eelpout filet

[Guest]

let me know how that tastes.(no sarcasm)

[Perch Jerker]

There is not much meat, but what is there tastes great. A friend and I cooked up (boiled) some from two weeks ago and dipped them in butter.

Even though they are the slime-balls of the lake on the outside, it's what is inside that counts. ;-)

[Guest]

Actually Eelpout is very good. Slice the skin all the way around just behind the head and front fins. Grab the upper jaw with a pliers. Grab the skin behind the head with another pliers and pull the skin off compleatly. Most of the meat is over the rib cage. You can filet down the tail a ways too. Especially if it is a large pud. Boil some water. Add some salt and boil the meat untill cooked through. Doesn't take very long. Dip in melted butter and enjoy. It is poor man's lobster. Once you try it you'll be bumbed about all the eelpout you just through out the door and [PoorWordUsage]ed on.

[MikeR]

i'll try Judd, Just like a Bullhead or whatever, cut around the head just under the skin, connect the cut at chin,then I gut from anal to chin, turn over, run your knife from cut behind head just under the skin straight to the dorsal. At the dorsal I just cut about 4 inches or so on both sides kinda like a "v". Grab a pliers and strip off skin, ( I usally start at back of head ) all the way to the tail on both sides. Fillet meat off Rib cage and all the way down tail.Then I cut into 1 inch chunks boil for 10 to 12 minutes. In regards to bigguns2 they taste like whatever you put on them, Garlic butter, Lemon pepper.... A 4 pounder or better not much meat below that. Sorry if I rambled. Hope this helps.

[MikeR]

I guess we were all typing at the same time. Now you know how long it takes me.-lol

[widetrack]

Think, taking the backstraps off a deer.

When I bother with a pout, I just take the meat along the backbone. If you start filleting one of those buggers, chances are it will be your last one.

Taking the meat off the backbone is a very easy job.

[This message has been edited by widetrack (edited 02-05-2002).]

[Cliff Wagenbach]

The back strap cut is the only way to do it.
The tail meat has too much fat in it for me.
I throw them out on the ice until they are about half frozen , than cut out the back strap and skin it like any other filet.
Cut them into 1 inch squares,boil in salt water or crab boil,and dip in melted butter.
Pout also makes a great fish chowder.
Also very good deep fried.
Don't let the looks of them scare you off.
The meat is very mild with very little fishy taste.
Cliff

------------------
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CliffsGuideService-LakeVermilion.com
Lake Vermilion
Phone: (218) 753-2005

[Scupper]

Widetrack, your right about getting into the guts of these slimers.
A buddy had one gut hooked and figured he wasn't going to give up a fifty cent jig.
He was half way into surgery when he couldn't take it anymore. Pitched it out the door and exclaimed " It's some form of alien". I must admit it was an awful site.
I still eat them but he wont. Your way of cleaning is the same way I do it.
Good Luck...

[Judd]

Any tips on fileting an eelpout? Also how small before the filet is not worth the effort?

I caught a 21" on Mille Lacs last week and want to give it a try.

[widetrack]

"Some form of alien"

That is a good one.