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| StriperTalk! All things Striper |
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10-04-2016, 04:33 PM
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#1
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Registered User
Join Date: Jul 2008
Posts: 20,441
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use sea bass for tog chowder recipe?
Have a chance to jump on a trip to Block on Friday for stripers and sea bass. Will likely let the stripers go, will keep some sea bass.
Last year, someone here was kind enough to share with me, a recipe for tog chowder (or stew?). I think it was Crafty's recipe? Anyway, it was beyond amazing, my wife ate gallons of it, and she can't wait for me to make it again.
Would sea bass work OK in this recipe?
Thanks as always.
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10-04-2016, 04:33 PM
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#2
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,463
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For god sakes Jim grill the suckers whole. I wouldn't waste fresh BSB in chowder.
Last edited by spence; 10-04-2016 at 07:12 PM..
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10-04-2016, 04:55 PM
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#3
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Registered User
Join Date: Jul 2008
Posts: 20,441
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Quote:
Originally Posted by spence
For god sakes Jim grill the suckers whole. I wouldn't waste free BSB in chowder.
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I am pretty handy on a grill, never done whole fish though. With BSB I usually blacken it in a cast iron pan, or fry it.
I know what you mean, but we just love that chowder on a cool or cold day. |
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10-04-2016, 07:17 PM
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#4
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,463
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Quote:
Originally Posted by Jim in CT
I am pretty handy on a grill, never done whole fish though. With BSB I usually blacken it in a cast iron pan, or fry it.
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Gut, scale and cut off the fins. Rinse and dry. Score the fillets in a few places on each side. Stuff the cavity with some herbs and lemon. Rub the outside with good olive oil, salt and fresh pepper. Cook over an oiled medium hot grill. Because it's bone on it will take a bit longer than you think.
One of the best things in the world.
Posted from my iPhone/Mobile device |
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10-05-2016, 10:34 AM
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#5
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Registered User
Join Date: Feb 2003
Location: Newtown, CT
Posts: 5,659
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Quote:
Originally Posted by spence
Gut, scale and cut off the fins. Rinse and dry. Score the fillets in a few places on each side. Stuff the cavity with some herbs and lemon. Rub the outside with good olive oil, salt and fresh pepper. Cook over an oiled medium hot grill. Because it's bone on it will take a bit longer than you think.
One of the best things in the world.
Posted from my iPhone/Mobile device
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I do the same thing, but I use a 50/50 mix of EVOO and lemon juice with some garlic added. And continually baste the fish while its cooking. Good eats! |
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10-05-2016, 12:24 PM
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#6
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Registered User
Join Date: Feb 2003
Location: Hyde Park, MA
Posts: 4,152
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I am a legend in my own mind! 
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10-04-2016, 05:00 PM
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#7
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,690
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BSB will just dissolve if added to a chowder. It's too delicate.
Posted from my iPhone/Mobile device
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