food The Pescetarian

Thanks for the kind words folks. THP I do a dry brine that turns wet, 1 part brown sugar to 1 part kosher. This batch I added chipolte and herb de provence.  When I dried it, scovie nailed it, I put it in the icebox uncovered overnight and it gets that nice pellicle. brine also helps with preserving it.  half way through smoking I brushed it lightly with grade b maple syrup. wish you guys could try it, really good stuff. Have another batch of Maine Atlantic salmon going on the smoke tomorrow.  
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Much thicker with more fat, pics to come of the finished product.
 
almost forgot Dinner tonight-  :cheers: 
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How saltwater-funky is it? ...

I eat grouper, flounder, and snook pretty happily ...

I didn't like snapper when I was young, and don't eat salmon ...

Always looking for rec's on a fish to try, that we might like, though ...

Have a nice rest of your weekend!
 
grantmichaels said:
How saltwater-funky is it? ...
I eat grouper, flounder, and snook pretty happily ...
I didn't like snapper when I was young, and don't eat salmon ...
Always looking for rec's on a fish to try, that we might like, though ...
Have a nice rest of your weekend!
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Flounder is very delicate, and mild. No funk. In the two pics above I have cleaned,scaled and trimmed the tail and fins so that's why it may look a little different then the first pic to you. I made a couple slits in the fish, put a chopped shallot and couple cloves or garlic over the top. S/P, some herbs de Provence, couple sprigs of fresh thyme and a drizzle of really good evo. The squezzed the lemons over it when they came out of the oven.
 
As far as fish goes, I like flounder ...
 
I thought "winter flounder" was a playful name, and that it wasn't really flounder ... but a fish that tasted like it ...
 
The head/eye of the one's we always caught here seemed a little different in appearance, but you know what, it's been a couple of decades since I've caught one now, so, it's probably memory corruption on my part ...
 
grantmichaels said:
As far as fish goes, I like flounder ...
 
I thought "winter flounder" was a playful name, and that it wasn't really flounder ... but a fish that tasted like it ...
 
The head/eye of the one's we always caught here seemed a little different in appearance, but you know what, it's been a couple of decades since I've caught one now, so, it's probably memory corruption on my part ...
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there are a lot of flat fish and they can be confusing. Even more confusing is some flat fish are called different names depending on the size, so one fish can have 3 names. You may be thinking of fluke, which is also called summer flounder. that has the the eye on the left. 
 
That's the one ... we had a lot of those here where I live ... nice and mild ...
 
I would eat that w/ a little butter/evoo, s&p, and lemon to kill the saltwater funk (which was pretty minimal) ...
 
These days, I think I'd give it a razor-thin (clear) smear of Duke's in lieu of all the butter I'd have used in the past ...
 
I think I might visit the fish stand this week, now ...
 
Cheers!
 
grantmichaels said:
That's the one ... we had a lot of those here where I live ... nice and mild ...
 
I would eat that w/ a little butter/evoo, s&p, and lemon to kill the saltwater funk (which was pretty minimal) ...
 
These days, I think I'd give it a razor-thin (clear) smear of Duke's in lieu of all the butter I'd have used in the past ...
 
I think I might visit the fish stand this week, now ...
 
Cheers!
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Another one to look for if your into trying new things is Halibut. It's like the ribeye steak of fish. No funk. Great flavor. Excellent fish tacos. 
 
Re: Halibut. Not for me. Big white sheet-like flakes that are a bit meaty in texture giving it a little spring, and not much flavor to me. I'm not big on that style of flake or texture in a fish. I find something like a mahi mahi more up my alley. One of the best. Probably my fave.
 
The Hot Pepper said:
Re: Halibut. Not for me. Big white sheet-like flakes that are a bit meaty in texture giving it a little spring, and not much flavor to me. I'm not big on that style of flake or texture in a fish. I find something like a mahi mahi more up my alley. One of the best. Probably my fave.
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But isn't mahi fishy? ...
 
You'd have to try it to see for yourself. Fishy means different things to different people. Briny? Going bad? Seriously. You'd have to try it. The Italians relish the flavor of the sea, that's why the piquant flavor of cheese on fish is blasphemy to many Italians. No, I am not Italian lol. 

PS. I never found it fishy at all but then again not sure how people are defining it. And yes I have found fish that is too fishy. Haha. :)
 
The Hot Pepper said:
You'd have to try it to see for yourself. Fishy means different things to different people. Briny? Going bad? Seriously. You'd have to try it. The Italians relish the flavor of the sea, that's why the piquant flavor of cheese on fish is blasphemy to many Italians. No, I am not Italian lol. 
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I wouldn't hoist you up on the cross over it if I disagreed after picking some up ... but like, I won't eat tuna ... and I didn't used to like snapper ... and I don't even really like some of the funkier/saltier shellfish ...
 
I'll check out halibut, and maybe work my way over to Chilean Sea Bass and Mahi afterwards ...
 
I'd like to have some alternative to grouper and flounder ...
 
Anyways, nice fish FB ;)
 
Oh noooo not like tuna no. Or salmon either. Both of those cooked fully are cat food-esque. I'll take tuna maybe seared and rare with a black pepper crust and wasabi and salmon smoked but that's it.
 
Mahi mahi rocks. Full of flavor. Can't describe it. Not briny either. It just has flavor! Excellent texture, has a meaty or nutty quality, and takes seasoning very well! Blackened... or any rub you desire. I like BBQ rub, on the grill, then squeeze lemons. Delish!!
 
I also like fried catfish a hell of a lot.
 
And I like whole red snapper cooked on the grill or Thai style, deep fried with chili sauce.
 
Not a big fan of cod or halibut. Or tilapia!!!!! LOL.
 
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