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hook Em & Cook Em June Submissions
Hook Em and Cook Em June Submissions
<hr style="color:#FFFFFF; background-color:#FFFFFF" size="1"> Post em here. Must have 1 photo showing what you harvested, also must show at least a part of your kayak. Second photo is what you prepared. Aside from the 2 required photos you can add whatever you want, video, recipe, story behind the catch or the dish. These have to be current to the month of May. This goes through the end of the last day of June and voting will follow from July 1-3. Winner will be announced July 3rd at 10PM.You can only win this contest one time, but within the month you can submit as many times as you like. Raise the bar, then raise it again! |
Okay I'll get the ball rolling for June. I normally don't fish for barracuda, but for a change of pace decided to drive up north to the NCZ to fish with a few of the guys up there - Anacapa Bob, Autrout and Falcon.
Long drive and then a long paddle -- about 2 miles out to get to the fishing grounds and then trolling rapalas for hungry cuda. http://i568.photobucket.com/albums/s...607_131933.jpg http://i568.photobucket.com/albums/s...o/P6070019.jpg 8 serving size fillets per fish. Making sure all the red meat is gone and then cutting the fillets into bite size nuggets. http://i568.photobucket.com/albums/s...o/P6080020.jpg Breaded in cornmeal, ritz crackers and spices and then quickly fried. The end result was pretty tasty. My wife said she liked it better than halibut! Washed down with some Ballast Point Black Marlin porter. http://i568.photobucket.com/albums/s...o/P6080027.jpg |
nice big stove pipes Rex! :luxhello:
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Nice work! That photo of the meat is exactly why I love Cuda'. If you take care of it properly, straight up awesome eats! :cheers1:
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Working my way through the cuda in the fridge. Tonight we tried broiled barracuda on glass noodle veggie stir fry with spicy yellow pepper sauce. It was unbelievably good.
http://i568.photobucket.com/albums/s...610_182631.jpg http://i568.photobucket.com/albums/s...610_185531.jpg http://i568.photobucket.com/albums/s...610_185551.jpg The spicy yellow pepper sauce would go great with yellowtail so I thought I'd share the recipe... 2 yellow bell peppers charred, seeded and chopped 2 yellow chili peppers charred, seeded and chopped 7 roasted garlic cloves 1 teaspoon dijon mustard 1 tablespoon honey 1 tablespoon tumeric 1/3 cup rice wine vinegar 3/4 cup olive oil salt, freshly ground black pepper and cayenne pepper to taste throw it in a blender and blend until smooth |
Old Fashioned Lakeside BBQ Fish (Yellowtail)
Friday June 13th Full Moon. Perfect day at the Jewel. Caught my Personal Best Yellowtail at 33 pounds on a greenback at 10:30 am.
http://www.bigwatersedge.com/bwegall.../710/yt7hs.jpg http://www.bigwatersedge.com/bwegall...00/yt7otws.jpg I decided to give away most of the fish to family and friends. In return, two of the recipients of my recent catch gave back recipes that I tried and will try. Here is the first of the two: One thing I want to say about this recipe is it is for almost anyone, that is, it doesn't taste like fish. Even for fish eaters, you don't get that I'm tired of fish right now feeling even while eating an great fish recipe. The dish looks like BBQ ribs. This recipe comes from Lakeside, ya know horses and cows. They like their Beef and BBQ and this is one awesome BBQ Fish Recipe. This very simple but super delicious recipe has been handed down through 4 generations of Laksidians. Old Fashioned Lakeside BBQ Fish (Yellowtail) Fresh Yellowtail fillet Vine Ripe Tomatoes White Onion BBQ Sauce I tried to addd more ingredients such as Lime and cilantro but my wife refused as it was her friend's family recipe. She finally agreed to salt and pepper, but I forgot it anyway, lol Cut the fillet and stuff with white onions and tomatoes http://www.bigwatersedge.com/bwegall...ta/710/ytr.jpg Cover but don't drench the fillet with your favorite BBQ sauce http://www.bigwatersedge.com/bwegall...ta/710/rws.jpg Fire up the