It's A Party! - Page 3 - Kayak Fishing Adventures on Big Water’s Edge

THE DARKHORSE · 05-26-2012, 03:37 PM

Since this post is already a week old I thought I'd throw up a sequel. We smoked the rest of that batch of fish and nothing was frozen; neighbors and friends are well stocked at the moment. Being a fisherman, though, there was only one thing I could think of: go out and catch more Yellowtail! It's a viscous cycle. I realize. A whirlwind of carnage with a sprinkle of catch and release. So here's your invitation, albeit a bit tardy, to my sushi party last night. There's something special about a day off work after a rough week at the office (thanks to some overhead swell). First you surf a couple sessions until your arms are going to practically fall off. Followed by a long hot shower to relax those tweaked muscles and bones. Then gorging yourself like a pregnant Sea Lion, of course.

Tonight's festivities were spruced up a bit with an assortment of frizzante Italian red wines (slightly sparkling Lambrusco, from Lombardy). These were somewhat, funky, austere wines with forward earthy characteristics followed by muddled fruit. Not exactly something I'd have all by itself, but perfect for our first course. Which just so happened to be the often overlooked, Yelllowtail collar. Trust me, it's worth the effort to remove this well guarded treasure. A hacksaw is the preferred tool of the trade. The texture and flavor of the collar is simply amazing. It hardly even tastes like a fish for that matter.

If I had to describe it in one word that would be a synch: succulent! Reminds me of a perfectly cooked game-bird more than anything else.

Four minutes on each side, over high flame of course, and you've got something special to entertain guests. If you don't feel like experimenting with Lambrusco, or any other funky reds for that matter, simply Pair this with an earthy Pinot Noir and you'll knock someone's socks off. Guaranteed. A French, slightly chilled, Beaujolais would be another fine alternative.

Spread those wings and watch her fly off the table; I'm talking seconds. Arguably the best part of these fish, for sure. From here we cleansed the palette with a couple serving trays of simple rolls. And Sake, of course.

Just keep in mind that this isn't some cooking show on television, a restaurant, or a competition for that matter. Just a group of normal folks eating until they implode; or spew a geyser of Lombardy. In no particular order. Also keep in mind that I'm the jackass with a camera at a sushi party; making people wait to eat. I realize the rolls aren't perfectly placed and we kept the garnish to a minimum these last two sessions. If this was a competition or made for television, keep in mind, all things in moderation. If it were, I would be the same photo-nazi like I am with client's fish photos. And make sure there wasn't even the slightest blemish on a plate. A sprinkle of fish eggs for color and texture is what would make these dishes pop. I can't get enough, though. So if you come over and don't like fish eggs: make your own roll!

Notice the perfectly cleaned cuts ready for action in the background? Since you've already seen grilled fish and the seared dynamite, I'll hold off this time. Getting back to the rolls here's a closer look.

This fish put up a ridiculous arm-breaking fight. The least we could do was take her out in style. How's this for color? I call it the Peacock roll. As previously mentioned I'm a big fan of spice. I can probably put most guys under the table on Sake. I can rival any man alive on my servings of Wasabi (Japanese Horseradish), but this isn't a competition. And not everyone eats Wasabi until smoke comes out their ears.

So here's a splash of color with a touch of spice. A little heat never hurt if you asked me. All thing's in moderation, right? Below is a closer look using the macro lens.

Here's hoping you make the most out of your next trophy-fish. Save those collars and don't let a scale go to waste! Don't forget to invite some friends and take it up a notch on the grill, too. The celebration shouldn't end with some high-fives on the water. You can do better than that. With the Pacific Ocean down the street, I'd forget about freezing fish. When you want some fresh fish, go catch one. And make the most of it when you do.

Branch out and try some new-to-you wines in the process. Challenge yourself to make something that's almost too pretty to eat---almost.
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When you get tired of having sushi parties you might consider changing gears. This little beauty just came off the operating table as I type. Variety is the spice 'o life! Now the creative juices are flowing all over again. This is the fun part where you get a chance to mix it up. Keep it interesting, 'ya know?

White Sea Bass over a bed of rice, accompanied by grilled vegetables, drizzled with beurre blanc? White Sea Bass gumbo, White Sea Bass tortellini, fish and chips...

slobslayer · 05-26-2012, 04:21 PM

how do you do it!

dwntwnall4u · 05-26-2012, 07:30 PM

Simple amazing!

theluckypig · 05-26-2012, 08:05 PM

sharonkayak · 05-26-2012, 08:49 PM

nice work!

maybe this year since the moyer tournament isnt going to be happening
we should mix it up with a cook off.

