> Common shiners, yuck. Taste like strips of cold lard. They hop around in
the
> pan too ( the fillets). Golden shiner is not to bad pan fried. I want to
try
> mudminnows, the meat is reddish. I filleted some once for smaller fish to
> eat. I never had one that I wanted to cut up that was big enough , yet.
> Other than common shiner, I have not ate a fish yet that wasn't good
enough
> for seconds. If it wasn't , it was the cooks fault and not the fish. Like
> one time I broiled fish with too much brandy, didn't think about it, and
> used the broiler juice for gravy over the fish and potatoes, Woooo weee,
it
> got stronger with the cooking.
> Ray
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