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I will marinade my mack fillets in a little teriyaki sauce, then add a little olive oil right before putting it on the grill. The teriyaki has a little sweetness to it that seems to cut the naturally stronger mack flavor. Grill on an oil coated grid, and when you place it on it move it back and forth a tad and then it won't stick too bad to the grid. Don't soak it too long in the teriyaki as it will get too salty.
I blacken fresh freshly caught Spanish and it doesn't have the strong "fishy" taste. I use the aluminum mesh grill mats-oiled and preheated to grill thin flaky fish without it coming apart. Be careful if using cooking spray to oil your grill grates or you will make a blow torch.
Freshly caught Spanish have no "fishy" taste that I can detect, but I skin mine and cut out all the red flesh and body cavity meat.
The easiest thing I've found for grilling fish is an enclosed wire basket so you can turn the fish without worrying about it sticking---just flip the basket.
Those BBQ flaming torches scare hell out of the cats, but they will temporarily get rid of all flying insects nearby. Just wave it around a little bit. (Hey, y'all watch this!)
I don't detect any fishy taste with my frozen fish, I bring back home ....at least the spanish ....now kings are a different story, unless made into Ms. Pat's Mac saladQuote:
Originally Posted by Haywire
The spanish I freeze and take home (,like Ironman's ) has no fishy taste . This is with the skin on and sometimes frozen for several months . In fact the spanish are my wife's favorite and she's rather picky .
a favorite(spanish) of a few friends also, and they have gotten some of the offshore fish I used to get and spanish was and still is there favorite....although only one has tasted the yellow edge grouper(mine and his favorite).....some sweet tasting fish
+++ for Haywire, Chillinfish, Ironman and USA. Spanish are by far my favorite. Easy to catch and clean and never had any fishy taste either. In fact they are some of the mildest fish I've eaten. I do what Wire says though, skin, wash and remove all red lines. Mmmm...
Skinning them before filleting saves a lot of meat especially on the smaller Spanish, at least for me and my poor filleting skills.
Put me in the Spanish corner Love them Not fishy at all to me Do the same as Haywire and Fshntime Great grilled or baked as well as fired Season with just about anything Try soy sauce and rosemary Also since I live in a condo with no grill I use a George Foreman Grill which works great and grills them in no time
Im from indiana.. how is the best way to freeze for traveling? Dry ice?