I will volunteer to be one of the judges!

tunaseeker · 05-27-2012, 06:31 AM

Awesome!

Salty Dog · 05-27-2012, 07:43 AM

Quote:

Originally Posted by sharonkayak

nice work!

maybe this year since the moyer tournament isnt going to be happening
we should mix it up with a cook off.

I will volunteer to be one of the judges!

I'll sponsor a few cases of Sake and Sapporos for that worthwhile shindig

FlyFishinYakr · 05-28-2012, 11:55 PM

Quote:

Originally Posted by erinoo

Show Off..

Ditto
FFY

btw: Do you cater???LOL!!!

littlesquirt · 05-29-2012, 01:18 PM

Nice fish again and terrific post and shared information from the most talented angler and linguist for the area. I personally never iced local tail or catch that long, we typically cur fillets while cleaning the boat, and I always broiled collar the night of or thereafer. Awesome post and always informative and truly a Badass!

Regor · 05-30-2012, 07:18 AM

Nice homage to the fish of LJ !

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Whizz Bang · 06-21-2012, 09:42 PM

Presentation needs a little work....

.....

.....nicely done, mostly.

bus kid · 06-22-2012, 08:18 PM

crows...

dwntwnall4u · 06-23-2012, 01:51 AM

Hey Josh who takes your photos on the water? They always look so professional!

MrM · 06-23-2012, 10:33 AM

We should make a cooking thread for everyone to submit their creations.

Hint, hint.

ChefT · 06-23-2012, 11:21 AM

Quote:

Originally Posted by sharonkayak

nice work!

maybe this year since the moyer tournament isnt going to be happening
we should mix it up with a cook off.

I will volunteer to be one of the judges!

I'm in.....

, we can hold at my restaurant ...
Plenty of room and space... It's in corona del mar on pch
We are about to remodel and relaunch the restaurant in a few weeks.

Let me know folks ... I'll get it organized

ccoral · 06-24-2012, 06:59 PM

Is that brown rice you are using for sushi? Other wise all good

Poxy Boggards · 06-25-2012, 04:29 PM

Now I am hungry. Great post!

2tuna · 06-25-2012, 09:47 PM

Holy Shitearooni! What a post.

I need to check in more often

05-26-2012, 03:37 PM	#41
THE DARKHORSE Senior Member Join Date: Mar 2007 Location: Seven minutes from the launch! Posts: 987	Thanks for the feedback, guys. Since this post is already a week old I thought I'd throw up a sequel. We smoked the rest of that batch of fish and nothing was frozen; neighbors and friends are well stocked at the moment. Being a fisherman, though, there was only one thing I could think of: go out and catch more Yellowtail! It's a viscous cycle. I realize. A whirlwind of carnage with a sprinkle of catch and release. So here's your invitation, albeit a bit tardy, to my sushi party last night. There's something special about a day off work after a rough week at the office (thanks to some overhead swell). First you surf a couple sessions until your arms are going to practically fall off. Followed by a long hot shower to relax those tweaked muscles and bones. Then gorging yourself like a pregnant Sea Lion, of course. Tonight's festivities were spruced up a bit with an assortment of frizzante Italian red wines (slightly sparkling Lambrusco, from Lombardy). These were somewhat, funky, austere wines with forward earthy characteristics followed by muddled fruit. Not exactly something I'd have all by itself, but perfect for our first course. Which just so happened to be the often overlooked, Yelllowtail collar. Trust me, it's worth the effort to remove this well guarded treasure. A hacksaw is the preferred tool of the trade. The texture and flavor of the collar is simply amazing. It hardly even tastes like a fish for that matter. If I had to describe it in one word that would be a synch: succulent! Reminds me of a perfectly cooked game-bird more than anything else. Four minutes on each side, over high flame of course, and you've got something special to entertain guests. If you don't feel like experimenting with Lambrusco, or any other funky reds for that matter, simply Pair this with an earthy Pinot Noir and you'll knock someone's socks off. Guaranteed. A French, slightly chilled, Beaujolais would be another fine alternative. Spread those wings and watch her fly off the table; I'm talking seconds. Arguably the best part of these fish, for sure. From here we cleansed the palette with a couple serving trays of simple rolls. And Sake, of course. Just keep in mind that this isn't some cooking show on television, a restaurant, or a competition for that matter. Just a group of normal folks eating until they implode; or spew a geyser of Lombardy. In no particular order. Also keep in mind that I'm the jackass with a camera at a sushi party; making people wait to eat. I realize the rolls aren't perfectly placed and we kept the garnish to a minimum these last two sessions. If this was a competition or made for television, keep in mind, all things in moderation. If it were, I would be the same photo-nazi like I am with client's fish photos. And make sure there wasn't even the slightest blemish on a plate. A sprinkle of fish eggs for color and texture is what would make these dishes pop. I can't get enough, though. So if you come over and don't like fish eggs: make your own roll! Notice the perfectly cleaned cuts ready for action in the background? Since you've already seen grilled fish and the seared dynamite, I'll hold off this time. Getting back to the rolls here's a closer look. This fish put up a ridiculous arm-breaking fight. The least we could do was take her out in style. How's this for color? I call it the Peacock roll. As previously mentioned I'm a big fan of spice. I can probably put most guys under the table on Sake. I can rival any man alive on my servings of Wasabi (Japanese Horseradish), but this isn't a competition. And not everyone eats Wasabi until smoke comes out their ears. So here's a splash of color with a touch of spice. A little heat never hurt if you asked me. All thing's in moderation, right? Below is a closer look using the macro lens. Here's hoping you make the most out of your next trophy-fish. Save those collars and don't let a scale go to waste! Don't forget to invite some friends and take it up a notch on the grill, too. The celebration shouldn't end with some high-fives on the water. You can do better than that. With the Pacific Ocean down the street, I'd forget about freezing fish. When you want some fresh fish, go catch one. And make the most of it when you do. Branch out and try some new-to-you wines in the process. Challenge yourself to make something that's almost too pretty to eat---almost. . . . . . . . . . . . . . . . . . . . . . . . . . When you get tired of having sushi parties you might consider changing gears. This little beauty just came off the operating table as I type. Variety is the spice 'o life! Now the creative juices are flowing all over again. This is the fun part where you get a chance to mix it up. Keep it interesting, 'ya know? White Sea Bass over a bed of rice, accompanied by grilled vegetables, drizzled with beurre blanc? White Sea Bass gumbo, White Sea Bass tortellini, fish and chips... __________________

