Now that it's frozen it makes it a little more difficult to clean.
Member of the Cod family very tasty, poor mans Lobster.
Here is how we prepare and cook it on Lake of the Woods every year.
Hopefully they are Big Pout, it's tough to get much meat off anything smaller than 5 pounds all your using is the back straps.
1.) Place your eelpout on its pale white belly and fillet its "back straps" trace the spine and rib cage. 2.) Skin each fillet. 3.) Cube each fillet into two-inch chunks. 4.) Boil a pot of water. 5.) Drop the cubes into the pot I like to add a little milk 6.) Remove the cubes when they turn white and flaky couple 2-3 minutes 6.) Melt a bowl of butter and sprinkle in some fresh garlic. 7.) Dip and eat.
Youll no longer regret the fact that lobsters live off the coast of Maine....Good Luck!
Even eminent chartered accountants are known, in their capacity as fishermen, blissfully to ignore differences between seven and ten inches, half a pound and two pounds, three fish and a dozen fish. ~ William Sherwood Fox, Silken Lines and Silver Hooks, 1954