CRAPPIES have several qualities attractive to fishermen. They are prolific, tend to cluster in groups, and put considerable energy into fighting their way off a hook. That resistance to being caught tends to bring crappie fishermen together, to talk fishing if not to share secrets. Regional names abound: “strawberry perch,” “sun bass,” and others. Firm flesh and a light fresh taste recommend crappies to cooks as well. Crappies can be quickly baked in a butter sauce or pan-fried. There are almost as many pan-frying recipes as there are crappie-catching tips–all of them worth trying! Our crappies are wild-caught in Canadian lakes (exactly where and how remain our secrets!). Priced per pound.


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