Another rat...it's been a week!

[chefchris401]

Phil cast iron searing hot is the way to go.

im not a fan of pre done cajun/blackened spice rubs, most of them the first or second ingriednt is salt, and when seared it completely masks the flavor profile of the fish.

ill have to give you marinade recipe i used for the tuna steaks on cutty. simple and easy.

trying to get a hold of the new century jigging stick to try out if we get into feeding fish.

[PRBuzz]

Originally Posted by chefchris401

Phil cast iron searing hot is the way to go.

im not a fan of pre done cajun/blackened spice rubs, most of them the first or second ingriednt is salt, and when seared it completely masks the flavor profile of the fish.

Blackening Seasoning
2 tbsp. paprika
1 tbsp. oregano
1 tbsp. thyme
1 tsp. cayenne pepper (more or less or NONE depending on taste, 1 tsp. is medium spicy)
1 1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. kosher salt

[chefchris401]

Originally Posted by PRBuzz

Blackening Seasoning
2 tbsp. paprika
1 tbsp. oregano
1 tbsp. thyme
1 tsp. cayenne pepper (more or less or NONE depending on taste, 1 tsp. is medium spicy)
1 1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. kosher salt

sounds good phil, instead of the onion powder and garlic powder tey GRANULES with no added salt. adds more flavor