it with the knife.
Flour or bread pieces and fry as you would any fish.
Or barbeque.
As good or better than Trout.
Note - you cant believe how much Fish oil the boiling water will remove from the pieces. Only takes a few minutes as well, very little work for some fine eating..
[signature]
Cooking Mack Pups up to about 8 pounds.
Filet fish as you would any fish. Remove pin bones.
Lop the filets into pieces about every 3 to 4 inches going down the filet.
Get a big pot of water boiling hard, add 1/2 cup sugar, drop enough pieces in the water while it continues to boil. May take several batches depending on how big a pot and how big or many the pieces are. Remove pieces after 2 min of boiling, place on paper towel and pat dry. The skin will fall off at this point, if you didn't remove it when fileting, I usually have already removed it with the knife.
Flour or bread pieces and fry as you would any fish.
Or barbeque.
As good or better than Trout.
Note - you cant believe how much Fish oil the boiling water will remove from the pieces. Only takes a few minutes as well, very little work for some fine eating..
[signature]