Rockfish and Bones...

[Saba Slayer]

[QUOTE=Oolie;305967]If you think bones are good eating and macks are pests, you might have things backwards.

I beg to differ...we all have different tastes and preferences...

I love eating our local Spanish Macks and the Green Macks in a sushi bar from northern cold water areas...but our local Macks are just too soft for me...
once in a while on the big boat we'll grab a fresh one from the bait tank and slab it, chill it, prep it with a light sauce, and then put it in with the other sushi dishes we're serving and see if anyone notices...it usually goes undetected as Green Mack...It's OK...but just that for me...
I love Dem Bones...

[JohnMckroidJr]

Always great to go fishing - Congrats. Nice pics and the plates look delicious! One note regarding towing the PA. The front and back handles have yanked out on mine while being towed. If I ever have to be towed in bad Wx again, I would tie a french bowline with one loop on the fwd handle, and the other around the mirage opening and fwd handle to take some of the strain off the fwd handle.

[Saba Slayer]

Thanks for the advice...
I'd never tow in bad weather and it was flat calm on Wednesday as you can see from the photo...
Neither Keven or Jeff warned about that... so I doubt they've towed in bad weather too...
Thanks
Ive heard of a "bowline on a bight" but I've never heard of it referred to as a French bowline...I'll have to check "Ashley's Book of Knots"

[JohnMckroidJr]

Originally Posted by Saba Slayer

Ive heard of a "bowline on a bight" but I've never heard of it referred to as a French bowline...I'll have to check "Ashley's Book of Knots"

Bowline on a bight is a different knot, French or Portuguese Bowline is a regular Bowline with an extra loop to secure with.

I had an opportunity to get towed in calm conditions kayak to kayak by the handles, and was pleased that everything went uneventful.

Cheers.

[blitzburgh]

Nice work Jim! I’m glad you were able to get out there.

[sharjak]

[QUOTE=Saba Slayer;305971]

Originally Posted by Oolie

If you think bones are good eating and macks are pests, you might have things backwards.

I beg to differ...we all have different tastes and preferences...

I love eating our local Spanish Macks and the Green Macks in a sushi bar from northern cold water areas...but our local Macks are just too soft for me...
once in a while on the big boat we'll grab a fresh one from the bait tank and slab it, chill it, prep it with a light sauce, and then put it in with the other sushi dishes we're serving and see if anyone notices...it usually goes undetected as Green Mack...It's OK...but just that for me...
I love Dem Bones...

Love dem winter bones, especially a homeguard for Sash. Agree with the southern macs although the larger ones are good smoked or pickled if handled properly

[Oolie]

[QUOTE=sharjak;305987]

Originally Posted by Saba Slayer

Love dem winter bones, especially a homeguard for Sash. Agree with the southern macs although the larger ones are good smoked or pickled if handled properly

Exactly, they're only soft if mishandled and not pickled.


Don't touch them with bare hands, and keep them cool in saltwater.


Pickle them first with a sugar rub, then rinse and use a salt rub, then rinse and soak in vinegar.


They taste as good if not better than any sash I've had stateside.

[Harry Hill]

[QUOTE=Oolie;306011]

Originally Posted by sharjak

Exactly, they're only soft if mishandled and not pickled.


Don't touch them with bare hands, and keep them cool in saltwater.


Pickle them first with a sugar rub, then rinse and use a salt rub, then rinse and soak in vinegar.


They taste as good if not better than any sash I've had stateside.

I bleed them as soon as I kill them and keep them on ice until I prepare them. I've never tried them pickled but will next time I get some.

[Oolie]

Since we are all under quarantine, might as well learn how to fillet right?


https://www.youtube.com/watch?v=GKYt9rMKT9M


I think he's using salt in the vinegar brine, and using sugar at the first step. Your choice in how you want to play it.


Don't omit the Kombu.


Alternatively you can Kombujime, or preserve fish by wrapping in kombu to draw out moisture and add flavor, but maybe plan to do that with something larger that ages well like yellowtail.


Anyways, check out that channel for some excellent knifework.

[carbonbass]

how big were the boneheads?