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Cook What You Caught

PostPosted: April 7th, 2019, 8:07 pm
by Srbenda
I'm sure there are people here who don't eat fish, but I'll eat ( most ) anything I catch.
This thread should be people posting how they cooked what they caught, no italian salad dressing allowed.

I caught a nice size Spanish Mackeral today, and fileted it into 8 sizeable pieces, each roughly a single person portion. They were dumped into a large ziplock bag, and marinated for a few minutes in soy sauce, chilies, and a few other spices.

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Then, a light layer of sesame oil was heated, until it was slightly sizzling, and the first pieces of fish went in.

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Each side was cooked for about 5 minutes, and then flipped. I left the skin on for the first bit of cooking, as it peels off very easily once done.
I did 3 batches of filets, adding some sesame oil to the pan each time.

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After the fish was cooked, I deglazed the pan with some white wine, and then added the remainder of my marinade and some heavy cream. This took just a few minutes to reduce over high heat, and it was fantastic. Anyone who thinks Spanish Mackeral is a poor eating fish, just hasn't had it cooked well.

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Re: Cook What You Caught

PostPosted: April 7th, 2019, 8:43 pm
by luckywsp
Looks delicious. It also makes some of the best ceviche if you have not tried that yet as well. My buddy is a chef and turned me on to it. I’m always happy when I put a Spanish in the boat.

Re: Cook What You Caught

PostPosted: April 7th, 2019, 9:23 pm
by eightwt
Nice! Big enough for 8, that's a big spanish.

Re: Cook What You Caught

PostPosted: April 7th, 2019, 9:54 pm
by silverking
Sounds tasty. Spanish are fun to catch and under-rated for table fare.

There is a recipe section under the General Discussion. Would make it easier to reference for future chefs. :thumbup:

Re: Cook What You Caught

PostPosted: April 7th, 2019, 11:11 pm
by doomtrpr_z71
I'd agree, Ive grilled and fried spainsh and they are excellent table-fare, haven't gotten that fancy with them yet but that looks awesome.

Re: Cook What You Caught

PostPosted: April 8th, 2019, 6:58 am
by rickc
Spanish
Cook fresh like the day you caught it and it is fine eating

I keep it simple. Leave the skin on. Sprinkle salt pepper and a little old bay. Throw it on the grill till the meat.turns white.

Eat up!

Re: Cook What You Caught

PostPosted: April 8th, 2019, 10:02 am
by dombern34
looks awesome!

Re: Cook What You Caught

PostPosted: April 13th, 2019, 10:34 am
by Price3275
That looks great! Will have to try it. This was my latest creation, even though it wasn't fish. Turned out excellent!

4 venison backstraps well dressed, cut a pocket in each. Filled the pocket with cream cheese and jalapenos in two, and cream cheese and banana peppers in the other two. Then wrapped with bacon. Sprayed baking pan with olive oil spray, then baked at 375 degree for 75 minutes. Cut into about 1 inch steaks. If my 4 year old will eat it and ask for more, it has to be good!

ImageUntitled by Matt Price, on Flickr

Re: Cook What You Caught

PostPosted: April 28th, 2019, 9:02 pm
by Srbenda
Kingfish: Lightly marinated with soy sauce and chili peppers, sauteed in butter until done.
Finished with a habanero cream sauce.

Delicious!

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Re: Cook What You Caught

PostPosted: April 29th, 2019, 7:54 am
by tabb
I grilled a sail cat that we caught along with a Spanish.
The cat fillets were thin and cooked a good bit more than Spanish. My wife said the catfish was better and liked the well done edges of the fillet.
Old bay was the only spice I added to fillets.

Re: Cook What You Caught

PostPosted: April 29th, 2019, 9:28 am
by Srbenda
tabb wrote:I grilled a sail cat that we caught along with a Spanish.
The cat fillets were thin and cooked a good bit more than Spanish. My wife said the catfish was better and liked the well done edges of the fillet.
Old bay was the only spice I added to fillets.


Sailcat huh?

Are these different than the hardhead catfish?

Re: Cook What You Caught

PostPosted: April 29th, 2019, 10:44 am
by silverking
I've never tried them but sailcats are different from hardheads. May have something to do with diets. I've caught many on topwater plugs and they fight hard. Never could get past the slime, though. Tabb, any tips on cleaning/prep?

Cheated yesterday after watching the Braves come back to avoid the sweep. Took my last pack of cobia filets and marinaded them in Newman's Family Recipe Italian dressing. I know, nothing creative but quick and easy. On the grill for about 8 minutes per side. Served with mac and cheese, fresh sliced tomatoes and a baguette wrapped in foil and toasted on the grill with EVOO and parmesan cheese. :lick:

Re: Cook What You Caught

PostPosted: April 29th, 2019, 12:47 pm
by tabb
I just started behind ribs and went down backbone flipped it over and took the skin off.
Just regular fillet.

Re: Cook What You Caught

PostPosted: April 29th, 2019, 1:11 pm
by silverking
:thumbup:

Re: Cook What You Caught

PostPosted: April 29th, 2019, 2:16 pm
by GaryDroze
Night and day difference between sailcats & hardheads in terms of both fight & flavor. If sailcats did not have the barbs and slime, they'd probably be major target fish for sport and skillet.