Thread: SkipJack Receipe exposed!

Ha! Thet were GOOD!! Taste like Chicken McNugetts. Viking Guy gave me this receipe.
Let the Ladyfish (skipjack) sit in ice for 48 to 50+ hours. THen filet as you would any other fish. I didn't scale them 1st, so I had to pick a few scales outa the meat. OK, back to the filet, Take a spoon and spoon off the meat, With the scale/skin side down, the thin bones will stick or stay connected to the skins lateral line. The meat will be the consitency of silly putty.... 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. :eat:

Sounds kind of similar to my jack recipe. Funny thing, I tried it with cobia once (thinking maybe if its good with "bad" fish, it'll be great with good fish) but it was better with jack.

HTG, i PUT SOME IN THE FRIDGE IN A ZIP LOCK, AND MY 30 SOMething yr old son came over, no one home, he has a key, went and ate some, and later told me he tought it was chicken!!

???
I wunder whatthe chicken tastes like then

Sorry I'm gonna have to play the skeptic until I try it for myself. :-\
But I was the same about bonita (Little Tunny) until I tried that.
Heck, even HAWA tastes pretty good without the 'red meat'.

Question: when you 'spoon' the flesh, does the 'red meat' get mixed in too?

Nope, no red meat 'pooned. Now I guess I shouldn't say it taste like Chicken ( remembering Moms Fried Chicked) but I can say it taste like chicken McNuggets. (there is a difference)

[size=12pt]I am still wondering what part of a chicken is the “nugget” ???

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[quote author=FinChaser link=topic=1049.msg10084#msg10084 date=1336091021]
[size=12pt]I am still wondering what part of a chicken is the “nugget” ???

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You find the nugget on the floor of the processing plant. uke:

Why'd you go and give out my secret McDonald's McNugg... I mean ladyfish recipe?!

Anyhow, a tip for the scales...

Go to the fish cleaning station at the pier, and hold the fish by the tail. The water hose is strong enough to pressure wash the scales off in about 10 seconds. No need to physical scaling.

I will be posting a more extensive post on this subject in the nearest future. Most likely this weekend. There is much more this fish awards us with. :headbang:

As good as it may be, y'all lost me on the soaking it 48hrs plus, that sounds like $$ and work to me.

Now it's 3:50am and I'm craving McD's!!

[quote author=PurpleNGold link=topic=1049.msg10111#msg10111 date=1336121319]
As good as it may be, y'all lost me on the soaking it 48hrs plus, that sounds like $$ and work to me.

Now it's 3:50am and I'm craving McD's!!
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Its not soaking.

You simply throw it in the cooler on ice, and dont get it out right away.

Trying to clean it when too fresh will give meat that is far too tough to spoon off. Gotta let it sit on ice for 24-48 hrs first.