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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, 03:07 PM
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#31
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Registered User
Join Date: Nov 2003
Location: On my boat
Posts: 9,703
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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]
Posted from my iPhone/Mobile device
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LETS GO BRANDON
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05-06-2013, 03:08 PM
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#32
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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, 03:21 PM
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#33
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Registered User
Join Date: Jul 2011
Location: Humtroit
Posts: 276
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Quote:
Originally Posted by Night Shift
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.
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Damn that looks good, Especially on a pile of fiddleheads. |
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05-06-2013, 03:45 PM
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#34
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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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#35
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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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#36
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,690
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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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#37
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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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#38
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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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