crappieCrappies are members of the freshwater sunfish family waters throughout the central United States.
They are a thin elliptical shaped pan fish with two major varieties, the white crappies and the black crappies.

The white crappie has a lifespan of about 7 years and seldom reaches over 2 pounds.  These fish are greenish or silvery with faint vertical bars and are found mostly in the southern states. The white crappie can live in murkier water than the black crappie.  A few regional names for white crappies are strawberry bass, ring, pale crappies or lamplighter.

The Black version which is black with green blotches, is more predominate in the northern states however recently it has been introduced in areas all around the United States. They prefer water with no current, especially clear water  lakes, ponds, streams or reservoir’s.  In different areas the black crappie is known as calico bass, tin mouth, grass bass, bitter head or bachelor perch.   Because anglers hooks often tear it’s thin lips, it has also been given the name paper mouth.  They can reach up to five pounds and up to 16 inches in length but most are under two pounds.

Cooking Crappie

Crappies are mild flavored fish with a low fat content. Their meat will be firmer if taken from cold water. The most common ways of cooking are to pan fry, deep fry, oven fry or bake. For ways of cooking crappie check out the links. The best way to cook crappies is to
to pan fry, deep fry oven fry or bake.
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