Sea Food Recipes

[kayakfisherman]

FishermansBelly.com Fish Recipes

Please post any FISH COOKING QUESTIONS YOU MAY HAVE and I'll answer them to the best of my abilities, and
Please post any of your own FISH DISHES mine or yours, so we can all enjoy!! Thanks Yanni


Dorado
Upside Down Tacos http://bit.ly/1NeDU78
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16920&stc=1&d=1442542752

Dorado Nigiri http://bit.ly/1L0itmY
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16919&stc=1&d=1442542680

Halibut
Halibut/Salmon Banh Mi Sandwich bit.ly/1MfSZQr
http://www.bigwatersedge.com/bwegallery/data/711/IMG_2597.jpg
Rockfish
Shishkebabs & Pifaf http://bit.ly/1BmbMFo
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16921&stc=1&d=1442542851

Pan Roasted Whole http://bit.ly/1UZqv7P
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16922&stc=1&d=1442542851

Baked Whole with Veggies http://bit.ly/1KkQ20M
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16923&stc=1&d=1442542851

Rockfish Cakes http://bit.ly/1OA5NCR
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16924&stc=1&d=1442543051

Lingcod Tacos http://bit.ly/1iTALND
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16925&stc=1&d=1442543051

Rockfish Soup http://bit.ly/1LKGqCp
http://www.bigwatersedge.com/bwegallery/data/711/DSC025471.jpg


Sushi
Class 1: Rolls & Sushi Rice http://bit.ly/1E59SKL
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16926&stc=1&d=1442543195

Class 2: Nigiri & Tempura http://bit.ly/1L0itmY
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16919&stc=1&d=1442542680

Class 3: Hamachi Collars http://bit.ly/1JRBtqJ
http://www.bigwatersedge.com/bwevb/attachment.php?attachmentid=16927&stc=1&d=1442543195


Trout
Grilled Whole http://bit.ly/1g5RLy8
http://www.bigwatersedge.com/bwegallery/data/500/DSC020581.jpg

Smoked http://bit.ly/1QKq1MI
http://www.bigwatersedge.com/bwegallery/data/711/DSC028411.jpg

Tuna
Yellowfin Sopes http://bit.ly/1SKcV1z
http://www.bigwatersedge.com/bwegallery/data/711/DSC023641.jpg

Tuna Wraps http://bit.ly/1fhQ7JE
http://www.bigwatersedge.com/bwegallery/data/711/DSC02345.jpg

Bluefin Burrito http://bit.ly/1KI4RiF
http://www.bigwatersedge.com/bwegallery/data/500/DSC02324.jpg

Mediterranean Salad http://bit.ly/1JtFJf3
http://www.bigwatersedge.com/bwegallery/data/500/DSC02305.jpg

Mexican Tuna Torta http://bit.ly/1W6sZyb
http://www.bigwatersedge.com/bwegallery/data/500/DSC02238.jpg

Tuna Sandwich Latino http://bit.ly/1Oivw6U
http://www.bigwatersedge.com/bwegallery/data/500/DSC02029.jpg

Bluefin Hot Dogs http://bit.ly/1US0EJB
http://www.bigwatersedge.com/bwegallery/data/500/DSC02487.jpg

Bonito Parmesanhttp://bit.ly/1LYGN6J
http://www.bigwatersedge.com/bwegallery/data/500/DSC025082.jpg


White Sea Bass
MacWhite Sea Bass http://bit.ly/1KpKcdN
http://www.bigwatersedge.com/bwegallery/data/500/DSC022571.jpg

White Sea Bass Korean BBQ Ribs http://bit.ly/1Mzec8f
http://www.bigwatersedge.com/bwegallery/data/711/WSB_ribs1.jpg

White Sea Bass in a Packet http://bit.ly/1KnLXOM
http://www.bigwatersedge.com/bwegallery/data/711/DSC021605.jpg?7278

Rack of White Sea Basshttp://bit.ly/1NQ3nEA
http://www.bigwatersedge.com/bwegallery/data/711/DSC024962.jpg


Yellowtail
Smoked Yellowtail http://bit.ly/1X6OiRN
http://www.bigwatersedge.com/bwegallery/data/500/DSC02486.jpg

Yellowtail Collars http://bit.ly/1JRBtqJ
http://www.bigwatersedge.com/bwegallery/data/500/DSC02470.jpg

Chili Cheese Yellowtail Burgers http://bit.ly/1Ddpvzb
http://www.bigwatersedge.com/bwegallery/data/500/DSC02335.jpg

Yellowtail Gravlox http://bit.ly/1QKpkDe
http://www.bigwatersedge.com/bwegallery/data/500/DSC02221.jpg

Yogurt & Yellowtail http://bit.ly/1FkfH9I
http://www.bigwatersedge.com/bwegallery/data/500/DSC02144.jpg

Yellowtail Spring Rolls http://bit.ly/1AQk6gi
http://www.bigwatersedge.com/bwegallery/data/500/IMAG33641.jpg

Yellowtail Poorboy http://bit.ly/1W6u5Kh
http://www.bigwatersedge.com/bwegallery/data/500/DSC021091.jpg

Yellowtail Ceviche http://bit.ly/1QKpUkm
http://www.bigwatersedge.com/bwegallery/data/500/DSC02857.jpg

[jorluivil]

WOW

[HobieScot]

Yum!

