Crappie help?

[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.