uses for ladyfish?

So, since there seems to be an abundance of ladyfish around the pier right now, and those silvery mini-tarpon don't seem to be high on anyone's list of edible delicacies- why not use them for bait. I know they get mushy and tend to fall off of a hook when used as cut bait from past experience. The thought I had was to freeze them and then chunk them into sizes appropriate for whatever fish we're after, then tie them into mesh bags (similar to a steelhead spawn bag). Pop the bags back in the freezer for use at a later date. Has anyone ever tried this?

Use a food processor to make fish patties & fry them up. Back during the oil spill, one of the "vessels-of-opportunity" under BO contract that took us out to do sampling was captained by a gill netter and his deck hand. He said their number one catch was ladyfish, sold them to a seafood company that was gutting, flash freezing and shipping them all to the Philippines and Vietnam.

A buddy of mine who grew up in south Baldwin County commented the other day that back in the day (60s/70s) his granddad used to fry ladyfish up along with all the rest of the fish they caught in their recreational gill nets .

I wonder if they firm up completely and are more cohesive when cooked? Or do they need to be in a patty with egg/flour as a binder?

I've had them several ways. Not bad, not great. Not a lot of flavor and the texture is not the best. They are bony, so use caution when cleaning and prepping. I like them best pickled. Left long enough the small bones become soft enough to be no bother and the flesh firms up in the brine. Cheap source of protein if that's what you are looking for.

I'd be all for trying them in a variety of ways, but I don't always (or usually) have access to a kitchen/food prep area on my visits to Gulf Shores.

Gotta use a spoon to get the meat out (knife is useless) and turn them into burgers.

When I FINALLY get settled, I'm going to experiment with cooking different kinds of fish, in different ways, one of the challenges being ladyfish. I'm wondering how they'd be using ladyfish as a more healthful substitute for sausage in "sausage balls" (using a Bisquick-type batter).

Wouldn't that just make them fishballs? See them at Asian restaurants all the time.

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Originally Posted by eym_sirius

When I FINALLY get settled, I'm going to experiment with cooking different kinds of fish, in different ways, one of the challenges being ladyfish. I'm wondering how they'd be using ladyfish as a more healthful substitute for sausage in "sausage balls" (using a Bisquick-type batter).

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I'm even more curious how you would season a fish sausage ball...

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Originally Posted by fordguy

I'm even more curious how you would season a fish sausage ball...

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I'm thinking like an Old Bay crab cake, but with a little bit of capers and grated Vidalia added (maybe a hint of dill leaf).

Or with Taco seasoning and put them in a fish taco.

Wonder how they would be deep fried on a poboy.

Whatever it is I hope people love 'em and start catching the stink out of 'em.

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Originally Posted by fordguy

I'm even more curious how you would season a fish sausage ball...

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Little garlic, ground ginger, soy sauce and some salt/pepper should do it.

Attach to a 20/0 circle hook and a piece of dock line. Send to bottom next to structure. When you feel the thump, engage engine and point boat away from structure. Throttle up. Take picture with goliath grouper. Release. Rinse and repeat as needed. Works great to make jewfish leave you alone while fishing.

There is so much better meat to be had..... uck!!!

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Originally Posted by Mr. Cleland

There is so much better meat to be had..... uck!!!

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Curious if you actually tried it or not? for science

I've had people tell me that "bluefish are too fishy" and I've had people tell me that spade fish weren't very good either. Last spring at the pier we caught and ate both, and they were very good. I'm likely to give most any kind of fish a try at least once, if not a few times in different cooking methods before making a judgement about it's gustatory value. I've never tried eating a ladyfish, but given the time and the ability to clean one properly I might- if I thought it was worth the effort. Making them into little mesh bait bags would be far easier and faster. I know that ladyfish chunks will catch bluefish, and hardheads. Not sure what else might want them, whiting? reds? pomps (if you made the chunks small enough)? Might save a few bucks buying shrimp if they work well enough.

I haven't tried a Ladyfish yet, but I do have Viking Guy's Ladyfish nugget recipe tucked away somewhere.
I need to give it a test cook.

I rank Spadefish right up with Flounder.
Gut, scale and leave whole, wrap in foil with butter, onions, lemon, salt and a little garlic, broil or grill till well done.

My whole family likes fresh Bluefish fillets breaded and deep fried.

@ Fordguy,
great bait for Reds, sharks/rays

A search found Viking Guy's Ladyfish Nugget recipe posted in public view so I'll share it here.

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Ha! They were GOOD!!
Taste like Chicken McNugetts.
Viking Guy gave me this receipe.

Let the Ladyfish (skipjack) sit in ice for 24- 48 hours to soften the meat.
Then scale and filet as you would any other fish.
Take a spoon and spoon off the meat, with skin side down, the thin bones will stick or stay connected to the skins lateral line.
Then mix in about 1/3 of the meats volume of your favorite fish fry flour or mix, you can add stuff like pepper, chopped oinions, celery, whatever.
Don't coat it or the outside again. Then shape them into small patties.
Then fry them up as any other fish.
I Will cook some again.
Its the same as mixing and cooking Salmon patties.

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LOL
Like ladyfish needs to sit on ice to get 'soft' ;-)

I've eaten it several times, and it is fine by me.
My wife didn't care for the texture and mild flavour.
But I like that and you can season it to taste.
She prefers canned salmon which smells worse than two day old sunbaked squid to me!

We just agree to disagree ;-)

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Originally Posted by Pierless

Curious if you actually tried it or not? for science

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I attempted to try it a while back, when I was a brand new googan, I did some fried balls/patties like Chili posted below. While it reminds me a salmon patties, its just a NO for me. Less stinch than a salmon patty though. Bluefish are also a NO for me... Also I know this may shock most people but Red Snapper is a NO for me also, I just don't get the demand for it. Red Fish on the half shell over some hot coals with some fresh picked lemons, and ground pepper is where it's at for me...

Canned salmon does stink.
But my wife's recipe for salmon patties with the herbs/spices and veggies is pretty palata.

You don't care for Red Snapper?
Man I love some fresh snapper pan fried in butter.

We can wholeheartedly agree on the Redfish on the Halfshell, fine eating.

Only fish I have tried and found inedible was large black drum. taste, texture and small was just bad.
But then I haven't tried ladyfish yet!