Damn it
I just ate dinner and now I'm hungry again

It all looks so amazing!


Sent from my iPhone using Tapatalk

[summers in kuwait]

Is it just me or should this be a sticky?
I like how you grouped them by species.

Thanks Yanni!

[ctfphoto]

Duuuuuude !!!!!!!!!!!!!!!

Now I'm Hungry

Time to get back on the water.

[Mwhitcraft]

Is it just me or should this be a sticky?
I like how you grouped them by species.

Thanks Yanni!

X2

[JJ]

Great idea Yanni!
Pretty cool way to catalog all the recipes.
And, by the way, thanks A LOT for making me hungry AGAIN!!!! :you_rock:
-JJ-

[RedSledTeam]

Fintastic repertoire of awesome recipes Yanni! When does the cookbook come out? It's sure to be a best-seller!
:eating: :you_rock:

[nickc5]

Immaculate.


Sent from my iPhone using Tapatalk

[Dirty Curti]

:luxhello::luxhello::luxhello::luxhello::notworthy ::notworthy::notworthy::cheers1::cheers1::you_rock :

[Mr. NiceGuy]

You should start organizing private events where we can come to eat your food. Move around to different venues on an irregular schedule.

Start and stop as you wish, one event at a time.

Please count me in and put me on your email list :)

niceguy92115@gmail.com

[ctfphoto]

Just think of all the really tasty Lobster dishes you will have to come up within a couple of weeks. Start planning now.

We will have an absolute blast bugging this year.

:lobster: :lobster: :lobster: :lobster: :lobster: :lobster: :lobster:

[driftwood]

Is it just me or should this be a sticky?
I like how you grouped them by species.

Thanks Yanni!

X3

[Mr. NiceGuy]

Yannis, for your culinary talents, I have a question:

There was once a "Country French" restaurant on 4th avenue started by Philippe Bertrand called Provençal. It's gone now, but I will never forget his mixed seafood pizza covered with some kind of white sauce, perhaps béchamel ... can't remember. What I do remember is that there were big chunks of succulent white fish mixed with other seafood and the flavor wow'd me like an epiphany from heaven.

With your worldly experience, how would you make a pizza like that? Extra points if you can do it on a barbeque :)

I had another mixed seafood pizza in Santiago, Chile once that was piled high with something like oysters, clams, etc., --- more of a "Mediterranean" look than French béchamel, but equally stunning.

Any ideas in that department?

[kayakfisherman]

Thanks Fellas, there's more to come;
and, believe me when I say I dream
about cooking fish in different ways all the time!

Mr NiceGuy (who knows a little Greek,
since he calls me Yannis), I've been baking
bread and making pizzas for years.
I even make a mean pizza over the coals.
I've been thinking about an upcoming Lobster Pizza,
but, I'd have to teach everyone how to make homemade
pizza dough (I always make everything from scratch,
it's the only way I cook and eat).

My problem is this, do fisherman want to learn
to make pizza from scratch?

[Mr. NiceGuy]

My problem is this, do fisherman want to learn
to make pizza from scratch?

Absolutely yes. There's nothing like fresh made bread from scratch. After a small amount of practice, I can't see any reason for NOT making all our own bread at home.

I don't mind letting my bread machine do the kneading/rising work for me up to the point of forming it for the oven or barbecue.


*** excuse me for misspelling your name!

[alanw]

Maybe you can put the bread/dough making in different vids. You got something for everyone there Yani, good stuff. My son made the tuna sandwich with Bonito, and it was delicious.

[ptn]

Awesome. I bookmarked this page and been checking out your site a lot. Thanks for sharing your passion and talents.

-Peter

[lambadmin]

Thanks Yani.

STICKY!!!!!

[ctfphoto]

Sticky, very cool .......

........ next step, a cable cooking show!

The networks should start a bidding war to get Yani on TV ......

[makobob]

Yanni, there are a lot of Orange Mouth Corvina running around the beaches of Gonzaga. We like them grilled as a main dish AND grilled for tacos. What spices will work well with these mild, delicate fish without over powering them? Any favorite recipes for them?

The other question is about cooking times. Like most sea food, most of us over cook it. These filets are from 3-6 pound fish and are skin off. To keep them moist and flaky how much time should they spend on the grill on each side. I cook my SHRIMP 2-3 minutes total and they come out perfect but not too sure about the best times for these sweet fish. Thank you for your help.

Makobob

[makobob]

Yanni, I forgot to ask about Sierra Mackerel, they are in the area and I have no idea how to prepare them. Do you have a recipe or two for them or are they best released to fight again? Again thank you.

Makobob

[mrJB]

Yanni -

I can do a good job with halibut filleting, but need some help with some other fish, especially YT. Could you post up some directions so I can get some clean cuts with little waste...

