12-21-2014, 08:25 PM
[#0000FF]Chubs live in the same waters and eat the same foods as trout. They have delicate white flaky flesh that is very mild...but bony. As members of the minnow family they do have a row of pesky small flesh bones to deal with.
More than a few anglers have eaten them fried...after removal of head, guts and scales...or skin. I have. They are toothsome if not troublesome. They can also be smoked but that does little to remove the bones. However, if you cross score the flesh and fry them crisp, like ciscos, you can eat the bones too.
When I was a kid in Idaho I deposited all my chubs and suckers with an older European lady who lived right next to the creek I fished every day. She either slow baked them, pressure cooked them or pickled them...all of which renders the bones soft. She often rewarded me with fresh-baked cookies or hot bread. Good trade.
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More than a few anglers have eaten them fried...after removal of head, guts and scales...or skin. I have. They are toothsome if not troublesome. They can also be smoked but that does little to remove the bones. However, if you cross score the flesh and fry them crisp, like ciscos, you can eat the bones too.
When I was a kid in Idaho I deposited all my chubs and suckers with an older European lady who lived right next to the creek I fished every day. She either slow baked them, pressure cooked them or pickled them...all of which renders the bones soft. She often rewarded me with fresh-baked cookies or hot bread. Good trade.
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[signature]