Yanni, thank you for taking the time to answer my questions. Going back to Gonzaga next week and will play with the corvina. Tight lines.

Thanks Yanni, I can't wait for the Bonito Parmesan recipe. Sound super yummy!

This is my go to sticky.
Thanks for putting it together.
I have tried pan roasted rockfish and everyone loved it. It is my kids favorite dish now.. Cast Iron skillet - all the way!

I would also like to know if you have any recepies for salt cured fish?
Cheers!

Thanks for Dinner and breakfast inspiration!!

Last night dinners was a family affair with the kiddos helping cut, rub and cook..

http://images.tapatalk-cdn.com/15/09...def6a32c59.jpg
http://images.tapatalk-cdn.com/15/09...ac7df66fe5.jpg
http://images.tapatalk-cdn.com/15/09...3e4ae95321.jpg
http://images.tapatalk-cdn.com/15/09...ed6a705da6.jpg

And then for breakfast, made a seabass avocado burrito...

http://images.tapatalk-cdn.com/15/09...c0412214f5.jpg

It sure was better (and healthier) than my normal breakfast 😊

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Momo,

That looks better than mine!!!! No kidding!!
Hope you guys enjoyed it.


Here's something even more funny. My Father-In-Law
and his small group of wwII shipbuilding crew out of
Boston started Dunkin Donuts. That's a fact.

White seabass...fried egg, onions and avocado taco for breakfast? I'd eat it!

Yanni,

Right on! Thanks for the reply and info on knife options. I've been using the same rapala fillet knife for a decade + a solid sharpening stone and I think its time to upgrade.

Second question, I really liked the CA style, yellowtail gravlaxs idea and thought "what other recipes or ideas do you have for salt cured fish?

What is your favorite ceviche recipe, and with which fish do you prefer to make it?

Yanni, pop quiz time.

Yellow Tail, Bonita, and Salmon all make great Gravlax. What about Sierra Mackerel, Tuna or even Wahoo? Any others you might suggest trying?
Thank you sir.

Tony, just got back from paradise. Breakfast this morning, almost as good. Grilled Orange Mouth Corvina, eggs, onions, sliced avocado, AND home made flour tortillas with fresh salsa. Yum, Yum, Oh so good eating breakfast on the beach, watching the sun rise over Punta Bufeo. Need to get YOU back down. Also need to get down YANNI there.

Greg,
Favorite Ceviche Recipe? More than one, but top two come from
Venezuela and Peru (where ceviche was invented).

I love Venezuelan ceviche for one simple reason and that is Ketchup. It's so unusual but adds
the right amount to sweetness to offset any heat from hot peppers (and I love hot spicy foods)

Peruvian are crazy about their ceviche. It's as common there as hot dogs are for us.
The distinctive food in Peruvian ceviche is the Aji amarillo chili. It's bright orange,
hot and spicy--but fruity as well. Aji amarillo is used in Peruvian dishes, anything from
a rice flavoring, to sauces for meats or fish. But especially for Peruvian ceviche.
Actually, this sounds like a great vid-recipe for FishermansBelly.

Favorite Ceviche Fish? Has to be White Fish (funny I just caught a couple of those yesterday...)


Bob,
Which fish makes for better grav-lox? Wahoo would make a better grav-lox than
Sierra. Here's why, wahoo fillets are thicker and would slice/present better than the much thinner fillets of Sierra.

Yumm : )

Since its hoopin time, you have any lobster recipes that are outside the box? Why do I even ask? I'm sure you do! Share with us.....

Andre!!

Lobster is on my list of things to CATCH AND EAT!

Well, you coulda had seven :D

Yani. I enjoy your channel cause you use the entire fish and sometimes bait!

I've always wondered if anyone eats the fresh caught bait when no big fish comes home.

So along those lines.. . I'm trying to use all i can of a lobster. Most agree the tail is what it's about. I wanted to share my process.

1) Rip off tail dry, vacuum seal and freeze for another time.
2) take the carapace and halve. Clean out the tamale and the guts under running water. Pull legs from the carapace and use the knife to scrape off the feathery gills.
3) put cleaned halved carapace and leg bunches into water with celery and onion. salt and pepper to taste.
4) cook slowly about 20 min (i use a pressure cooker on low).

Remove the halved carapace and legs. Let the lobster and broth cool. pull out the head, leg and antennae meat. Put it in bowl. Strain the lobster broth. I freeze the broth until I'm ready for some lobster bisque.

The head, leg and antennae meat is a great addition to a bisque, salad topping, or a lobster roll! Freeze you can freeze it too.

OR think lobster-dogs. (my wife ate the other before it was photo'd).

