Seafood: East V. West

At Ease said:
We get Stripers here in LI sound and they are some good eating. We spread a light coat of mayonnaise on them, some onion, dill and lemon in aluminum foil and throw them on the... Is it dinner time yet? :thumbsup:
Click to expand...


I thought you wrote "Strippers." Now that was a good input (STS).
 
Four Suns said:
So Greg microwaves fish and thinks the SurfRider crabcakes are "OK"...

OK!

I think the microwave is the worst cooking invention ever. Period. It can't even warm up soup without turning the meat in it to rubber.

I'm with Todd on the cooking of Salmon. Cover it with a little olive oil, salt and pepper and toss in a very hot (500 degree) broiler. You only have to cook it about 4-5 minutes and pull it out and it's medium rare.. and very tasty. I do the same with heating up the grill as hot as it can get and grilling it for about 2 minutes per side.

My older sister told me a story how she got a fresh lobster to cook for her husband on their 1 year anniversary (this was back in 1843 I believe). Well... she explained to me it was just awful and like rubber... "and I boiled it in a pan of water for over an hour."

Fish and seafood is destroyed if overcooked... or nuked...

How do you cook on those planks Todd? I tried it once and it cooked the fish all the way through and I just didn't like it... dried it out. Maybe because Halibut is more oily they work better....

Here's some striped bass I caught and cooked (last season):

DSC_0459.jpg


and

DSC_0461.jpg


and

DSC_0232.jpg


I don't think they have striped bass up in MD do they? Oh wait... the babies live up there....
Click to expand...

Pretty sure I said they are Good:

"The Mrs and I have had the crabcakes at SurfRider in Hampton. Good, but not the best around. "

Again, if you want to win take him to Aqua.

"How do you cook on those planks Todd?"

I asked the same question:

"I see your boards/planks on the grill. We picked up some cedar boards this weekend to try again. Any secrets/suggestions on how to cook salmon with the boards?"

and Todd replied:

"Soak the boards underwater ....."

Microwaved salmon IMHO is tasty, if not overcooked, and it seems some others agree. If you are in a hurry at dinner time, which I am sometimes, it's not bad. I agree grilled is better, but nothing wrong with microwaved fish if you do not have the time to grill.
 
Gary and Greg
Halibut cooks OK on the boards, but better on Salmon. Salmon has much more oil than Halibut. Halibut is very lean and very little oils in comparison. It cooks much quicker. On the planks it may be only 25-30mins. Usually I don't cook Halibut on the boards. I put the Halibut skin side down in foil, seasoned the way you like it. I like butter garlic and cook it in the grill around 15 mins at 375-400. Then flip the fish over on it's meat side right onto the grill, save the foil throw some asparagus in there and let them both cook for 10 more minutes.
Halibut cooks very fast. Overcooked Halibut is like eating 3M 5200.
 
I'm new to the forum, but seeing as this post is still live I'll weigh in. I grew up in California about 30 minutes of SF, spent 9 years living on the east coast for college, working and then law school, before returning to california to practice law for almost 9 years in the Bay area, and then returning east in 2001. I've represented seafood wholesalers, and I love to eat fish. I've fished my whole life. A few of my "truisms": (1) dungies are better than eastern lobster, although dungies and fresh spiney lobster is a toss up; (2) there's no abalone on the east coast!; (3) fresh early season salmon is overrated (krill fed), but when they move onto baitfish later in the summer the fat content goes up and they taste better! Market salmon isn't as good! (4) Nothing is as sweet as ling cod cheeks, except maybe halibut cheeks! (5) Dogtooth snapper make the best fish and chips, and the ribmeat is awesome with sweet and sour sauce; (6) eastern landlocks caught from Champlain in December smoke up awesome, but it isn't the same as the one fresh north coast steelhead we kept each year for Christmas (eastern NY trib fish don't measure up, and aren't kept anyway!; and (7) eastern bluefin sahimi is better, but I still prefer western albacore and yellowfin!

Just my $0.02!
 
At Ease said:
I've lived on both coast. I do miss the salmon in the NW as well as the Manila clams. I do enjoy the lobsta now that I live in New England and I never go through Maryland without a crabcake or two. We get Stripers here in LI sound and they are some good eating. We spread a light coat of mayonnaise on them, some onion, dill and lemon in aluminum foil and throw them on the grill. Is it dinner time yet? :thumbsup:
Click to expand...
I have heard the mayonaise recipe for bluefish but not striper....striper is such a nice whitefish I would hate to ruin it with mayo:wow:.
Little spritz of lemon some dill good to go.
Gary how do you usually cook bass down there?
 
Four Suns said:
I think those two fish were 38" and 42"...
Click to expand...
Those look like nice fish. We don't have those around here that I know of. Maybe in the ocean. I imagine they can be cooked like I described the halibut as they're a white fish too.
 
Weave said:
I have heard the mayonaise recipe for bluefish but not striper....striper is such a nice whitefish I would hate to ruin it with mayo:wow:.
Little spritz of lemon some dill good to go.
Gary how do you usually cook bass down there?
Click to expand...

