Like most people, I fillet and then cut around the ribcage and throw it away. Always seemed a waste. I recently read a casual comment by somebody that if you fry them right, the ribs don't matter. I dunno what he meant by that. As if they would disintegrate or something.

 

I have a friend who gave me some crappie as a favor for something I did. I was supposed to get fillets. What I got was... he did fillet the fish but he saved the ribcage and the backbone part, minus the head. I got the ribcage and backbone.

 

What do you think about cooking the ribcage?

 

BTW, I like LM bass alot.

Sounds like you did him 2 favors

Bigger fish (saltwater) I'll fillet the back of the ribcage and take that big piece of meat off that's between the ribs and the skin.  If there isn't enough meat for me to really worry about it then I don't.  I'll pass on eating rib cages just because I'm lazy and don't like any bones in the fish I'm going to eat.

I cut through the ribs, using a large kitchen knife. After I get the slab off the fish, I fillet the rib bones off. This is for trout over 10 lbs. Pike over 8 lbs. I do a five steak fillet. I don't eat bass or panfish.

I will filet the little meat there is off the cage. But ribs off a small fish I don't even think you could eat.

If you're planning on eating a lot of fish rib bones, I'd encourage you to always dine with someone who is proficient at this . . .

 

A-Jay

 

 

 

 

He thinks they dissolve when cooking. They don't.

That works for sardines & anchovies.

 

A-Jay

And smelt. Mmmmmm, smelt. I miss them.

We

 

And smelt. Mmmmmm, smelt. I miss them.

 

Man - me too

 

We used to fill Buckets with those things - we were frozen to the bone but it was fun.

 

A-Jay

Used to dip net with my dad as a kid. Buckets of them, and everyone got them. It was shoulder to shoulder, more crowded than the Salmon R. on opening day, lol.

They fillet carp and buffalo in a way that the ribs get cut up and dissolve when fried  but not bass. Remove all the ribs from bass .

Most fish they will stay in there. It's easiest to just cut them out. If you do it carefully you really don't lose much meat cutting down the backside of the ribs. 

 

I have a friend who gave me some crappie as a favor for something I did. I was supposed to get fillets. What I got was... he did fillet the fish but he saved the ribcage and the backbone part, minus the head. I got the ribcage and backbone.

 

What do you think about cooking the ribcage?

 

BTW, I like LM bass alot.

Just fry those crappie whole. Crappie meat easily flakes off from around the ribs. Just take your time and be careful .

The rib cage is what i feed the cats while i am filleting the rest of the catch.  

I have always been told that the pollutants that fish get all stay around the ribs, and so you should always remove the ribs. 

Back when I would catfish, I used the crappie ribs for catfish bait. Works pretty well.

Pin bones will dissolve in small filets if you fry them in oil, but the ribs definitely do not

 

 

 

I have a friend who gave me some crappie as a favor for something I did. I was supposed to get fillets. What I got was... he did fillet the fish but he saved the ribcage and the backbone part, minus the head. I got the ribcage and backbone.

 

What do you think about cooking the ribcage?

 

BTW, I like LM bass alot.

You call that guy friend?? I would call him a practical  joker

I would avoid snipe hunting  or cow tipping with him

Back when I would catfish, I used the crappie ribs for catfish bait. Works pretty well.

 

Great idea. Might freeze the next batch, awaiting going catfishing with noodles (jugs). We use cut bait usually. Might have to spray some type of goop on there to give it some more smelly attractant. Hmmm... better yet, save the fish heads, lol.

Great idea. Might freeze the next batch, awaiting going catfishing with noodles (jugs). We use cut bait usually. Might have to spray some type of goop on there to give it some more smelly attractant. Hmmm... better yet, save the fish heads, lol.

 

Put them in a zip-lock back and leave them ouside for a day or 2, then freeze them. Trust me, that day or 2 in the sun will give it all the smelly goopy attractant you want. It works perfect for jugging. 

Put them in a zip-lock back and leave them ouside for a day or 2, then freeze them. Trust me, that day or 2 in the sun will give it all the smelly goopy attractant you want. It works perfect for jugging. 

 

You talking about ribs or the heads, lol.

ONE OTHER THING ONE CAN TRY IS FREEZE THEM AND WHEN THERE IS  A FEW POUNDS, IN A LARGE POT AND ONION SOME CELERY TOPS OR SCRAPS, CARROTS OR CARROT PEELINGS , DILL,, WHITE WINE(COOK WITH THE BEST AND DRINK THE REST)  SALT AND PEPPER.  ADD WATER TO COVER 1-2 GAL.  AND SIMMER FOR 1 HOUR OR SO.  STRAIN THROUGH A FINE MESH STRAINER,  TOSS THE BONES AND VEG OUT.  A NICE FISH STOCK TO  USE FOR SOUP  OR REDUCE A CUP OR TW0 BY HALF AND USE AS A BASE FOR A SAUCE.  SOUPS TO MAKE--SEAFOOD CHOWDER--LOBSTER OR SALMON BISQUE.  IT WILL KEEP IN THE FRIDGE  A COUPLE WEEKS.

HEADS CAN GO IN ALSO

You talking about ribs or the heads, lol.

Ribs. I never used the heads.

Pizza with anchovies oil and all yummy, add garlic too. Then I kiss the misses. Lol.

My older brother my mentor cooked panfish with eggs for breakfast. He was a true sportsman.