instagram takipci satin al - instagram takipci satin al mobil odeme - takipci satin al

bahis siteleri - deneme bonusu - casino siteleri

bahis siteleri - kacak bahis - canli bahis

goldenbahis - makrobet - cepbahis

cratosslot - cratosslot giris - cratosslot

Announcement

Collapse
No announcement yet.

Problem with Fish

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Problem with Fish

    I was given about ten pounds of white bass, and it's prepared in a way that's stumped me. The head is chopped off and the guts are out. The tail and the skin is on. I usually filet fish, and I was told to grill this. How would you cook it?

    #2
    It looks like you can thaw the pieces without tails and cook them as you would fillets. Just plan for a bit more cooking time on the skin side. The pieces with tails... Thaw and remove the tail.

    Hard to tell, but it looks like some are cut small. I'd stew the smaller pieces - hot pot style, or maybe a coconut milk based curry.
    Click here to edit your signature. - Paintball Selection and Storage - B/S/T Listings: FiburX - MCB Feedback

    Give me your lost, your abandoned, your huddled masses yearning to talk paintball, The wretched refuse of your teeming gear bag. Send these, the homeless, tempest-tost to me,I lift my lamp upon the MCB Forum!
    -In memory of SCP, PHOG, OtterPB, PBReview, OTF, et al.

    Comment


    • Jellyghost
      Jellyghost commented
      Editing a comment
      I think there is skin on both sides. They are in a u shape with the body cavity.

    • NONOBLITUS

      NONOBLITUS

      commented
      Editing a comment
      Can you slice the inside of the flesh side just enough to them flatten out the U ?

    #3
    I would finish filletting them, remove the skin and bones and fry them fish/chips style

    Comment


      #4
      On the BBQ is a definite
      Season up the meat with whatever you like or just some olive oil, salt and pepper. Get your grill nice and hot and put it meat side down for like 20 seconds then flip over on to the skin side down and let it ride until the meat pulls easy with a fork. The skin side down keeps the meat moist and then you just use a spatula and grab it right off the grill. You can also go just skin side down and skip the flipping part over if you don’t want to try and flip it.

      I like to put some olive oil, sea salt , black pepper , minced cilantro and lime juice on it and marinade it for about an hour and the citrus literally starts to make ceviche before hitting the grill.

      Comment


      • Jellyghost
        Jellyghost commented
        Editing a comment
        I like this idea, but I don't think there is a skin and meat side. They seem to be in a u shape with skin on both sides.

      #5
      Originally posted by NONOBLITUS View Post
      On the BBQ is a definite
      Season up the meat with whatever you like or just some olive oil, salt and pepper. Get your grill nice and hot and put it meat side down for like 20 seconds then flip over on to the skin side down and let it ride until the meat pulls easy with a fork. The skin side down keeps the meat moist and then you just use a spatula and grab it right off the grill. You can also go just skin side down and skip the flipping part over if you don’t want to try and flip it.

      I like to put some olive oil, sea salt , black pepper , minced cilantro and lime juice on it and marinade it for about an hour and the citrus literally starts to make ceviche before hitting the grill.
      I like the sound if this, gonna try this out soon

      Comment


      • NONOBLITUS

        NONOBLITUS

        commented
        Editing a comment
        Go for it , it comes out really delicious this way.

      #6
      The cats think its fine just the way it is.

      Comment


        #7
        Put some bacon, onion and garlic inside, wrap in foil and put in the oven or BBQ

        Or same preparation as above but cook on a BBQ on a cedar board

        Comment


        • Jellyghost
          Jellyghost commented
          Editing a comment
          This sounds great! I may need a kid friendly way of eating it too.

        #8
        Thaw them out, lightly butter the scale side and wrap them in tin foil. Grill for about 25-30 minutes on med/low heat. Unwrap the tinfoil and it should open the fish up with the scales still stuck to the tin foil. season the white meat as you will and eat with a fork. This method works exceptionally well with trout as well.

        Comment


        • Jellyghost
          Jellyghost commented
          Editing a comment
          I will try this too! Thank you.

        • Siress

          Siress

          commented
          Editing a comment
          That's a cool trick! Thanks for sharing.

        • Mr. Hick

          Mr. Hick

          commented
          Editing a comment
          No problem guys! it's also the best way to "fire cook" fish over a small camp fire or out on the ice while fishing. the process also works while using a cast iron pan, but takes a little longer!

        #9
        Originally posted by Mr. Hick View Post
        Thaw them out, lightly butter the scale side and wrap them in tin foil. Grill for about 25-30 minutes on med/low heat. Unwrap the tinfoil and it should open the fish up with the scales still stuck to the tin foil. season the white meat as you will and eat with a fork. This method works exceptionally well with trout as well.
        I tried this and it worked. The main problem was that the fish were small with bones. Even my wife and kids liked it.

        Comment


          #10
          Originally posted by Jellyghost View Post

          I tried this and it worked. The main problem was that the fish were small with bones. Even my wife and kids liked it.
          On hard finned fish (bass/perch/flatsides) the bones don't soften up as well. I usually just pull the meat like you would shredding pulled pork. It works best on soft finned fish like trout. their bones turn into hardly noticeable pieces that you can consume without fear of pain.

          Comment


            #11
            Dug up a video that covers the method I was trying to convey earlier:

            Don't know how well it carries over to white bass, but I'd expect it to be the same. Instead of rolling, I just use the two fillets.
            Click here to edit your signature. - Paintball Selection and Storage - B/S/T Listings: FiburX - MCB Feedback

            Give me your lost, your abandoned, your huddled masses yearning to talk paintball, The wretched refuse of your teeming gear bag. Send these, the homeless, tempest-tost to me,I lift my lamp upon the MCB Forum!
            -In memory of SCP, PHOG, OtterPB, PBReview, OTF, et al.

            Comment


              #12
              I find this thread title offense

              Comment

              Working...
              X