Thanks,
JB

[Dave Legacy]

Hey Yanni,

Yesterday I needed to figure out the best way to cook a couple medium/small rockfish that have been lingering around in my freezer. I took a look at your list of recipes and the "Pan Roasted Whole" method was right up my alley; I like simple no fuss recipes. I made only one adjustment and that was to add some Old Bay Seasoning into the flour/cornmeal mix. I thought you might like to see your teachings being put to use:

http://i274.photobucket.com/albums/jj252/D_Legacy/23762F96-45DB-4657-8D94-F2D564EEB1F4_zpsqz1ggb9m.jpg (http://s274.photobucket.com/user/D_Legacy/media/23762F96-45DB-4657-8D94-F2D564EEB1F4_zpsqz1ggb9m.jpg.html)

I'm an experienced angler, but a novice kayaker, so I'm just barely inching my way out of the safety of the bay. For this reason I'm setting my expectations accordingly and planning on trying out Bonito and Sheephead as my next prey items. Might you have a suggestion on preparing a Sheephead? Maybe a suggested seasoning and cooking technique?

Lastly I have heard of Bonito being prepared as sashimi after being immediately bled and put on ice, but what about jerky? I love to make jerky, would this be a viable option in you opinion?

Best regards,

Dave

[svendawg]

Yanni

I tried your Smoked Yellowtail recipe the other day and it turned out to be a little salty. Should I brine it for less time or do I need to rinse the fillets real good when I take them out of the brine.

[summers in kuwait]

Yanni!

I have a couple questions:

This one isn't about cooking directly, but more about the prep.

What type of cutlery do you use or recommend and do you prefer a certain blade or tool for different types of fish?

Second question, I really liked the CA style, yellowtail gravlaxs idea and thought "what other recipes or ideas do you have for salt cured fish?

Thanks.

[dmrides]

Yanni your recipes are top notch and your videos are awesome. I have wowed both friends and family this year by trying to recreate your masterpieces. Though sadly WSB has not been on my menu this year.

When my day of fishing is done (skunk or not) I open the doors of my bait prison and let the inmates free. On my skunk days I look at those little bait fish and think, YT eat you and YT taste good, I bet you taste good too. Do you have any preparation techniques and/ or recipes for any of our local bait?

[FISH11]

Hi Yanni, I love all the recipes you post and only wish I was a good enough cook and had some of the fish you used to be able to cook more of your recipes. I would like to know how you think would be a good way to prepare some local bonito (since lately they have been out in numbers in La Jolla). I was hoping for some better way than baking with bacon or some way to substitute it for something else like tuna. Thanks in advance and I will look forward to your post.

[Murray]

Yanni,

Do you have any recipes for tartar sauce? Also would like to know what spices to use when cooking fish. Thanks so much for your website. Your videos are awesome and motivate me to try different ways to cook and prepare my catch.

[kayakfisherman]

Thanks Bob, for trusting me with your belly!!


Q1: Mild Mexican spices for delicate fish? Bob, Zafron, and Turmeric are used in Mexican cuisine a lot. Not so much for their flavor, especially since they are not strong, but for their color. Both add a brilliant yellowish orange to your fish and are packed with health benefits. Favorite Recipes for mild fish? Create a dry rub using one part salt, one part pepper, and one part 50-50 zafron/turmeric. Rub your fish, then grill it. Squeeze lemon before eating.

Q2: How much cooking time is required for thin fillets? Not much. Here's the general rule of thumb. Cook the first side until the color you want is achieved,
then flip the fillet over and only cook it for half the time the first side took. Cooking the fillet for equal times on both side is a big mistake. Cooking is trial and error. Don't be afraid to screw up, once or twice. But learn as you go.

Q3: Sierras? Love fighting them on light tackle, love eating them too. Sierras are mild flakey fish. They make a great ceviche, or baked and/or fried with bread crumbs (to lock in the juices).

[captnblood34]

Thanks again

[kayakfisherman]

First off Big John, congrats on that Dana Point Yellow!! Them are hard to come by, I know.

Q: How to fillet a yellowtail? John, I don't have a video showing that. But, I realize I need to. I will fillet one up. Just as a general How To. Thanks for bringing that to my attention.

[kayakfisherman]

congrats on figuring out Kayak Fishing is King!! Get your butt out of the bay and into La Jolla's waters asap. This insane fishing won't last forever. Just ck the surf reports and go out when the surf is less than 3ft. And if the surf is from the south, don't even worry about it since the launch is sheltered from the south swells.

I hoped you enjoyed your pan roasted rockfish. It's really a fun way to eat fish.
Figure out a way of incorporating some golden brown color into your old bay seasoning. Maybe add some Paprika. That will add just the right amount of needed color.

Q1: Sheephead? This fish is tricky because it can easily be under cooked. It takes a longer cooking period, but still stays juicy. Steaming sheephead makes for a perfect afternoon salad. My favorite.

