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What is the best tasting fish that can be caught from the pier or pass in your opinion? I am new to the "salt life" but fell in love with it last year and have several trips planned for 2012. I really liked speckled trout. Does it get much better? Thanks
Fried !
pompano, then flounder. hands down the best in my opinion
flounder gets my vote....but I'm a flattie-head.
Pompano, fresh spanish, redfish, cobia
Pompano, cobia, flounder, remora.
My Top 5
Pompano - baked
Flounder - baked
Sheepshead and black drum (under 6#) - panfried
Spanish - grilled (over 3#)
Whiting and white trout - deep fried "crispy" edges
Honoroable mention king mac or mullet - smoked
:P
SPRINGER IS ALL ABOUT THE FLAT FISH,#1,WOOOOOOOOOOOOOOOOOOOOOOOOOOO. BAKED,FRIED,DONT DAMN MATTER.WOOOOOOOOOOOOOO. :headbang: SPANISH MACK, FRIED DIED ,AND LAID TO THE SIDE OF MY PLATE#2, COBIA, ANY DAMN WAY YOU FIX IT, #3, :yippee: . FRIED OR GRILLED WAHOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO, #4. :yippee:. LAST ,BUT IS ALWAYS A FAVORITE FOR SPRINGER, YOU CAN EAT THE STUFF ALL WEEK,#5 MS PATS, AKA, SPRINGERS MACK SALAD. :guns: :guns: :headbang:. WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. GREAT FOR TAKEING TO LUNCH, ON A SAMICH.WOOOOOOOOOOOOOOOOOOOOOOOO. IT ALWAYS MAKES ME SMILE AND THINK ABOUT HOME.WOOOOOOOOOOOOOOOOOOOOO. :fishing: :fishing: :headbang: :yippee:. SPRINGER IS FORTUNATE TO EAT FISH ALL YEAR LONG, 500 MILES AWAY FROM HOME. THANKS TO THE MASTER, TOMMY NELSON.WOOOOOOOOOOOOOOOOOOOOOOOOOOOO. :bow: :bow: :bow:
DS4AU,
What a great thread you have started. Don't even care if yer an Auburn groupie.
The water here in south Alabam grows lots of great fish to eat. This is good information[quote author=pescador link=topic=688.msg6285#msg6285 date=1330721746]
Fried !
[/quote]
Wish I could get more pomps and flatties thats fer shure.
Cobia is almighty good at least 10 ways, even raw.
Sheepshead can hardly be screwed up. Try it on the half shell with melted butter :eat:.
Whiting is the walleye of the beaches.
Most anything you catch can be fixed into some great eatin. Even remora I am told :puke:
You can find out how in the Recipes thread.
Get out there and git yu sum!!!!
Land Tuna is my favorite when it's in season. :poke:
SheepsHead, skint and fried is really good also
mcdonald's spicy chicken sandwich ;D J/K I like Flounder,ground mullet,whiting,white trout,Spanish,Pomps,Slot reds,Ling :fishing:
1. Cobia seared snd finished in white wine reduction sauce
2. Spanish filets dusted with flour and quick fried in olive oil
3. Whiting breaded and deep fried
imho of course
yellow edge grouper.....I haven't had the long tailed sea bass yet...but I hear they are great too....
oh..... you said pier..
like spanish deep fried, pompano grilled, flounder deep fried, never had whiting or cobia ....so no opinion
I like Spanish grilled
There are no bad fish, just bad cooks. :eat:
[quote author=midwestexile link=topic=688.msg6343#msg6343 date=1330807169]
There are no bad fish, just bad cooks. :eat:
[/quote]
BINGO!!!
Mine in ORDER are (Pier and Pass only):
Real Name {} Local Name
1) Ladyfish {} Skipjack
2) Pompano {} "There are no fish in the shallows!"
3) Spadefish {} "Angelfish"/Jelly Eaters
4) Guaguanche Barracuda/Southern Sennet {} NOT a baby greater barracuda, as some say!!!
5) Cobia {} Ling
6) Sheepshead {} Sheepies
7) Speckled Trout/Redfish {} Speck/Red
8.) Flounder {} Flatty
9) Atlantic Croaker & Gulf/Southern/Northern Kingcroaker (formerly "Kingfish") {} Croaker & Whiting/Sea Mullet/Ground Mullet
10) Pigfish {} Grunt
* The following get "Honorable Mention" as runners up when fried or dry smoked *
11) Moonfish/Lookdown {} "Wut is that?!"
12) Spanish Mackerel {} Small; "Keychains": Large; "Gud eatin'"
13) "Barely Legal" King Mackerel {} Keeper King/Prince Mackerel or some say, "BIG Spanish Mackerel!!!"
14) Striped Mullet & Bluefish {} An Acquired Taste.
