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#361 Gasoil4ever

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Posted 30 June 2017 - 09:44 AM

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 :)


It's not the same species.

You have Sphyraena, we have Sphyraena Afra.

Ours get much bigger and smell and taste VERY nice. Nevertheless specimens less than 1m30 are tastier.


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#362 dragon49

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Posted 01 July 2017 - 02:18 PM

Bluegill fried in butter, four minutes a side. I didn’t split the fish which accounts for the longer cooking time. The consistency was perfect. This was delicious; much tastier than the similarly looking but very bland Pumpkinseed Sunfish. It had a nutty, buttery flavor and the meat was thicker with more character than the Pumpkinseed.
 
 
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#363 dragon49

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Posted 03 July 2017 - 07:05 PM

Smallmouth Bass fried in butter 6 minutes a side:

 

This was a drop better than the Largemouth that I recently reviewed, but it wasn’t a tasty fish.  There was no discernible flavor to make up for the slight “fishiness.”

 

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Edited by dragon49, 03 July 2017 - 10:25 PM.


#364 dragon49

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Posted 12 July 2017 - 09:26 PM

Largemouth Bass cooked in aluminum foil:
 
This was delicious. I took the advice of a cook and experienced angler. When I told him that my fried Bass wasn’t too tasty, he told me that the method wasted the natural juices. I was advised to barbecue my Bass in foil. I don’t have a grill, but I did the same thing with a frying pan. Under a full flame, I heated it up for few minutes and cooked the wrapped fish for ten minutes a side. The consistency was fine, but next time, I’ll give it a few minutes more each side.
I couldn’t eat the skin because I was too lazy to scale it, but all of the meat was easily picked off. It had a full, complex flavor, reminding me of squid.
 
 
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#365 BigB

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Posted 14 July 2017 - 08:23 AM

forgot to take prep pics and cooking with the wok and wok burner, but i got the end result lol. This dish is called pad kra pao pla. 

 

Mortar and Pestle 10 garlic cloves with a large handful of thai chili peppers, stir fry that till fragrant in the wok  and added 4 hogfish filets cubed up,  once that's cooked added the sauce composed of 2 tbs of oyster sauce, 2 tbs of thin soy sauce, 1 tbs of sugar. Cooked that down for a while and off heat added a huge heap of holy basil / vietnamese basil still stirring till wilted. Also fried an egg 

It's also mango season so I made a bunch of thai sticky rice for sweet sticky rice and mango, so had some of this with the sticky rice 

 

 

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#366 ShowMeDaSauce

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Posted 14 July 2017 - 10:10 AM

 

Largemouth Bass cooked in aluminum foil:
 
This was delicious. I took the advice of a cook and experienced angler. When I told him that my fried Bass wasn’t too tasty, he told me that the method wasted the natural juices. I was advised to barbecue my Bass in foil. I don’t have a grill, but I did the same thing with a frying pan. Under a full flame, I heated it up for few minutes and cooked the wrapped fish for ten minutes a side. The consistency was fine, but next time, I’ll give it a few minutes more each side.
I couldn’t eat the skin because I was too lazy to scale it, but all of the meat was easily picked off. It had a full, complex flavor, reminding me of squid.
 
 
 
 

 

 

Smaller large mouth and Kentucky (spotted) bass...like around 12-13" are not bad at all. We thin out a friends large pond every year and only take 10-12" bass for his family fish fry. Large sunfish and goggle eye (rock bass) are better but nothing wrong at all with smaller bass. Small mouth bass are great even much larger.....like REALLY good eating.
 


Edited by ShowMeDaSauce, 14 July 2017 - 10:12 AM.


#367 BigB

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Posted 22 July 2017 - 11:07 AM

meal was so good i made it again. Remembered to take pics this time

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#368 dragon49

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Posted 24 July 2017 - 08:45 PM

Smallmouth Bass cooked in aluminum foil for fifteen minutes a side. I turned the stove burner to high and heated up a frying pan for a few minutes before starting.   Delicious and tastier than the fried version as this method preserves the natural juices.  I took the time to scale the fish, so I was able to enjoy the tasty skin as well.
 
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#369 dragon49

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Posted Today, 07:27 PM

Fresh Snapper (Young Bluefish) fried in butter with fresh rosemary from my garden. The first half was cooked for four minutes; the second half for three. This was delicious—tastier than the ones that I usually have to defrost first. I enjoyed not only the fresh rosemary by itself, but the herb-infused melted butter as well.
 
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