Catch to table:

Right now in my waters it is tog season.

Catch to table: I have been bleeding fish out. This is a fish over the rail then a cut under their gills pumps their blood out, bled into the water. The fillets afterward are clear. I have been on charters who have done nothing, done a gill pull, and there is no comparison that cutting thru that main artery should pump all the blood out.

I have a simple cooler, Coleman, something I bought locally and fits under my lean post, and have been rotating gallon sized ocean spray juice containers about 80% filled with tap water for ice. labels removed. I keep one in the freezer and one on the floor in front of the freezer to rotate into action.

I've been using a simple plastic fold out table for cleaning efforts, and have found that taping a piece of cardboard like half a pizza box or similar size cardboard is great for the fish not moving around while cutting them up.

The major bonus' in fish cleaning over the years for me have been these items, which I have learned from others on this site, first hand via friends, trial and error, and local bait shops.

1. a worksharp knife sharpener, Ken Onion edition.
2. (2) knives, a boning knife Dexter 1376 and a flexible knife, I don't like the DR fillet knife, I prefer the tramontina* made in Brazil SS and not a high carbon steel like the DR. the DR tends to cut thru the skin for me.
3. a vacuum sealer. I am using a food saver 12" (this item is so good for everything I got 2) one is dedicated to bait and fish, one for meat and leftovers, want pulled pork on a wednesday?

I'll share recipes later. I do think anything fresh or recently frozen should not be turned into soup, stew, chilis or chowders. More so if frozen in a vac sealer. soups, stews, chilis, chowders until recently have never been a means to show off the taste of the meat. I think Crafty's chowder recipe explains that.

It’s been a great tog season. Such tasty fish. Fried is always good ( flour, egg wash, breadcrumbs). Another good easy way is marinated in Italian dressing for an hour then grilled on high heat, delicious.
I limited out today and plan to try this recipe next.

https://twitter.com/massdfg/status/1457790044085706768?s=21
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Bleeding any fish early is key. I’m cooking tog similar to sea bass. Roll in beaten egg, press firmly into panko mixed liberally with chef Paul’s blackened redfish magic, into to fridge for 30 minutes. Side burner on grill with cast iron skillet and really hot canola oil, cook fast and hot until crispy and golden brown. I love chowder but my better half isn’t a fan, so not worth the effort unless family is coming.

Bleeding any fish early is key. I’m cooking tog similar to sea bass. Roll in beaten egg, press firmly into panko mixed liberally with chef Paul’s blackened redfish magic, into to fridge for 30 minutes. Side burner on grill with cast iron skillet and really hot canola oil, cook fast and hot until crispy and golden brown. I love chowder but my better half isn’t a fan, so not worth the effort unless family is coming.

Try a little tabasco in the egg and a little club soda as well....

Extremely jealous of the tog fishing reports AND the pics from PaulS this week! Fishing season is a distant memory up here, it seems....

I'm a scratch cook kinda guy.... But this is tough to beat
https://www.amazon.com/McCormick-Golden-Dipt-Fish-Seafood/dp/B07F24VFDR?th=1

Great info here thanks guys! Being back on a boat this fall and planning on keeping a few tog's this is a helpful post.

Catch to table:

Right now in my waters it is tog season.

Catch to table: I have been bleeding fish out. This is a fish over the rail then a cut under their gills pumps their blood out, bled into the water. The fillets afterward are clear. I have been on charters who have done nothing, done a gill pull, and there is no comparison that cutting thru that main artery should pump all the blood out.

I have a simple cooler, Coleman, something I bought locally and fits under my lean post, and have been rotating gallon sized ocean spray juice containers about 80% filled with tap water for ice. labels removed. I keep one in the freezer and one on the floor in front of the freezer to rotate into action.

I've been using a simple plastic fold out table for cleaning efforts, and have found that taping a piece of cardboard like half a pizza box or similar size cardboard is great for the fish not moving around while cutting them up.

The major bonus' in fish cleaning over the years for me have been these items, which I have learned from others on this site, first hand via friends, trial and error, and local bait shops.

1. a worksharp knife sharpener, Ken Onion edition.
2. (2) knives, a boning knife Dexter 1376 and a flexible knife, I don't like the DR fillet knife, I prefer the tramontina* made in Brazil SS and not a high carbon steel like the DR. the DR tends to cut thru the skin for me.
3. a vacuum sealer. I am using a food saver 12" (this item is so good for everything I got 2) one is dedicated to bait and fish, one for meat and leftovers, want pulled pork on a wednesday?

