Sea Food Recipes

[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:



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.

[MITCHELL]

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

[dmrides]

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

[Scoot]

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

[Hunters Pa]

Originally Posted by Scoot

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]

Originally Posted by Scoot

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]

[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.

[johnnybingbong]

Yumm : )