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| The Scuppers This is a new forum for the not necessarily fishing related topics... |
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05-06-2013, 02:52 PM
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#1
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President - S-B Chapter - Kelly Clarkson Fan Club
Join Date: May 2005
Location: Rowley
Posts: 3,781
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Quote:
Originally Posted by JohnnySaxatilis
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
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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? |
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05-06-2013, 02:51 PM
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#2
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President - S-B Chapter - Kelly Clarkson Fan Club
Join Date: May 2005
Location: Rowley
Posts: 3,781
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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!
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05-06-2013, 03:08 PM
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#3
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Registered User
Join Date: Nov 2003
Location: On my boat
Posts: 9,703
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My favorite (local to our waters) fish to eat.
Wolf fish
Black Sea bass a close 2nd.
Posted from my iPhone/Mobile device
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05-06-2013, 03:45 PM
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#4
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Registered User
Join Date: Jun 2005
Location: Between a rock and a hard place
Posts: 540
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#1 Black Sea Bass,
Yellow Eye Rockfish, we got in Alaska, a very close 2nd
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Give a man a fish and you feed him for a day ...
show him where to fish and ... you'll be sorry
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05-08-2013, 09:24 AM
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#5
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Not Jack
Join Date: Feb 2009
Location: Other Cape
Posts: 1,239
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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.
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05-08-2013, 09:28 AM
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#6
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,694
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Butter Kevin. Use good butter. I use Kerry gold butter from Ireland.
Posted from my iPhone/Mobile device
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05-08-2013, 11:39 AM
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#7
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Not Jack
Join Date: Feb 2009
Location: Other Cape
Posts: 1,239
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C'mon nebe... Give me some credit  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 |
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05-11-2013, 06:17 PM
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#8
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Registered User
Join Date: Jul 2005
Location: North Shore
Posts: 1,701
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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 ...
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"It was the blackest night! There was no moon in sight! (You know the stars ain't shinnin cause the sky's too tight) "
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