grill preferable with smoke chips Cook in a foil boat, no need to flip. http://www.bigwatersedge.com/bwegall.../710/bbqbq.jpg Ready when flaky. Sure this ain't no bbq ribs? ... http://www.bigwatersedge.com/bwegallery/data/710/w1.jpg That's my wife's hand in the above dish. I couldn't even get a good photo of the food by itself as she nor I could stop eating this wonderfully smokey bbq flavored fish. It never made it to a plate, we just ate it all right there on the counter. That's not a bone, it's a white onion. http://www.bigwatersedge.com/bwegall...a/710/fork.jpg Add Ice Cold Beer .... http://www.bigwatersedge.com/bwegall...a/500/bpyt.jpg >>>>>>>>>>>>>>> I always cut every last scrap off the fish and smoke it. I have been experimenting with different sauces to bring variety to my cooking. Here are two new ones, both of which, taste fantastic: Smoked Yellowtail topped with Apricot Jelly and Fresh (slightly cooked) Blueberries in Sauce Spread Apricot Jelly on Freshly Smoked Yellowtail Cook and mash a few Blue Berries with Lime juice and Sugar and a little corn starch. Cook in microwave and stir. And some berries and microwave longer and then stir. And more berries microwave until warm. Stir. Pour over Apricot covered Freshly Smoked Yellowtail. ………………………... Smoked Yellowtail topped with Cilantro, Lime, Avocado Sauce This is not guacamole as the flavor is more lime cilantroish. Chop up a fair amount of cilantro and add to lime juice. Add a small amount of avocado and a dab of mayo and smash / mix up. Top Freshly Smoked Yellowtail. Garnish with fresh cilantro. http://www.bigwatersedge.com/bwegall...ta/710/smk.jpg Tight Lines, Chris |
Hey Chris I see you still have the hot streak. Super nice fish and the pictures are really making me hungry. I lost one provably close to that size yesterday (Teusday) because I didn't have a way to retreive my flyline mac while getting hit on the YO YO Iron. Took me for a ride and tangled up my lines after 15 minutes while trying to move the tangled braid from the end of the pole his head shakes threw the Iron ( should have cut the second line). Hopefully soon I can joing your posts. Tight Lines, Mark
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Mark, thank you. Sorry to hear your fishing horror story, I feel for you, it's just part of time on the water.
Sometimes one pole works a lot better than two. That said, I do use two sometimes. Sometimes they get tangled. You will get yours very soon, this already is an awesome year for fishing. When you do, try this BBQ recipe, it's awesome. I really want someone to try it and report back in before the end of the month. :D See you out there. I be trying again at daybreak. |
ctfphoto, as always you come up with some very innovative and delicious looking dishes. I almost don't want to vote for you for fear that if you win, you might stop posting your recipes!
Nice catch and great work in the kitchen. Thanks for taking the time to share your creations. :cheers1: Sweet looking gyotaku as well. |
Chris,
The smoked yellowtail with jelly and berry sauce looks insane. Especially since I know that smoked yellowtail and a sweet glaze pair so well together. But the BBQ yellow with onions and tomatoes??? I got to try that one. I had a blast running into you and Mikey on the water yesterday. Should be a great summer. Yani |
Pan Fried Sand Dab
dmrides, thank you for your comments, if I ever win this thing, I promise to post more recipes as I do enjoy it.
Yani, I had a awesome time fishing with you and Mikey, both of whom have already won this awesome contest. I learned quite a bit from you and I thank you for putting me on and giving me the opportunity to farm a large Lingcod ...... I also thank you for the tip on cooking and how tasty the the Sand Dabs are. Sand Dab dipped in salted and peppered flour and then cooked in Olive Oil, Butter, White Onions and a Tomato http://www.bigwatersedge.com/bwegall...ta/500/sd1.jpg Remember to flip over for more super tasty meat .... There is way more meat that I expected. http://www.bigwatersedge.com/bwegall...oto_copy_2.JPG |
Fish Sandwich
Fished on June 19th with Yani and Mickey. No YT around so we went deep .....
