Mrs.Greg said:
Another favorite is Arctic Char,friends brought some home on ice from Nunavit,hmmmm,fresh barbaqued was awesome. Will have to try pickeral,not sure about the cheeks though! Tried prairie oysters once,so who knows..... :wink:
Nope, no joke! It's been a few years since we've been fishing where there are pickeral but the guy who took us showed us how to do it and it was so good that I don't think it would take long to remember how to do it.
If I remember correctly, you cut around the circle of the cheek right in front of the gill, using the point of the knife. There is a surprising amount of meat there. When you get that "coin" of meat cut out, you have to slip the knife between the slab of meat and the skin, just like filleting it.
You end up with a round piece of meat about the size of quarter or loonie or a half dollar, depending on the size of the fish. Fry them up in butter and you will not be able to get enough.
HAs anybody else done this?