Thread: Fried Fish for Guests the other night -

Guess which one they RAVED over? Remora! Second favorite was speckled trout and third was "everything else", including lookdowns, spade fish, and spanish mackerel.

How big was the remora? How did you fillet it? Or did you cook it whole?

u r bad,,lookdowns?

Originally Posted by eym_sirius

Remora!

Been preachin' it for years!

I'll admit I've never considered eating a lookdown. End up like a potato chip?

Originally Posted by Pierless

Been preachin' it for years!

I'll admit I've never considered eating a lookdown. End up like a potato chip?

They're about like moonfish ;-)

Viking Guy fried us up some look downs last year and they were really good. Fried them whole and the meat just slid off the sides.

Regarding Remora, haven't tried them personally but according to Google they are a close relative to Cobia and taste like Cobia/Redfish. Only issue most people had with them was the slime and smell...

I tried the lookdowns because 1) I had never tried them before and 2) I had seen them in a fish market before, so I figured that they had food value.

I used a Piranha electric knife to process everything except the remoras. I used a regular fillet knife on them. The remoras weren't hard to clean - Like the lookdowns you have to catch a bunch or (in the case of remoras) they have to be pretty big to make it worthwhile.

I didn't keep the one moonfish I caught - I'll give them a try sometime when I catch a bunch of them.

Originally Posted by Pierless

Been preachin' it for years!

I'll admit I've never considered eating a lookdown. End up like a potato chip?

There was more to it than I had guessed. So it was about two potato chips long/wide and three potato chips deep. Nice, firm white meat and mild-tasting.

Originally Posted by pokenfish

How big was the remora? How did you fillet it? Or did you cook it whole?

One of 'em was BIG! Filleted and fried in Andy's Cajun Breading. They have regular bones just like most game fish, so you just slide your knife down, fillet-off the skin, cut out the rib-bones and rinse it off! I cut those fillets into pieces because they were fairly long before shaking them in the breading. It was my first time using Andy's but I like it - Just a hint of cayenne.