We have a pretty large pond in front of our house that is stocked with large mouth bass and bluegill fish. We both love to fish and don’t fish from the pond a lot because we’re trying to let the pond stock itself and get the fish to a good frying size.
We’re constantly fighting off predators of the fish such as fish hawks, cranes and something my husband calls a “shikepoke” (6-8 inch tall black bird with webbed feet and long beak). We also have to deal with huge mud turtles that come of the small stream that goes around the pond and down through the property. Turtles can eat up the fish pretty quick so we catch them and eat them. Small ones are caught and released in larger creeks around the county.
The meat is beautiful and really good. We’re told there are seven different types of meat in a turtle including chicken, beef, pork, fish, and I’m not sure what the other meats are but we like it all.
When I cook it I first soak it in salt water overnight and then pressure cook it for about 30 -45 minutes at 10 pounds of pressure. I then check to make sure it’s tender and if it is, I roll it in seasoned flour and fry it in butter. It tastes just like fried chicken.
I also freeze it and when I do I place about five or six pieces in a Ziploc freezer bag, fill bag half full of water, press out the excess air and freeze. I know it’ll keep at least 12 months frozen like this but we never have any last that long. We also put the same amount in our food saver bags and vacuum seal and it keeps well like this too.
We try to always process and can or freeze everything we kill EXCEPT for coons and possums!! NO THANK YOU!