Panfish
are small fish that are no longer than the width of a frying pan.
Most are members of the sunfish family.
These
fish may be found in canals, ponds, rivers, lakes and streams. One
or more varieties are found in all of the lower 48 states though
they are most common in the Southern states where living conditions
are optimal, and they are referred to as "bream".
Individual
names for varieties of panfish include: stumpknocker, shellcracker,
pumpkinseed, longear sunfish and the more common black crappie,
silver crappie, yellow breast, yellow perch or ring perch, sunnies,
rock bass, warmouth, green sunfish and bluegills.
Panfish
feed on anything from night crawlers to crawfish and grubs to kernels
of corn. A fly fisherman can offer them pretty much anything in
his box and have a successful catch. Most fly fishermen prefer to
use the small popping bug with rubber legs. It rides the surface
and does not hang up as much.
Panfish
will also hit the little fly-rod lures, the small spoons and wobblers
from any tackle shop.
Bigger
panfish such as ring perch and crappies will hit large drone-type
spoons usually designated as 0 or 00.
If
the water is cold and the fish are not hitting well, a flying spinner
or soon-type lure, retrieved in slow, even strips, should bring
them out.
The
crappie is usually a deep-lying fish. The fly used should be allowed
to sink anywhere from 2 to 4 feet before starting to retrieve.
Other
than that, fly-casting for panfish does not call for any particularly
careful presentation. It does call for accuracy as the fly must
be dropped in holes in grass beds, pockets along banks, and under
tree limbs. This also necessitates a good handling of the retrieve.
How
you clean and prepare your fish is as important as your skill at
catching them.
You
should have a good, sharp filleting knife with a flexible blade,
a cutting board and a flat surface to work on.
The
first step in cleaning a panfish is to bleed it by cutting its throat.
The fish will bleed more easily and maintain a cleaner flavor if
this is done while it is still alive. The easiest way is to cut
behind the gills across the inverted V section, deeply enough to
sever the heart or main artery behind the heart.
Cut
out the dorsal fin by running the knife blade nest to the fin and
parallel to it, beginning at the front and cutting along the side,
then turning the fish over and cutting along the other side until
the fin is free.
Cut
out the anal fin by running the knife blade across and underneath
the fin and perpendicular to the body from back to front.
Cut
off the tail next.
Scale
the fish by scraping a knife along the skin of the fish from tail
to head.
Cut
the head off the fish just behind the gill cover and the pectoral
fins.
Remove
the entrails by slicing open the fish's belly, beginning from the
anal vent and slicing forward to the front. Run your thumb along
the body cavity from the rear to the front pushing out all the entrails,
including the air sac and the dark matter beneath it.
Wash
the fish in clean fresh water.
Now
the fish is ready for cooking whole or filleting. Whole panfish
are generally pan-fried. You may rub the fish with margarine or
butter and season to taste with salt, pepper or other desirable
seasonings. Place the fish in a hot skillet or frying pan. Fish
cooks quickly so watch carefully and try to only turn it once to
keep it from breaking.
Panfish
may also be baked whole. Preheat the oven to 350 degrees. Rub the
fish with margarine or butter and season it to taste. Wrap the fish
in aluminum foil and back it until tender. Serve with a lemon wedge.
Panfish
may also be cut into fillets. Place the fish on a cutting board
and cut along one side of the dorsal fin toward the head. Next cut
from the posterior portion of the dorsal fin toward the tail, cutting
along the backbone. Cut the fillet away from the rib cage. Place
the fillet skin side down on the cutting board and cut the flesh
away from the skin.
Do
the same with the other side of the fish then throw away the fish
carcass or simmer it to create a stock for stews, soups or chowders.
The head may also be used for this.
Fillets
may be pan-fried, baked, broiled, or French-fried. Panfish fillets
are often prepared in a batter to prevent them from drying out.
This can be as easy as dipping the fillet in mile or beaten egg,
then rolling it in bread crumbs, cracker crumbs, or corn meal.
While
fish taste best when caught and eaten fresh, you may occasionally
want to freeze some of you catch. Some fishermen think it helps
prevent dehydration of the fish if it is frozen without being cleaned
or scaled. This may be a harmful practice that could lead to contamination
of the flesh. The fish should be cleaned, all entrails and scales
removed, and washed in fresh clean water. Next it may be wrapped
tightly in freezer paper or placed in special freezer containers.
Some fishermen even go so far as to freeze their fish in blocks
of ice to retain flavor and moisture.
Frozen
fish should be cooked as soon as it is thawed.
Another
tasty use for your panfish is to prepare a fish chowder. For this
you will need about 2-½ lbs. Of pan fish fillets, 3 slices
of bacon. 6 potatoes chopped into bite size pieces, 2 onions also
chopped, 1 sweet pepper and salt and pepper.
Chop
the onions and set aside. Chop the bacon and begin to fry it. When
it is almost done add the onions and pepper. Fry until done. Then
put the bacon and onion mixture into a soup pot. Add the chopped
potatoes and the fish. Cover with water, and bring to a slow boil.
Stock from boiled fish bones & head may also be used for a richer
flavor. Simmer until tender. Add salt and pepper to taste.
