Herring Recipes
 

hey guys, how do you cook herrings? i dont wanna eat a pickled herrings bec i find them disgusting to eat. no offenses. so what are ur favorite recipes?

I just catch bass with them then eat the bass...

hey, joe... u want a recipe for herring. not just your typical english pickeled herring. i guess u must heard of fish balls.. no not them.. like meat balls with pork and beef.. like the ones u eat with your rice noodle soups. well, the herring meat is great for the fish balls.. the meat is really sweet can't compare to any other fish except shads. the only catch is bones, it is laced thru out the bodies of the herring. keep the smaller the herring for this if u want to make fish balls. hell, the russian are eating them like hot cakes, they even have a huge processing trawler that comes thru our water.

I don't eat bait.

Herring = :yak:

Mackeral = :yak:

Pogies = :yak: :yak:

What JohnR said...save 'em for the bass.

:D I DO!!!....

..Crab = :kewl:

...Squid = :kewl:

....Eel = :kewl:

.....Mackerel = :kewl:

......Scup = :kewl:

.......Butterfish = :kewl:

...I could go on.....:)

Bloo...ever look in your bait cooler and say..."boy I think I will have me some of that!"

:smash: :smash: :smash: :smash: :smash:

i am going to keep my bait locker away from you bloo. i think i have caught fish on all of your appetizers listed. i have eaten crab and squid and i have had smoked eel a few times but none of the others.

interesting. thanks guys. oh well, i will save them for bass.

Anyone have a good eel recipe or cormorant?:laughs:

1. Catch the Herrin
2. place in the hopper of a nice grinder
3. Grind them up good.
4. Pour in to 1/2 gal milk jugs
5. Cover and Freeze them good
6. go to favorite fishing hole
7. Tie rope to the handle of the milk jug
8. Take knife and punch hole in the jug and throw over board
9. Now you have a frozen chum bucket that will defrost at the bottom of the water slowly. releasing the chum.
10. pull up the empty jug and dispose of properly
11. Take all fish home cook and enjoy!!

Macojoe

Duke....can't help ya with the cormorant, but for the eel...(seriously)...

Take your eel and cut thru the skin all the way around it's neck, just below the fins.

Take a nail, and pound it thru the eel just above the cut into a tree. Take a pair of needlenose, grab the skin, and pull it off the eel.

Clean out the entrails, being sure to break the air bladder and clean out the blood in there.

Take a sharp knife, and run it down the backbone on each side, and then cut off the fillets.

Dredge in flour or seafood breader, fry it up in some butter/olive oil/garlic, and enjoy.

Believe me, if I made it and didn't tell you it was eel, you'd never know it was, and want MORE! Some of the best fish you'd ever taste....:)

cormorant is a tad bit greasier than swan or bald eagle