Manny, that's just insane!! Tudos (that's Kudos with a T!) to you for using the whole lobster,
bit by bit. Looks like a lot of fun. I'm with you--have fun catching 'em
then have fun cooking 'em!

That "lobster dog" you're showing is (one of) what they call a lobster roll back east. Kudos for the mayo-toasting.

Anyone mind sharing where the head meat is on lobsters? I know the legs and antennae.

And quick tip if anyone didn't already know, damp paper towel around a bundle of legs and into the microwave they go. Most of the time they pop right now.

Tuna bellies?
 

Hey Yanni got a couple frozen, I bbq one and
didn't care for it any suggestions?

RAW!

Scoot,

Not sure if this is answering your question, but here goes.

The best, quickest, and safest way to thaw out your fish
quickly is to place the fish in a plastic bag, then place it
in a tub of water with a faucet just barely running into the tub.

The just barely running water will circulate water around the
frozen fish while safely thawing it.

FYI: This method prevent bacteria back up on the surface of you thawing fish (or any proteins).
Leaving meat or fish on the counter to thaw is a dangerous practice.

I have to suggest tempura battered lobster balls.

Thaw the lobster out, cut the tail meat into little chunks (square inch, or so), soak in some buttermilk with some spices, then tempura batter and fry up. So good.

Like this?
 

Yes. Except my presentation looks more like a paper towel sitting on a paper plate.

How about plain ol' NE fish chowdah or Lobstah Mac and Cheese

Keep 'em coming!

Holy Crap you guys!! that's insane!! I'm need to eat one of those.

Lobster recipes will be coming soon. FishermansBelly is getting a new kitchen.
It should be operational by the end of Jan 2016.

I'm looking for the recipe for the tacos you made at the Steve Green event. Just how you treated & grilled the fish. That was soooo good

Great Grilled Tacos??
 

It was easy. First, don't over cook the fish, then from the grill into a baste bath.
The baste was lemon juice and olive oil (2parts lemon, 1part olive oil).

Finally a homemade pico de gallo with grilled peppers and some cabbage, then you're in there!!

How about a recipe for albondagos but made with fish meat balls?????? Had some in Gonzaga but do not know how they made fish balls out of sierra, any help would be appreciated. Thanks

Fish Ball Recipe...
 

Years ago, my VW camper broke down on the way to
Scorpion Bay on a surf trip. We stayed in Guerrero
Negro where I had my first Mexican Fish Ball soup.

Here's a super close recipe for those meat balls.
2lbs fish, finely chopped (mush)
1 lb chopped onion
1 bundle chopped cilantro
6 tablespoons flour
1 tablespoon cumin, salt, pepper
3 eggs, beaten

Mix all the ingredients and refrigerate for an hour.
With wet hands to roll fish balls no larger than a golf ball.

Boil them in your fish soup for 15 mins and you're good to go!!

Thank you, thank you!!! Awesome.

Yanni, the fish was pre-marinated, I remember you said some Cumin, and what else? Also, the sause, what was it? Good stuff dude.

Marinade Vs Dry Rub
 

Alan,

The fish was "pre-seasoned" with a dry rub consisting
of 1 part cumin, 1 part salt, 1 part pepper.

I could have marinaded (wet rubbed) the fish, but
since I bathed it in a baste--after grilling--then threw
Pico De Gallo on top of it in the taco, there was no
need of a marinade.

Remember, marinade has a liquid associated with it.

Hope that helps. Yanni

When you mentioned Peruvian, the first thing that came to my mind was "Huacatay"!! It's kind of like a pesto, but tastes unbelievable! They also use the aji amarillo chili in that sauce for spice. I swear, I could put that sauce on just about ANYTHING and it would taste bomb. I always order the Lomo Saltado and put a ton of that sauce on it. You should make a Yellowtail Saltado (with home made huacatay)!

Never tried it!! But it does sound tasty--the kind of stuff right
up my ally. I'll give it a try, it's on the list. Thanks!!

Thanks Yanni
 

Thanks for all the recipes Yanni. You are definitely responsible for "I never knew you could cook" reactions from my girlfriend and mom.
:you_rock:

Wow Cris! Made my day! Which recipe(s)? Any pics??
Glad I could help, thanks again! Yanni

Fish Soup
 

This sound really good. How about a recipe for fish soup.

Thanks for all your recipes. You have inspired me to cook my catch in many different ways instead of the same old way

Sven,
It's you guys that inspire me everyday.

Fish Soup: Basic recipe making fish stock from fish carcass,
http://bit.ly/1LKGqCp

This is a basic way to create a foundational fish stock. I'll have
more fish soup variations to come. Just as soon as I finish
this dang kitchen! Granite measurements are getting taken today.
http://www.bigwatersedge.com/bwegall...1/IMG_2814.jpg