Thread: Eating Saltwater Fish

I eat some type of fish 4 or 5 times a week. A few comments scattered around the board talk about eating Ladyfish and eating Remora. The Ladyfish description I saw about soaking in ice water for 24 hours plus is very similar to a recipe I ran into in south Lousiana for alligator gar patties. I can say that they were great. It would be helpful to get some suggestions about cleaning and preparing Remora. I have not tried either of these fish but would be interested if someone would take the time to put some details on the Recipe Forum. Many people put down bluefish but I filet them, trim out the dark blood line, and cook them several different ways. I had spade fish for supper last night and to me they are as good as trigger fish which is one of my favorites.

COOK UNTILL DONE IN OVEN WELL SEASONED ON A PIECE OF PECAN WOOD @ 365 DEGREES. WHEN DONE THROW THE FISH AWAY & EAT THE WOOD. LOL !!!

: LOL BIG KENNY!
You funny-funny mane! :headbang:

Welcome to the forum both of you guys! :yippee:

I kept and cleaned a remora (about 5#) last fall "just to say I tried one". ???
There was a LOT of 'red meat' in the fillets that I trimmed out.
I breaded and fried it like my other fish and it was Ok. Not bad, not great either... :-\

oldfisherman, I am curious about how you prepared your spadefish and bluefish.

I need to add (to the recipe forum) the recipe for grilled bluefish I learned of a few years ago.
It was great! :yay:

I imagine my presence will be requested soon enough in this thread. :

I will send a PM. :moon:

i dont have to testicular fortitude to try lady fish or remora. but i have eaten plenty of bluefish and it is not bad fried. i put a lot of work into it..soaked in sprite 2 days changing out sprite each day. also cut out red meat under skin and blood line. then fried...pretty good but heck of a lot of work.

But then again i like kings grilled and fried and some swear kings are bad!

PM sent. Enjoy.

[quote author=fishheadspin link=topic=1539.msg14565#msg14565 date=1341848468]
i dont have to testicular fortitude to try lady fish or remora. but i have eaten plenty of bluefish and it is not bad fried. i put a lot of work into it..soaked in sprite 2 days changing out sprite each day. also cut out red meat under skin and blood line. then fried...pretty good but heck of a lot of work.

But then again i like kings grilled and fried and some swear kings are bad!
[/quote]

Soak Bluefish in Hidden Valley Dijon Mustard Dressing for 2 hours in the fridge, and you will achieve an even better effect than rinse soaking it for 2 days. Fishy flavor will be gone very quickly.

I have a steadfast fast rule when it comes to cooking fish. If the words "all you need to do" or "just soak it in" come up in somebody's explanation of how to prepare the fish, I'm not bothering with it. All I need to do is release it and let it soak in the Gulf.

That's why Wal-Mart sells prepackaged fish, and Captain D's was born.

Different strokes for different folks.

Nothing wrong with catch and release.

I personally like marinating my steak and firing up the grill rather than going to Longhorns or frying a frozen pre-seasoned pork chop. Cooking and prep is half the fun, and is just much more fun when it is something you caught for consumption.

I know people who will happily prepare and chow down on BoBo, Jack and even Tarpon.
Many turn their nose up at any Gar, while I think Gar is da'bomb deep fried with a side of fresh salsa.
Back in SoCal I took every Barracuda off the boats, people would toss them, I turned them into fantastic ceviche and fish tacos.
Next Jack I get, I'm trying a friend's recipe... Something about rubbing with curry powder and topped with a spicy chutney.

#r is the first I've known to try a Remora uke: Took a brave man to eat the first raw oyster too ;D

Viking Guy, I'll try anything once, so can I too get your recipe? Please & thank you.