What's your favorite fish for the table ?
- Thread starter androbrat
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Alyssa Jean
New member
Sea Bass marinated in a mixture of white miso, sake, mirin and sugar for three days and baked.
starcrafttom
Active member
Ling cod , fried in our own deep fryer and panko mix. We also cook most of our salmon the same way. Its really moist that way. And we dont buy the panko brand of breading. If you go to wincos bulk food section they have unflavored breading for 1/10 the price of the panko in box. You could fill a gallon bag for the same price as a panko box. This way you can flavor it you self with what ever you want. Garlic and herb, tex mex, Italian, bbq . what ever you want.
T.R. Bauer
New member
It's hard to beat sockeye salmon. You don't even really have to do anything to it but cook it for it to come out great. I'm not sure what my favorite is....lings, halibut, all rockfish, p-cod, chinook, and coho are all excellent table fare. Spot shrimp and crabs? Yummy! Pinks and chums....not a huge fan....I definitely like all of them better when cooked by somebody else!
I will forever preach the gospel of grilled halibut heads.
1. Split them, remove gills and give a good rinse/scrub
2. Marinate (whatever you're into - I like a soy/mirin/citrus mix)
3. Grill until crispy with a bit of char
There's a surprising amount of meat in a halibut head (even apart from the well-known cheeks), and sufficient fat and bone to keep everything from drying out, even with a thorough grilling. End result is moist, buttery halibut with crispy exterior not far off chicken wings.
I seriously contemplate raiding the dock discard bin for heads - they're that good.
Not a meal for those who like to keep their hands clean. Maybe not a first date dish.
1. Split them, remove gills and give a good rinse/scrub
2. Marinate (whatever you're into - I like a soy/mirin/citrus mix)
3. Grill until crispy with a bit of char
There's a surprising amount of meat in a halibut head (even apart from the well-known cheeks), and sufficient fat and bone to keep everything from drying out, even with a thorough grilling. End result is moist, buttery halibut with crispy exterior not far off chicken wings.
I seriously contemplate raiding the dock discard bin for heads - they're that good.
Not a meal for those who like to keep their hands clean. Maybe not a first date dish.
DrewbirdII
New member
Any fish cooked on a grill on the back of my C-Dory with in a half hour of catching it! And yes lets hope the border restrictions end soon, I would love to get back to Friday Harbour.
Jim.
Jim.
gulfcoast john
New member
Gulf of Mexico grouper.
Even better if you can find it, 'scamp' Gulf grouper from Perdidio Seafood on the GICW at the Perdido bridge.
Your table will thank you for it.
John
Even better if you can find it, 'scamp' Gulf grouper from Perdidio Seafood on the GICW at the Perdido bridge.
Your table will thank you for it.
John
flatfishfool
New member
I'm a pretty good filleter, but there's almost always something left on the backbone. And if you have a bad cut, no biggy. Any salmon will do but the first chinook of the year is always the best. These are sockeye.
Peter & Judy
New member
You can't beat sockeye for the table, but I'm more likely to catch a sculpin. All I can say is that it will sustain life.
PaulNBriannaLynn
New member
Black sea bass is the best fish Ive ever caught. They're small and a lot of work but worth it.
Sable/Black cod is my favorite.
A bycatch at the Halibut grounds and the soft oily texture was not popular with the halibut fishing crowd out of Newport. Most considered it crab bait so we would swap small halibut for Sable at the cleaning station.
Came home with pounds never had enough!
Smoked is the best but excellent most any way you cook it.
stevej
A bycatch at the Halibut grounds and the soft oily texture was not popular with the halibut fishing crowd out of Newport. Most considered it crab bait so we would swap small halibut for Sable at the cleaning station.
Came home with pounds never had enough!
Smoked is the best but excellent most any way you cook it.
stevej
Huachinango a la Veracruzana. Man, done right, with actual Red Snapper, it doesn't get much better than that, in my book.
With regards to salmon, I'm partial to sockeye.
Around here, nothing beats some freshly caught spot prawn, brought back to the campsite on Sucia, stuck on a skewer and roasted over an alderwood campfire. Kick back with a few beers and a few friends, play a little guitar, watch the sun go down at Shallow Bay and then crawl into the tent with your sweetheart. Wouldn't trade that for all the money in the world.
I do want to try that Halibut head idea. I bet that could make my top ten list.
With regards to salmon, I'm partial to sockeye.
Around here, nothing beats some freshly caught spot prawn, brought back to the campsite on Sucia, stuck on a skewer and roasted over an alderwood campfire. Kick back with a few beers and a few friends, play a little guitar, watch the sun go down at Shallow Bay and then crawl into the tent with your sweetheart. Wouldn't trade that for all the money in the world.
I do want to try that Halibut head idea. I bet that could make my top ten list.