Crappie help?

[RangerBob52O]

You don’t need a map on Taylorsville for the timber. Just look for where you see some sticking up and there’s 10x that under water.

[robertdilbert]

Yesterday I caught, cleaned and ate my first crappie and I was less than impressed. I thought this was supposed to be some of the best eating fresh water fish there is. I caught it, threw it in the cooler, filed it when I got home, rinsed it off, pat it dry, dusted with Louisiana seasoning and pan fried it. I thought it was mushy, no where near as flaky as bass. what did I do wrong? the only thing I can think off is to dispatch the fish immediately, and try a hotter pan?

fish was caught out of Wilgreen, water temp 63f. Caught trolling bomber 300 in 25 FOW. Wondering if taylorsville fish will taste better?

[Wormin]

I myself do not like summer time/fall crappie it to mushy. It is slot size bass or bluegill for me in the summer time on that note I love winter time early spring crappie meat is good and firm then, still fun trying to catch good size crappie that why most guys throw then back in the summer.

[robertdilbert]

It is slot size bass or bluegill for me in the summer time on that note I love winter time early spring crappie meat is good and firm then, still fun trying to catch good size crappie that why most guys throw then back in the summer.

gotcha. I tried LM bass earlier this year using the same cooking method (out of Nolin), and thought the fish was a great texture, just a little bland on the flavor. thats why I have been hunting the crappie. I was hoping for that same flaky texture, but more flavor (like saltwater snapper)

i can't hardly stand grocery store bought fish. Fresh caught fish is just so much less fishy, to the point where it is not fishy at all (like the crappie)

[crappiepappy]

You can sweeten up the taste a little by leaving the skin on, and maybe even have the meat be a little more flaky. Fillets just aren't going to be flaky, unless maybe if you dip them in a wet coating (rather than dry coated) when frying. The moisture gets fried out of the meat that's dry coated, especially if you cook them too long. The skin helps hold some of the moisture in (on dry coated fish).

Also, Bass do tend to be flakier because the meat is thicker (the fish is generally thicker bodied).

Just my opinions, Robert.