Sea Food Recipes - Page 4 - Kayak Fishing Adventures on Big Water’s Edge

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

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

chxh8me · 12-10-2015, 09:50 PM

Quote:

Originally Posted by ful-rac

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

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

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

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

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

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

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

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

Quote:

Originally Posted by kayakfisherman

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.

11-28-2015, 02:03 PM	#61
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	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. Last edited by kayakfisherman; 02-12-2016 at 08:52 AM.

12-10-2015, 09:30 PM	#63
ful-rac Emperor Join Date: May 2009 Location: Buena Park Posts: 3,649	Like this? __________________ There's nothing colder than yesterday's hotdog.

12-21-2015, 02:11 PM	#66
Sully1 Member Join Date: May 2012 Location: The Beach Posts: 288	Keep 'em coming! __________________

01-04-2016, 09:07 PM	#69
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	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!!

01-05-2016, 07:39 PM	#70
makobob Baitless on Baja Join Date: May 2013 Location: Vista California, Gonzaga, San Quintin, Asuncion, Mag Bay Posts: 4,250	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 __________________ http://www.mako-ville.com Home 760-630-4470 Cell 760-520-2514 YES YOU CAN

12-11-2015, 01:53 AM	#65
SMartin Member Join Date: Aug 2015 Location: Shenandoah Valley, Virginia Posts: 42	How about plain ol' NE fish chowdah or Lobstah Mac and Cheese

12-21-2015, 06:39 PM	#67
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	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.

12-22-2015, 06:57 AM	#68
Hunters Pa Senior Member Join Date: Jul 2006 Location: Fullerton Posts: 1,359	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

01-06-2016, 06:03 PM	#71
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	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!!

01-07-2016, 01:14 PM	#74
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	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

01-11-2016, 02:23 PM	#76
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	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!!

02-11-2016, 04:45 PM	#77
cris Senior Member Join Date: Feb 2016 Location: Los Angeles Posts: 254	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.

02-12-2016, 06:28 AM	#78
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	Wow Cris! Made my day! Which recipe(s)? Any pics?? Glad I could help, thanks again! Yanni

02-12-2016, 08:49 AM	#80
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	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.