Northern

[eyeguy 54]

Popped down to the river this morning to check and eye spot. 26 inch northern was there.  Now it is on it's way to the grill.   Kinda wrecked my fish pan last week so gonna use a cookie sheet. Gotta get a new pan. Cherry wood in some foil for a little extra flavor and will see how it is. 

[RebelSS]

26"!? Wow!  That looks great...baked thick northern filets.....I'm droolin'.  

[KEN W]

How did you take out the Y bones? Or didn't you?

[eyeguy 54]

this was really good!  y bones still in.  I always leave in unless the youngsters are here then I take them out and fry it. for me and the mrs I always leave in.  so easy to take out of the top half. but been doing it for decades.  

[smurfy]

looks good!!!!!! like pike that way too!!!!!!!!! y-bones no biggy to me either!!!!!!!

[bobberineyes]

That does look good eyeguy,  I'll havta try it with the ones we caught today. The boy cut em up with his new electric today so we left the bones in, not a fav of the Mrs but she'll get over it.

[eyeguy 54]

took it up to 160 degrees. Perfecto !

[smurfy]

Did you use a thermometer? I never do. When the fillets start separating it done! I do walleye like that also. Only I leave the skin on them!

[eyeguy 54]

good idea to leave the skin on. I will do that sometime. I usually use a pan with tons of holes in it but kinda wrecked it last week... lol   I spay with pam a.d then coat with olive oil. and a buncha other stuff so the probe works dandy. dont need it on thin pieces. 

 

[RebelSS]

8 hours ago, eyeguy 54 said:

good idea to leave the skin on. I will do that sometime. I usually use a pan with tons of holes in it but kinda wrecked it last week... lol   I spay with pam a.d then coat with olive oil. and a buncha other stuff so the probe works dandy. dont need it on thin pieces. 

 

May I suggest when you get a new pan...get an Airbake brand non-stick...they're great. Nice even cooking. No lightweight piece of tin. Kinda spendy, but worth it. Had mine for years. 

 

http://www.kohls.com/product/prd-1900381/t-fal-airbake-natural-15-12-x-10-12-jelly-roll-pan.jsp?ci_mcc=ci&utm_campaign=EC%20FOOD%20PREP&utm_medium=CSE&utm_source=google&utm_product=98320537&CID=shopping15&gclid=CM-4zJ-C3MwCFQmRaQodKSoBog&gclsrc=aw.ds&dclid=CJzG3Z-C3MwCFYWKaQod8Y8Miw

[eyeguy 54]

i need one with the holes in it like the pizza pan they have. 

[RebelSS]

Gotta drill?     Actually, ....................

 

http://www.bedbathandbeyond.com/store/product/airbake-3-piece-insulated-nonstick-aluminum-baking-sheet-set/1016794090?skuId=16794090&ioid=HH000032&mcid=PS_googlepla_nonbrand_bedding_&adpos=1o2&creative=43742631709&device=c&matchtype=&network=g&gclid=CPDE--mE3MwCFZKCaQodAsIG4g

[eyeguy 54]

http://www.amazon.com/Weber-Style-6435-Professional-Grade-Grill/dp/B000WEIIOE

will most likely get this one

[RebelSS]

Well, looks we we've got that whipped! Ever wonder why baking sheets are square and plates are round? 

[KEN W]

What seasoning did you put on them?

[eyeguy 54]

coat with olive oil. then lemon pepper and some cajun powder. lay some sliced onion and lemon on top then a little fresh ground pepper. I also put some cherry wood chips in aluminium and set it in there.  2 burners so I heat it up with one then add the fish, then turn the burner on with the wood chips on it. about 350 works nice. 

[Mike89]

good job eyeguy 54

[RebelSS]

You ever sprinkle with dill or lay a dill weed on them?

[eyeguy 54]

not yet.

 

[LindellProStaf]

Man that looks great.  

[Juneau4]

4 hours ago, RebelSS said:

Well, looks we we've got that whipped! Ever wonder why baking sheets are square and plates are round? 

So the edges don't hang over the sides of a round table.

Nice fish looks good and probably tasted better.

[RebelSS]

Dang! Yer right! And ovens are square! 

[delcecchi]

And of course, if you want square plates, even disposable, you can have them. 

[RebelSS]

 I'd actually prefer quasi-symmetrical oblong ones......pass the fish, please.

[Cooperman]

Looks delicious Eyeguy!

I read an article in the Minnesota conservation volunteer about the old timers in Mn. always left the skin on their northerns because it gave a lot of flavor to the fish? I don't know, maybe? Or was it because they didn't have sharp enough fillet knives?