I cook striper the same as salmon... hot broiler or grill... We usually don't keep fish less than the slot size (32") so we get nice steaks out of them. Cleaning small stripers is a PITA.
 
Four Suns said:
I cook striper the same as salmon... hot broiler or grill... We usually don't keep fish less than the slot size (32") so we get nice steaks out of them. Cleaning small stripers is a PITA.
Click to expand...

What are you seasoning it with?
 
Kosher salt, a little pepper, lemon zest and a little dill. I rub a little olive oil on first.

I can't imagine cooking a fish for 25 minutes... is that legal? I think there's a law against that... really...
 
Four Suns said:
Kosher salt, a little pepper, lemon zest and a little dill. I rub a little olive oil on first.

I can't imagine cooking a fish for 25 minutes... is that legal? I think there's a law against that... really...
Click to expand...

If you're talking about Halibut on the grill, remember it's thick 2-3 inches thick typically. On the board it's more smoked and heat, we're not broiling here. Yes, broiling Halibut is a way if you need to eat quick, but it's only 5 mins a side if you flip in inbetween.

Trust me, try the salmon with the way I said before. Remember smaller filets don't need as long. Also, don't buy that farmed Atlantic crap some of the bastard grocery and Costco buyers are pushing on us. It's bad for you.WILD only!!!
 
Redhook98 said:
Well, I grew up in Gig Harbor, WA and lived there until I was 18. Joined the Navy and traveled to world. Lived in San Diego and Hawaii for a few years in there. Have been in Virginia for the past 10 years now. I lived on the Eastern Shore of VA for 3 and right off the Potomac for the past 7.

I am here to tell you, nothing is better then Dungenous Crab and Alaskan Salmon. I even get my tuna from the area. I buy Tuna Guys tuna by the case and have it shipped to me. Crab cakes with blue crab is fine, but it pales in comparison to Dungenous.

Oh, and worst of all, they have deep fried soft-shelled crab out here. WTF is up with that?!?! :huh:
Click to expand...

Are you kidding!! Whats up with softshell sandwich? I can tell you are from the NW, don't even know a good meal when you get one! Still doesn't compare to a bushel of hardcrabs on some newspaper with lots of adult beverages!
 
Four Suns said:
So Greg microwaves fish and thinks the SurfRider crabcakes are "OK"...

OK!

I think the microwave is the worst cooking invention ever. Period. It can't even warm up soup without turning the meat in it to rubber.

I'm with Todd on the cooking of Salmon. Cover it with a little olive oil, salt and pepper and toss in a very hot (500 degree) broiler. You only have to cook it about 4-5 minutes and pull it out and it's medium rare.. and very tasty. I do the same with heating up the grill as hot as it can get and grilling it for about 2 minutes per side.

My older sister told me a story how she got a fresh lobster to cook for her husband on their 1 year anniversary (this was back in 1843 I believe). Well... she explained to me it was just awful and like rubber... "and I boiled it in a pan of water for over an hour."

Fish and seafood is destroyed if overcooked... or nuked...

How do you cook on those planks Todd? I tried it once and it cooked the fish all the way through and I just didn't like it... dried it out. Maybe because Halibut is more oily they work better....

Here's some striped bass I caught and cooked (last season):

DSC_0459.jpg


and

DSC_0461.jpg


and

DSC_0232.jpg


I don't think they have striped bass up in MD do they? Oh wait... the babies live up there....
Click to expand...

Please! Not the real smack comes out. I made rock fillets for New Years, caught right out of the Potomac (enter joke here) Made them pan seared with oil then flipped and continued with butter, garlic and tyme. stick in the oven in cast iron skillet for a few minutes to cook through and serve. Yummy!
 
wileecoyote said:
Please! Not the real smack comes out. I made rock fillets for New Years, caught right out of the Potomac (If you can actually eat anything out of the Potomac) Made them pan seared with oil then flipped and continued with butter, garlic and tyme. stick in the oven in cast iron skillet for a few minutes to cook through and serve. Yummy!
Click to expand...


Joke entered.
 
I should talk. Around 1970, we were members of a ski club on the Potomac for 2 years. That's when that place was really bad. You learned to ski really well really fast or you had a case of the runs and ear infections every other weekend. It was easy to get up though - that water was thick.
 
Hampton said:
I should talk. Around 1970, we were members of a ski club on the Potomac for 2 years. That's when that place was really bad. You learned to ski really well really fast or you had a case of the runs and ear infections every other weekend. It was easy to get up though - that water was thick.
Click to expand...

:smt043:smt043:smt043:smt043:smt043:smt043:smt043:smt043

At least you didn't try the Anacostia, although you could probably just walk across the trash in the 70's! Wouldn't need to waste money on the ski's
 
You must log in or register to reply here.

Forum statistics

Threads
113,171
Messages
1,427,819
Members
61,082
Latest member
wavespestcontrol
Back
Top