I wouldnt reccomend putting any sort of fish in a gumbo, the easiest way to ruin fish is over cooking it.Quote:
Originally Posted by Baybuzzard
If I happen to use crabs or shrimp, I'll add it about 10minutes before I turn the fire off.
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I wouldnt reccomend putting any sort of fish in a gumbo, the easiest way to ruin fish is over cooking it.Quote:
Originally Posted by Baybuzzard
If I happen to use crabs or shrimp, I'll add it about 10minutes before I turn the fire off.
A technique I find helpful for blue fish is to ice them for a couple of hours before fileting them. This firms up the meat and makes it very easy to remove the dark red flesh which is too strong tasting. The dark is easily removed after the skin is off. I like them fried or broiled. They are better fresh but ok even frozen in water.
The idea of fish in gumbo is revolting.Quote:
Originally Posted by PurpleNGold
That's the way I do it too and don't add oysters until all the burners are off.Quote:
If I happen to use crabs or shrimp, I'll add it about 10minutes before I turn the fire off.
When I eat oysters ,I want them right off the half shell !!!
Last night, I came home with a mess of fresh caught blues and I broiled them with mayo, lemon juice and Tony Cachere's. It was exquisite.
....which is even better than exquisite. :D Only problem is I neither got to help catch them or help eat them. Glad you got a good mess, Haywire, my time will come again soon.Quote:
Originally Posted by Haywire
i like Blues if you fillet remove dark meat and soak in sprite for 24 hours... then fry in a very spicy corm meal mix....they are not too bad...I've had worse....
The bluefish fillets that didn't get broiled the other day went on the smoker and they turned out to be eqxuizte, which is the best yet.
i like em golden fried...not flounder but it aint bad.
If I can get some fresh ones tomorrow, I'm gonna make up some beer batter, get some corn tortillas, shredded cabbage and secret sauce, and eat fish tacos until I need a bigger belt.