Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Range
Ammo & Reloading
Melting lead today to make ingots
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="swampratt" data-source="post: 3082106" data-attributes="member: 15054"><p>You can make gar balls.. look up different recipes on the net.</p><p>Or you can cut them into strips the size of shrimp or prawns and boil them in zataran crab and shrimp boil with the salt added like</p><p>the directions state on the bottle of liquid.</p><p></p><p>Then dip in garlic butter or cocktail sauce like shrimp.</p><p>Tell your buddies it is Alaskan snow crab pieces and they will eat the entire batch.</p><p></p><p>To clean .</p><p>Insert filet knife under scales at the rear tail portion.</p><p>You filet the fish with the scales on.. knife sticking 6" in just under the scales and filet the meat away from the scales on both sides of the back bone.. do not need to filet along the belly.</p><p>Keep moving the knife out from un..shoot I can't splain it .</p><p></p><p>After you filet then cut the armor plate up the back bone with tin snips...the filets along the sides are boneless.. it has a bone structure like a catfish or bass.</p><p>rib cage and back bone. 2 strips of white meat down the sides that look like backstrap.</p><p></p><p>Those large ones I have in the picture are tough meat because the sinue.</p><p>Smaller ones like 1/2 that length are the best eating.</p><p>very tender and sinue is not as thick and tough.</p><p>Gar balls for the large ones.. shrimp cuts for the smaller ones.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3082106, member: 15054"] You can make gar balls.. look up different recipes on the net. Or you can cut them into strips the size of shrimp or prawns and boil them in zataran crab and shrimp boil with the salt added like the directions state on the bottle of liquid. Then dip in garlic butter or cocktail sauce like shrimp. Tell your buddies it is Alaskan snow crab pieces and they will eat the entire batch. To clean . Insert filet knife under scales at the rear tail portion. You filet the fish with the scales on.. knife sticking 6" in just under the scales and filet the meat away from the scales on both sides of the back bone.. do not need to filet along the belly. Keep moving the knife out from un..shoot I can't splain it . After you filet then cut the armor plate up the back bone with tin snips...the filets along the sides are boneless.. it has a bone structure like a catfish or bass. rib cage and back bone. 2 strips of white meat down the sides that look like backstrap. Those large ones I have in the picture are tough meat because the sinue. Smaller ones like 1/2 that length are the best eating. very tender and sinue is not as thick and tough. Gar balls for the large ones.. shrimp cuts for the smaller ones. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Range
Ammo & Reloading
Melting lead today to make ingots
Search titles only
By:
Top
Bottom