(06-21-2025, 08:13 PM)wiperhunter2 Wrote:(06-21-2025, 07:13 PM)Paddler Wrote:I guess we all have our on tasters, that can be different but the bigger bones, plus the taste, just turns me off in eating them and yes, i always cut out the red flesh, still too strong but this stew recipe makes me think about giving them another try.(06-20-2025, 11:54 PM)wiperhunter2 Wrote: Looks good Bob, I will for sure give it a try but I might use perch or walleye, wipers are too bony
Wipers have the same skeletal structure as walleye, the bones are just a bit more robust. I fillet them the same way.
To clean them, I use a similar technique to this video, going around, not through the ribs. I'm a lot slower, of course. Then I wedge out the epipleural ribs (pin bones) so there are no bones to worry about.
https://www.youtube.com/watch?v=LL3XGtQfOB8
We chunk them up and cook them in a non-stick skillet in a bit of oil with chili powder, etc, and eat them in taco bowls. Spanish rice on the bottom, then fish, grated cheese, sour cream, then lettuce, tomato, guac, and taco sauce. Last night I couldn't decide between taco sauce and creamy cilantro dressing, so I used both, the cilantro dressing after the cheese layer, then taco sauce on top.
My wife really doesn't tolerate the red flesh taste, but enjoys the taco bowls. Not nearly as messy as tacos in tortillas, either.
Single main, no kicker.
