Nice!!!
I'm craving some bream filets now.
"Never Trust a Skinny Chef."
Palmetto......you're correct on the Slab=Crappie and Titty=Bream. I was only trying to minimize my son a trip to the principal's office on Monday AM when he heads back to school. Partial fillet sounds good and I still have a tail to chew on.
I thought a "slab" was a crappie? A big ass bream is a "titty". Those are definitely titties.
The origin of the term is a bream that was too big to get your hand around had to be held against your chest (titties) to get the hook out.
I don't completely fillet mine but I do cut out the dorsal and anal fins. That gets a lot of bones out of the way and partially cutting the meat away from the backbone makes them cook up better and lets the seasonings or batter, if fried, more completely saturate the meat. My mouth is watering just thinking about it.
Usually I won't keep anything that is too small to fillet. It may be a little extra work but it worth it to me. There's not much that I like better out of a pot of grease than a mess of bream strips. A little Krystal, some fresh cut fries, and a cold Budweiser, yeah that's about perfect there. I really hate scaling fish too. Little boogers get everywhere.
"Never Trust a Skinny Chef."
Good work. That's gonna taste good.
I always thought they were called "titties" because they were awesome as titties!! But I guess that wouldn't make sense, because little titties are awesome too, so the comparison to big bream breaks down. Oh well, glad to learn something.
I fillet every other kind of fish but I think seared bream skin adds to the taste. I usually pan sear fish in butter and Tony Chacheres.
All this talk about cooking fish just decided my schedule this week.
them titties look damn good
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