Big Bend Florida
Fish Cooking n
sure your fish tastes fresh!
Author: Capt Ken Roy
Like most of us, I usually come home and filet my
fish, bag 'em up, and freeze, them. We will normally have a fish
dinner within the next few days. Now for those of you that have not
come in and cooked your fish "fresh" that same night.....you need to!
I tried the technique that Capt Ken describes about "bleeding" the
fish....and man does it make a difference! I always thought the fish
we cooked at home was good, but also really never liked it as well as
if I had gone to a good seafood restaraunt and ate it. Until now! On
one particular trip, I caught only one keeper grouper and a bunch of
grunts. I gutted the grouper immediatley and cut his gills, then put
him on the ice. I filleted some of the grunts right then (no size
limit) and put them on ice. I came home and put them in the
fryer....wow...what a difference! The fish was so much better than our
normal fish! The taste was just like what you'd expect at a fine
seafood restaraunt! Try this if you have not, you guys that have tried
it know what I'm talking about.
you like garlic, a baste for fish grilling
If you like a nice garlic flavor to your grilled fish,
take a bottle of olive oil, peel some fresh garlic, put garlic inside
oil, let sit a week or so, lightly coat your fish as they are
grilling. Not to bad.
by Capt Ken
That is absoluely primo! One of my friends started
doing it that way a year or so ago and it is FINE! Spanish Mackerel
and Cobia really turn out good this way. Works good on steak and on
grilled onion too.
the juices in
Author The Warden
No matter what the fish, put a light glaze of mayo on
both sides of the meat. This will keep your fish from ever drying out
during the cooking process. Enjoy!
I do the same thing with melted butter sometimes when
I just want to slap some grouper on the grill without getting out the
cast iron pan.
Even simpler is to just use a Pam type of oil spray,
preferably olive oil based. I pretty much will use the oil spray on
any type of non-fatty meat on the grill, including skinless chicken,
sirloin steak, pork tenderloin, etc.
Grill Buddies from
Author Capt Ken
Handy and cheap little critters to use on the grill.
Heavy aluminum foil sheets with slots. Food don't stick bad either.
Works well for things that are prone to sticking. Easier to turn
stuff on than regular foil because it is about .006" thick and
Very pretty finish makes nice bodies for epoxy flies.
Simple Coating for
I tried this mixture last week and it is super easy and
quite tasty. Take saltine crackers and crumble them up as fine as
possible. Add a lot of garlic salt and black pepper to the crumbs.
Coat the fish and fry. We tried it on amberjack and everyone (16
people) liked it.
A "whopper chopper" or nut chopper works great for
making super fine cracker or bread crumbs.
S/W Sportsman tips
for great tasting fish........
The Feb issue of 'Saltwater Sportsman' has an article
describing the best methods for preserving your catch here are some of
Retrieve the fish quickly....................lactic
acid builds up
Bleed the fish...............................a la Capt.
Ice the fish immediately.....................duh
Clean ASAP...................................duh, again
Have tools ready.............................don't
leave it lying out
Keep fish cold...............................duh number
Wash & dry the dressed fish
For freezing, pack in a wrap then a thick freezer bag
Thaw in the frige............................slow thaw
is more better
The best way I ve
found to freeze fish
I know You guys that go fishing all the time don't need
to freeze fish but maybe you can use this on something else. I go to
the keys once a year. We always bring back some dolphin for the
freezer. We have been doing this for years. The problem is freezer
burn, I have tried all the freezing methods. Freezing it in water, the
vac-pack Etc. We finally found a way that is great. We wrap it in
plastic food wrap, Saran Etc. we wrap it in small portions as we wrap
we squeeze the air out of the Plastic wrap. Then we put several small
portions in the same zip-lock bag. They can be taken out one at at
time, So you only use what you need. I cooked some dolphin today for
dinner, that we caught last June it was great.
Cold water rinse the filet only, never tap water temp.
Then wrap in saran wrap and then store in freezer type bag in the
freezer. Never had any dolphin freezer burned that way, not saying it
could not happen, but has not for me. I always try to bring enough
back for several months with eating one meal of dolphin every couple
weeks. Since I can't live there it's the next best thing! Love the
Cook 'em whole
Here's how I like to cook a small fish. My favorite's
for this one are black seabass and mangrove snapper in the 12-14"
range. The fish needs to be scaled and gutted, but leave the head on
as there is some tasty meat around the neck and jaw. Then make
diagonal cuts (scores) along both sides of the fish. Crush or
pulverize a garlic clove. Push some of the garlic into the cuts on
both sides, sprinkle some adobo seasoning on fish, and roll in flour.
refridgerate for an hour to allow flavor to penetrate the fish, heat
skillet on medium and put a decent amount of butter or oil in the pan.
Just pop those guys in the pan, usually one at a time, and cook 5
minutes on each side.
The basting sauce:
While fish is cooking whip this up. Melt some butter,
squeeze a whole lime into melted butter, mince fresh cilantro and add
to sauce. This gets basted on your finished product.
Handling for eating
Cobia require a little special handling if you want
good eating fish. Always bleed them.Cool them quickly by covering
them with ice because there is a lot of mass to cool.
Gutting may be a good idea too but mighty messy. Trim
red meat off before cooking. For frying, cut fillets into fingers.
For broiling, baking or grilling, marinate in Italian Salad Dressing
with a little Soy Sauce.