Spadefish are freaking great eating.
Scale, gut & head on or off.
Lay out tinfoil, butter or olive oil, season to taste, wrap an place on very hot grill.
I'm drooling thinking about it.
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Spadefish are freaking great eating.
Scale, gut & head on or off.
Lay out tinfoil, butter or olive oil, season to taste, wrap an place on very hot grill.
I'm drooling thinking about it.
I once cleaned and skewered a large Hardtail, rubbed it with olive oil and garlic salt, roasted on the grill with the spades.
It was actually pretty decent... There has to be a reason the Sabiki Brigade sells them for $2.00 per # to the Asian markets.
I will be down October 1st for the month. I plan to eat fish at least twice a day every day for the month. I therefore am quite open to most types. The key is freshness and cleaning.
I've eaten quite a few hardtails on the grill---cut the red out and wait three beers.
does that help hide the taste ,I think I will stick to spanish,flounder and pompano,although whiting is on the must try menu this year and maybe spade's ....I get stuck in a rut when there and like the excitement of the screaming drag and chaos on the endQuote:
Originally Posted by Haywire
Pier#r wasn't that one of the fish Mads and I caught when fishing with you? Spadefish? We ate it and it was delicious!
Sure was Terri.
I've eaten those 'striped seabream' since I was a kid (and that was a while back ;-) LOL
Susan and I recently added ladyfish to our list of fish we've eaten.
We had a single 2# fish and did the fish cakes.
She made a mush with the ingredients and they fried up with a slightly 'chewy' consistency similar to chicken McNuggets.
They were good though, kinda bland really with NO fishy taste or smell.
Susan said she would season them "appropriately" next time ;-)
Recently, I had a sashimi taste test and we used the loin of a large hardtail; it was very good. I have used bonito for sashimi and I'll bet a jack would be good. I would try anything that sports fins and scales, but my wife unfortunately forbids me to bring home any fish but flounder or mangrove snapper for cooking. I will sneak in a sheephead, but they're too fishy for her taste. I would go out on a limb and say that most of the "good" fish are over-rated and most of the "bad" are under rated, and that you have to taste it for yourself. Kind of like beer.
P#r, one of the ways we cured the chewy texture was by mixing vegetable matter and moist food pieces into the cake prior to cooking. Helps loosen it up--also don't cook it as long.
Add minced bell peppers (we love mixing all colors), onion, mushrooms, and even bits of crab.
Ladyfish has no flavor, so will only taste like the seasoning you use. Oddly enough, one of my favorites is blackened redfish magic.
So, it is chewy and has no flavor. Sounds a bit like wet cardboard. I'll pass!Quote:
Originally Posted by Viking Guy