How do you prepare a strug?

[Angler of Repose]

I just started gator fishing and want to be prepared if I ever catch a keeper. How do you clean these prehistoric animals? Do you fillet them or cut them in steaks? Any recipes would also be appreciated!
Tuna Breath

[glowball]

Honestly if you do a search you'll find more info than you'll know what to do with.

[greenbuttskunk]

there's been more info. on the subject than the law allows. Do a search, there are some great ideas. I like the hanging technique alot. I doe a traditional filet and skin, but when I skin I lay the fish on my deck so the schutes drop into the gap between my deck boards. This helps with the cutting off of the skin. I've got to try the hanging concept though. Tacklebuster probably is a good source for info on cleaning too. They really are no good to eat anyway, so just let me know when you get one, and I'll take care of it for you. :grin:

[Chromaflage]

I don't know man, I do a search on "Strug" and I come up empty.

ORS

[fishinpoor]

i agree with greenbutt,filleting is the way to go,but like he says they aren't worth eating anyway,so if you would just put on ice and airmail to me i'll see that the cats are fed :smile:

[lost_sailor]

What I do know is this:

Marinate it all day in your favorite salsa, then grill it.

[5-Cents]

Take it to sturgeon Pauls in Warrenton... in any event stop by there in May, June or July and see how the pro's do it.

[greenbuttskunk]

ORS, I almost said the same thing brother

[Boat Monkey]

If it's from the Willamette, try a side of asbestos with a PCB vinagrette [img]graemlins/eek13.gif[/img]

[Phishin Phool]

All kidding aside - I couldn't find anything under shrug either except this . What's up with that?

[ 01-26-2004, 05:51 PM: Message edited by: Phishin Phool ]

Filet the sides off, filet the skin off. Clean every area of the filets really good of any off color (typically red) meat or other discoloration. Leave only pure white filets.

Throw the rest of the fish in the garbage.

Lay the filets of top of crushed ice in a cooler for a day, two days is better. Turn the filets over in the cooler to let the other side "drain" the same amount of time. This helps the meat "purify/cure" tremendously, ending up with "fresh water halibut," flakey, no rubber quality meat.

Cut into small thin pieces. Deep fry in your favorite batter and serve as Fish&Chips with your favorite tartar, BBQ or other sauce.

Pepsi. :grin:

[Phishin Phool]

Do what ****** said but, when cooking smother in Paul Newmans Own Ceasar salad dressing wrap in foil and put on the BBQ grill. DO NOT OVERCOOK! You can add some onion and lemon on top before grilling. It's very good and you can experiment with different ingredients on top. (ie, lemon pepper, garlic salt, whatever you like)

--Russ

[Kentucky Hog Hunter]

If you are fishing down in the Estuary...

Do what 5-Cent said...Save yourself the hassle and take it to Sturgeon Paul...

He does a great job at a fair price...

[jr sherwood]

Hey Tuna Breath, I agree with ******, ummmmmm, sturgeon nuggets. Greenbutt and fishinpoor if you get more than you need from tuna just let me know and i'll be happy to take some off your hands. jr

[chillybones]

i'm with boat monkey!! :shocked: :shocked:

[lost_sailor]

Originally posted by ******:
Throw the rest of the fish in the garbage.

<font size="2" face="verdana,arial,helvetica">Did you mean "in a crab pot" ?
:smile:

....or freeze it for your crab pots. :smile:

(or catch and freeze shad for your crab pots)

:grin: