Welcome to the Gulf Shores Pier Fishing Forum.
Page 2 of 4 FirstFirst 1234 LastLast
Results 11 to 20 of 32
Like Tree24Likes

Thread: Helpful cooking tips for fish

  1. #11
    Senior Member
    Join Date
    Nov 2011
    Posts
    138
    Thanks
    309
    Thanked 52 Times in 23 Posts
    I will marinade my mack fillets in a little teriyaki sauce, then add a little olive oil right before putting it on the grill. The teriyaki has a little sweetness to it that seems to cut the naturally stronger mack flavor. Grill on an oil coated grid, and when you place it on it move it back and forth a tad and then it won't stick too bad to the grid. Don't soak it too long in the teriyaki as it will get too salty.
    Last edited by FishAddict; 01-08-2015 at 08:44 PM. Reason: adjust wording

  2. #12
    Dufus Tourist
    Join Date
    Jan 2013
    Location
    Athens, Alabama
    Posts
    2,106
    Thanks
    410
    Thanked 1,574 Times in 518 Posts
    I blacken fresh freshly caught Spanish and it doesn't have the strong "fishy" taste. I use the aluminum mesh grill mats-oiled and preheated to grill thin flaky fish without it coming apart. Be careful if using cooking spray to oil your grill grates or you will make a blow torch.

  3. The Following User Says Thank You to chillinfish For This Useful Post:


  4. #13
    Senior Member
    Join Date
    Jul 2012
    Location
    Orange Beach, AL
    Posts
    5,008
    Thanks
    4,130
    Thanked 11,864 Times in 1,875 Posts
    Freshly caught Spanish have no "fishy" taste that I can detect, but I skin mine and cut out all the red flesh and body cavity meat.

    The easiest thing I've found for grilling fish is an enclosed wire basket so you can turn the fish without worrying about it sticking---just flip the basket.

    Those BBQ flaming torches scare hell out of the cats, but they will temporarily get rid of all flying insects nearby. Just wave it around a little bit. (Hey, y'all watch this!)

  5. The Following User Says Thank You to Haywire For This Useful Post:


  6. #14
    Senior Member
    Join Date
    Oct 2011
    Posts
    4,927
    Thanks
    2,345
    Thanked 1,331 Times in 677 Posts
    Quote Originally Posted by Haywire View Post
    Freshly caught Spanish have no "fishy" taste that I can detect, but I skin mine and cut out all the red flesh and body cavity meat.
    I don't detect any fishy taste with my frozen fish, I bring back home ....at least the spanish ....now kings are a different story, unless made into Ms. Pat's Mac salad
    Haywire likes this.
    Bill..............

  7. The Following User Says Thank You to ironman172 For This Useful Post:


  8. #15
    usa
    usa is offline
    Senior Member
    Join Date
    Dec 2011
    Posts
    938
    Thanks
    480
    Thanked 371 Times in 147 Posts
    The spanish I freeze and take home (,like Ironman's ) has no fishy taste . This is with the skin on and sometimes frozen for several months . In fact the spanish are my wife's favorite and she's rather picky .

  9. The Following User Says Thank You to usa For This Useful Post:


  10. #16
    Senior Member
    Join Date
    Oct 2011
    Posts
    4,927
    Thanks
    2,345
    Thanked 1,331 Times in 677 Posts
    a favorite(spanish) of a few friends also, and they have gotten some of the offshore fish I used to get and spanish was and still is there favorite....although only one has tasted the yellow edge grouper(mine and his favorite).....some sweet tasting fish
    Bill..............

  11. #17
    Senior Member
    Join Date
    Mar 2012
    Location
    Foley, Alabama
    Posts
    1,578
    Thanks
    644
    Thanked 3,462 Times in 552 Posts
    +++ for Haywire, Chillinfish, Ironman and USA. Spanish are by far my favorite. Easy to catch and clean and never had any fishy taste either. In fact they are some of the mildest fish I've eaten. I do what Wire says though, skin, wash and remove all red lines. Mmmm...
    usa and DAN S II like this.

  12. #18
    Dufus Tourist
    Join Date
    Jan 2013
    Location
    Athens, Alabama
    Posts
    2,106
    Thanks
    410
    Thanked 1,574 Times in 518 Posts
    Skinning them before filleting saves a lot of meat especially on the smaller Spanish, at least for me and my poor filleting skills.

  13. #19
    Senior Member
    Join Date
    Aug 2013
    Location
    Gulf Shores AL
    Posts
    421
    Thanks
    567
    Thanked 1,189 Times in 197 Posts
    Put me in the Spanish corner Love them Not fishy at all to me Do the same as Haywire and Fshntime Great grilled or baked as well as fired Season with just about anything Try soy sauce and rosemary Also since I live in a condo with no grill I use a George Foreman Grill which works great and grills them in no time

  14. #20
    Junior Member
    Join Date
    Jan 2015
    Posts
    1
    Thanks
    0
    Thanked 0 Times in 0 Posts
    Im from indiana.. how is the best way to freeze for traveling? Dry ice?

 

 
Page 2 of 4 FirstFirst 1234 LastLast

Similar Threads

  1. cobia tips needed
    By rodbuilderESM in forum General Fishing Discussion
    Replies: 20
    Last Post: 04-03-2013, 08:54 PM
  2. Tips for catching my first king fish
    By bks37seahawks in forum General Fishing Discussion
    Replies: 13
    Last Post: 02-18-2013, 12:59 PM
  3. Tips on Drilling out a 704z
    By Sunshine2 in forum General Fishing Discussion
    Replies: 3
    Last Post: 11-28-2012, 12:00 PM
  4. Thank you for all the helpful information.
    By terryrweems in forum General Fishing Discussion
    Replies: 0
    Last Post: 08-21-2012, 09:02 PM
  5. anyone got any tips for the new guy
    By butler2012 in forum General Fishing Discussion
    Replies: 4
    Last Post: 06-14-2012, 12:53 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •