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#21 JoynersHotPeppers

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Posted 19 December 2012 - 11:54 AM

Sheesh guys, relax. This is supposed to be fun...

I was kidding as was he, look forward to posting more food! Back to the topic.
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#22 RocketMan

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Posted 19 December 2012 - 12:13 PM

Dang Rick, I'm going to have to try that Fresh Tomato Coulis with something pretty soon. Looks mighty tasty!
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#23 stickman

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Posted 19 December 2012 - 12:33 PM

I was kidding as was he, look forward to posting more food! Back to the topic.

Ah, thanks... I didn't have a script and wasn't sure where it was going... Smack-talk's not unknown to me, but usually it's face-to-face where everybody can read the signals and know it's not serious. Carry on... ;)

Dang Rick, I'm going to have to try that Fresh Tomato Coulis with something pretty soon. Looks mighty tasty!

Hi Bill, Do you do any fishing with the kids?
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#24 keybrdkid

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Posted 19 December 2012 - 01:07 PM

What is Bluefish like? It looks moist and meaty....
Comparable to Rockfish maybe?


I caught a bluefish a while back, and had it for dinner. Yes, as previously stated, it is a bit fishy (and has larger scales!) However, I did a search, and decided to marinate my bluefish in milk as recommended (and lemon juice because that is what I would normally do.) There was a bit of a chemistry problem here... but it turned out alright. hehe. Then I prepared it on the grill as needed.

Kingfish or spanich mackerel relatives are what I might get sometimes too when I'm either fishing from the pier on a boat. Kingfish that are too big are not very good eating from what I hear, but the smaller ones just over the legal limit seem to be fine. I've never eaten 'smoker' kingfish so I can't really compare the two as of yet...

What I really want to try is a Cubera Snapper...

Edited by keybrdkid, 19 December 2012 - 01:11 PM.


#25 Chile Juju

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Posted 19 December 2012 - 01:25 PM

I've never soaked fish in milk before! What does it do? Tame the "fishiness"? Or is it more for texture?

I soak my chicken in buttermilk all the time, but I've been doing that for so long I kind of forgot why I do it!!!!!! :crazy:

I also mix milk with lemon or vinegar if I'm out of buttermilk - which is kind of what you ended up with! :)

Im sick and tired of not having that sandwich


#26 stickman

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Posted 19 December 2012 - 02:59 PM

I caught a bluefish a while back, and had it for dinner. Yes, as previously stated, it is a bit fishy (and has larger scales!) However, I did a search, and decided to marinate my bluefish in milk as recommended (and lemon juice because that is what I would normally do.) There was a bit of a chemistry problem here... but it turned out alright. hehe. Then I prepared it on the grill as needed.

Kingfish or spanich mackerel relatives are what I might get sometimes too when I'm either fishing from the pier on a boat. Kingfish that are too big are not very good eating from what I hear, but the smaller ones just over the legal limit seem to be fine. I've never eaten 'smoker' kingfish so I can't really compare the two as of yet...

What I really want to try is a Cubera Snapper...


Here's a rationale for soaking "fishy" tasting fish in milk. Also a few other tips... I've never heard of marinating fish in 7-up before... http://mike_esq.trip...gtips/id12.html

I looked up Cubera Snapper as I'd never heard of it before, either. They said that individuals of up to 36 pounds are common, but that the fishery is threatened and in decline due to commercial overfishing during spawning aggregations. The rest of the time they're spooky and hard to get to take the hook. Sounds a lot like Carp. I've hooked a few Carp but never managed to land any... The freshwater tippets I use are generally too light to hold them and I have the drag set too high. A few seconds after they take the hook... snap!

I've never soaked fish in milk before! What does it do? Tame the "fishiness"? Or is it more for texture?

I soak my chicken in buttermilk all the time, but I've been doing that for so long I kind of forgot why I do it!!!!!! :crazy:

I also mix milk with lemon or vinegar if I'm out of buttermilk - which is kind of what you ended up with! :)

I've never soaked fish in milk either. I don't mind the stronger-tasting fish for the most part, but I draw the line at saltwater Eels. I had broiled Eel at a Japanese restaurant once and it was too much for me. I ate it all since my brother-in-law was treating us and I didn't want to make him feel bad, but I'm not in an itching hurry to repeat the experience LOL!

Edited by stickman, 19 December 2012 - 02:55 PM.

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#27 keybrdkid

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Posted 19 December 2012 - 03:05 PM

I've never soaked fish in milk before! What does it do? Tame the "fishiness"? Or is it more for texture?


From what I've read (and this is secondhand so take it for what it is,) soaking the fish in milk helps remove the salinity and perhaps blood residue other stuff. Supposedly it also firms up the meat a little.

I also read that with Bluefish, you are theoretically supposed to bleed the fish out and gut it as soon as you get it on the dock/in the boat. I believe this is to preserve meat taste or some such. You should also get it on ice as soon as possible from what I hear. The bluefish i caught wasn't on ice before I got home, because I didn't have any ice at the pier -_-, but it tasted ok when I cooked it-if I remember right. Not sure if I bled it then or not. Maybe if I ever catch a bluefish in the future, I'll try it and see what happens.

I looked up Cubera Snapper as I'd never heard of it before, either. They said that individuals of up to 36 pounds are common, but that the fishery is threatened and in decline due to commercial overfishing during spawning aggregations. The rest of the time they're spooky and hard to get to take the hook. Sounds a lot like Carp. I've hooked a few Carp but never managed to land any... The freshwater tippets I use are generally too light to hold them and I have the drag set too high. A few seconds after they take the hook... snap!