Steam the whole sheephead, allow it to cool, then flake its meat off the bone. Chill in the refrigerator, then add to a well dressed salad. You'll think you're eating flakes of lobster. Especially since sheephead love eating lobsters.

Q2: Bonito? Sashimi or Jerky? Bonito makes for perfect sashimi, if properly taken care of from the moment you catch the fish. Never allow bonito to warm up, otherwise the meat gets mushy. This is why bonito has a bad reputation. Fisherman in the past, threw bonito in their bags and let them sit there all day. Then wonder how anyone could eat them.

Although bonito is part of the tuna family, very little of its meat is dark and fatty. It's 90 percent white meat, therefore useless for smoking and turning into jerky. But perfect for sashimi (or Baked Parmesan Bonito--my next recipe!).

[kayakfisherman]

With your Scandinavian genes, you should never screw up smoked fish!!:)

Q: Why did my smoked fish turn out too salty? Cooking is really all about screwing up and realizing where the screw ups happened. Either your brine was too salty, or you left the fish in the brine too long. Make those adjustments and try again. Perfect reason to catch more fish!!

[kayakfisherman]

Dude! I'm no knife expert but I do know this, there's a different knife for different jobs.

Q: Which knife? Really, you need these three, boning, breaking and chef's. Of the three two are must haves for fisherman, the breaking knife and chef's knife.

The breaking knife is similar to the boning knife since it's narrow and allows you to follow bones while filleting. But in addition the breaking knife has a curved end which gives you leverage to easily break small bones. And, the curved breaking knife makes easy work of skinning fish.

The chef's knife is the universal cooking knife. Chopping, cutting and even skinning fishing is possible with a chef's knife. And as your confidence grows in the kitchen your dependence of the chef's knife will grow as well.

[kayakfisherman]

I will share a secret with you. Ready? Spanish Mackerel.

Q: Baitfish good to eat? You bet! Ok, I'll admit, green back macks are strong tasting fish and very third world acquired. But Spanish mackerel are nothing but white flakey meat!!! Cleaning them is easy. No scales, just pinch the gills out and gut them. Now dip them in seasoned flour and fry them until golden colored. Squeeze lemon and get ready to go to heaven!!!

Trust me, in the Med, they would easily pay 20 euros a pound for Spanish Mackerels.

Fishermans Belly will do a Spanish Mackerel someday!!

[kayakfisherman]

Congrats on figuring out Bonito are great!!

Q: Bonito, can I cook them in unusual ways? Mark your timing is perfect. I'm spending my Sunday putting the final touches on my new video-recipe: Bonito Parmesan. Fresh bread crumb covered bonito, homemade red wine tomato sauce and parmesan cheese. Unusual? Let's say, this is News to the Italians!

[kayakfisherman]

I could give you specifics. But that's not what you need.

Q: Tartar sauce? Spices? First let's talk about tartar sauce. Figuring out what you like and how to create that. This is what cooking is all about.

Here's a simple example, if you ask me how do a build a home, I'd say, first learn the basics of home building, then add what you like.

So, tartar sauce usually has mayo, vinegar, lemon, relish, garlic, salt, pepper.
Create a mixture using these ingredients. Make sure the mayo and the acid are one part to one part. Then start adding other ingredients you like from your past. Capers? Relish? Garlic? Onions? As you build, taste. Ask yourself, is there enough tang (acid), enough creaminess (mayo, yogurt, olive oil)?, and is there enough texture (relish, chopped onion, chopped capers or garlic)?. Go from there and recreate your favorite tartar sauce, or be like me and always create something different that is structurally sound.

Spices? The easiest way to learn spices is to cook meals following other countries cuisines. Learn which spices go with Mexican dishes, Italian dishes, Asian dishes. Then apply these spices to your specific fish dish. This is a great way to learn to use spices and HERBS. Go Murray, go!

[MITCHELL]

Do you work in a restaurant....
if so I would like to come and eat there. :you_rock:

[dmrides]

Right on, thanks Yanni! Next time out, I am going to keep all my Spanish and give it a try.

:cheers1:

[makobob]

Yanni, thank you for taking the time to answer my questions. Going back to Gonzaga next week and will play with the corvina. Tight lines.


Thanks Bob, for trusting me with your belly!!


Q1: Mild Mexican spices for delicate fish? Bob, Zafron, and Turmeric are used in Mexican cuisine a lot. Not so much for their flavor, especially since they are not strong, but for their color. Both add a brilliant yellowish orange to your fish and are packed with health benefits. Favorite Recipes for mild fish? Create a dry rub using one part salt, one part pepper, and one part 50-50 zafron/turmeric. Rub your fish, then grill it. Squeeze lemon before eating.

Q2: How much cooking time is required for thin fillets? Not much. Here's the general rule of thumb. Cook the first side until the color you want is achieved,
then flip the fillet over and only cook it for half the time the first side took. Cooking the fillet for equal times on both side is a big mistake. Cooking is trial and error. Don't be afraid to screw up, once or twice. But learn as you go.

Q3: Sierras? Love fighting them on light tackle, love eating them too. Sierras are mild flakey fish. They make a great ceviche, or baked and/or fried with bread crumbs (to lock in the juices).