06-21-2012, 09:42 PM	#51
Whizz Bang Senior Member Join Date: Jul 2009 Posts: 396	Presentation needs a little work..............nicely done, mostly.

06-22-2012, 08:18 PM	#52
bus kid Team Keine Zugehörigkeit Join Date: Nov 2010 Location: Way out there Posts: 2,854	crows... __________________ Não alimente os trolls------------Don't feed the trolls---------------インタネット荒らしを無視しろ

06-23-2012, 10:33 AM	#54
MrM Senior Member Join Date: May 2012 Location: The Matrix Posts: 643	We should make a cooking thread for everyone to submit their creations. Hint, hint. __________________ -Kevin

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05-26-2012, 04:21 PM	#42
slobslayer Senior Member Join Date: Mar 2012 Location: Santee Posts: 384	how do you do it!

05-26-2012, 07:30 PM	#43
dwntwnall4u Kevin C. Join Date: Aug 2011 Location: San Diego/Hawaii Posts: 146	Simple amazing!

05-26-2012, 08:05 PM	#44
theluckypig Senior Member Join Date: Apr 2010 Location: San Pedro Posts: 694

05-26-2012, 08:49 PM	#45
sharonkayak Senior Member Join Date: Jul 2010 Location: San Diego Posts: 217	nice work! maybe this year since the moyer tournament isnt going to be happening we should mix it up with a cook off. I will volunteer to be one of the judges!

05-27-2012, 06:31 AM	#46
tunaseeker TB Metal Art Join Date: Jul 2010 Location: San Diego Posts: 653	Awesome!

05-29-2012, 01:18 PM	#49
littlesquirt Junior Join Date: Apr 2012 Posts: 6	Nice fish again and terrific post and shared information from the most talented angler and linguist for the area. I personally never iced local tail or catch that long, we typically cur fillets while cleaning the boat, and I always broiled collar the night of or thereafer. Awesome post and always informative and truly a Badass!

05-30-2012, 07:18 AM	#50
Regor Greg Join Date: May 2010 Location: Chula Vista, ca Posts: 509	Nice homage to the fish of LJ ! . .

06-23-2012, 01:51 AM	#53
dwntwnall4u Kevin C. Join Date: Aug 2011 Location: San Diego/Hawaii Posts: 146	Hey Josh who takes your photos on the water? They always look so professional!

06-24-2012, 06:59 PM	#56
ccoral Member Join Date: Mar 2008 Location: lake sherwood Posts: 40	Is that brown rice you are using for sushi? Other wise all good

06-25-2012, 04:29 PM	#57
Poxy Boggards Senior Member Join Date: Jun 2012 Posts: 146	Now I am hungry. Great post!

06-25-2012, 09:47 PM	#58
2tuna Junior Join Date: Mar 2011 Posts: 9	Holy Shitearooni! What a post. I need to check in more often