(
Lol, I hear the fish seems to spawn in shallower waters at only one time of the year-during the summer I think at full moon (if I read correctly.) Also, I read night seems to be a favorite time to take a crack at this elusive catch.

Oh, and I forgot about the frozen fish part in the article you read. I think I ran across that too. Maybe I'll have to try that sometime...

Edited by keybrdkid, 19 December 2012 - 03:10 PM.


#28 stickman

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Posted 19 December 2012 - 03:26 PM

There's a lot of stuff put out there about how to keep Bluefish from getting strong-tasting and smelling, but mostly it just comes down to keeping it very cold after you bring it up. For Bluefish up to about 12 pounds, that's all you need. For the Alligator Blues, I filet them, skin the filets and cut out the maroon colored meat under the lateral line. That's the strongest tasting stuff, and there's not enough of it to bother with in the smaller fish. Those are what I call "Chicken Blues"...

I just noticed your tagline Chile Juju... So true!

Edited by stickman, 19 December 2012 - 03:37 PM.

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#29 Ferrero

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Posted 23 December 2012 - 05:42 PM

Sorry to hear that... what are Mozzies?


Mosquitos they aren't the problem though http://www.daff.qld....au/26_17828.htm those buggers are the mozzie net will just stop them from getting in and attacking my pods

Edited by Ferrero, 23 December 2012 - 05:48 PM.


#30 JayT

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Posted 23 December 2012 - 07:25 PM

Moar fishey fishey less talky talky...


:lol:

#31 stickman

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Posted 23 December 2012 - 10:17 PM

Moar fishey fishey less talky talky...


:lol:

S'right... You do any fishing or hunting Jay?
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#32 JayT

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Posted 24 December 2012 - 09:43 AM

I do both, but not right now. I did post some venison and some elk in other threads before this one got started. I will be posting here from time to time.

#33 WalkGood

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Posted 24 December 2012 - 10:31 AM

Rick great thread idea and awesome looking plates both Chris and Rick! Sooner or later I’ll have to contribute here. I mostly fish catch and release unless it’s something great to eat and don’t have any recent pictures of large catches. That said while it’s always been great fishing here where I live the last two seasons of offshore fishing have sucked big time, I’ve done better in my back yard river, heh.

BTW Rick the other day when I came in from surfing our inlet there were two guys fishing and the blues were running (cause cold front passing), they each had around 40 they caught on gator spoons. They only run here in their southward migration during the winter. While I sometimes fish the inlets for blues as well, I don’t keep that many, only enough for 1 or 2 meals and release the rest. So far this winter I've not gone blue fishing but in past years we've done as well on spoons, amazing how they hit anything and certainly a fun battle :)
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#34 stickman

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Posted 24 December 2012 - 07:46 PM

Rick great thread idea and awesome looking plates both Chris and Rick! Sooner or later I’ll have to contribute here. I mostly fish catch and release unless it’s something great to eat and don’t have any recent pictures of large catches. That said while it’s always been great fishing here where I live the last two seasons of offshore fishing have sucked big time, I’ve done better in my back yard river, heh.

BTW Rick the other day when I came in from surfing our inlet there were two guys fishing and the blues were running (cause cold front passing), they each had around 40 they caught on gator spoons. They only run here in their southward migration during the winter. While I sometimes fish the inlets for blues as well, I don’t keep that many, only enough for 1 or 2 meals and release the rest. So far this winter I've not gone blue fishing but in past years we've done as well on spoons, amazing how they hit anything and certainly a fun battle :)

Oh yeah... but don't get your fingers anywhere near their mouths when taking out the hook...
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#35 SumOfMyBits

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Posted 29 December 2012 - 04:40 PM

I am SO on this thread. FD break out the fishing gear! We're huntin' Pampano.

#36 stickman

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Posted 29 December 2012 - 10:49 PM

I am SO on this thread. FD break out the fishing gear! We're huntin' Pampano.

This I gotta see... This poor Yankee's never seen it done right! The closest we get to Pompano is Scup... http://en.wikipedia.org/wiki/Scup

Edited by stickman, 29 December 2012 - 11:28 PM.

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#37 JayT

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Posted 30 December 2012 - 01:50 PM

I just can't let this one go, Stickman, I see you are from Greenfield, MA. AND you referred to yourself as a Yankee. Are you a Red Sox fan by chance? If you answer yes I will never let this go...

#38 stickman

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Posted 30 December 2012 - 04:10 PM

Sorry Jay, I'm an outdoors sort of person but not a sports fan. I only mean Yankee in the 1865 sense...
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#39 sicman

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Posted 30 December 2012 - 04:48 PM

the hell with all yall yankees!

anyways 1.30 a.m. this morning wild boar took. Posted Image

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he was only 212 pounds,phhf,phhf! think ill make some kinda sammy?

Edited by sicman, 30 December 2012 - 04:50 PM.


#40 stickman

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Posted 30 December 2012 - 07:19 PM

the hell with all yall yankees.

Oh Scovie... You remind me of the guys from the deep south I had in my unit in my army days... They'd say "Be proud you're a rebel 'cause the south's gonna do it again!", and I'd say "What... lose?"

he was only 212 pounds,phhf,phhf! think ill make some kinda sammy?

Cool! Bring on the Razorback Sammie! I'd like to see that...


Edited by stickman, 30 December 2012 - 07:21 PM.

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