Guess which one they RAVED over? Remora! Second favorite was speckled trout and third was "everything else", including lookdowns, spade fish, and spanish mackerel.
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Guess which one they RAVED over? Remora! Second favorite was speckled trout and third was "everything else", including lookdowns, spade fish, and spanish mackerel.
How big was the remora? How did you fillet it? Or did you cook it whole?
u r bad,,lookdowns?
Been preachin' it for years!Quote:
Originally Posted by eym_sirius
I'll admit I've never considered eating a lookdown. End up like a potato chip?
They're about like moonfish ;-)Quote:
Originally Posted by Pierless
Viking Guy fried us up some look downs last year and they were really good. Fried them whole and the meat just slid off the sides.
Regarding Remora, haven't tried them personally but according to Google they are a close relative to Cobia and taste like Cobia/Redfish. Only issue most people had with them was the slime and smell...
I tried the lookdowns because 1) I had never tried them before and 2) I had seen them in a fish market before, so I figured that they had food value.
I used a Piranha electric knife to process everything except the remoras. I used a regular fillet knife on them. The remoras weren't hard to clean - Like the lookdowns you have to catch a bunch or (in the case of remoras) they have to be pretty big to make it worthwhile.
I didn't keep the one moonfish I caught - I'll give them a try sometime when I catch a bunch of them.
There was more to it than I had guessed. So it was about two potato chips long/wide and three potato chips deep. Nice, firm white meat and mild-tasting.Quote:
Originally Posted by Pierless
One of 'em was BIG! Filleted and fried in Andy's Cajun Breading. They have regular bones just like most game fish, so you just slide your knife down, fillet-off the skin, cut out the rib-bones and rinse it off! I cut those fillets into pieces because they were fairly long before shaking them in the breading. It was my first time using Andy's but I like it - Just a hint of cayenne.Quote:
Originally Posted by pokenfish
Shoot, I'll try the next one I catch.
Ok, now that y'all tried moonfish, the next best thing is crazyfish. Both taste similar to pompano. Gotta be patient though cause there just ain't much meat there. Pretty darn tasty actually. Haven't eaten one since the 80's when I was starving and couldn't catch anything but bait.
http://www.gulfshorespierfishing.com...tid=3822&stc=1 The part of the spead Viking Guy made for us. Can't recall all that was on the platter but the kids loved eating the fins!
Lookdowns ,I do not have a problem with and will most likely try . Remora ,NADA , not going to happen ,no desire to !!!!!!!!!!!!!!!!!!!!!!!!!!!
For me, discovering the food value of remoras was a wonderful experience! But it goes to show that the speculative pejoratives (like "trash-fish") come from ignorance. And the great thing about remora is that you don't have to be a great cook! Just fillet it, shake it in cornmeal or your favorite breading mixture and fry it. I do remember trimming the middle of the lateral line to make sure there were no fine bones to contend with. You're left with long strands of beautiful white meat when it's fried up!Quote:
Originally Posted by CarlF
At this point, I'll put in a plug for "Fry Daddy" which is a great device when cooking for 1-4 people.
My observation about keeping remoras is that fishermen are often fearful of what fellow fishermen will SAY when they toss a remora in the cooler ("You're going to keep THAAAT?") or put it up on the cleaning table to fillet it. But it's going to be the same with sailcats, lookdowns, hardtails or a bunch of other species that can be tasty if prepared fresh.
I'd like to add that I TRIED to prepare a ladyfish, but I wasn't ready for the mushy quality of the flesh. I tried, but it was a no-go for the fryer. I'm sure that there are ways to prepare it for consumption (flaked into fishcakes maybe) but it would be difficult to fry it and have it do anything but fall apart.
Speaking of ladyfish, I'm still waiting for someone to post a recipe and how to clean them with a spoon! Could be helpful on those days where ladyfish is the only thing I can catch.
Guess what? " ladyfish recipe exposed" (skipjack) is in the RECIPES section of this forum, about page 7 at this time. Source was vikinguy. posted by me