It's a sickness

[flyfisherman]

That walleye is great eating to be sure; and your right, it needs to be deepfried (batters always are the major topic!); I've also tasted some walleye baked (and stuffed!) and also "poached'.  Good eating fish always make good conversation. So let me toss in a curve here ... all fish (that I know of anyway), fresh or salt water ... will taste better cooked with their heads on vs cooked with thier heads cut off.

Now, that ought to get a conversation going!



Fly

[wavery]

Maybe you ought to call me when you get in your seventies!

OHHHH!! I hope I can

[AustinBoston]

That walleye is great eating to be sure; and your right, it needs to be deepfried (batters always are the major topic!); I've also tasted some walleye baked (and stuffed!) and also "poached'.  Good eating fish always make good conversation. So let me toss in a curve here ... all fish (that I know of anyway), fresh or salt water ... will taste better cooked with their heads on vs cooked with thier heads cut off.

Now, that ought to get a conversation going!

You've never tried this with Atlantic Bluefish, then.  Their heads contain a sac of the nastiest oil on the face of the Earth.  Carefully remove that head, and it's good eating.  But break that sac, and the fish is not worthy of the garbage dump.

Also, I'd love to see you cook a good cold water swordfish with the head on.  They're best cut into 1-1/2" thick steaks (a typical swordfish will yield hundreds of such steaks), marinated (I prefer a teriaki marinade), and either broiled or cooked over coals.

Austin

[ForestCreature]

Walleye is another good one on my list of favs.

Darn it! now I HAVE to hit the fish shop!... guess that fried chicken will have to wait.  So will the lard and batter have to wait till the diet is close to over. Till then just a spritz or 2 of olive oil, dill. garlic and a shake or 2 of lemon pepper. Unless of course there are some other ideas.

Get those cast iron skillets warming :-()

[flyfisherman]

You've never tried this with Atlantic Bluefish, then.  Their heads contain a sac of the nastiest oil on the face of the Earth.  Carefully remove that head, and it's good eating.  But break that sac, and the fish is not worthy of the garbage dump.

Also, I'd love to see you cook a good cold water swordfish with the head on.  They're best cut into 1-1/2" thick steaks (a typical swordfish will yield hundreds of such steaks), marinated (I prefer a teriaki marinade), and either broiled or cooked over coals.

Austin

Blues are indeed a very oiley fish; they do taste (at best) very "fishy" - but they, too, taste better with the heads left on!  What you have to watch out for with the bluefish is their extra sharp teeth!

As for the swordfish, which we've not had in quite a spell, but fish that size head for the BBQ pit.  BBQ pits in this part of the country are large. We like to do a hog (split in half length wise and then laid end to end ... hear that Wayne?).  Anyway, some salt water fish lend themselves best grilled. The real deliicacy from the ocean in these parts, grilled, is yellow-fin tuna.




Fly

[AustinBoston]

Blues are indeed a very oiley fish; they do taste (at best) very "fishy" - but they, too, taste better with the heads left on! What you have to watch out for with the bluefish is their extra sharp teeth!

My experience has been that if the head has been removed (without whacking the head to kill the nasty things) then they are not particularly oily.  But some fishermen will give them a good whack in the head to get them to stop fighting, which breaks that oil sac.  Most of those guys just throw them back.

As for the swordfish, which we've not had in quite a spell, but fish that size head for the BBQ pit.  BBQ pits in this part of the country are large. We like to do a hog (split in half length wise and then laid end to end ... hear that Wayne?).  Anyway, some salt water fish lend themselves best grilled. The real deliicacy from the ocean in these parts, grilled, is yellow-fin tuna.

I'll take that as an invitation...so when is the pig roast?  Will you be doing the swordfish and tuna at the same time?  Oh, and were's a good campground in the area?  We'll be bringing the Taj MaHaul and like E/W hookups...Forestcreature, let me know your site number, and we'll try to get a site near yours.  Fly is providing the swordfish, tuna, and pork.  We'll bring some fresh walleye and a sack of Minnesota wild rice.  Of course, wavery can come too...

Austin

[wavery]

Blues are indeed a very oiley fish; they do taste (at best) very "fishy" - but they, too, taste better with the heads left on!  What you have to watch out for with the bluefish is their extra sharp teeth!

As for the swordfish, which we've not had in quite a spell, but fish that size head for the BBQ pit.  BBQ pits in this part of the country are large. We like to do a hog (split in half length wise and then laid end to end ... hear that Wayne?).   Anyway, some salt water fish lend themselves best grilled. The real deliicacy from the ocean in these parts, grilled, is yellow-fin tuna.




Fly

I can feel the fat bubbling through my veins as I type.  :p

I agree with the Yellow-fin Tuna. The only thing better is fresh caught Mahi-Mahi (sometimes called Dorado or Dolphin Fish). I go Albacore fishing off of Mexico every year. We often come home with Mahi-Mahi and/or Yellow-fin in the mix.

Can't wait 'til August...... :-()