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Re: info

Posted By: jlmann
Date: Sunday, 4-18-10, at 7:10 p.m.

In Response To: Re: info (tom)

Any time I can see a visible " red line " in a fillet , I cut it out. There are also some "glands" that I cut out.

The three fish that stick out in my mind are:

1: Striper or Rock = fillets have a distinct " red line "

2: Freshwater trout = have a gland behind their head on each side. In their "shoulders".

3: Bluefish = have a gland or something under their skin on each side that I cut out , it's kind of where the "red" would be , but looks more like a gland. It is right down the center of the fillet on each side

Mackerels are made for smoking over a charcoal grill. Spanish Macks I'll gut and remove the head and put them in a fish basket or foil with butter , salt and pepper. Kings get cut into steaks , seared on each side , salt,pepper and melted butter with a little bit of lemon juice. Brush them with the butter and lemon juice while you cook them SLOWLY.

Damn I can't wait.

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Messages In This Thread

info -- robert -- Thursday, 4-15-10, at 6:39 p.m.
Re: info -- Terry -- Thursday, 4-15-10, at 10:44 p.m.
Re: info -- robert -- Friday, 4-16-10, at 1:26 p.m.
Re: info -- tom -- Sunday, 4-18-10, at 4:17 p.m.
Re: info -- jlmann -- Sunday, 4-18-10, at 7:10 p.m.

 

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