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09-27-2015, 09:30 AM | #41 | |
Baitless on Baja
Join Date: May 2013
Location: Vista California, Gonzaga, San Quintin, Asuncion, Mag Bay
Posts: 4,250
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Quote:
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09-27-2015, 10:47 AM | #42 | |
Member
Join Date: Aug 2013
Location: Pine Valley when not fishing La Jolla
Posts: 2,641
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Quote:
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MARK ......... 2016 MALIBU X FACTOR, 2020 SOLO SKIFF (Fishing Kayak on Steroids ) |
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09-27-2015, 11:13 PM | #43 |
Member
Join Date: Mar 2011
Location: San Diego, CA
Posts: 89
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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! Last edited by Valek; 09-27-2015 at 11:27 PM. |
09-29-2015, 08:41 AM | #44 |
Senior Member
Join Date: Mar 2013
Location: Camarillo
Posts: 1,491
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Thanks for Dinner and breakfast inspiration!!
Last night dinners was a family affair with the kiddos helping cut, rub and cook.. And then for breakfast, made a seabass avocado burrito... It sure was better (and healthier) than my normal breakfast 😊 |
09-29-2015, 09:22 AM | #45 |
Senior Member
Join Date: Sep 2013
Posts: 715
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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. |
09-29-2015, 09:35 AM | #46 |
Emperor
Join Date: May 2009
Location: Buena Park
Posts: 3,649
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White seabass...fried egg, onions and avocado taco for breakfast? I'd eat it!
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There's nothing colder than yesterday's hotdog. |
09-29-2015, 10:57 AM | #47 | |
Senior Member
Join Date: Jun 2014
Location: East County San Diego
Posts: 657
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Quote:
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? |
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09-29-2015, 12:52 PM | #48 |
Senior Member
Join Date: Mar 2009
Posts: 2,384
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What is your favorite ceviche recipe, and with which fish do you prefer to make it?
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09-30-2015, 02:51 PM | #49 |
Baitless on Baja
Join Date: May 2013
Location: Vista California, Gonzaga, San Quintin, Asuncion, Mag Bay
Posts: 4,250
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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.
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10-03-2015, 04:19 PM | #50 |
Baitless on Baja
Join Date: May 2013
Location: Vista California, Gonzaga, San Quintin, Asuncion, Mag Bay
Posts: 4,250
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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.
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10-04-2015, 09:07 AM | #51 |
Senior Member
Join Date: Sep 2013
Posts: 715
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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. Last edited by kayakfisherman; 10-04-2015 at 09:13 AM. |
10-05-2015, 04:42 AM | #52 |
Junior
Join Date: Dec 2010
Location: Escondido, CA
Posts: 16
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Yumm : )
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10-05-2015, 09:12 PM | #53 |
Team Get $$
Join Date: Feb 2013
Location: San Diego, CA
Posts: 841
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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.....
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The "Y" is silent 2012 Olive PA 12 2011 Papaya Outback |
10-07-2015, 11:48 AM | #54 |
Senior Member
Join Date: Sep 2013
Posts: 715
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Andre!!
Lobster is on my list of things to CATCH AND EAT! |
10-07-2015, 11:51 AM | #55 |
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Join Date: Sep 2011
Location: San Diego
Posts: 901
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10-07-2015, 01:33 PM | #56 |
Senior Member
Join Date: Sep 2010
Location: South OC
Posts: 1,606
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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). |
10-07-2015, 03:55 PM | #57 |
Senior Member
Join Date: Sep 2013
Posts: 715
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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! Last edited by kayakfisherman; 10-07-2015 at 08:42 PM. |
10-07-2015, 04:23 PM | #58 |
Senior Member
Join Date: Sep 2015
Posts: 346
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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. |
11-16-2015, 12:39 PM | #59 |
Scoot
Join Date: Aug 2005
Location: Menifee
Posts: 164
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Tuna bellies?
Hey Yanni got a couple frozen, I bbq one and
didn't care for it any suggestions? |
11-16-2015, 01:01 PM | #60 |
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Join Date: Jul 2006
Location: Fullerton
Posts: 1,359
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