[FISH11]

Congrats on figuring out Bonito are great!!

Q: Bonito, can I cook them in unusual ways? Mark your timing is perfect. I'm spending my Sunday putting the final touches on my new video-recipe: Bonito Parmesan. Fresh bread crumb covered bonito, homemade red wine tomato sauce and parmesan cheese. Unusual? Let's say, this is News to the Italians!
Thanks Yanni, I can't wait for the Bonito Parmesan recipe. Sound super yummy!

[Valek]

This is my go to sticky.
Thanks for putting it together.
I have tried pan roasted rockfish and everyone loved it. It is my kids favorite dish now.. Cast Iron skillet - all the way!

I would also like to know if you have any recepies for salt cured fish?
Cheers!

[momo fish]

Thanks for Dinner and breakfast inspiration!!

Last night dinners was a family affair with the kiddos helping cut, rub and cook..

http://images.tapatalk-cdn.com/15/09/29/517c025886fbba12fa9e83def6a32c59.jpg
http://images.tapatalk-cdn.com/15/09/29/7597ad079c2d1b8532076eac7df66fe5.jpg
http://images.tapatalk-cdn.com/15/09/29/b8f8dd71420c321e5bc3713e4ae95321.jpg
http://images.tapatalk-cdn.com/15/09/29/7c025a35f0cd1efc61c582ed6a705da6.jpg

And then for breakfast, made a seabass avocado burrito...

http://images.tapatalk-cdn.com/15/09/29/c6e6fdcebc400b58faa3d6c0412214f5.jpg

It sure was better (and healthier) than my normal breakfast 😊

http://images.tapatalk-cdn.com/15/09/29/c700317b9c5d8b216a99497c0151fccc.jpg

[kayakfisherman]

Momo,

That looks better than mine!!!! No kidding!!
Hope you guys enjoyed it.


Here's something even more funny. My Father-In-Law
and his small group of wwII shipbuilding crew out of
Boston started Dunkin Donuts. That's a fact.

[ful-rac]

White seabass...fried egg, onions and avocado taco for breakfast? I'd eat it!

[summers in kuwait]

Dude! I'm no knife expert but I do know this, there's a different knife for different jobs.

Q: Which knife? Really, you need these three, boning, breaking and chef's. Of the three two are must haves for fisherman, the breaking knife and chef's knife.

The breaking knife is similar to the boning knife since it's narrow and allows you to follow bones while filleting. But in addition the breaking knife has a curved end which gives you leverage to easily break small bones. And, the curved breaking knife makes easy work of skinning fish.

The chef's knife is the universal cooking knife. Chopping, cutting and even skinning fishing is possible with a chef's knife. And as your confidence grows in the kitchen your dependence of the chef's knife will grow as well.

Yanni,

Right on! Thanks for the reply and info on knife options. I've been using the same rapala fillet knife for a decade + a solid sharpening stone and I think its time to upgrade.

Second question, I really liked the CA style, yellowtail gravlaxs idea and thought "what other recipes or ideas do you have for salt cured fish?

[GregAndrew]

What is your favorite ceviche recipe, and with which fish do you prefer to make it?

[makobob]

Yanni, pop quiz time.

Yellow Tail, Bonita, and Salmon all make great Gravlax. What about Sierra Mackerel, Tuna or even Wahoo? Any others you might suggest trying?
Thank you sir.

[makobob]

Tony, just got back from paradise. Breakfast this morning, almost as good. Grilled Orange Mouth Corvina, eggs, onions, sliced avocado, AND home made flour tortillas with fresh salsa. Yum, Yum, Oh so good eating breakfast on the beach, watching the sun rise over Punta Bufeo. Need to get YOU back down. Also need to get down YANNI there.


White seabass...fried egg, onions and avocado taco for breakfast? I'd eat it!

[kayakfisherman]

Greg,
Favorite Ceviche Recipe? More than one, but top two come from
Venezuela and Peru (where ceviche was invented).

I love Venezuelan ceviche for one simple reason and that is Ketchup. It's so unusual but adds
the right amount to sweetness to offset any heat from hot peppers (and I love hot spicy foods)

Peruvian are crazy about their ceviche. It's as common there as hot dogs are for us.
The distinctive food in Peruvian ceviche is the Aji amarillo chili. It's bright orange,
hot and spicy--but fruity as well. Aji amarillo is used in Peruvian dishes, anything from
a rice flavoring, to sauces for meats or fish. But especially for Peruvian ceviche.
Actually, this sounds like a great vid-recipe for FishermansBelly.

Favorite Ceviche Fish? Has to be White Fish (funny I just caught a couple of those yesterday...)


Bob,
Which fish makes for better grav-lox? Wahoo would make a better grav-lox than
Sierra. Here's why, wahoo fillets are thicker and would slice/present better than the much thinner fillets of Sierra.

[johnnybingbong]

Yumm : )

[Cadillyak]

Since its hoopin time, you have any lobster recipes that are outside the box? Why do I even ask? I'm sure you do! Share with us.....