15) Black Drum under 30" {} Puppy Drum
Never thought to try a Lady fish, just looked like they would be mostly bone! Guess next time they are the only thing biting at the point I will toss some in the ice chest! :fishing:
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Don’t even bother with Flounder, Pompano, Whiting, or Spanish; they are all horrible.
If you catch any of these fish, just release them, UNHARMED PLEASE!
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[quote author=Viking Guy link=topic=688.msg6355#msg6355 date=1330811607]
[quote author=midwestexile link=topic=688.msg6343#msg6343 date=1330807169]
There are no bad fish, just bad cooks. :eat:
[/quote]
BINGO!!!-----------AND THATS, THE BOTTOM LINE, CAUSE STONE COLD SPRINGER, EATING SOME GREAT STUFF FROM THE GULF OF MEXICO, SAID SO.WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.
Mine in ORDER are (Pier and Pass only):
Real Name {} Local Name
1) Ladyfish {} Skipjack
2) Pompano {} "There are no fish in the shallows!"
3) Spadefish {} "Angelfish"/Jelly Eaters
4) Guaguanche Barracuda/Southern Sennet {} NOT a baby greater barracuda, as some say!!!
5) Cobia {} Ling
6) Sheepshead {} Sheepies
7) Speckled Trout {} Speck
8.) Flounder {} Flatty
9) Atlantic Croaker & Gulf/Southern/Northern Kingcroaker (formerly "Kingfish") {} Croaker & Whiting/Sea Mullet/Ground Mullet
10) Pigfish {} Grunt
* The following get "Honorable Mention" as runners up when fried or dry smoked *
11) Moonfish/Lookdown {} "Wut is that?!"
12) Spanish Mackerel {} Small; "Keychains": Large; "Gud eatin'"
13) "Barely Legal" King Mackerel {} Keeper King/Prince Mackerel or some say, "BIG Spanish Mackerel!!!"
14) Striped Mullet & Bluefish {} An Acquired Taste.
15) Black Drum under 30" {} Puppy Drum
[/quote] :yippee: :yippee: :headbang: :fishing: :banana: :yippee:
[quote author=Wahoo16 link=topic=688.msg6362#msg6362 date=1330815697]
Never thought to try a Lady fish, just looked like they would be mostly bone! Guess next time they are the only thing biting at the point I will toss some in the ice chest! :fishing:
[/quote]
Ladyfish can be used in a wide variety of ways.
You cannot prepare it like a traditional fish.
There's a way to prepare it, clean it, and process it.
These are techniques I do not share with just everyone though. Feel free to request in a PM.
If prepared correctly, I have yet to find any fish on the market that tastes better.
I totally forget about redfish.
I cannot decide between Speck or Red (close one), so I will call them a tie for 7th place.
[quote author=Viking Guy link=topic=688.msg6370#msg6370 date=1330820528]
[quote author=Wahoo16 link=topic=688.msg6362#msg6362 date=1330815697]
Never thought to try a Lady fish, just looked like they would be mostly bone! Guess next time they are the only thing biting at the point I will toss some in the ice chest! :fishing:
[/quote]
Ladyfish can be used in a wide variety of ways.
You cannot prepare it like a traditional fish.
There's a way to prepare it, clean it, and process it.
These are techniques I do not share with just everyone though. Feel free to request in a PM.
If prepared correctly, I have yet to find any fish on the market that tastes better.
[/quote] WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. I LIKE IT I LOVE IT. FOLKS LIKE THIS, AND ME WILL SURVIVE. ARMAGEDEN. :guns: :guns: :guns: :guns: :slap: :guns: :guns: :fishing: :fishing: :fishing: :headbang: :yippee:. WOOOOOOOOOOOOOOOOOOOOOOO. I PROMISE.WOOOOOOOOOOOOOOOOOO.
[quote author=BTSpringer link=topic=688.msg6372#msg6372 date=1330820887]
[quote author=Viking Guy link=topic=688.msg6370#msg6370 date=1330820528]
[quote author=Wahoo16 link=topic=688.msg6362#msg6362 date=1330815697]
Never thought to try a Lady fish, just looked like they would be mostly bone! Guess next time they are the only thing biting at the point I will toss some in the ice chest! :fishing:
[/quote]
Ladyfish can be used in a wide variety of ways.
You cannot prepare it like a traditional fish.
There's a way to prepare it, clean it, and process it.
These are techniques I do not share with just everyone though. Feel free to request in a PM.
If prepared correctly, I have yet to find any fish on the market that tastes better.
[/quote] WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. I LIKE IT I LOVE IT. FOLKS LIKE THIS, AND ME WILL SURVIVE. ARMAGEDEN. :guns: :guns: :guns: :guns: :slap: :guns: :guns: :fishing: :fishing: :fishing: :headbang: :yippee:. WOOOOOOOOOOOOOOOOOOOOOOO. I PROMISE.WOOOOOOOOOOOOOOOOOO.
