Problem with Fish

[Jellyghost]

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?

[Siress]

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.

[Jellyghost]

I think there is skin on both sides. They are in a u shape with the body cavity.

[NONOBLITUS]

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

[Junglepeanut]

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

[NONOBLITUS]

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.

[Jellyghost]

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.

[Junglepeanut]

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

[NONOBLITUS]

Go for it , it comes out really delicious this way.

[MrKittyCatMeowFace]

The cats think its fine just the way it is.

[Alexndl]

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

[Jellyghost]

This sounds great! I may need a kid friendly way of eating it too.

[Mr. Hick]

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.

[Jellyghost]

I will try this too! Thank you.

[Siress]

That's a cool trick! Thanks for sharing.

[Mr. Hick]

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!

[Jellyghost]

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.

[Mr. Hick]

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.

[Siress]

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.

[Flounder]

I find this thread title offense