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Thread: Grunion cooking

  1. #1
    THE ROCK FACE jrock24's Avatar
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    Default Grunion cooking

    So I took my son Grunion hunting and came home with a small amount. I looked up online and didn't really find anything usefull so I figured I would ask here.
    What would be the best way to cook them so the meat falls off the bones?
    I smoked them, then added them to a stew. Cooked them for another 8 minutes over a fire and the stew came out good but the parts of meat that fell off still had tiny bones. My 7 year old boy didn't really like it after he swallowed one.
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  2. #2
    Administrator Rick's Avatar
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    You can eat those? I've never had them but they don't look very good and they are pretty small. Looks like an overgrown sardine. Yuck.
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    Senior Member hunter63's Avatar
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    Here you go, from search:
    http://www.essortment.com/all/grunionfishre_rxie.htm

    Another one says "throw them back in the ocean, buy a bucket of KFC."
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    naturalist primitive your_comforting_company's Avatar
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    perhaps if you "gash" them as you would a sucker-fish (carp) or jack (needlefish). make your cuts laterally (parallel with the bones) about 1/16" apart. When you cook it flesh side down, the bones curl inward and can be removed.
    I've never even heard of a grunion (sounds like an onion in the ground LOL), let alone gashed and cooked one, but if the bones in a fish ever give me a problem, I gash 'em.
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