Thread: uses for ladyfish?

So, since there seems to be an abundance of ladyfish around the pier right now, and those silvery mini-tarpon don't seem to be high on anyone's list of edible delicacies- why not use them for bait. I know they get mushy and tend to fall off of a hook when used as cut bait from past experience. The thought I had was to freeze them and then chunk them into sizes appropriate for whatever fish we're after, then tie them into mesh bags (similar to a steelhead spawn bag). Pop the bags back in the freezer for use at a later date. Has anyone ever tried this?

Use a food processor to make fish patties & fry them up. Back during the oil spill, one of the "vessels-of-opportunity" under BO contract that took us out to do sampling was captained by a gill netter and his deck hand. He said their number one catch was ladyfish, sold them to a seafood company that was gutting, flash freezing and shipping them all to the Philippines and Vietnam.

A buddy of mine who grew up in south Baldwin County commented the other day that back in the day (60s/70s) his granddad used to fry ladyfish up along with all the rest of the fish they caught in their recreational gill nets .

I wonder if they firm up completely and are more cohesive when cooked? Or do they need to be in a patty with egg/flour as a binder?

I've had them several ways. Not bad, not great. Not a lot of flavor and the texture is not the best. They are bony, so use caution when cleaning and prepping. I like them best pickled. Left long enough the small bones become soft enough to be no bother and the flesh firms up in the brine. Cheap source of protein if that's what you are looking for.

I'd be all for trying them in a variety of ways, but I don't always (or usually) have access to a kitchen/food prep area on my visits to Gulf Shores.

Gotta use a spoon to get the meat out (knife is useless) and turn them into burgers.

When I FINALLY get settled, I'm going to experiment with cooking different kinds of fish, in different ways, one of the challenges being ladyfish. I'm wondering how they'd be using ladyfish as a more healthful substitute for sausage in "sausage balls" (using a Bisquick-type batter).

Wouldn't that just make them fishballs? See them at Asian restaurants all the time.

Originally Posted by eym_sirius

When I FINALLY get settled, I'm going to experiment with cooking different kinds of fish, in different ways, one of the challenges being ladyfish. I'm wondering how they'd be using ladyfish as a more healthful substitute for sausage in "sausage balls" (using a Bisquick-type batter).

I'm even more curious how you would season a fish sausage ball...

Originally Posted by fordguy

I'm even more curious how you would season a fish sausage ball...

I'm thinking like an Old Bay crab cake, but with a little bit of capers and grated Vidalia added (maybe a hint of dill leaf).

Or with Taco seasoning and put them in a fish taco.