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Cook What You Caught

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Re: Cook What You Caught

Postby tabb » April 29th, 2019, 6:17 pm

Let’s be careful what we post about sail cats or there will be a limit on them next year.
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Re: Cook What You Caught

Postby Srbenda » May 12th, 2019, 7:39 am

Flounder, gutted and scaled, then cut in a cross-hatch design.

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Topped with rosemary and garlic seasoning.

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Baked at 400f for 20 minutes with convection, so maybe slightly longer for non-convection.

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And so you can see the amount of meat you get off of a fish like this, there is absolutely no waste.

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And because someone said sailcat was good, I kept one, fileted, chunked and fried. And it was delicious.

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Re: Cook What You Caught

Postby geofish » May 12th, 2019, 9:36 am

I did similar with flounder last night, 350 for 35 minutes in a regular oven, covered baking dish. A little oluve oil, a splash of white wine, & a little lemon pepper seasoning.
One trick I learned with flounder is to scale with a wire brush, cut the tail & head off & pull guts with it, and just trim the fins with a heavy scissors enough to fit in the pan.
Easy peezy
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Re: Cook What You Caught

Postby silverking » May 12th, 2019, 10:13 am

Looks/sounds good, guys. I don't keep a ton of fish, but a legal flounder usually goes in the box. Nothing better swimming in the Gulf, IMO.

I'll have to get adventurous and try sailcat the next time I catch one.
"Sun rise and sun sets. Since the beginning, it hasn't changed yet." Little Feat
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Re: Cook What You Caught

Postby Bluewave » May 15th, 2019, 4:51 pm

Cooked some Spanish in oven on broil for 6 minutes with just salt pepper and a little paprika. Was awsome!
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Re: Cook What You Caught

Postby Srbenda » May 28th, 2019, 7:50 am

Well seasoned spanish mackeral, put on the fish plate for the grill.

Chop into smaller pieces, and it's time for fish tacos!

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Re: Cook What You Caught

Postby Srbenda » July 7th, 2019, 7:20 am

With a smaller Spanish Mackeral in the haul from Friday, I tried something new.

Sushi.

I fileted the fish, skin on, and then seared the skin with a blow torch, which allowed it to scrape off easily. This is something you can do with any fish skin, and will preserve a lot of meat.

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After searing the skin will peel off easily, or can be scraped off with a knife edge.

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Then, I cut the fish into long thin strips, which eventually would make 6 sushi rolls. I varied my ingredients in each roll, but did include cucumber in each one, some with cream cheese, and varied types of hot sauces.

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Each one got rolled up, and then cut. It's a bit of a slow process, especially spreading the sushi rice, but well worth the effort. A young spanish is probably the only fish I would try this with, although tuna would always be welcome.

They weren't the most beautiful rolls I've ever seen, but they certainly tasted great!

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Re: Cook What You Caught

Postby DixieReb » July 7th, 2019, 9:43 am

Sailcat is good eating. The next time one of you catches a big bluefish, fillet it and let it soak a couple of days in saltwater. Then grill it up, I think you will be surprised how good it is. Shark is good that way also.
Yours in the South
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Re: Cook What You Caught

Postby silverking » July 7th, 2019, 12:14 pm

Ready for lunch after reading this. You should talk to one of the tackle shops or marinas about sponsoring a seafood cooking show. :lick:
"Sun rise and sun sets. Since the beginning, it hasn't changed yet." Little Feat
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Re: Cook What You Caught

Postby Srbenda » July 9th, 2019, 6:13 am

DixieReb wrote:Sailcat is good eating. The next time one of you catches a big bluefish, fillet it and let it soak a couple of days in saltwater. Then grill it up, I think you will be surprised how good it is. Shark is good that way also.


I didn't include photos, but we did catch a nice bluefish this weekend, and after a 24 hour marinate, it went on the smoker for a few hours. While kingfish is very popular for fish dip, I think bluefish is the best. It absorbs the smoke flavor really well, and retains enough of a "fish" taste that you know what you're eating.

Delicious!
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