Rockfish and Bones...

[sharjak]

[QUOTE=Saba Slayer;305971]

Originally Posted by Oolie

If you think bones are good eating and macks are pests, you might have things backwards.

I beg to differ...we all have different tastes and preferences...

I love eating our local Spanish Macks and the Green Macks in a sushi bar from northern cold water areas...but our local Macks are just too soft for me...
once in a while on the big boat we'll grab a fresh one from the bait tank and slab it, chill it, prep it with a light sauce, and then put it in with the other sushi dishes we're serving and see if anyone notices...it usually goes undetected as Green Mack...It's OK...but just that for me...
I love Dem Bones...

Love dem winter bones, especially a homeguard for Sash. Agree with the southern macs although the larger ones are good smoked or pickled if handled properly

[Oolie]

[QUOTE=sharjak;305987]

Originally Posted by Saba Slayer

Love dem winter bones, especially a homeguard for Sash. Agree with the southern macs although the larger ones are good smoked or pickled if handled properly

Exactly, they're only soft if mishandled and not pickled.


Don't touch them with bare hands, and keep them cool in saltwater.


Pickle them first with a sugar rub, then rinse and use a salt rub, then rinse and soak in vinegar.


They taste as good if not better than any sash I've had stateside.

[Harry Hill]

[QUOTE=Oolie;306011]

Originally Posted by sharjak

Exactly, they're only soft if mishandled and not pickled.


Don't touch them with bare hands, and keep them cool in saltwater.


Pickle them first with a sugar rub, then rinse and use a salt rub, then rinse and soak in vinegar.


They taste as good if not better than any sash I've had stateside.

I bleed them as soon as I kill them and keep them on ice until I prepare them. I've never tried them pickled but will next time I get some.

[Oolie]

Since we are all under quarantine, might as well learn how to fillet right?


https://www.youtube.com/watch?v=GKYt9rMKT9M


I think he's using salt in the vinegar brine, and using sugar at the first step. Your choice in how you want to play it.


Don't omit the Kombu.


Alternatively you can Kombujime, or preserve fish by wrapping in kombu to draw out moisture and add flavor, but maybe plan to do that with something larger that ages well like yellowtail.


Anyways, check out that channel for some excellent knifework.

[carbonbass]

how big were the boneheads?