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Just curious after reading the thread about is it safe to eat local fish? What does everyone prefer to eat? We could also do an inshore and offshore category.
Inshore Striper
Offshore YFT
Inshore Striper
Offshore YFT
So what is your favorite local fish to eat?
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516 Posts
YUM
Inshore: Flounder, Fluke, Striper.
Offshore: Mako, YFT, Mahi.
Sweetwater: Walleye, Crappie, Perch (Y+W), Trout.
Inshore: Flounder, Fluke, Striper.
Offshore: Mako, YFT, Mahi.
Sweetwater: Walleye, Crappie, Perch (Y+W), Trout.
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2,481 Posts
What is black vinegar?
Is it the same as balsamic?
Is it the same as balsamic?
Ok guys ill try my best-
Salmon fillet- season wih soy/chopped garlic (small pieces) ginger also a lil bit of sugar, about 10 minutes. Chop extra ginger and garlic for later use.
I use a wok cooks better and doesnt stick.
meduim heat, olive oil- throw the garlic and ginger in once u see it sizzle a little bit throw the salmon on cover for about 3-4 minutes... I like it black/burnt a little bit, flip over only once and cook that side a little bit longer then add a few dabs of sesame oil, 2-3 table spoons of black vinger (more if you like the vinigary taste) a lil bit of water just a little, more soy and the scallions cut long.
Id say the Bass is the same way but more sesame oil/soy, more ginger, and more GARLIC less black vingear if you like the fish sauce to go over the rice
thats yum. I usually have the store clean it for me, you guys ever try the fishs eye lid, its a tiny part but its tasty.
pretty much thats it, basically its those ingridients.
Salmon fillet- season wih soy/chopped garlic (small pieces) ginger also a lil bit of sugar, about 10 minutes. Chop extra ginger and garlic for later use.
I use a wok cooks better and doesnt stick.
meduim heat, olive oil- throw the garlic and ginger in once u see it sizzle a little bit throw the salmon on cover for about 3-4 minutes... I like it black/burnt a little bit, flip over only once and cook that side a little bit longer then add a few dabs of sesame oil, 2-3 table spoons of black vinger (more if you like the vinigary taste) a lil bit of water just a little, more soy and the scallions cut long.
Id say the Bass is the same way but more sesame oil/soy, more ginger, and more GARLIC less black vingear if you like the fish sauce to go over the rice
thats yum. I usually have the store clean it for me, you guys ever try the fishs eye lid, its a tiny part but its tasty. pretty much thats it, basically its those ingridients.
Theres so many
Blackfish fillets, oooooo yeah
Fluke is good too, OOOOO yummm
Flounder is a little tastier the fluke even, yummy
Striper is nice stuff.
****tail bluefish that was soaked in milk overnight is good eats.
Sorry for the multiple posts, I dont know what happened there
(This post edited by Scalawag on 04/03/2003)
Blackfish fillets, oooooo yeah
Fluke is good too, OOOOO yummm
Flounder is a little tastier the fluke even, yummy
Striper is nice stuff.
****tail bluefish that was soaked in milk overnight is good eats.
Sorry for the multiple posts, I dont know what happened there
(This post edited by Scalawag on 04/03/2003)
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2,481 Posts
With a name like MakoMike?
how could you put wahoo and mahi?
how could you put wahoo and mahi?
Fresh caught jetty blackfish,14-16 inches preferred.Preetiest looking flesh of any long island food fish.Hey, what do you expect from a fish that only eats crustaceans and shelled fish.Im getting hungry
Pound the surf 24-7
(This post edited by SurfPounder on 04/03/2003)
Pound the surf 24-7
(This post edited by SurfPounder on 04/03/2003)
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2,183 Posts
Inshore: Believe it or not the lowly, funny looking ling is better than all others...even flounder
Offshore: Wahoo-# 1 Yelowfin Tuna-# 2
Offshore: Wahoo-# 1 Yelowfin Tuna-# 2
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