Hey N.B. - how was the fish?

Teslamania · March 2000

How did that fish turn out anyway? I grilled some chicken and chops tonight. Had a mess of baby back ribs yesterday - and a herd of kids from the neighborhood - chomping away. Though I did rescue some for the adults - love them baby backs!

Nature Boy · March 2000

Teslamania,
The fish was somewhere between good, and okay. Nothing spectacular. Part of the problem was that the fish was not nearly as fresh as it looked in the package. Cooked low over heavy alder smoke for 40 minutes, and finished in foil. Good flavor, plenty of smoke, but higher temp seared fish seems to have the firmest, tenderest texture. Maybe it was just the lack of freshness.[p]Babybacks are great. I am hooked. Been eating spares, but the last couple batches of Cat's babybacks have hit the spot.[p]Cheers
NB

Gfw · March 2000

<p />Nature Boy, all baby backs are great - the best ones look like the ones in the picture - GONE!

King-O-Coals · March 2000

Nature Boy, I probably was fairly fresh, but the strong oily type taste is in the skin. If the skin is left on the fish, the meat inherets the strong taste. I snag mullet with a large treble hook off my pier and knock them in the head (sedative) and filet them right there. They are delicious. Normally you can't eat mullet due to the strong oily fishy taste, but that's because they are left in their skin for several hours or days. All my fish are filleted as soon as they hit the dock. What I don't plan on eating, I freeze in water for later. And for that reason, I can't eat fish at restaurants. It always tastes strong. Fileting a large fish is easy. Don't try to do it like the bass fishing showes tell you. The spine of large fish prevent the filet knife from getting close enough to the lateral bones. This summer, I will do a pictorial to show yall the easy way that will result in complete saving of all the good meat. Like I said before, baked snapper is just above boiled cod on my list of favorite tastes. Better luck next time.

Cornfed · March 2000

King-O-Coals,[p]Thanks for raising the bar with some valuable seafood info. I'm always interested in expanding my cooking knowledge about menu items about which I know little...like most seafood dishes. I only hope I can expand my cooking knowledge at the rapid rate at which my waistline is expanding as a result of this knowledge. It's a terrible catch-22.[p]Cornfed

Teslamania · March 2000

Nature Boy,[p]Yes, freshness can be a problem. The eye, I believe should be clear and not cloudy. I don't trust it if it is in a package already. Try Fresh Fields, they seem to have good fish - salmon anyway - better luck next time.

Nature Boy · March 2000

Teslamania,
Aww, this guy had clear eyes. Stunk like hell when I opened the package. FreshFields is good (actually, I am working on the monthly specials book now), but expensive. I have had their monfish which was great. I will go back next time![p]The big Korean market down the street has lots of great fresh fish too. Not sure why I bought it at shoppers food warehouse. Hey that Korean market has Barracuda=! Ever eat that?[p]NB

Fritz · March 2000

King-O-Coals,[p]You bring up memories for me. Probably the first smoked food I had was mullet. It was at a place in Tampa, Florida on the Courtney Campbell Causeway called The Mullet Inn. I was 10 or 11 years old and the restaurant's slogan was "The fish we serve today slept last night in Tampa Bay".[p]Good stuff mullet. I would love to have some fresh/frozen filets to smoke.[p]Fritz

Teslamania · March 2000

Nature Boy,[p]Can't say that i've ever eaten a shark. What type of book are you talking about for fresh fields?[p]Did have "jelly fish" as a kid. Ever eat that?

Smokin' Todd · March 2000

Nature Boy,
if u want a sure treat with fish, get utself some fresh salmon steaks...with salt, pepper, and gilweed...smoke with alder for about an hr until the fork can easily lift the fish...Now u just gave me the menu for a week from this Sunday!
ST

Nature Boy · March 2000

Smokin' Todd,
I have had great results with Salmon. Gilweed huh??[p]Mary's recipe is very nice. I am working on a curry-rubbed salmon, served up with with lemon/coconut.curry sauce. Yabadabadooo![p]Cheers
NB

Nature Boy · March 2000

Teslamania,
No, barracuda. Not shark! I haven't had shark either. I wonder what barracuda is like...looks like it would be bony.[p]Yeah, I have had jellyfish. Didn't know until afterwords though. Not exactly my favorite food. Alligator tail is wonderful though. Squid excellent. Abalone. Sea Cucumbers. Yum.[p]The book is the specials booklet you pick up when you walk in Fresh Fields. A 32 page color booklet with photos of products, and sale prices. Not exactly a big creative endeavor, but I do it every month, and it helps pay the bills (and for eggcessories, lump and meat!)[p]Working on it right now.
Seeya
NB

Cornfed · March 2000

Nature Boy,[p]I think he meant Dill Weed, you dilweed![p]Just kidding,
Cornfed

Hey N.B. - how was the fish?

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