Kayak Fishing Adventures on Big Water’s Edge
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Kayak Fishing Adventures on Big Water’s Edge (http://www.bigwatersedge.com/bwevb/index.php)
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-   -   Sea Food Recipes (http://www.bigwatersedge.com/bwevb/showthread.php?t=27088)

kayakfisherman 11-28-2015 02:03 PM
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.

chxh8me 12-10-2015 09:19 PM
Quote:
Originally Posted by Scoot (Post 247541)
Hey Yanni got a couple frozen, I bbq one and
didn't care for it any suggestions?
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.

ful-rac 12-10-2015 09:30 PM
Like this?
 
http://i169.photobucket.com/albums/u...pshlisiyj4.jpg

chxh8me 12-10-2015 09:50 PM
Quote:
Originally Posted by ful-rac (Post 249072)
Yes. Except my presentation looks more like a paper towel sitting on a paper plate.

SMartin 12-11-2015 01:53 AM
How about plain ol' NE fish chowdah or Lobstah Mac and Cheese

Sully1 12-21-2015 02:11 PM
Keep 'em coming!

kayakfisherman 12-21-2015 06:39 PM
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.

Hunters Pa 12-22-2015 06:57 AM
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

kayakfisherman 01-04-2016 09:07 PM
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!!

makobob 01-05-2016 07:39 PM
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

kayakfisherman 01-06-2016 06:03 PM
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!!

makobob 01-06-2016 06:35 PM
Thank you, thank you!!! Awesome.


Quote:
Originally Posted by kayakfisherman (Post 250848)
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!!

alanw 01-06-2016 10:25 PM
Quote:
Originally Posted by kayakfisherman (Post 250682)
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!!
Yanni, the fish was pre-marinated, I remember you said some Cumin, and what else? Also, the sause, what was it? Good stuff dude.

kayakfisherman 01-07-2016 01:14 PM
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

Silbaugh4liberty 01-11-2016 02:02 PM
Quote:
Originally Posted by kayakfisherman (Post 243859)
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.
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)!

kayakfisherman 01-11-2016 02:23 PM
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!!

cris 02-11-2016 04:45 PM
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:

kayakfisherman 02-12-2016 06:28 AM
Wow Cris! Made my day! Which recipe(s)? Any pics??
Glad I could help, thanks again! Yanni

svendawg 02-12-2016 07:14 AM
Fish Soup
 
Quote:
Originally Posted by kayakfisherman (Post 250848)
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!!
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

kayakfisherman 02-12-2016 08:49 AM
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


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