Lobster Bisque, Seared Scallops, Sheephead Crudo

[DanaPT]

Originally Posted by ProfessorLongArms

hahahaha Thanks!!!
I hate diving for lobster in the day. It reminds me of playing football in high school and knowing that I was gonna get laid out by a faster/stronger player before I even went to tackle them. Every time I see one in a crack, I feel like they're already on the move back by the time my shadow casts over them... Mostly I'm just punching rocks and the occasional sea urchin

The alternative is that I'm dragging ass in the house at 3am with marginally more lobster. I look forward to finding the far end of the learning curve




Honestly I suck at *cooking* sheephead. I almost exclusively eat it raw. (just so good on the texture) I feel like anytime I try for a pan fry or sear like I would with calico/rockfish, the texture goes realllly mushy. I'm actually curious if anyone has any alternatives there.

I need to spend more time with Whitefish. I did a boat trip out of SB on the stardust (one of the only cattle boats I'll get on) and we were pulling up 36" whitefish out at SBI. I actually had a monster Ling on that trip and was beat out for jackpot by a Whitefish. Normally it's just those little dinks you get while rockfishing elsewhere, and I hate working around the bones when I'm cleaning them.

That said, I have a Japanese chef friend who is crazy for them. I'm going to have to start trying them out more.

I have a feeling I'll be sticking to rod and reel for the rest of the season. I tried a dive after the winds died down on Tuesday this week and I got an icecream headache from putting my face in the water. This recent upwelling is no joke.

Water in my hood was 57.9 at the surface... cant imagine diving even 12 ft down.

Keep it up!

[Oolie]

The whitefish are some of the best eating you can find in our waters. Unfortunately it's not all that easy to handle, and requires some significant skill to bring out its potential.


Many other fish are far easier to enjoy like aji (spanish mackerel).


The texture of cooked fish, there's a number of factors to consider. Size/age of the fish, and type of fish are the most important, but so is water content of the fish. If you want to firm up your fish, salt should be used prior to cooking to remove excess moisture from the fish via osmosis. Makes a world of difference.

[cris]

Didn’t have a fish finder in La Jolla today or yesterday but definitely colder than last Friday.

[Tigermidge]

Great video thank you so much for all the time you put in.

Mark F.

[ProfessorLongArms]

Originally Posted by T-Rex

Excellent video! I really enjoyed your recipes. Your video got me motivated to go out and get a couple of sheephead, lobster, rock scallops and urchins. I hadnÂ’t been lobster diving in about 30 years and went 1 short for 8 grabs. I think I better stick with hooping. Fortunately I had a couple in the freezer. Amazing how good the sheephead was! Thanks for posting!

Thank you!!

Hahaha I'm the exact opposite. Last time I tried to go hooping, I was an hour late to meet my buddy at the launch, forgot my rod tethers and rolled the damn kayak leaning out to grab my favorite spinning rod after I knocked it into the water with my paddle. Spend the whole damn night in soaking wet waders thinking about how, if I had my wetsuit on, I could just do a quick drop and grab all the shit I lost when I rolled

I find lobster diving is a big game of numbers. My ratio is about a dozen shorts per legal, and every grab is an opportunity cost... I usually have a few "Warm-up grabs" before I'll pass on them on sight.... and they always look bigger in the glass underwater than they do once you get them up.

Originally Posted by Tigermidge

Great video thank you so much for all the time you put in.

Mark F.

Cheers! Thank you