I am wondering what the board members would think about starting up a page devoted to sharing recipes for our catches. Obviously it would focus on striper recipes, but after catching half a dozen cod from the surf, I broke down and took a 31" cod home last evening, soooo....I would also be interested in hearing some ideas for cod based dishes, chowders, or stews. JohnR, might this be a separate page in the search area?

Catchabiggun,

nightfighter

What geographic area are you fishing to get cod from the surf this time of year. I don't want your spot , just a rough idea of the area like Southern Maine or Cape Ann , etc.

Saltheart,
i'm regularly getting wet in the Marblehead surf, but check out the Danvers/Salem/Beverly area rivers on occasion.

Sounds great - I'm always on the lookout for recipes - here's one that I've tried with several kinds of fish.
Clean and fillet, leaving the skin on. Make several parrallel slashes on the flesh side about 1-2 inches apart and not quite all the way through. Swab each of these slashes with some olive oil (if you can make your own garlic flavored olive oil in advance it is even better). Put the fillet on the grill skin side down fo about 10-20 minutes depending on size of thickness. While it is grilling mix about 1 cup of apple cider vinegar and 1 cup of raspberry jam. When the fish is done put your spatula between the flesh and the skin - it wil lift off like a dream with no breaking up (leave the skin to just cook to ashes). Take the vinegar/jam stuff and baste the fish, pour a frosty cold one, butter your corn on the cob and feast away!!
Let me know how it goes with stripers??

john

A recipe page is high on the list but I need people to send in some recipes!!! When my wife is in a better mood (ie, getting a good nite's sleep), I'll get her recipes for Baked-Stuffed w/lobster ans crabs, as well as her BeerBattered Striped-Bass which is excellent...

I LOVE shellfish of any kind but fish-fish isnt huge on my list...unless......

I make ANY fish rolled up it foil, on the grill (or baked in the oven) with peppers, onions, butter, and lemon juice. you would not BELIEVE the people who say they HATE fish dive into fish I have made this way.... and couldnt believe that they actually LIKED it!!!!!! Now I HATE pepppers and onions...but I love the flavor they give! It is simple easy and delicious!!!! You cqant go wrong!

A friend of mind had a recipe for battered fish made with bisquick........it was very good....but I cannot remember the recipe to save my life!!!! :(

I also want to add one more major POINTER..

As I used to cook in a seafood restaraunt , the most common "compliment to the chef" was the fact that the food was not overcooked.... this really is a problem.....most seafood is done as soon as it is "white" all the way through (you know what I mean) Please...dont over do it! It is the biggest mistake people make when cooking any kind of seafood. Just keep an eye on it....and you cant go wrong!!Trust me!!!


One more recipe that is simple and easy...

for fried seafood (good for almost anything)

1 Part corn flour (not corn meal)
2 parts regular flour
dash of salt

dip in milk...then flour mix...deep fry...and you have yourself a delicious meal!! whebn deep frying....when you see fish float completely in the oil...it is done!!!! it doesnt get any easier than that!!!


LOBSTER on the beach??? yeah trust me!!! wrap the lobster in foil, put about a cup or two of seawater in the foil. throw on the grill and steam until done....mmmmmmm.....yum! Same goes for steamers and such.....

This is one I started using for Cod this year and now my freezer is empty!

Take the fillets...skinned or not...to your preference..and place them in a buttered baking pan. bake them at 350 for 7-10 min depending on the thickness. take the pan out and cover the fish in dill weed...don't be shy with it either. cover with crushed Ritz crackers or bread crumbs and bake for another 7-10 minutes. if I use bread crumbs I usually put some pats of butter on the fillets but the Ritz crackers are creamy enough. Its delicious. I got the recipe from a woman while deep sea fishing. its easy and relatively quick...give it a try...haven't tried it with the stripers yet!
Dave

John R (06-16-2001 13:56):
A recipe page is high on the list but I need people to send in some recipes!!! When my wife is in a better mood (ie, getting a good nite's sleep), I'll get her recipes for Baked-Stuffed w/lobster ans crabs, as well as her BeerBattered Striped-Bass which is excellent...

OK guys and gals, let's get some of your recipes, detailed or not, so we can start sharing. Dig out those recipes as I expect we all might have a chance to prepare dinner in the near term! Gotta believe there is a wealth of ideas out there for John R to create a page/link.

Grilled Striper from the single dad

Squeeze lemon over filet
Sprinkle with fresh crushed garlic
Can also apply a thin spead of mayonaise to keep moist
put sliced or chopped veggies of choice on top (I like onions, peppers, tomatoes, and/or summer squash
salt and pepper to your taste
cook on grill skin side down, do not flip
depending on thickness and heat, approx 20-25 min
time will vary if you grill with foil underneath
enjoy.

I have heard of many people using mayo on bluefish...I thought maybe it mellowed the taste or something...??! but to keep it moist? is that why? just curious....like I said earlier though....dont overcook it! I have not had dry fish unless it was overcooked! (or had been in the freezer to long.. )

when things die out in the winter we should have a "game supper" with our leftover catches.....you know instead of going completely stir crazy like we did last winter!! HA!HA!

This recipe works on any type of fish!!

Bread Crumbs (or shake n bake)
Olive oil
Salt and pepper
Fresh chopped garlic
Fresh Basil

It's so easy!!!
Place bread crumbs in bowl, add salt and pepper, freshed chopped garlic(as much as you like!), freshed Basil chopped coarsely(don't skip the basil...if you never tried it...try it). Add olive oil to moisten crumbs (about a quarter cup)
Spread the mix liberally on the fillets.

I usually leave the skin on the fillets, place on tin foil and cook on the grill. When done, the skin will stick to the tin foil, use a rubber spatula and the fish easily seperates from the skin.

Serve and wait for the compliments from your guests.

I'm not sure why bluefish gets such a bad rap! Try this recipe and tell me what you think!!

Here is one for ya.... The old foil pack on the grill...

Spread a thin layer of butter on the foil, Place the fillet on the butter. Pour a small amount of olive oil over the fillet.
Now add a touch of salt, Crushed black pepper, a little jerk seasoning, and some fresh chives.
Roll foil up to make a pouch (keep an air pocket in it) place on grill and wait for the steam to come out from around the edges. Steam for 3-6 min. open and enjoy!!!
Very good with fresh striper.