The other white meat

A few years back I used regularly run into an old guy that fished the Catfish Bar area around Afton. Never knew his name, just a wave and a how ya doin’ type deal. On time he saw me toss back a silver that I’d caught. Ever since then I’d save them for him. He claimed they were right up there with walleye for texture and flavor. Somebody earlier had said something about sheepheads being the poor man’s lobster. This is the second time I’ve heard about them being tasty. We used to eat smoked carp, I guess I’d be open to trying a sheephead or two. Anybody got any info on how to prepare them? jerr

Sheephead are great eating. We fillet them and either fry them breaded like other fillets—or cut on an angle in one inch wide strips and boil in seasoned water and dip in butter or cocktail sauce—YUM!

–Whitey

When my boy was small,I removed all the all the red stuff from the fillet on the sheephead and gave to my ex. told her they were eyes, they never knew the dif.

Filet them like a Bass , zippering out the little bones and “mud line”. Treat like any other fish. Beer battered strips 1″ wide are my favorite.

I just keep the back strap out of a sheaphead, also make sure you take off all the mud line!
I like them best pickled. They get whiter and stay firmer than Northern. It also saves my pike filets for poor mans lobster

Recipe:

Cut fish into approximately 1 inch chucks.
You are going to put the fish in salt brine for 24hrs.
To make the brine, in enough water to cover your fish chunks, add enough salt to float an egg. I use a Canning/Pickling salt.
After the 24hrs rinse and drain fish thoroughly.

Next step is to cover the fish in white vinegar. I use a gallon ice cream pale, I also place a plate on top of the fish to hold them under the solution.
Leave for another 24hrs.

Next and final brine:
1 cup Water
2 cups white vinegar
1 cup sugar
1 TBSL Pickling spice
1 cup sweet white wine, I recommend clear Shateau La Salle. It comes in a green bottle. Adding to much wine is a common mistake. To much wine will soften your fish. Whatever wine you don’t use for your brine makes a great thirst quencher
Bring the brine to a boil for 2 minutes, then let the brine cool.
Layer your fish chunks in the bucket with your favorite onion, layer on layer.
Cover your layers with the cooled brine and put plate back on top to hold under solution.
Leave in fridge for at least one week. Enjoy

I thought for sure somebody was going to give me the old one about nailing it to a board and bake it till it’s done, throw away the fish and eat the board. I never would have guessed they were so popular as table fare- – – thanks guys I’ll give it a try.
– – – -jerr

If you are going to keep sheephead, esp. in this hot weather, put them on ice right away.

They’re good!

Fillet and fry them like a walleye. Just don’t cook it too long, or I hear it gets rubbery.

You guys are killin’ me. All these great recipes about how to fix sheephead and I can’t get to the water till at least next week. Nobody said retirement was going to be this tough. thanks all- -jerr

Really, now I have another fish to try and catch to pickle

do you pickle pike the same way?

Quote:

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do you pickle pike the same way?

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Yes