Wonder how they would be deep fried on a poboy.
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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.
Little garlic, ground ginger, soy sauce and some salt/pepper should do it.Quote:
Originally Posted by fordguy
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!!!
Curious if you actually tried it or not? for scienceQuote:
Originally Posted by Mr. Cleland
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.
Quote:
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.