Discover the expert in you.
Discover the expert in you.
Croakers are a type of fish species found from Massachusetts to Florida. They are called croakers because of the croaking sound they make when they are caught. Croakers are a relatively small fish, rarely weighing more than two pounds, but are known to be good fighters and excellent table fare. Since the size of croakers makes them hard to fillet, it is recommended to remove the scales and dress them.
Atlantic croakers are one of the most abundant fishes in the coastal waters of North America. They have three to five pairs of small barbells, five pores and elongated body. Anglers can catch croakers throughout the Atlantic coast from Massachusetts to Florida and throughout the Gulf of Mexico. The meat of croaker is an excellent source of protein. To enjoy eating croakers, however, you must clean the fish before cooking.
Crappie are a relatively common North American gamefish. Popular both as a sport fish and for table fare, crappie have soft, flaky white meat with a slightly sweet flavor. A few good-sized crappies make a good meal for the whole family, and there are few things more satisfying than making a meal of fish you caught, cleaned, and prepared yourself. This method of filleting with an electric knife is simple, but takes a little practice.
Crappie are a freshwater game fish caught primarily in the spring when they move to shallow water to spawn. According to the Oklahoma Department of Wildlife Conservation, every state but Alaska has a population of crappie. There are two methods of cleaning crappie. Filleting removes the skin and bones, leaving a pan-ready piece of boneless fish. Pan-dressing leaves the bones in and the skin intact, while removing the scales. The skin is edible and becomes crispy when fried. It's optional if you want to remove the belly and back fins when pan-dressing.
