Sheep Head ~

[BILLY JOE]

havnt tried this yet sounds ok use the back strap boil in 7up serve with melted butter
i assume take out of the boil and cool in ice water to firm up

[ReelTime]

Cedar plank sheaphead:
Ingredients
1 cedar plank (6 by 14 inches)
2 sheaphead fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from sheephead fillet. Remove any remaining bones. Rinse the sheephead under cold running water and pat dry with paper towels. Generously season the sheephead with salt and pepper on both sides. Lay the sheephead (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the sheaphead and plank to a platter and serve right off the plank.Cook's Note: A direct method to grill the sheephead may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the sheephead, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
When finished remove from grill, throw away sheaphead and eat the plank.

[sherman51]

just make sure to clean them like white bass. cut the fillet off the fish then trim the red meat off the back side. soak them overnight in buttermilk in the fridge. clean the fillets and dip in a stirred up egg and roll in a 75/25 mix of cornmeal and flour and add a little salt and black pepper and fry to a golden brown.
sherman

[walleye2go]

Cedar plank sheaphead:
Ingredients
1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar

...throw away the sheephead and eat the plank

This is the same thought I had lol

Greg