I wish!!!!Quote:
Originally Posted by Viking Guy
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I wish!!!!Quote:
Originally Posted by Viking Guy
You wish what?Quote:
Originally Posted by FinChaser
You had ANOTHER case of dom perignon to wash it down with?
;-) LOL
I don't know anything about a case of damn pigeon, and I wish you were right about the rich thing! :cool:Quote:
Originally Posted by Pier#r
I seen it with my own eye.
We loved the sheepshead too. I'm willing to try about anything....once anyway. Sure hope you find time to come fish with us. Be there in just over a week and can't wait!!
I caught so many dang remora Sunday, I was tempted to just throw one in the cooler and try it.
And here we go!Quote:
Originally Posted by SNAKE
Oh brother.Quote:
Originally Posted by FinChaser
I'll save you the trouble with simple math.
Parasites + diseases + fecal diet = HE + 2X(hockey sticks) + NO/remora X squared
I had to say it LOL.Quote:
Originally Posted by FinChaser
But they LOOK and TASTE so much like cobia...Quote:
Originally Posted by Viking Guy
Only different ;-) LOL
Except not different! On the taste part anyway, I'm standin' by it. They are good eats.Quote:
Originally Posted by Pier#r
I second that.Quote:
Originally Posted by Pierless
I have tried flounder, croaker, white trout, bluefish, pinfish, whiting, speckled trout, gafftopsail catfish, sheepshead, redfish, spanish mackeral and spadefish all of which were caught at the pier. My favorite was flounder followed closely by croaker. However I found all of these species to be highly edible fish. I have not tried remora yet but after reading this post I have put it on the menu when I come down in October. I am willing to try anything once so if I catch any of the other species mentioned in this post they also will be on the menu. Can't wait to get down there and do some fishing.
You betcha! Excellent fare! No parasites - at least I've never seen parasites in the fish that I cleaned! Remoras are scavengers, which means that, around a pier, they feed on old cigar minnows, fish scraps, waste products - anything except live, healthy fish. Catfish, shrimp, crabs, sharks - also fall into this category, though catfish and sharks will sometimes take live prey. How could the meat be as clean and beautiful as it is, if it is in any way tainted? The answer - There's not the first thing wrong with eating remoras. And here's a word for the nervous-nellies who cringe at ANY fish who consumes ANY waste products -- ALL fish, with every mouthful of water, pass a certain amount of waste from other fish through their systems! All fish eliminate waste in the same water they feed in. If the scavenger status of remoras creeps you out, then FRY the fish, or just cook it to where no pathogens could survive the high temperatures. Then enjoy! Remoras are among the tastiest fish in the Gulf!Quote:
Originally Posted by Pierless
This thread reminds me of a scripture passage...
Matthew 13:
Sometimes it seems to be just a matter of 'taste' and it might take God to decide what is ultimately 'good' (to eat or keep) and what is 'bad'. ;-)Quote:
"Again, the kingdom of heaven is like a net which was thrown into the sea and gathered fish of every kind;48when it was full, men drew it ashore and sat down and sorted the good into vessels but threw away the bad.49So it will be at the close of the age. The angels will come out and separate the evil from the righteous,50and throw them into the furnace of fire; there men will weep and gnash their teeth.
Being Jewish, they would have taken those with fins and scales and thrown back the ones without…do remoras have scales? they don't feel like they do…
The do have scales Cotton ("small and cycloid") like the skin of a cobia.
I kept one yesterday, cleaned it and cooked it for lunch today.
Like daddy always said "You kill it, you eat it!"
The meat was firm and white with no smell or aftertaste.
I pan-fried it in a tablespoon of oil with just some salt & pepper to season it so as not to 'mask' the taste.
The consistency and flavour reminded me of small cobia.
Like Pierless said... ;-)
I will be inviting Remora to our table, after reading all the posts on this thread. The scraps they consume are apparently fresh dead, kinda like what I might prefer.
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.
I always cleaned them by hitting them in the head with a mallet, then throwing them into the Gulf to wash away any impurities. When I left the pier, I'd pick them up out of the surf where they had washed ashore---but something seems to be eating them. The last hundred or so I cleaned this way didn't make it to the beach.Quote:
Originally Posted by Big Dawg
Next time, I may give them a little squirt of turpentine after I hit them over the head.
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.Quote:
Originally Posted by Big Dawg
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!
Now that is one proud Fisherman. Great pic and great Dad for taking him fishing.Quote:
Originally Posted by Blindbat
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 ;-)
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.Quote:
Originally Posted by Pier#r
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.Quote:
Originally Posted by sknhgy
I fried some cobia for the first time last Thursday (always baked or broiled before). Gonna try eat some fried "Ramona" some day soon.
I caught a huge 26 inch long lizard fish in June. Filleted it up and the meat was grey and very mushy. Didn't even try to cook it up.Quote:
Originally Posted by Pier#r
Haven't been on here in a while and was skimming through old posts. I didn't see anyone mention asian/silver carp for anything other than throwing them up on the bank. While I have no problem with feeding the other local wildlife, they're actually quite good to eat. It's a slightly meatier texture (only slightly though) than other white flesh fish. It's nothing like a freshwater drum or jack crevalle which are more akin to pork like others said. They're a bit more work to clean than your regular freshwater fish in the southeast, but they're not too bad. And since they eat plankton, they're good to eat even when they get pretty big as far as I know.
I've kept 4 or 5 and eaten them, but I avoid places that have lots so I haven't had a lot of chance. And since you can't exactly target them with regular rod and reel, if you want to try one you just about have to catch them with a net or have them land in your boat (which they absolutely will do). So if you have one land in your boat and you're going to kill it anyways, consider keeping one and trying it. They're not going anywhere (unfortunately), so you might as well use them.
Folkses down here say about the same things about mullet ;-)
Yesterday I caught a Smooth Puffer fish in the surf. Looked sort of like a northern puffer or Blowfish which are great to eat. But then I researched it and
"7. Are smooth back puffer fish poisonous?
Yes, according to the FDA, smooth puffer fish contain toxins deadlier than cyanide, and there’s no known antidote. They should not be consumed or used as bait." ”