I'll share recipes later. I do think anything fresh or recently frozen should not be turned into soup, stew, chilis or chowders. More so if frozen in a vac sealer. soups, stews, chilis, chowders until recently have never been a means to show off the taste of the meat. I think Crafty's chowder recipe explains that.

can you provide another sentence or two about cutting that artery “under the gills”, does that artery exist on both sides, under the hill plate in each side?
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can you provide another sentence or two about cutting that artery “under the gills”, does that artery exist on both sides, under the hill plate in each side?
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My $0.02 learned from a commercial rod and reel who wanted best price for his fish bled out.

If you just give them a cut through the gills and then put in a 5gal buck of water they bleed out. Poke the knife in, give a twist and if you see blood on the blade, perfect. If you throat latch them (cut through the part below the gills and sever the main artery completely) they can die before they bleed out. Do the same for fluke and black seabass. Snow white fillets.

I agree on the Dexter 136 series that has been our go to for years. Used this year on everything from fluke to Yellowfin (the 8" on the YFT). Skip the fancy bubba blades etc. IMHO, not needed. Keep one razor sharp; (I keep it in my bag and sharpen/wash after each trip) use a duller/older one to skin.

My $0.02 learned from a commercial rod and reel who wanted best price for his fish bled out.

If you just give them a cut through the gills and then put in a 5gal buck of water they bleed out. Poke the knife in, give a twist and if you see blood on the blade, perfect. If you throat latch them (cut through the part below the gills and sever the main artery completely) they can die before they bleed out. Do the same for fluke and black seabass. Snow white fillets.

.

sounds like you’re not calling for a surgically precise cut that cuts the same exact part of the fish every single time. just get blood on the blade.

thanks to everyone here. great stuff.
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sounds like you’re not calling for a surgically precise cut that cuts the same exact part of the dish every single time. just get blood on the blade.

thanks to everyone here. great stuff.
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Correct. Just get them bleeding and you are good.
Tuna are obviously different, and bled differently. You cant stick them in a 5gal bucket :D

My $0.02 learned from a commercial rod and reel who wanted best price for his fish bled out.

If you just give them a cut through the gills and then put in a 5gal buck of water they bleed out. Poke the knife in, give a twist and if you see blood on the blade, perfect. If you throat latch them (cut through the part below the gills and sever the main artery completely) they can die before they bleed out. Do the same for fluke and black seabass. Snow white fillets.

I agree on the Dexter 136 series that has been our go to for years. Used this year on everything from fluke to Yellowfin (the 8" on the YFT). Skip the fancy bubba blades etc. IMHO, not needed. Keep one razor sharp; (I keep it in my bag and sharpen/wash after each trip) use a duller/older one to skin.


This
10” dexter with steel blade and wooden handle,,, does it all :-)

sounds like you’re not calling for a surgically precise cut that cuts the same exact part of the fish every single time. just get blood on the blade.

thanks to everyone here. great stuff.
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Jim, I put them on a gripper then cut thru under their gills like RI rh mentioned and hold them in the water and move them back and forth. I have had 1 fish (this past trip) not totally bleed out in years, because it did die instantly and I didn't move it in the water to help the cause. I did think that was odd, then put it in the box. Either method makes a world of difference in the quality of the fillets. Try both ways! And see what works for you.
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In regards to frying recipes it's hard to go wrong. I had been using a cast iron 12" pan and a screen but making the house smell like oil I wasnt a fan of and monitoring oil temp with a infrared thermometer can be tedious. I picked up a gran pappy deep fryer, it holds about 1.5 quarts of oil, and keeps the oil at a constant temp.

Two pieces of advice are 1. The fillets should be dry prior to going into a wet dredge. If they're wet with water the liquid batter of eggs or buttermilk will fall off. And 2. The best piece of advice no matter what dredge you use, eggs or buttermilk, then to panko or flour is to allow them to rest for 15min to 30 min which should ensure the flour or panko coating stays on the fillet during and after frying.

Treat any seasonings as salt if they already have salt in them. The fish's natural flavor will shine with most seasoning blends, but many seasonings have salt added so it's something to consider.

1. Fillet prep. If I think I can swing a day on the water, filleting, and cooking, my fillets never touch water. I will do those fish I want for dinner and hit them with kosher salt and black pepper, and let them rest as I finish my catch. If they come from a vac package after being thawed, they get dried first with paper towel then salt and pepper to rest. I usually put the bag of frozen fish in a big bowl of cold water and let them thaw or if I'm gone all day I'll place the bowl and the bag in the refrigerator and let them slowly thaw over the day.

