Cooking Eelpout

[Eazyk9]

I just got back from L.O.W. and had a great trip. While I was there I caught a 7 pound and a 10 pound eelpout. I've heard they taste like lobster. I wanted to try them, so the guy I went with cut the backstraps off of them. What's the best way to cook them?

By the way, we caught at least 30-40 walleye and sauger per day and I brought my limit home of nice eaters.

[516]

I'v had them fried they were good that way.

[woody1975]

Boil them in 7-up and bay leaves!

Eat with Melted butter!

Never tried them, but had this conversation with some old timers about northerns and they said the only thing better than northern, was eelpout - Tasted just like Lobster.

DL

[Chef]

There's some more tips in the Cooking Forum...

[Ryan_V]

I cooked mine from Mille Lacs this weekend in sprite and dipped in melted butter. very, very good!! I also used the tail meat as well.

[soldoncass]

I just tried pout this year from LOW, for the first time.....It was o.k. ,but not as good as the eyes or saugers. I tried the 7-up and butter way...not sold on that one. Then I tried deep frying in a breading mix ,like we do the eyes, and that agreed with us much better. My suggestion would be to cook it the way you like your eyes or panfish. Then for a change of pace, try other ways later. Any method you aren't used to can be hard to compare, cause you may not like your favorite fish the new way either.

I just would have had a tough time throwing back a fish as big and ugly as they are , so I wanted to see if they were useful for anything.I will keep them again, so no one else has to be "aggravated" catching that one again.

My tip is: use a gaff, and throw them out in the snow, til they stiffen up a little, before cutting off the backstraps. Hardly have to touch them that way. MAN, you think you got a BIG EYE on.....until you see that ugly mug come up the hole enjoy!

[hawkeye43]

We tried the 7-up way, but still liked them the best boiled in salt water. then dipped in butter

[Carp-fisher]

My buddy is an eel pout aficionado and he claims it is critical to bleed the fish out before it dies and/or freezes. When he catches one, he makes a couple of slits in its throat and then lets it bleed out in the snow. He swears that if you do this, it makes a huge difference in the meat quality.

[clamup]

My Uncle from Washington Island out in lake Michigan, used to Broil them and dip in butter like Lobster. very good!

On a Musky trip to Georgian Bay OT, the resort owner told us to

try fish in Ginger Ale soak over night. I think you'll like that one too. Even Walleye and perch.

[Northlander]

Mnay ways to eat them. I like boiled in Mt. Dew. I also like them cut into small bite sized bites and deep fried in shore lunch beer battter with a dark beer. Yummy!