[kayakfisherman]

Andre!!

Lobster is on my list of things to CATCH AND EAT!

[ctfphoto]

Andre!!

Lobster is on my list of things to CATCH AND EAT!

Well, you coulda had seven :D

[DanaPT]

Yani. I enjoy your channel cause you use the entire fish and sometimes bait!

I've always wondered if anyone eats the fresh caught bait when no big fish comes home.

So along those lines.. . I'm trying to use all i can of a lobster. Most agree the tail is what it's about. I wanted to share my process.

1) Rip off tail dry, vacuum seal and freeze for another time.
2) take the carapace and halve. Clean out the tamale and the guts under running water. Pull legs from the carapace and use the knife to scrape off the feathery gills.
3) put cleaned halved carapace and leg bunches into water with celery and onion. salt and pepper to taste.
4) cook slowly about 20 min (i use a pressure cooker on low).

Remove the halved carapace and legs. Let the lobster and broth cool. pull out the head, leg and antennae meat. Put it in bowl. Strain the lobster broth. I freeze the broth until I'm ready for some lobster bisque.

The head, leg and antennae meat is a great addition to a bisque, salad topping, or a lobster roll! Freeze you can freeze it too.

OR think lobster-dogs. (my wife ate the other before it was photo'd).

[kayakfisherman]

Manny, that's just insane!! Tudos (that's Kudos with a T!) to you for using the whole lobster,
bit by bit. Looks like a lot of fun. I'm with you--have fun catching 'em
then have fun cooking 'em!

[Phishphood]

That "lobster dog" you're showing is (one of) what they call a lobster roll back east. Kudos for the mayo-toasting.

Anyone mind sharing where the head meat is on lobsters? I know the legs and antennae.

And quick tip if anyone didn't already know, damp paper towel around a bundle of legs and into the microwave they go. Most of the time they pop right now.

[Scoot]

Hey Yanni got a couple frozen, I bbq one and
didn't care for it any suggestions?

[Hunters Pa]

Hey Yanni got a couple frozen, I bbq one and
didn't care for it any suggestions?

RAW!

[kayakfisherman]

Scoot,

Not sure if this is answering your question, but here goes.

The best, quickest, and safest way to thaw out your fish
quickly is to place the fish in a plastic bag, then place it
in a tub of water with a faucet just barely running into the tub.

The just barely running water will circulate water around the
frozen fish while safely thawing it.

FYI: This method prevent bacteria back up on the surface of you thawing fish (or any proteins).
Leaving meat or fish on the counter to thaw is a dangerous practice.

[chxh8me]

Hey Yanni got a couple frozen, I bbq one and
didn't care for it any suggestions?

I have to suggest tempura battered lobster balls.

Thaw the lobster out, cut the tail meat into little chunks (square inch, or so), soak in some buttermilk with some spices, then tempura batter and fry up. So good.

[ful-rac]

http://i169.photobucket.com/albums/u217/pksbshp/cefeebf5afdd5f971910d6c3de0627da_zpshlisiyj4.jpg

[chxh8me]

http://i169.photobucket.com/albums/u217/pksbshp/cefeebf5afdd5f971910d6c3de0627da_zpshlisiyj4.jpg

Yes. Except my presentation looks more like a paper towel sitting on a paper plate.

[SMartin]

How about plain ol' NE fish chowdah or Lobstah Mac and Cheese

[Sully1]

Keep 'em coming!

[kayakfisherman]

Holy Crap you guys!! that's insane!! I'm need to eat one of those.

Lobster recipes will be coming soon. FishermansBelly is getting a new kitchen.
It should be operational by the end of Jan 2016.

[Hunters Pa]

I'm looking for the recipe for the tacos you made at the Steve Green event. Just how you treated & grilled the fish. That was soooo good

[kayakfisherman]

It was easy. First, don't over cook the fish, then from the grill into a baste bath.
The baste was lemon juice and olive oil (2parts lemon, 1part olive oil).

Finally a homemade pico de gallo with grilled peppers and some cabbage, then you're in there!!

[makobob]

How about a recipe for albondagos but made with fish meat balls?????? Had some in Gonzaga but do not know how they made fish balls out of sierra, any help would be appreciated. Thanks

[kayakfisherman]

Years ago, my VW camper broke down on the way to
Scorpion Bay on a surf trip. We stayed in Guerrero
Negro where I had my first Mexican Fish Ball soup.

Here's a super close recipe for those meat balls.
2lbs fish, finely chopped (mush)
1 lb chopped onion
1 bundle chopped cilantro
6 tablespoons flour
1 tablespoon cumin, salt, pepper
3 eggs, beaten

Mix all the ingredients and refrigerate for an hour.
With wet hands to roll fish balls no larger than a golf ball.

Boil them in your fish soup for 15 mins and you're good to go!!

[makobob]

Thank you, thank you!!! Awesome.


Years ago, my VW camper broke down on the way to
Scorpion Bay on a surf trip. We stayed in Guerrero
Negro where I had my first Mexican Fish Ball soup.