http://www.bigwatersedge.com/bwegall...00/rockdab.jpg Fish Sandwich Fresh Rockfish Boneless Fillet Tomato Lettuce Caramelized White Onion Tarter Sauce Fresh Roll Prepare Tarter Sauce first and set aside to let the flavors infuse. Mix together: Mayonaise Dill Lime Juice Relish, (I use a homemade zucchini relish made by the lady who gave me the BBQ recipe) Ground Pepper Rice Vinegar Sour Cream Heat oil to a high temperature Prepare Fillet I use a beer batter recipe that I have been working on for thirty years, I think I finally got it perfect. Mix together Flour, Salt, Pepper, a little Garlic Powder, Dried Dill, Cayenne Pepper and pinch of Baking Powder Separate flour mixture 3/4 in one bowl and 1/4 in the other. Add egg and ice cold beer to the 1/4 mixture and whip until foamy. Dip and cover the fresh fillet into the dry mixture first. Then dip and cover the floured fillet into the wet flour mixture and drop carefully into the hot oil. Cook until golden and flip until the other side is golden. Take out a place on bed of pepper towels and pat the excess oil off. Build Sandwich. Eat the best tasting fish sandwich ever. http://www.bigwatersedge.com/bwegall.../fishsandw.jpg Fish On, Chris |
Wow, it's gonna be hard to top that one.
But, I'll try... |
The fresh rockfish sandwich looks killer! Batter looks light and crispy.
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I tried Chris's BBQ sauce recipe for YT. It would not have been one that I would have ever come up with myself but wow, this recipe is really good.
In my trial, the only thing that was not perfect were the onions. They were still uncooked when everything else was ready. Maybe pre-cooking the onions a bit before stuffing them would be something to try. Yellowtail with barbeque sauce... who would have guessed that this would be a good choice. Thanks Chris for making my belly happy tonight. Bob |
Last day of the month! hoping to slip in tonight's coconut crusted halibut, just under the wire.
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T-Rex, Thank you it was very tasty. Your logs look fantastic.
dsafety, I thank you for trying this recipe and posting about it. It really is extremely delicious and it probably one of my favorite (new) ways to have fish. I will for sure do this recipe again with my next yellowtail. Iceman , umm looks like I better step-it-up. I look forward to your recipe, if you make it in time. |
Yellowtail Florentine
Here is the second dish from my 33 pound yellowtail from two weeks ago. I gave out fish to friends and family and received recipes in return and this is the second of two recipes.
Yellowtail Florentine 2 Tablespoons Butter 3 Tablespoons minced White Onion 1 Tablespoon dried Thyme Leaves 1 Pressed Garlic Clove 2 Cups Heavy Cream 4 teaspoons Cornstarch 1 Package frozen chopped Spinach, thawed and squeezed dry 1 Ounce grated Parmesan Cheese Fresh Yellowtail fillet thinly cut Ritz Crackers crushed 1 Lemon Melt butter with onions garlic and thyme for a few minutes until fragrant. Stir in 1 3/4 cup heavy cream. Whisk remaining cream with cornstarch and add to the mixture. Cook for 2 minutes and set aside. Salt and pepper to taste. http://www.bigwatersedge.com/bwegall...oto_copy_3.JPG Combine 1 cup sauce with spinach and parmesan cheese. http://www.bigwatersedge.com/bwegall...to_copy_61.JPG Pat dry the fillets and cut to about 1/2 inch thin on fillets that would be big enough to roll up the spinach mixture inside. http://www.bigwatersedge.com/bwegall...to_copy_42.JPG Place inside a butter coated baking dish with the seams down. Top rolled up yellowtail rolls with remaining sauce and then crushed Ritz crackers http://www.bigwatersedge.com/bwegall...oto_copy_5.JPG Cook at 475 degrees for about 20 minutes. Sprinkle lemon juice on top of servings. http://www.bigwatersedge.com/bwegall...to_copy_21.JPG My wife really enjoyed this dish. I personally found it a little rich. I always like trying new ways to cook my fresh catch and this just adds to the list. Fish on and get ready for El Nino, Chris |
Chris, you've posted several excelent recipes on this months contest. They all look great.The only problem in deciding wich is best, is I don't have the Yellowtail to make some of them. I guess that's just more reason to keep going out. Thank for sharing these awesome recipes. Tight Lines, Mark.
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