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11-28-2015, 03:03 PM | #61 |
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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 09:52 AM. |
12-10-2015, 10:19 PM | #62 | |
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Quote:
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. |
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12-10-2015, 10:30 PM | #63 |
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Like this?
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12-10-2015, 10:50 PM | #64 |
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12-11-2015, 02:53 AM | #65 |
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How about plain ol' NE fish chowdah or Lobstah Mac and Cheese
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12-21-2015, 03:11 PM | #66 |
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Keep 'em coming!
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12-21-2015, 07:39 PM | #67 |
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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, 07:57 AM | #68 |
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Location: Fullerton
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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
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01-04-2016, 10:07 PM | #69 |
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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, 08:39 PM | #70 |
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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
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01-06-2016, 07:03 PM | #71 |
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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!! |
01-06-2016, 07:35 PM | #72 | |
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Thank you, thank you!!! Awesome.
Quote:
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01-06-2016, 11:25 PM | #73 |
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Yanni, the fish was pre-marinated, I remember you said some Cumin, and what else? Also, the sause, what was it? Good stuff dude.
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01-07-2016, 02:14 PM | #74 |
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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, 03:02 PM | #75 | |
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Quote:
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01-11-2016, 03:23 PM | #76 |
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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, 05:45 PM | #77 |
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Location: Los Angeles
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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.
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02-12-2016, 07:28 AM | #78 |
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Wow Cris! Made my day! Which recipe(s)? Any pics??
Glad I could help, thanks again! Yanni |
02-12-2016, 08:14 AM | #79 | |
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Location: Wildomar, Ca.
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Fish Soup
Quote:
Thanks for all your recipes. You have inspired me to cook my catch in many different ways instead of the same old way |
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02-12-2016, 09:49 AM | #80 |
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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. |
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