Here's a super close recipe for those meat balls.
2lbs fish, finely chopped (mush)
1 lb chopped onion
1 bundle chopped cilantro
6 tablespoons flour
1 tablespoon cumin, salt, pepper
3 eggs, beaten

Mix all the ingredients and refrigerate for an hour.
With wet hands to roll fish balls no larger than a golf ball.

Boil them in your fish soup for 15 mins and you're good to go!!

[alanw]

It was easy. First, don't over cook the fish, then from the grill into a baste bath.
The baste was lemon juice and olive oil (2parts lemon, 1part olive oil).

Finally a homemade pico de gallo with grilled peppers and some cabbage, then you're in there!!
Yanni, the fish was pre-marinated, I remember you said some Cumin, and what else? Also, the sause, what was it? Good stuff dude.

[kayakfisherman]

Alan,

The fish was "pre-seasoned" with a dry rub consisting
of 1 part cumin, 1 part salt, 1 part pepper.

I could have marinaded (wet rubbed) the fish, but
since I bathed it in a baste--after grilling--then threw
Pico De Gallo on top of it in the taco, there was no
need of a marinade.

Remember, marinade has a liquid associated with it.

Hope that helps. Yanni

[Silbaugh4liberty]

Greg,
Favorite Ceviche Recipe? More than one, but top two come from
Venezuela and Peru (where ceviche was invented).

I love Venezuelan ceviche for one simple reason and that is Ketchup. It's so unusual but adds
the right amount to sweetness to offset any heat from hot peppers (and I love hot spicy foods)

Peruvian are crazy about their ceviche. It's as common there as hot dogs are for us.
The distinctive food in Peruvian ceviche is the Aji amarillo chili. It's bright orange,
hot and spicy--but fruity as well. Aji amarillo is used in Peruvian dishes, anything from
a rice flavoring, to sauces for meats or fish. But especially for Peruvian ceviche.
Actually, this sounds like a great vid-recipe for FishermansBelly.

Favorite Ceviche Fish? Has to be White Fish (funny I just caught a couple of those yesterday...)


Bob,
Which fish makes for better grav-lox? Wahoo would make a better grav-lox than
Sierra. Here's why, wahoo fillets are thicker and would slice/present better than the much thinner fillets of Sierra.

When you mentioned Peruvian, the first thing that came to my mind was "Huacatay"!! It's kind of like a pesto, but tastes unbelievable! They also use the aji amarillo chili in that sauce for spice. I swear, I could put that sauce on just about ANYTHING and it would taste bomb. I always order the Lomo Saltado and put a ton of that sauce on it. You should make a Yellowtail Saltado (with home made huacatay)!

[kayakfisherman]

Never tried it!! But it does sound tasty--the kind of stuff right
up my ally. I'll give it a try, it's on the list. Thanks!!

[cris]

Thanks for all the recipes Yanni. You are definitely responsible for "I never knew you could cook" reactions from my girlfriend and mom.
:you_rock:

[kayakfisherman]

Wow Cris! Made my day! Which recipe(s)? Any pics??
Glad I could help, thanks again! Yanni

[svendawg]

Years ago, my VW camper broke down on the way to
Scorpion Bay on a surf trip. We stayed in Guerrero
Negro where I had my first Mexican Fish Ball soup.

Here's a super close recipe for those meat balls.
2lbs fish, finely chopped (mush)
1 lb chopped onion
1 bundle chopped cilantro
6 tablespoons flour
1 tablespoon cumin, salt, pepper
3 eggs, beaten

Mix all the ingredients and refrigerate for an hour.
With wet hands to roll fish balls no larger than a golf ball.

Boil them in your fish soup for 15 mins and you're good to go!!

This sound really good. How about a recipe for fish soup.

Thanks for all your recipes. You have inspired me to cook my catch in many different ways instead of the same old way

[kayakfisherman]

Sven,
It's you guys that inspire me everyday.

Fish Soup: Basic recipe making fish stock from fish carcass,
http://bit.ly/1LKGqCp

This is a basic way to create a foundational fish stock. I'll have
more fish soup variations to come. Just as soon as I finish
this dang kitchen! Granite measurements are getting taken today.
http://www.bigwatersedge.com/bwegallery/data/711/IMG_2814.jpg

[ctfphoto]

Granite measurements are getting taken today.
http://www.bigwatersedge.com/bwegallery/data/711/IMG_2814.jpg


For a second time!

What a beautiful "studio" kitchen

[cris]

Sven,
It's you guys that inspire me everyday.

Fish Soup: Basic recipe making fish stock from fish carcass,
http://bit.ly/1LKGqCp

This is a basic way to create a foundational fish stock. I'll have
more fish soup variations to come. Just as soon as I finish
this dang kitchen! Granite measurements are getting taken today.
http://www.bigwatersedge.com/bwegallery/data/711/IMG_2814.jpg

Looks beautiful Yanni! Is this the location for the 2016 BWE bluefin bash?


