I am excited to start togging and bring some fresh fish home for the family after a long winter. A successful cod outing got the ball rolling where I made a jumbo batch of cod cakes and put an avacado aioli sauce to kick it up. My favorite fish to eat is grouper and I prefer it blackened and in a sandwich.

i too enjoy some grouper, or mango snapper, but its a toss up for me between Tuna and Striper.

Halibut......grilled w/ melted butter and lemon
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Shallow water red tommy cod that have been living on lobster and crab, YUM!
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Locally I love Fluke and tog. heading out tomorrow for a limit of spring tog. Cant wait.

But I love tuna, and salmon. Give me a rainbow roll anyday of the week.

Tuna steak - very rare. Striper with pesto.

Black sea bass grilled with just some good olive oil, sea salt and pepper...cavity stuffed with lemons, thyme and basil.

-spence

Skate. I'm serious.
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Yellow perch fillets , breaded and fried in butter with fresh lemon squeezed at the diner's plate to taste. Tuna on the grill is next.

Brook Trout

the smallest ones you can legally take, fried in buckwheat flour

Brook Trout

the smallest ones you can legally take, fried in buckwheat flour

Over an open pit fire drinking beer in VT? Been there, done that (not sure of the flour type). I agree, pretty damn good.

-spence

Dungeness crab then tuna sushi

RED SNAPPER
ORANGE ROUGHY

Fresh fried smelt with lemon and tarter sauce, along with French fries, ketchup and
cole slaw....and a Bass ale.

Brook Trout

the smallest ones you can legally take, fried in buckwheat flour

Really? I only eat 2 fish from from the fresh. Catfish prepared by a resturaunt and rainbow trout. Never ate a brookie. I think they are too purty! Lol. I love myself some striped bass and whole pan cooked scup. Don't care too much for Tog, fluke/flounder or seabass.
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Fresh fried smelt with lemon and tarter sauce, along with French fries, ketchup and
cole slaw....and a Bass ale.

And smelt. Fresh pan fried whole. Packed with garlic and wet crushed red pepper and then rolled in seasoned flour. Fried in a shallow pan with olive oil until almost burnt looking. Adding more garlic half way through. Add some Portuguese cheese, bread and homeade wine! And can't forget the halved boiled potatoes topped with red wine vinegar and wet crushed pepper!
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Oh yeah. Even better to eat it under a grapevine in the summer with some older greenhorns and homeade moonshine for dessert. Substitute the smelt with whole scup in the summer.
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Mangrove or yellowtail. Tripletail is phenomenal as well.
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Raw tuna
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Striper! I love my striper chowdah.......but my striper fish cakes can't be beat! Looking forward to trying fluke/flounder.....I hear its the best!!!

It is.
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Day old Alaskan salmon in season...June, July, August...comes flash frozen next day.
Fresh Halibut
Fresh Haddock
Fresh Sole
Fresh Hake
Fresh dogfish...if someone did not tell U it was dogfish U would not know the difference.

Someone mentioned catfish from restaurant...it could be fresh water...saltwater cat fish is illegal to catch commercially at least in Mass.

In Florida in winter most Grouper is imported...they have a closed season.

90% of all fish is imported today.

Not for nothing, and since it comes from salt water, I say quahog chowder.......from the black dog.

Locally...Black Sea Bass.MMMM

Day old Alaskan salmon in season...June, July, August...comes flash frozen next day.
Fresh Halibut
Fresh Haddock
Fresh Sole
Fresh Hake
Fresh dogfish...if someone did not tell U it was dogfish U would not know the difference.

Someone mentioned catfish from restaurant...it could be fresh water...saltwater cat fish is illegal to catch commercially at least in Mass.

In Florida in winter most Grouper is imported...they have a closed season.

90% of all fish is imported today.


Funny... I cooked fresh dogfish (fresh as in was alive, filleted and pan fried within a half hour) and it was the most vile fish I've eaten. Flavor started off OK but then left an awful aftertaste. None of us would eat more than a bite. Do you treat (marinade, soak in milk, ?) it at all beforehand?

I gotta tell ya, we took the sea trout we got fishing in sanibel fl last month and brought it to the Flamingo restaurant on captiva. 2 filets Mesquite Grilled, and the rest fried. So amazingly good. And if your bring your own catch, its like 9 bucks with a ceasar, and a side of fries or onion rings for the dinner. Cheapest and best meal we had all week

Grilled Swordfish would be my favorite finned fish.
Grilled prociutto wrappd sea scallops or sea clam pie (mom's recipe) for the non-finned fish fav.

Really? I only eat 2 fish from from the fresh. Catfish prepared by a resturaunt and rainbow trout. Never ate a brookie. I think they are too purty!
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Yup. If you like bows, you'll love brookies. At my camp in Maine, we keep them as close to the 6 inch minimum as possible. All of the larger fish get released.

I love all fish, but if I had to choose one I honestly just love a nice fried up piece of fresh cod, can't beat that!

I gotta tell ya, we took the sea trout we got fishing in sanibel fl last month and brought it to the Flamingo restaurant on captiva. 2 filets Mesquite Grilled, and the rest fried. So amazingly good. And if your bring your own catch, its like 9 bucks with a ceasar, and a side of fries or onion rings for the dinner. Cheapest and best meal we had all week

ya know I've been meaning to post this question, can you do that anywhere in New England? Would be cool to bring in a striper and have some local chefs prepare for ya wouldn't it?

That taste was its urine as they piss through their flesh.




QUOTE=JackK;997665]Funny... I cooked fresh dogfish (fresh as in was alive, filleted and pan fried within a half hour) and it was the most vile fish I've eaten. Flavor started off OK but then left an awful aftertaste. None of us would eat more than a bite. Do you treat (marinade, soak in milk, ?) it at all beforehand?[/QUOTE]
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My favorite (local to our waters) fish to eat.

Wolf fish
Black Sea bass a close 2nd.
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Yup. If you like bows, you'll love brookies. At my camp in Maine, we keep them as close to the 6 inch minimum as possible. All of the larger fish get released.

Damn that looks good, Especially on a pile of fiddleheads.

#1 Black Sea Bass,
Yellow Eye Rockfish, we got in Alaska, a very close 2nd

I did skate last night, classic meuniere. Meh. I've had it before and thought it was quite good, but my own attempt wasn't phenomenal. Probably should have used a little more oil and cooked each wing segment separately to get an optimal crust.

Best way I ever had it was poached in white wine, garlic, and olive oil. Maybe next time I'll try that. Skinning it sure was a PIA, though... My hands have skate rash.

Butter Kevin. Use good butter. I use Kerry gold butter from Ireland.
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C'mon nebe... Give me some credit :D I use oil to start (higher smoke point to get a good crust), deglaze the pan with some sav blanc then the sauce is finished with good butter after the fish is cooked.

I think I just crowded the pan too much. Lessons learned :D

Fresh grilled W...A...H...O...O - love it right off the boat down in Florida, cannot be beat. Also love fresh caught, grilled tuna ...

... I used to love Dolphin (Mahi Mahi) ... but one day I went out and caught a ton for a barbeque .... brought home a lot of fish for the evening's events and we decided to go out instead ... as such, aside from the fish that I gave to my neighbors ... I made dolphin salad with what was left over ...

... It was great the first two days, but had so much that I was eating it breakfast, lunch and dinner every day ... so as not to waste it ...

.... by the fifth day, I was getting tired of it, sixth day the novelty had warn off and I was ready for a nice cut of beef on the grill ... and on the seventh day, I had to throw it away as it got ripe ...