Thread: Which are DO NOT EAT fish?

Actually ate a Remora when I was down a couple of weeks ago. My son insisted we try it. It was very white meat and really good fried. The problem was I had the picture of that thing in my head while eating it and I got grossed out. Other than that everyone liked it better than the Spanish and Bluefish that I cooked it with.

I prefer fried remora to most other fried fish! And because it's a scavenger and because it tastes so great fried, I'll keep preparing them that way! I think that they look like cobia - I'm not put off by their appearance at all! I'm glad that your son encouraged you to taste something new!

I tried Jack a few weeks ago (when they were here) and it was great! I bled it out for about 15 minutes as soon as it was caught and only took the top loin behind the head for a taste test. It never once smelled like fish while it was raw or being cooked. I also tried some as sashimi before I blackened it and it tasted fine. Lil bit of Zataran's blackening season in a black iron skillet...It tasted great. Meat was light pink (like Tuna) and flaked apart wonderfully (like Tuna). Everyone should keep their next Jack and at least try it. I for one will not be throwing anymore back to the fish gods!

If you ask me, there is no such thing as a "Do not eat fish"

Has anyone eaten ladyfish? I haerd that theyre bony so you have to scrape the fillet with a spoon and make little balls out of them and fry them. Any traction to this?

Originally Posted by LunkertardSTL

Has anyone eaten ladyfish? I haerd that theyre bony so you have to scrape the fillet with a spoon and make little balls out of them and fry them. Any traction to this?

I think you're on the right road but I think there's more to it than that. That would be VG's bailiwick. I think he has a potion he makes out of them.

I am pretty sure he posted the recipe in the recipe section.

Yes, if you properly clean a ladyfish, then there are no bones or (per the mythical rumors) oily flesh.

Instead, their meat is pink and very versatile. I think someone posted the recipe from my book here on the forum somewhere.

I will offer some advice in short to assist you on trying them out. These are not treated like traditional fish when cooking.

Scale them and keep them whole on wet ice no less than 6 hours (not frozen or refrigerated), and up to 12 hours is recommended. The ladyfish meat is required to age for this period of time. Scaling isn't required, but helps keep the fine scales from getting in the meat once cleaning it.

Gut and evacuate the blood line. Rinse thoroughly.

Now, fillet one side. Take a spoon, and from the tail toward the head, hold the spoon sideways while pressing down firmly but not too hard. With practice, you can achieve this without breaking off bones. Make multiple passes, and the meat will roll off like ice cream. Bones will remain on the skin (which is the only oily part of the fish). You can collect a good bit of meat, and even make an incision under the rib cage for more meat if you desire. There will also be extra meat along the spine as well. Flip, and repeat on the other side.

Just place the scoopings in a bowl. Do NOT rinse, as water will turn the meat into mush. Keep all surfaces clean throughout so the meat is never contaminated during the process by scales, blood, etc.

Now, spray or coat a little cooking oil on your hands so the meat doesn't stick. Slap the meat against a flat surface 12-20 times until it firms up like dough.

Now, mix your vegetables, seasonings and some fish fry batter into some oil, and then mix-press that into the meat ball. Tenderize with a few more slaps against a flat surface. Roll out into either hushpuppy balls or hamburger patties.

Now, dip in egg/(butter)milk mixture and roll in fish fry batter as if you were frying regular fish.

Get your peanut oil HOT!!! I mean 7.5 on a 10 point stovetop and crackling. You need the crust to brown in under a minute. Do NOT submerge. Make the oil no more than 1 inch depth (about halfway up the patty).

Brown quickly on both sides (about 1 min each side). If you overcook it, the meat will turn into rubber. You want the meat rare to medium rare like a filet mignon. If it rubbers up, you can still eat it, but it'll be on the chewy side. If done right, the texture will be similar to a chicken McNugget.

The taste is neutral. So it will conform to whatever spices or vegies you choose. I personally like adding mushrooms and colored bell peppers, as they give it added interior moisture.

You can eat the patties like a crab cake, hush puppy, or make a fish sandwich. Lettuce, tomato, onion, bacon on a wheat bun and chow down.

If you want a healthy substitute for chicken in stews or casseroles, Ladyfish meat will fit the bill and suppliment white meat chicken. Kids never know the difference.

Ladyfish meat will hold in the freezer for at least a year and longer if you vac seal it. Each ladyfish will provide enough meat for 2-4 burger patties.

Have fun!

what about spade fish, i caught one of those in sanibel island and had no idea what it was and threw it back. i hear you can eat em hows the taste?

Spadefish are 'sea bream'.
"Chicken of the sea" with a little jelly on the side ;-)

Their diet consists of a large part of jellyfish (along with varying amounts of small invertebrates).
Depending on the species they are eating the flavour may vary a little, but I have always found them delectable!

Easy! Spadefish is awesome.

Clean it and cook it like a crappie.

Dehead. Degut.

Either scale it for grilling, baking, smoking, streaming or broiling.

Otherwise, make an incision just under the skin on the dorsal side after removing the head, and peel the skin off without scaling it. Then batter it and fry in peanut oil.

Don't overcook. It benefits basically from adding heat quickly and keeping medium rare in the middle for best flakiness.

Taste is that of triggerfish or grouper. Texture is like flounder.

If you fry it, the fins come out like potato chips and can be eaten. One of the best over the counter fry batters I've used is Louisiana Southern Crunchy.