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Fish Recipes

Discussion in 'Fishing' started by rons23, May 28, 2018.

  1. May 28, 2018 at 9:30 AM
    #1
    rons23

    rons23 [OP] Get The Led Out!!!

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    Alright Guy's & Gals post all fish recipes here.
    I will start with a quick simple one.
    My buddy was generous enough to give me some fresh caught Yellow Fin they caught out of Oregon Inlet Sat
    I use Montreal Steak seasoning to marinate tuna. You can use Italian dressing, but I prefer the latter .
    1/4 cup oil, any oil will do. I use Olive oil
    1/4 cup water
    2 Tablespoons White/Red wine vinegar
    That's it for ingredients :thumbsup:
    Mix well in bowl and dump into freezer bag along with your Tuna. Depending on how strong you want it, marinate for a few hours to 24.
    Cooking time is around 3 minutes per side. Depends on how thick your steaks are. For God Sake :eek: Don't over cook them. I know most of you guy's know that, just figured I'd mention it .
    I have a fantastic parmesan crusted recipe that I will share later. Good grillin and chillin :cheers:
    Here is the ham my buddy gave me:hungry:

    20180528_111259.jpg
    20180528_111758.jpg
     
  2. May 28, 2018 at 9:58 AM
    #2
    koditten

    koditten New Member

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    I got some fresh cought steelhead that I want to try something new with.

    Subbed.
     
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  3. May 28, 2018 at 11:31 AM
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    porkitt

    porkitt New Member

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  4. May 28, 2018 at 12:23 PM
    #4
    CaptTyler

    CaptTyler Life’s too short to have an ugly boat.

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    Now that sounds good! I’ll try to post up a recipe or two tonight. Going to have to try yours soon.
     
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  5. May 28, 2018 at 1:04 PM
    #5
    gosolo

    gosolo “The .com stands for communist”, Dale Gribble

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    My favorite, doing it tonight with some cod fillets, is to dry rub some Cajun seasoning or blackened seasoning and pan sear em for about 3 minutes super hot then bake in a covered dish for about another 10 minutes. The key is making the pan hot enough to almost make the coating of oil smoke.
     
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  6. May 28, 2018 at 3:15 PM
    #6
    Les7311

    Les7311 Look up, what do you see

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    Lightly season fish with Grace Jerk Seasoning

    Wrap in foils and bake.

    Yah mon!
     
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  7. May 28, 2018 at 3:51 PM
    #7
    Sunnier

    Sunnier Consumes science with a side of hopes & prayers

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    Cedar plank salmon:

    1. Presoak an untreated plank of cedar in water (weight it down) for several hours.

    2. When that's soaked and ready, soak a large piece of premium salmon in Evan Williams* bourbon while bringing it to room temperature. We do this in a glass 9X13 casserole/cake pan because it doesn't change taste.

    3. Once it's well soaked, remove the salmon and blot it (or don't) to get rid of excess bourbon (no such thing!). Then put a slightly spicy/ salty rub on it. We love this one:

    https://www.williams-sonoma.com/m/products/potlatch-seasoning/?kwid=productads-adid^225852450171-device^m-plaid^447452959128-sku^3014680-adType^PLA&cm_cat=Google&sku=3014680&catalogId=43&cm_ite=[3014680]&gclid=Cj0KCQjw0a7YBRDnARIsAJgsF3ME_Tn4-tdZ7FJhntqUxpovYld-eTEt2ApgHHZfb8yNjNZQmkmjA-saAp-hEALw_wcB&cm_ven=PLA&cm_pla=Food > Rubs & Seasonings

    It's a bit pricy but the best ready-to-go rub for salmon. A fireman buddy introduced me to it years ago and, since, I make special trips to the posh mall just to get it.

    4. Retrieve the water-soaked cedar plank and set it near the bourbon soaked salmon. You may blot the "excess" whiskey with thick paper towels, or leave it wet. Transfer the salmon from the pan directly onto the cedar plank, skin side down.

    5. Throw the excess bourbon down the sink. If this makes you feel sad, wasting bourbon, pour yourself a new measure (maybe something you like more than the type you used on the salmon) and stand leaning against the counter a couple minutes while you sip. This should work as a reset. If you're not a bourbon drinker (you'll still love this salmon; everyone I know loves this salmon!), you may substitute red wine for this phase. Or drink white if you must, but red will pair better with this salmon at dinner.

    6. Do whatever you need to do to prepare your grill; we're about 10 minutes from cooking.

    7. As for blotting off the "excess" bourbon, if you don't do it, you can sprinkle the spice rub down onto the wet salmon 'til it absorbs the whiskey, but doing it this way, you'll use more spice to achieve a dry "rub" finish... and the result will be a bit more salty. Also, no need to actually "rub" salmon because it's tender and also the alcohol softens it even more, so you more like "press" the spice onto the fish until the top and sides are covered. This rub is so good, you can't mess it up!

