Fried Ladyfish: not bad
Posted: May 26th, 2013, 7:24 pm
Caught a big long one right at the end of the day last Friday. Got it on ice within 20 minutes. Tried the "spoon fillet" method posted elsewhere on the site. The fillets were not real pretty, but when pan-fried in butter & diced tomatoes, then finished with the obligatory shakes of salt/pepper and squirt of lemon, they tasted fine. A notch below reds & trout, but WAY better than mud cats & gar. My summary:
1. Don't bother keeping small ones (not enough bone-free flesh), or any that you can't get to the cooler quickly. They get mushy.
2. Practice a few times on the spoon fillet method. You will get lotsa needly bones until you figure out that they aren't framed like trout.
3. Big ladyfish can save the day if you are otherwise skunked. It was a pleasant surprise.
I confess to being inspired by re-reading a favorite Carl Hiaasen novel, wherein the hero thrives on roadkill. Go Skink!
1. Don't bother keeping small ones (not enough bone-free flesh), or any that you can't get to the cooler quickly. They get mushy.
2. Practice a few times on the spoon fillet method. You will get lotsa needly bones until you figure out that they aren't framed like trout.
3. Big ladyfish can save the day if you are otherwise skunked. It was a pleasant surprise.
I confess to being inspired by re-reading a favorite Carl Hiaasen novel, wherein the hero thrives on roadkill. Go Skink!