[/quote]
AMEN BROTHER SPRINGER!..Survive we will. :headbang: :headbang:
No fish preserves better in a freezer either. :eat: :eat:
Just make sure your woman knows exactly what you mean if you tell her you are going out late at night to go "ladyfishin'." :wall: :wall: :slap: :slap:
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Can’t beat Grilled Flounder! IMHO :banana:
[img width=720 height=540]http://i1102.photobucket.com/albums/g446/finchaser1/Forum%20Only/yum.png[/img]
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Now that exotics have been included on this thread,has anybody tried hardtail prepared by an Asian?It has to be good because they work their butt off to catch'em.
[quote author=john g link=topic=688.msg6396#msg6396 date=1330878564]
Now that exotics have been included on this thread,has anybody tried hardtail prepared by an Asian?It has to be good because they work their butt off to catch'em.
[/quote]
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Yeah they do, and that’s why I don’t eat feesh at the buffet!
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Ladyfish! :eat: ??? ???
O.K. VG, I'm not curious enough to PM you on this but I have been told something about it and am curious enough to ask a simple question:
Is a spoon useful when you prep yer ladyfish?
Yes or no?
[quote author=sandflea link=topic=688.msg6398#msg6398 date=1330882907]
Ladyfish! :eat: ??? ???
O.K. VG, I'm not curious enough to PM you on this but I have been told something about it and am curious enough to ask a simple question:
Is a spoon useful when you prep yer ladyfish?
Yes or no?
[/quote]
Yes, indeed a spoon is useful.
John G, the asians typically harvest hardtails because they taste similar to their native milkfish. I doubt they use them in their restaurants for that reason.
I have tried both milkfish (while in the Philippines) and hardtail, and both taste to me like a bluefish
[quote author=john g link=topic=688.msg6396#msg6396 date=1330878564]
Now that exotics have been included on this thread,has anybody tried hardtail prepared by an Asian?It has to be good because they work their butt off to catch'em.
[/quote]
Heck yea they taste good.... :eat: :eat: :eat: :eat:
My list, top to bottom:
Flounder
Whiting/Bull Croakers
Cobia
Sheepshead
Specs
Spanish Macs (Bakes, fried or sashimi (google "saba-sushi recipes")
Redfish
King macs
Bluefish (gotta cut out all the redmeat in the fillet)
Hardtails (same as bluefish, and dont freeze them)
Never tried ladyfish, but I'd be willing to try it if I had the right recipe......
Im gonna go:
1. Specks
2. Pompano
3. Spanish
4. King
5. flounder
... all fried by the way.
Those of you with croaker on the list, gross! Had one and will never have another.
[quote author=Bubba link=topic=688.msg6470#msg6470 date=1330975684]
Im gonna go:
1. Specks
2. Pompano
3. Spanish
4. King
5. flounder
... all fried by the way.
Those of you with croaker on the list, gross! Had one and will never have another.
[/quote]
Gotta be a big one and gotta be fresh. Croaker does not freeze well. Fry it in peanut oil using crispy southern. Comes out great that way.
People make things hard when cooking fish :spank: Dip fish in egg and milk wash.. batter, then coat with corn meal and pepper,salt,your own seasoning i use slap yo mama :eat: I dont use flour or that store mix stuff for fish i think it dont taste the same i keep things as simple as i can and its how my family been frying feesh for over 70 years :eat: :eat: :headbang:
Pompano or any fish someone else cleaned! :fishing:
Wow thanks for all the great replies. Y'all just made my choice of which type of fish to target on my upcoming trip a little harder. It seems with the exception of a few fish no matter what we catch there is a good way to cook it up. Did anyone mention bluefish? Saw a guy last year on the pier with a cooler full and he said he loved them.
Bluefish have a somewhat 'fishey' flavor aftertaste to them. There best when fresh, but even then many locals don't eat them around here. I've tried several reciepes but found none that I really enjoyed. Its like, you grill 2 filets, dive into to eating them both.... and about after 3/4 of the 1st piece, you've had enuff.
I have found that if you boil them in BEER for 4 minutes, it will remove all the fishey flavor. But leaves the meat with no taste, you have to add sauce or flavor, and of course it ruins the beer.
Bubba,
Not sure what happened to the croaker you cooked, but I can assure you that fried croaker fillets are fine eating! The trick is finding & catching ones large enough to fillet.
[size=36pt]+ 1[/size] on those fried croaker! :headbang:
I was raised on breakfasts of grits and FRESH fried croaker (or mullet) :banana: :yippee:
Both have a LOT of 'red meat' on them, but fresh and fried 'hard' they are excellent IMO :eat:
+1 on the fried mullet and grits. I have ate more fried mullet in my life than any one net boat has caught.
Still... Croaker :puke: