Eel Pout Recipe?

[MuskieJunkie]

I think this year I might try eel pout. I have heard take a 1" x 1" backstrap out and boil it in sugar water. "It tastes like Lobster" my freind said. I don't know if I believe those slimmy ugly creatures that come from the bottom of the lake taste like lobster but I geuss I could give it a try.

Any suggestions on recipes variations and cook times or any comments from guys that have eaten them? Thanks

[blue_healer_guy]

Musky, we always boil in 7-up and then dip in butter.

[irvingdog]

Ditto.

Lives where walleye live. Eats what walleye eat.

It's codfish. So is a McFish sandwich.

Yum.

[bigdog]

I tried some last year and really liked it. Just deep fried with shore lunch batter. Meat is a little chewy and kinda sweet. Similar texture to Walleye cheek meat.

[iland99]

Believe it or not, my wife's favorite fish for the dinner table is eelpout. We always cube the backstraps into 1" chunks, then boil them in either Sprite or Mountain Dew for around 5 minutes. They're called "Neon Pout Chunks" if cooked in Mt. Dew since they take on a green tinge. Then we dip the chunks in garlic butter.

We also take the tail section and fry them up just like any other fish. I've also smoked eelpout before, but that's kind of a waste. Save the smoker for the trash fish, like suckers!

[MNmikew]

So how does one filet out the backstraps on a 'pout? I might have to try this on Mille Lacs this year.

[MuskieJunkie]

Thanks for all the info guys, I'll give some of these a try this year.

[1tofish]

Quote:

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So how does one filet out the backstraps on a 'pout? I might have to try this on Mille Lacs this year.

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I usually let them firm up a little by letting them sit outside for awhile. Then it's just like taking back-straps off a deer. Make a cut along the backbone and work the meat off the bone. You will get a "strap" off each side.

[iland99]

You also get a nice boneless fillet off of the tail section. Just start behind the ribs and cut towards the tail. One easy swipe is all it takes. The hardest part is getting the skin off. Some people skin the entire eelpout like a bullhead before filleting. I've never tried that though.

[troutmaster]

Whats an Eel pout?

[JollyT]

It is a freshwater ling cod. Common names are eelpout or burbot. Also refered to as lawyers. Scientific name is Lota lota. They used to be commercially fished for oil and fish meal. Europeans have been known to eat the liver!

[iland99]

That one looks delicious!!

I caught my first eelpout of the year this past weekend. We boiled it up and ate it last night for supper. 5 minutes in the Mountain Dew was perfect. Any longer and it gets kind of rubbery.

[troutmaster]

is that the same thing as a dogfish? i never caught one before.

[Neiko]

I found a real easy way to get them cleaned up on the internet last year. Make a cut all the way around like a Columbian Neck Tie. Then on the top side of the cut cut it all the way down the back. You don't have to cut deep just enough to break through the skin. This is no joke. Take a nail and nail it through the head to a board. Then take a pair of pliers and peel the skin back to the tail. Cut out the back straps and you are done.

[Tippman]

That is the prettiest eel pout I have ever seen. I found myself thinking of this forum/topic today when I was fishing and a big ugly pout came up and was mouthing the lens of my underwater camera. I always bring up my lines when they come around.

[LABS4ME]

Don't forget the tail fillets! They are great pieces of meat also. I don't prefer the tail meat boiled, but rather deep fried with a light batter... just like any cod fry you've been to. Start the fillet right behind the rib cage and fillet to the tail... hate to see them only get used for their backstraps.

Good Luck!

Ken

[CatManLee]

I'm with tippman, I usually try to avoid catching them, but I am willing to give 'em a try. I will have to actually watch someone clean one before trying myself, but I'm going to make it a mission this winter to eat one, or try some anyways. Can't judge it before I try it!!

Talk to ya'll later.

[john.wells]

You WON'T be disappointed!!! They are one of the best tasting fishes I have ever eaten. It is a shame so many people just chuck 'em on the ice for the crows. If nothing else, put them back if you don't want them. They are a natural part of our waters up here, and important in the ecosystem as a result.

[iland99]

Quote:

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You WON'T be disappointed!!! They are one of the best tasting fishes I have ever eaten. It is a shame so many people just chuck 'em on the ice for the crows. If nothing else, put them back if you don't want them. They are a natural part of our waters up here, and important in the ecosystem as a result.

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Not only is it a shame, it is also illegal. It's called wanton waste. Some people actually still believe that it is illegal to RELEASE a "rough fish" like a pout. I'd like to start seeing citations issued for this. Not only is it wasteful and illegal, it's also disgusting. I don't know too many people that enjoy seeing rotten fish laying all over the ice.

[Kodiak]

so why cant you fry up the "backstraps" isnt this fish a codfish?? what part tastes like cod?

[LABS4ME]

yep, you can fry them... but why? when you can have poor man's lobster! MMMMMMM

The tail section frys up into a nice beer batter fillet...

Good luck!

Ken

[MuskieJunkie]

Well it took me almost the whole winter but we finally got a few last weekend (the biggest was 30" 8 lbs ).

I cooked it last night and you guys wern't kidding, wow was that good.

[Stratosman]

Same here,

We got a big one on Winnie and did the poor mans lobster deal with it, real good.

Suprisingly little meat comes off a 7# pout though.

[MuskieJunkie]

If you want to see it I posted a pic of that 8 pounder, look for my post under species > carp/real-gamefish.