Which are DO NOT EAT fish?

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Originally Posted by Big Dawg

I guess my question is, how do you clean a Remora? Gut, head and scale or fillet and skin. Never cleaned one so I would like to know.

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You just fillet them (don't scale, just cut off the skin) like any other fish! Cut out the rib-bones and what's left is white, firm meat. When I fried up remora, speckled trout and spanish mackerel for friends, they liked the remora best and speckled trout second. Spanish was still "good", they said, but a little fishier-tasting than the other two. No aftertaste on the remora. They don't yield as much meat as most other fish, but still very worth it on those large ones that hang around the pier feeding on baitfish that I cast off my hook.

What he said except I didn't even cut through the epiplural bones.
That way the knife stayed clear of the stomach cavity all together.
And it's the first fish I filleted from the top instead of laying on its side.
That tennis shoe on top of the head doesn't allow it to stay rolled over on its side very well.

Inshore lizardfish has always been on my 'DO NOT EAT' list, but I'm rethinking that after seeing this video...
https://www.saltstrong.com/eating-lizardfish/


And here is a humerous article on the subject...
Florida Sport Fishing | Journal. Online. Television.

Late summer into fall is prime time for the 'lowly lizardfish run' especially at the passes and in the Little Lagoon...

Fresh water drum are great eating when they fall in the 1 to 3 pound size. I filet them and batter and fry them. I had a large group of people over one time and put out one large platter of fried drum and another platter of fried crappie. The drum platter was empty first. When I fry my filets I typically cut them into about 3 or 4 small pieces so that they cook faster and soak up less grease. I also like saltwater black drum under about five pounds. Above that worms are often an issue.

IF you listen when he filets the fish...you hear a zipper like sound. That is his knife going through all the IM bones (Y bones which extend to the tail).

I filleted some and yes its white. BUT when you run your finger over the filet all you feel is bones. It may be good! Try it! but make sure you have a loaf of fresh white bread handy just in case!

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Originally Posted by Blindbat

I have a Traeger grill (the smallest one) used applewood and cooked it at 350 for about 10 minutes on each side. I coated the fish with olive oil then just salt and pepper. Before I flip fish I baste with butter w/garlic and then baste the other side when I flip it. Yummy! I cooked a little spansish Mack my son caught but just about 5 minutes each side.
http://i1170.photobucket.com/albums/...c8056893c8.jpg

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Now that is one proud Fisherman. Great pic and great Dad for taking him fishing.

Someone said don't eat pinfish. I know they are small, but other than that why should they be avoided? Some cultures like small fish.

Pinfish are quite edible.
I'm speaking for a friend ;-)

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Originally Posted by Pier#r

Pinfish are quite edible.
I'm speaking for a friend ;-)

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I caught some larger (bream-size) pinfish in July. Scaled them, put on some salt & pepper, put a layer of onions in foil pouches, wrapped them up and baked them. They were delicious.

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Originally Posted by sknhgy

Someone said don't eat pinfish. I know they are small, but other than that why should they be avoided? Some cultures like small fish.

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I've eaten pan-fried pinfish as a teen (I scaled and cleaned a few that were about hand-sized, then my mom fried it like a bream). I don't recall it being as good as bream, but I also don't recall it being bad either.