I was kidding as was he, look forward to posting more food! Back to the topic.
food The Catch of the Day
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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...
Hi Bill, Do you do any fishing with the kids?
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...
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!!!!!!
I also mix milk with lemon or vinegar if I'm out of buttermilk - which is kind of what you ended up with!
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!!!!!!
I also mix milk with lemon or vinegar if I'm out of buttermilk - which is kind of what you ended up with!
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 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!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!!!!!!
I also mix milk with lemon or vinegar if I'm out of buttermilk - which is kind of what you ended up with!
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.
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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...
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!
I just noticed your tagline Chile Juju... So true!
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
S'right... You do any fishing or hunting Jay?Moar fishey fishey less talky talky...
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
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...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
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