2. Wet and dry dredges: with the fillets already dry brined with salt.
It's time to dip them in a wet dredge and then a dry, then set to rest. Eggs and milk, eggs and 1/2&1/2, or buttermilk are all great wet options. For a dry coating on thin fillets it's hard to beat Italian flavored panko or a crunched up ritz crackers. These both have salt in them so adding anything else should avoid salt.

Self raising flour and corn flour are the best for thicker fillets, seabass and tog. I usually add kosher salt, pepper, and then any seasonings that will lend themselves to the dish I'm trying to make.

If I'm doing a fillet to be served with fries or a sandwich I'll mix in sugar, salt, black pepper, cayenne, smoked paprika, oregano and basil. That sandwich is getting a pan fried bun, with a fresh slice of tomato and crunchy lettuce and a little bit of Mayo on the bottom bun.

To change up that sandwich, s&p then brine the fillet in pickle juice for 20-40 min tops. Pat it dry, then do the same dredges. The taste is distinctly tangy, so subtle but the fish is still the star. Unreal with chicken fillets too but you have to do min 4 hours no more than 8, the vinegar will begin breaking down the meat.

Fish tacos; I cut my fillets into 1.5" x 3 to 4" long cubes. Done normal, with flour, panko or corn flour. If you have pickled beets, pickled red onion you are in luck. Make tar-tar sauce Mayo and sweet relish and add regular mild or medium taco seasoning to that and mix thru, let it rest a bit and mix again. You can pan fry a tortilla and add the fish + taco tar-tar + pickled beets or onions. OR do the same with a pan fried tortilla add the fish + the taco tar-tar + store bought salsa (supplemented with finely diced fresh jalapenos, onion, bell pepper, and tomato, a pinch of sugar and a tiny bit of white vinegar) this one is fantastic.
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Great info linesider. Can't wait to try your methods!

Agree that coating doesn’t like to stick on wet. For this reason I would (back when I actually cooked) add salt after cooking as it will draw out moisture from the meat. Some thing for grilled beef etc…

Agree that coating doesn’t like to stick on wet. For this reason I would (back when I actually cooked) add salt after cooking as it will draw out moisture from the meat. Some thing for grilled beef etc…

100%

Here's another 2 recipes that you can do at once on the grill that are easy which works really well when you have a larger group. I have done this with SB, bluefish, tog, BSB, scup, and cod.

Heavy duty tin foil, the longer roll (16") is good to get nearly full grill coverage. I lay out a large platter or cutting board that is the same size or slightly smaller than my grill surface area, and make a "boat" on top of this platter out of the tin foil by rolling up the edges. spray or coat olive oil on the tin foil, then slice vadalia onions about 1/4 thick and lay them on the tin foil covering the surface. S&P those. Preheat grill to med-high heat.

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Recipe 1: on half, thinly slice a lemon and distribute those on one half of the onions (half coverage is plenty with the lemons), rind and all. Separately, in a small sauce pan, melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/- and capers. stirring frequently. (I omitted capers in the pic because I didn't have them, also I'd cut the lemon quantity in half, but it all went so fast I'm not the judge)

Recipe 2: Separately, in a small sauce pan melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/-, and soy sauce about evenly mixed with the amount of butter (more or less to your taste). stirring frequently.

The goal is to reduce the flavors and get them to mix, then I use a spoon and coat 1/2 the fish for recipe 1 on the lemon side, and half the fish for recipe 2 on the other prior to grilling. If there is excess just get it all on there.

Have another piece of tin foil, the same size ready, because you just want to cook the fish until it barely separates like a med. rare steak. Then remove from the grill (no flipping fillets). Pull the whole thing from the grill back onto the platter, it'll slide right on (slowly) and then tent it with the other piece of foil for about 10 min. The fat in the fillets will melt and you'll have perfectly done fish, half tangy and salty and half sweet and savory. People will eat every single scrap on this plate. This is a favorite when the local corn comes in.

** If you do bluefish, a small one quickly bled with recipe 2 is unreal.
*** edit note, you can add a small amount of anchovy paste to either reduction for added flavor. 1/2 teaspoon is plenty. The anchovy has a smokey flavor so i think its good for a gas grill, if you're doing this over charcoal I wouldn't add it.

100%

Here's another 2 recipes that you can do at once on the grill that are easy which works really well when you have a larger group. I have done this with SB, bluefish, tog, BSB, scup, and cod.

Heavy duty tin foil, the longer roll (16") is good to get nearly full grill coverage. I lay out a large platter or cutting board that is the same size or slightly smaller than my grill surface area, and make a "boat" on top of this platter out of the tin foil by rolling up the edges. spray or coat olive oil on the tin foil, then slice vadalia onions about 1/4 thick and lay them on the tin foil covering the surface. S&P those. Preheat grill to med-high heat.

68561

Recipe 1: on half, thinly slice a lemon and distribute those on one half of the onions (half coverage is plenty with the lemons), rind and all. Separately, in a small sauce pan, melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/- and capers. stirring frequently. (I omitted capers in the pic because I didn't have them, also I'd cut the lemon quantity in half, but it all went so fast I'm not the judge)

Recipe 2: Separately, in a small sauce pan melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/-, and soy sauce about evenly mixed with the amount of butter (more or less to your taste). stirring frequently.

The goal is to reduce the flavors and get them to mix, then I use a spoon and coat 1/2 the fish for recipe 1 on the lemon side, and half the fish for recipe 2 on the other prior to grilling. If there is excess just get it all on there.

Have another piece of tin foil, the same size ready, because you just want to cook the fish until it barely separates like a med. rare steak. Then remove from the grill (no flipping fillets). Pull the whole thing from the grill back onto the platter, it'll slide right on (slowly) and then tent it with the other piece of foil for about 10 min. The fat in the fillets will melt and you'll have perfectly done fish, half tangy and salty and half sweet and savory. People will eat every single scrap on this plate. This is a favorite when the local corn comes in.

** If you do bluefish, a small one quickly bled with recipe 2 is unreal.
*** edit note, you can add a small amount of anchovy paste to either reduction for added flavor. 1/2 teaspoon is plenty. The anchovy has a smokey flavor so i think its good for a gas grill, if you're doing this over charcoal I wouldn't add it.

Holy cow !
This sounds so awesome,,, thanks,,,
I’ve got a ton of frozen/ vac fish to use up…
Hope to do it soon I’ll post it…

Thanks again

I had a hot dog on the grill tonight…
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Linesiders82 - Dayum!


I had a hot dog on the grill tonight…
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I burned some canned soup.

I had a hot dog on the grill tonight…
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I have extra…..

I used the prep/cook method on some haddock filets and shrimp last night. Perfecto.

Sunday’s catch,,, what’s left of it ….. :rolleyes:
68566

Those look good Gup!
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I did a clam chowder recently from clams I dug & shucked from the Vineyard back in August ... vac packed and sealed the meat in one pack, I did the same with their briny juice in a separate vac bag.

12 tablespoons (1 1/2 sticks) unsalted butter, divided

Vegetable prep. All medium diced:
(2 onions)
(4 stalks celery)
(6 carrots) washed, unpeeled
(8 potatoes peeled & rinsed, Yukon gold)

(1/2 teaspoon dried thyme)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper, more to taste.

2 cups vegetable stock

1/2 cup all-purpose flour

2 cups milk

3 cups chopped clams (1 1/2 pounds shucked clams & their juice about 2 cups) it's a PIA but I scrape off the dark spots.

In a dutch oven melt half the butter then add all the onions and cook them for 10 min, then add all the other veggies, thyme, salt and pepper and cook for 10min longer, stirring to get some browning on the veggies. Now add the clam juice and vegetable stock, and simmer uncovered for 20min. which should finish the potatoes.

Separately in a small sauce pan melt the rest of the butter and whisk in the flour stirring constantly on lowest heat for 3 min, then scoop about a cup of the broth and stir it into the butter and flour... It'll kinda ball up just keep stirring it, then transfer this to the chowder. Stir it in so there are no lumps, this thickens the chowder.

Lastly add the milk and clams and let heat for 3-5 mins more, and that's it! Ready to eat.
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here's another rendition of fish tacos which works well with frozen fillets:

Flour tortillas.

toppings: Cotija cheese, sliced campari tomatoes (sweet), ripe avacado. pickled red cabbage and red onion (see below), sauce (see below)

take you fillets out of the freezer, mine were in vac sealed packages so I put them still in the package into a bowl of cool water to thaw, while that is happening start the pickling.

A quart jar, bag of shredded red cabbage, a small/med red onion sliced thin 1/8" slices, place into the jar. boil the following, 1c water, 1/2 c apple cider vinegar, 1/2 c white vinegar, 1 tsp salt, 1 teas black pepper, 1.5 tbls honey or maple syrup, 1 tsp sugar. after boiling, pour into the jar (in the sink and let cool on own), when it gets to being warm you can place it in the fridge.

Next make the sauce: 1/2 c sour cream, 1/3 c mayo, 1.5 tsp garlic powder, 1/2 tsp siracha, 1/2 a lime using a spoon squeeze all the juice into the mix and whisk til mixed and place in the fridge, mix again b/f serving.

In a baking sheet, place parchment paper down (NOT WAX PAPER)
lay you (patted dry) fillets on this, I used Tog. In a small bowl mix 3 table spoons olive oil, 1/2 tsp black pepper, 1/2 tsp salt, 1 tsp ground cumin, 1/4 tsp cayanne, paint it on your fillets with a brush, then add a thin slice of butter on the high point of each fillet. This will bake for 20-25 min at 375. check at 20 min to see if it just barely separates. The fish will be spicy to taste but the rest of the ingrediates smooths it out.

the onions and cabbage only need 30min to an hour to be ready.

If you have never had mexican street corn, it is basically this above sauce, with cotija cheese on cooked and grilled corn. It would be a super pairing for late august when the corn is stupid good already. Complete with a crisp beer and sliced citrus accent.

Cotija Cheese: is at the major grocers, it crumbles into small bits by hand, it is creamy but unmistakably different texture, a single package if the seal is unbroken is good for about a year. If you have never tried it, I highly recommend it. It's the only way for street corn imo.

100%

Here's another 2 recipes that you can do at once on the grill that are easy which works really well when you have a larger group. I have done this with SB, bluefish, tog, BSB, scup, and cod.

Heavy duty tin foil, the longer roll (16") is good to get nearly full grill coverage. I lay out a large platter or cutting board that is the same size or slightly smaller than my grill surface area, and make a "boat" on top of this platter out of the tin foil by rolling up the edges. spray or coat olive oil on the tin foil, then slice vadalia onions about 1/4 thick and lay them on the tin foil covering the surface. S&P those. Preheat grill to med-high heat.

68561

Recipe 1: on half, thinly slice a lemon and distribute those on one half of the onions (half coverage is plenty with the lemons), rind and all. Separately, in a small sauce pan, melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/- and capers. stirring frequently. (I omitted capers in the pic because I didn't have them, also I'd cut the lemon quantity in half, but it all went so fast I'm not the judge)

Recipe 2: Separately, in a small sauce pan melt 1/2 stick of butter, add whole or crushed/minced garlic, black pepper 1/2 teaspoon +/-, and soy sauce about evenly mixed with the amount of butter (more or less to your taste). stirring frequently.

The goal is to reduce the flavors and get them to mix, then I use a spoon and coat 1/2 the fish for recipe 1 on the lemon side, and half the fish for recipe 2 on the other prior to grilling. If there is excess just get it all on there.

Have another piece of tin foil, the same size ready, because you just want to cook the fish until it barely separates like a med. rare steak. Then remove from the grill (no flipping fillets). Pull the whole thing from the grill back onto the platter, it'll slide right on (slowly) and then tent it with the other piece of foil for about 10 min. The fat in the fillets will melt and you'll have perfectly done fish, half tangy and salty and half sweet and savory. People will eat every single scrap on this plate. This is a favorite when the local corn comes in.

** If you do bluefish, a small one quickly bled with recipe 2 is unreal.
*** edit note, you can add a small amount of anchovy paste to either reduction for added flavor. 1/2 teaspoon is plenty. The anchovy has a smokey flavor so i think its good for a gas grill, if you're doing this over charcoal I wouldn't add it.

Tonight’s menu….. I’ll get back on this one…

Tonight’s menu….. I’ll get back on this one…

I may never fry again….


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Awesome!
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Linesider... my recipe book grows! Thanks for sharing. Have a great weekend.

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This recipe was very well received, highly recommend it!

I hope to be on the ice soon but next week is looking to be in the 50s all week in CT, I like making "P.C.B." fishcakes (perch, crappie, & bluegill) I thought maybe I had typed out a recipe on this site which I learned from the MVtimes but couldn't find it. I did find Spence's recipe http://www.striped-bass.com/Stripertalk/showthread.php?t=19027&highlight=fishcakes

The MVtimes had this on their electronic paper version but I am not sure that is the recipe. The one I used was from a local chef but similar; https://www.mvtimes.com/2013/07/31/fisherman-adds-striped-bass-fish-cakes-his-culinary-universe-16625/

I had made them a number of times and they're great (the amount of dijon mustard might stop my kids from eating them, but my eldest son 7y/o can crush a plate of deviled eggs so maybe not).

One time I had some people over and wanted to do a larger sized cake, bad move. I used either a 1/2 cup or 3/4 cup measuring spoon for the portion size and the middle would not cook (too thick). I was so disappointed. a 1/3 cup or 1/4 cup measuring spoon used to mold the portion size is ideal so the cakes cook through and you won't burn the panko unless the pan is too hot, a little spray of oil helps the mix slide out too. I like that Spence's recipe calls for 1/4 cubed meat, it's time consuming to do but will make a significant difference in the finished fishcakes.