    8. Once the grill is hot, set the cedar plank with salmon down on one end with no direct flame/ charcoal under it, but turn on the flame across the rest of the grill. Soaking the cedar plank will stop it catching fire as long as it's not directly over flame. Close the cover over the grill and leave it alone.

    We use as large a piece of salmon as will fit, on as large a piece of cedar as we can find, that will fit in our grill with the lid closed. I've made this so many years I just know when to open the lid and check... but if you don't cook salmon often, consult a cooking chart.

    ** Generally, it's about 20 minutes for a large slab of salmon on a cedar plank (it takes more time than directly on the grill or in a pan). A large slab of salmon will vary in thickness, 1 1/2" at one end, 1/2" at the other. Cook until the fat (kind of opaque white stuff) starts to be released. This will result in thick portions being "restaurant done" with less spice "crust", and thin portions being more done and with more "crust". All portions flake easily. In my experience, both are excellent! Take it off the grill and serve it right off the cedar plank.
    IMG_5007.jpg
     
    Last edited: Sep 16, 2018
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  8. May 28, 2018 at 4:13 PM
    #8
    rons23

    rons23 [OP] Get The Led Out!!!

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    The only way to do salmon. I will definitely look into that rub. Thanks for the link. :thumbsup:
     
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  9. May 28, 2018 at 4:45 PM
    #9
    gosolo

    gosolo “The .com stands for communist”, Dale Gribble

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    I will be trying this recipe next time I get a salmon
    FAEA0151-F5AA-4129-811C-24FABF6A571A.jpg
     
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  10. May 28, 2018 at 6:57 PM
    #10
    JMB

    JMB Not new, just a little old.

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    Great idea for a thread. I'll throw a simple one for tuna up first.
    Tuna steaks, about as thick as the ones Ron showed. Melted butter.
    Drag the steaks through the melted butter and coat both sides with your favorite blackened seasoning, I like chef Paul's, but there are plenty of recipes and brands availble that vary in heat level.
    Heat a cast iron skillet on high heat for a fairly long time, do it outside because the cooking is very smoky.
    When the skillet is extremely hot, add the fish, two minutes on a side. Right after you turn them over, pour a spoonful of melted butter on the first cooked side, stand back because there will probably be flames. Remove from skillet and enjoy with a beer.
     
  11. May 29, 2018 at 5:57 PM
    #11
    rons23

    rons23 [OP] Get The Led Out!!!

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    Yummy, that sounds good. Definitely on my list. Thanks John
     
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  12. May 29, 2018 at 6:01 PM
    #12
    PermaFrostTRD

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    Other than steaking it and dragging some steak pieces through wasabi/soy on the boat ride back in after you caught the thing, the quoted post is the “other” acceptable way to eat yellowfin tuna.
     
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  13. May 29, 2018 at 6:04 PM
    #13
    PermaFrostTRD

    PermaFrostTRD New Member

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    Blackening seasoning and grill for other white but “steaky” fish (striper, sheepshead, mahi, swordfish, tarpon)

    Frying whitefish that breaks up easier (flounder, perch, drum, trout, etc) add garlic powder, season salt (not much) and old bay seasoning to your flour before frying.
     
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  14. May 29, 2018 at 6:25 PM
    #14
    DaBoro54

    DaBoro54 Beach Fisher

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    Rockfish

    Dijon Mustard, soy sauce, fresh diced garlic, and some olive oil in small amounts.I taste it till I like the mix. I throw it on the grill atop foil for a bit. Bam! Simple easy. Damn I need to go fishing lol
     
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  15. May 30, 2018 at 2:55 AM
    #15
    rons23

    rons23 [OP] Get The Led Out!!!

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    Keep the recipes coming guy's. :thumbsup:
     
  16. May 30, 2018 at 4:31 PM
    #16
    JMB

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    I ususally stick with simple, but this one is too good. From an OBX restaurant.
    20180530_191016.jpg
     
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  17. May 30, 2018 at 4:35 PM
    #17
    JMB

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    OK, simple now.
    1 raw oyster, 3 oz of your favorite beer, dash of you favorite hot sauce. Mix in a small glass, shoot and savor.
     
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  18. May 30, 2018 at 6:23 PM
    #18
    DaBoro54

    DaBoro54 Beach Fisher

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    Once oyster season comes up let me know if you want any. I work with a waterman and he has good deals. I could meet you at the tunnel
     
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  19. May 30, 2018 at 7:21 PM
    #19
    JMB

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    I'm alway up for oysters. Appreciate that.

