In article , Charlie wrote:

Can you fillet them?

Nope. After you cut off the heads and tails and fins and gut 'em, use
a pair of pliers (catfish skinning pliars work well) and pull the skin
off. Not tearing of chunks of meat is a good idea. ;-) After you
score them, and score them deep, both sides...cut them in 4-5 in
chunks...the tail piece is the best, IMO.

Ah nevermind. I missed reading this the first time...
Sounds a lot like preparing catfish except those are not scored.
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Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson

In article , Charlie wrote:

On Sun, 04 May 2008 23:33:28 -0500, Omelet wrote:

In article , Charlie wrote:

Can you fillet them?

Nope. After you cut off the heads and tails and fins and gut 'em, use
a pair of pliers (catfish skinning pliars work well) and pull the skin
off. Not tearing of chunks of meat is a good idea. ;-) After you
score them, and score them deep, both sides...cut them in 4-5 in
chunks...the tail piece is the best, IMO.

Ah nevermind. I missed reading this the first time...
Sounds a lot like preparing catfish except those are not scored.
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Yep. It is pretty quick after you get the hang of it.

BTW....if so inclined, both the roe sacs (female) and milt sacs (male)
are good eating...awfully rich, in particular the carp nuts. We
hillbillys like our oysters of any sorts. ;-)

Charlie

I've eaten roe sacks but have not tried milt sacks.
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Peace! Om

"My mother never saw the irony in calling me a Son of a Bitch."
-- Jack Nicholson