Wild Game or Fish

BigB

• Apr 20, 2017

• #341

I had some kingfish that I caught and needed to cook it. It was steak cut, so I fried it with some seasoned panko and then made a massaman curry with fresh thai basil and kaffir lime leaf, was delicious topping the fish. 
 

 

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dragon49

• Apr 21, 2017

• #342

[SIZE=10.5pt]Pumpkinseed Sunfish fried in butter – 3 minutes and 10 seconds per side.[/SIZE]  The consistency was perfect—I have the timing down perfectly.  This was pleasant to eat, but it was quite plain, with only a drop of flavor.  Because of the shape, in proportion to its size, it had more meat than the Yellow Perch that I recently fried up.
 

 

Deano5x

• Apr 21, 2017

• #343

Here's a trout and red fish I got on good fryday !

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Deano5x

• Apr 25, 2017

• #344

Got on a few in the surf yesterday afternoon .

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ColdSmoke

Extreme Member

• Apr 25, 2017

• #345

Deano5x said:

Got on a few in the surf yesterday afternoon .

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Click to expand...

 
That looks fun!

 

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dragon49

• Apr 29, 2017

• #346

European Rudd fried in butter:
 
 
Not much to say about this. I was tastier than Sunfish, but nothing special.
 

 

BigB

• May 30, 2017

• #347

Mango (from the yard) pineapple hogfish ceviche and fried triggerfish with wasabi mayo and lemon/lime zest

 

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Deano5x

• Jun 14, 2017

• #348

We been on the fish lately !!

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dragon49

• Jun 20, 2017

• #349

[SIZE=10.5pt]Pickerel fried in butter for 3 minutes and 15 seconds a side. I left the thicker tail in for a few more minutes. It was a delicious, slightly sweet, white meat. It was very light—not fatty at all. It had a lot of meat for a thin fish.[/SIZE]
 
 

 

muskymojo

• Jun 21, 2017

• #350

A recent slab of lake trout ready to be sealed up and slapped on the grill. I didn't get a pic of it cooked, but it was delicious.
 

 

JayT

• Jun 24, 2017

• #351

best fish cook on the interwebz.  Your walleye is permanently embedded in my brain.

 

BigB

• Jun 27, 2017

• #352

went spearfishing, got lots of hogfish. Made these blackened hogfish tacos cooked with onions and butter too with my favorite salsa and some cilantro and melted cheese. 

 

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BigB

• Jun 29, 2017

• #353

philly cheese steak style fish tacos with corn tortilla, blackened hogfish, caramelized / charred sweet onions and pub style jalapeño cheese spread 

 

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The Hot Pepper

Founder

Admin

• Jun 29, 2017

• #354

Nice need to try that!

 

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Gasoil4ever

• Jun 29, 2017

• #355

Can't help you out much being a vegetarian... but I am a fisherman, catch and release unless the wifey asks for some fish.

Those fed my happy family.

 

D

dragon49

• Jun 29, 2017

• #356

[SIZE=10.5pt]Largemouth Bass fried in butter. I gave this thick fish six minutes a side and it was still a little undercooked. There was nothing wrong with the meal, just not a great tasting fish. It had the taste and feel of an ordinary, fishy, salt water fish, like a Porgy. The consistency of the skin made it inedible.  I’m normally not a fan of filleting, but this was a major pain to eat.  If I keep any more Bass, I’m going to fillet and skin them.  [/SIZE]
 
 

 

BigB

• Jun 30, 2017

• #357

Gasoil4ever said:

Can't help you out much being a vegetarian... but I am a fisherman, catch and release unless the wifey asks for some fish.

Those fed my happy family.

Click to expand...

 
 
those are some quality fish right there. except the cuda. You gotta be super hispanic or caribbean to keep barracuda, that stuff smells like ripe butthole with a side of ciguatera.
 
Is that a mangrove middle right and cubera far right?

 

FreeportBum

• Jun 30, 2017

• #358

dragon49 said:

[SIZE=10.5pt]Largemouth Bass fried in butter. I gave this thick fish six minutes a side and it was still a little undercooked. There was nothing wrong with the meal, just not a great tasting fish. It had the taste and feel of an ordinary, fishy, salt water fish, like a Porgy. The consistency of the skin made it inedible.  I’m normally not a fan of filleting, but this was a major pain to eat.  If I keep any more Bass, I’m going to fillet and skin them.  [/SIZE]
 
 

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LMB taste like mud to me. If you are going to eat the skin I would recommend scaling it first, cheers.

 

G

Gasoil4ever

• Jun 30, 2017

• #359

BigB said:

 
 
those are some quality fish right there. except the cuda. You gotta be super hispanic or caribbean to keep barracuda, that stuff smells like ripe butthole with a side of ciguatera.
 
Is that a mangrove middle right and cubera far right?

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I am French, we eat snails and frog legs [emoji23]

 

JoynersHotPeppers

• Jun 30, 2017

• #360

Gasoil4ever said:

I am French, we eat snails and frog legs [emoji23]

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Snails and frog legs are very mild compared to Cuda  
 
 
I gig and harvest my own frog legs so I can vouch for BibB's statement having been all over the West Indies and CAribbean, no thanks on Cuda