I'll have to provide pictures when I work on my presentation skills. I made rockfish skewers and bluefin hotdog which were quite successful. Thanks also for the sushi 101. Keep the recipes coming!

[supaboy1981]

teriyaki Big eye tuna collars

http://uploads.tapatalk-cdn.com/20161113/7287511a09d886d31c0134d706098be5.jpg

seared Big eye tuna loin

http://uploads.tapatalk-cdn.com/20161113/d3b37bc49dd641e278222ee5472a3167.jpg

garlic ponzu big eye poke

http://uploads.tapatalk-cdn.com/20161113/e888b2db21facb23235f6467bdc09a0b.jpg

Seared tuna tacos with Mexican Pesto

http://uploads.tapatalk-cdn.com/20161113/7aacb45abdf0d3210060092d05ae5bb9.jpg

what it started out as @ Tuna harbor dockside Market.

what a great fight night

http://uploads.tapatalk-cdn.com/20161113/e6beccd9c531c72c3151f35e70e54650.jpg

Sent from my SM-G920T using Tapatalk

[kayakfisherman]

SupaBoy! That's so insane!!! I'm sorry I didn't see this sooner. OMG!!!!

[Harry Hill]

Yani, what do you have for lingcod recipes. I was gifted a few pounds of frozen lingcod that were caught out of Morro Bay at the end of December. I see the taco recipe but I'm looking for others, thanks

[kayakfisherman]

Harry, that's it for specifically Ling Cod. However, Ling would work well with any of my taco or ceviche recipes.

I'm hoping there's a ling with my name on it come March first. Let me know how it goes!

[Harry Hill]

Harry, that's it for specifically Ling Cod. However, Ling would work well with any of my taco or ceviche recipes.

I'm hoping there's a ling with my name on it come March first. Let me know how it goes!

now I have to wait for spring cause I ate all my ling cod. A friends son has a charter boat in Morro Bay and I have an invitation to come up when rock fish season opens again so I will add some more. Plus I plan on hitting LJ this year now that I have some kayak time in open water. Thanks for the answer. I made tacos and deep fried and broiled, so far I haven't found a bad way to fix the ling cod.

[Mr. NiceGuy]

My problem is this, do fisherman want to learn
to make pizza from scratch?

https://images-na.ssl-images-amazon.com/images/I/31hImzSnS%2BL.jpg

Life is sweet.

Mr. Hedonism

[ProfessorLongArms]

In case anyone here’s especially fond of Japanese food, I tried this one on some fresh lingcod this week and it’s pretty awesome.

https://www.chefsteps.com/activities/lingcod-and-tentsuyu

[Mahigeer]

From time to time, there has been discussion of the food value of mackerel and bonito on various fishing websites that I enjoy membership.

Having lived in Istanbul, Turkey, I have had enjoyed the seafood dishes that are prepared there. I noticed that mackerel and bonito have a higher food value than in US.
When I have caught some bonito that I cannot use, my Turkish friends appreciate them.
Anyhow, I recently purchased a Turkish cooking book and saw some great pictures of seafood dishes prepared with mackerel and bonito.
If you ever had a chance of being introduced to Raki, there is a recipe to use that too.

Here is a link to the book:

http://hermeshouse.com/mint_pageturn/excite/preview/983080597

I am assuming that since it is on the net—that I am not violating any copyrights.

Page 36-40; discusses the various fish species that are common in Turkey.
Page 168-170; is about mackerel dishes.
Page 185; for a bonito recipe.
Page 181; seabass and Raki.


This delicious bonito sushi was prepared by Andrew (the exacitive officer of Stoked On Fishing organization) at Cedros island.
http://www.photos.inherentlydifferent.com/_data/i/upload/2018/07/28/20180728122909-24f0e2b7-me.jpg
I keep a small laminated copy of it in my wallet to show when the subject arises.

For those of you who are not cooking challenged like me, I hope you can try a recipe or two.



Bon Appetite.

[lhargraves43]

Thanks for sharing your recipe collection. Ive been fishing for years now and I just noticed I only know 4 ways of cooking fish. Ill definitely try some now that I have sharp EDC knife I can use while fishing out in the sea. If youre looking to buy your own EDC knife, check out this site to find more information (https://www.idaptweb.com/best-edc-knife/).

[Oolie]

I haven't verified the taste of this recipe yet, but it seems good to me, I might just add some freshly grated nutmeg and black pepper to it.
I will say that one of my favorite ways to enjoy it is baked into a chewy french baguette ala "Mentai France", a meal to itself.
Or mixed with Japanese mayo and poured on pizza.

https://chowhound1.cbsistatic.com/uploads/3/9/8/1539893_fullsizeoutput_90c1.jpeg

[34avf36g]

Woow Yamee.... Fishing Recipes are very tasty...
You should open a restaurant where we can come to eat your food..:luxhello::luxhello:. Move around to different venues on an irregular schedule.
Start and stop as you wish, one event at a time.
.....best of luck hope so you enjoy your recipesss

[JohnMckroidJr]

Reading this thread makes my mouth water.....:you_rock: