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 :puke: 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.

[quote author=Viking Guy link=topic=1539.msg14589#msg14589 date=1341875444]
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.
[/quote]
You misunderstand what I'm saying. To make it simple for you, if a fish needs to have a secret marinate or prolonged voodoo ritual to make it palatable it means that the fish tastes bad to start with and all you are doing is diluting and or camouflaging the bad taste. I eat for taste not for something I can tolerate after a lot of extra effort. If you marinated a turd long enough it probably would no longer taste like a turd, but it would still be a turd.

But without the wonderful chemistry that cooking is, without the various prepping/seasoning and methods of cooking, we'd suffer the loss of many tasty foods which start life as mediocre table fare.

Perfect example, look at the process to make a mouth watering Pastrami?
Without the process of brining it into Corned Beef and then smoking it, it would just be a tough/chewy piece of far less than Prime meat.

I'm mean seriously... Chocolate?
Nasty bitter stuff.

Bacon... Nuff'said.

Just too many tasty treats start off rather unappealing.

[quote author=DRH link=topic=1539.msg14604#msg14604 date=1341880951]
[quote author=Viking Guy link=topic=1539.msg14589#msg14589 date=1341875444]
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.
[/quote]
You misunderstand what I'm saying. To make it simple for you, if a fish needs to have a secret marinate or prolonged voodoo ritual to make it palatable it means that the fish tastes bad to start with and all you are doing is diluting and or camouflaging the bad taste. I eat for taste not for something I can tolerate after a lot of extra effort. If you marinated a turd long enough it probably would no longer taste like a turd, but it would still be a turd.
[/quote]

I understand what you meant. Some foods just take extra prep to make palatable or edible no matter what. Doesn't always mean you're masking bad taste or polishing a turd. Others are just preference. For example, I enjoy the natural taste of bluefish as is, but my wife won't touch it unless it has been given the mustard bath to remove the fishiness. I call it alternative cookin'. ;)

Also, I've made it my endeavor to coach others in making use of the presumed "lesser" fish species to help promote conservation of our more targetted game fish.

Chile, about to cook dinner, but will send it to you soon as I finish.

[quote author=DRH link=topic=1539.msg14604#msg14604 date=1341880951]

You misunderstand what I'm saying. To make it simple for you, if a fish needs to have a secret marinate or prolonged voodoo ritual to make it palatable it means that the fish tastes bad to start with and all you are doing is diluting and or camouflaging the bad taste. I eat for taste not for something I can tolerate after a lot of extra effort. If you marinated a turd long enough it probably would no longer taste like a turd, but it would still be a turd.
[/quote]

+ a whole bunch.
As far as steaks go, I used to marinate the snot out of them. Elder son the chef set me straight on that - meat, salt, pepper, medium rare. No sauce. Taste the meat.
Otherwise you might as well season up a bunch of tofu.

[quote author=ChileRelleno link=topic=1539.msg14606#msg14606 date=1341881826]
But without the wonderful chemistry that cooking is, without the various prepping/seasoning and methods of cooking, we'd suffer the loss of many tasty foods which start life as mediocre table fare.

Perfect example, look at the process to make a mouth watering Pastrami?
Without the process of brining it into Corned Beef and then smoking it, it would just be a tough/chewy piece of far less than Prime meat.[/quote]Corned beef is a process to preserve beef brisket devised long before refrigeration. Back then when a animal was killed it had to be eaten all at once or part of it had to be preserved for future use. Beef brisket under the care of one who knows how to cook it (John G) is nothing short of tender prime groceries. I'm not knocking corned beef or pastrami (I love them both), but unless you're experienced it is just more time and steps to screw up a perfectly good piece of meat.

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I'm mean seriously... Chocolate?
Nasty bitter stuff.

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That's your opinion. The crap that is mixed with sugar and milk fats is nasty stuff in my opinion.

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Bacon... Nuff'said.

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Same as pastrami and corned beef,a preservation process. Ever been to a hog killing?

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Just too many tasty treats start off rather unappealing.

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The beauty of seafood is cut out the meat, apply some heat and then eat all in under hour or less. Fish doesn't require aging to make it tender such as beef and other red meats.

Regarding the coating in mustard, that's a great way to help out fish that has been in the freezer a little too long. It really does cut down any "fishy" or strong taste.

I like bluefish in a chowder---have never been able to bring myself to eat bonito, crevalle, ladyfish or remora, guess I've never been hungry enough. There are some folks on the pier that don't throw anything back---it's all protein.

VK, can I get your recipe for Ladyfish as well?
I don't think I want to try remora ??? just don't want to handle that wierd looking thing in cleaning table.

Hey Pier#r I don't know how to send you a message but I responded to your request for recipe's for blue fish and spade fish and placed them on the Recipe page. Enjoy...........

Sounds like some folks just dont like the taste of fish but they want to eat there "kill".

[quote author=Mayday link=topic=1539.msg14673#msg14673 date=1341946496]
VK, can I get your recipe for Ladyfish as well?
I don't think I want to try remora ??? just don't want to handle that wierd looking thing in cleaning table.
[/quote]

Sure, will send it today when i get to the computer.

PM sent, enjoy!