    Does he have any soft shells?
     
  20. May 30, 2018 at 7:25 PM
    #20
    DaBoro54

    DaBoro54 Beach Fisher

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    All he can handle right now. 35 dozen for Whales and 25 for jumbos. PM me and we can figure it out if your interested
     
  21. May 30, 2018 at 7:28 PM
    #21
    JMB

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    For sure. Which tunnel? I'll PM tomorrow. I'd love some for the weekend.
     
  22. May 31, 2018 at 2:18 AM
    #22
    rons23

    rons23 [OP] Get The Led Out!!!

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    I would definitely be up to meeting you also. NC put the hammer down on oystering last year and for the next 2 years going fwd. We got some great oysters out of Assateague last winter. :thumbsup::hungry:
     
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  23. May 31, 2018 at 3:42 AM
    #23
    DaBoro54

    DaBoro54 Beach Fisher

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    I got you Ron
     
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  24. May 31, 2018 at 4:30 AM
    #24
    rons23

    rons23 [OP] Get The Led Out!!!

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    Hell yeah. Thanks
     
  25. Jul 3, 2018 at 3:32 PM
    #25
    DaBoro54

    DaBoro54 Beach Fisher

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    Anyone have a good Bluefish recipe?
     
  26. Jul 3, 2018 at 4:15 PM
    #26
    Pudge

    Pudge Super Secret Elite Member #7

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    I sure do. Coat it with mayo, lemon slices, salt pepper, lay it on a piece of cardboard in the oven at 300° for about 12 minutes. Remove it from oven. Let rest 10 minutes. Throw away the bluefish and eat the cardboard. Best bluefish I've ever had ;)
     
  27. Jul 3, 2018 at 4:18 PM
    #27
    Pudge

    Pudge Super Secret Elite Member #7

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    But seriously I sometimes keep a few from when I go. I always remove the darkest meat. I cut them into finger sized chunks, beer batter and deep fry. With some spicy tartar sauce it's not too bad.
    Sometimes I'll throw chunks in the food processor with onion, carrots, celery and breadcrumbs and make little fish cakes that I cook in oil on the cast iron pan. Serve with mustard tartar sauce.
     
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  28. Jul 3, 2018 at 4:23 PM
    #28
    Pudge

    Pudge Super Secret Elite Member #7

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    When I catch stripers in the sound I make a mustard crusted bass recipe that's pretty good. I slightly rub the filets with mayo and coat in whole ground mustard, the kind with the seeds in it. Then roll it through some panko and fry in a pan. Its delicious.

    I also make a good cod. It's called amalfi coast cod or something. Thick cod loins get rubbed with butter, mayo, salt and pepper. I broil it til it starts flaking apart. Then I make a sauce with lemon rind and juices, butter, cream, and fresh parsley over linguini. Very rich but very tasty.
     
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  29. Jul 3, 2018 at 4:52 PM
    #29
    JMB

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    2013 Super White Tundra DC
    5100s all around, 295-70-18 Defenders, 1.25 Spidertrax spacers, BD reverse lights, de-badged, interior LEDs, footwell LEDs, reverse LEDs, ARE cap, front receiver hitch for cooler holder, cooler holder/rod rack, backup camera, Kenwood HU, Westin nerf bars, Husky floor liners, folding rear seats, remote battery posts, plastidip grill chrome, Powder coat bumpers.
    Fillet and skin. But when you skin them take about 1/16 to 1/8 of meat with the skin, the dark meat. Then cook however you like strong fish. For the big ones I like marinated in Italian dressing and grilled. For the small ones I like fried or baked with butter, onion and salt and pepper.

    Edit:left out the most important part. Brine in cold water, a little salt and a lot of baking soda. A couple of hours at least. Overnight is better.
     
    Last edited: Jul 3, 2018
  30. Jul 3, 2018 at 4:56 PM
    #30
    JMB

    JMB Not new, just a little old.

    Joined:
    Jan 20, 2014
    Member:
    #156
    Messages:
    3,097
    Gender:
    Male
    First Name:
    John
    Chesapeake, VA
    Vehicle:
    2013 Super White Tundra DC
    5100s all around, 295-70-18 Defenders, 1.25 Spidertrax spacers, BD reverse lights, de-badged, interior LEDs, footwell LEDs, reverse LEDs, ARE cap, front receiver hitch for cooler holder, cooler holder/rod rack, backup camera, Kenwood HU, Westin nerf bars, Husky floor liners, folding rear seats, remote battery posts, plastidip grill chrome, Powder coat bumpers.
    Oh yeah. I forgot about smoking. I think I posted a smoked fish dip recipe here somewhere. Would be perfect with blues.
     
    driverdog and Pudge like this.
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