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Thread: Is That Good To Eat?

  1. #1

    Default Is That Good To Eat?

    If ignorance is truly bliss, I may be the happiest person to draw breath when it comes to which salt water fish are good to eat and which ones should be tossed back or turned into chum. A little help, please!

    I know, for instance, that flounder, trout, spots, croakers, are good to eat. What about other species such as, red drum, spanish, etc. How do you prepare your catch? Is red drum good for the grill? So many questions ... so little knowledge (on my part). I have to admit that I feel super ignorant for having to ask but I'd feel even more so if I didn't bother to find out.

    Let me know what's good, what ain't, and how you prepare the edibles.

    Coach

    Today we get another trip around the circle.
    Let's make it better than the last.

  2. #2
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    Lightbulb

    Great question coach and interesting that you should bring this up. In my never ending quest to add features to this site (and avoid sleeping) I am working on a recipe site that will be linked here. Guys and gals will be able to add their favorite recipes and search for them. There will be a special section for fish and seafood but I think I'll open it up to anything. I like Thai food, Mexican, country cooking, you name it. It will just be a fun place to add good food and an additional service of NCangler.com. What do you think?

    BTW I'm sure you'll get some great answers here. I love Mahi Mahi, Grouper, snapper, Spanish Mackerel, Cobia and of course Flounder.
    "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

  3. #3
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    I'll take all the blow toads you don't want.
    finstalker, and NCPIERMAN like this.

    MY GOOD WIFE'S PHILOSOPHY ON FISHING----NOTHING TO IT----JUST FIND A HUNGRY FISH--




  4. #4
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    I'll take the star gazer's, sharks and rays.

  5. #5
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    i like shark, hoo,kings,spanish,grouper,trigger, fatalberts, and of course blues.

    octopus is kinda like chewing on a goodyear so are squid.

    it is all good just needs beer batter and a frosty molson and i will be quiet fer once..

    zooker
    elkhunter9495, and NCPIERMAN like this.

    member of the yadkin chain gang.. god bless latino woman

  6. #6
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    CoachKinsey - yes, you can grill Red Drum. Remember the hot trend in cuisine in the 80's - Blackened Red Fish? Well that fish is what we call Red Drum. It was created as a way to make an indoor version of the outside grilled dish.
    NCPIERMAN likes this.

    Check out my website: TopsailAngler.com for information on fishing the Topsail area. Follow me on Facebook.
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  7. #7

    Default

    Quote Originally Posted by fojoloy
    I'll take all the blow toads you don't want.
    Isn't that a bit edgy? I understand that there is, indeed, edible portions of a blow fish but you have to know what's what. Otherwise, don't you become suitable for chum?

    As for others, how about sharing some of your grilling/cooking suggestions for other fish. I don't eat much fried anymore so I'm looking for baked, grilled, broiled, etc. I know it's heresy that I don't eat fried ... its just that I pay a doctor too much to yell at me about such things! Oh, I have a Big Green Egg cooker so I can grill, sear, blacken, or smoke (sometimes all at the same time!).
    Today we get another trip around the circle.
    Let's make it better than the last.

  8. #8
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    In Japan the two loins on either side of the Puffer fish is a big delicacy. You are right though, there is a poison sac in the fish and just a knife tip touching that poison and then touching the meat will make you sick or kill you. In fact in Japan you have to be licensed by the govt. to prepare Puffer fish in a restaurant.



    Never seen it on a menu in the States. Forrest - you know how to prepare a puffer/blow fish?
    Check out my website: TopsailAngler.com for information on fishing the Topsail area. Follow me on Facebook.
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  9. #9
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    I have been eating them going on 50 + years. Knowing how to clean them helps. Batter them up with your favorite seafood batter-- throw them in skillet or deep fryer till golden brown-- (I like my sushi WELL DOWN) Don't think you will find many on menus .I understand that it is or was sold at some fresh seafood markets as sea squab. Would be very expensive due to time and risk involved with proper cleaning. www.drumwagon.com has a video on cleaning instructions. It is a delicacy.
    FishinCary likes this.

    MY GOOD WIFE'S PHILOSOPHY ON FISHING----NOTHING TO IT----JUST FIND A HUNGRY FISH--




  10. #10
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    Watched the video - seems simple enough using that tool. Thanks Forrest. I've never cleaned em but I sure can cook and eat em - I like them sauted in some butter with fresh ginger and garlic.
    Check out my website: TopsailAngler.com for information on fishing the Topsail area. Follow me on Facebook.
    TackleMonkey.com - the LOCAL tackle shop for the NCAngler.com online community!

  11. #11
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    I know some folks might not like to hear this but we used to snag them every time we saw a school of them. You can collect a lot of mighty fine eating in a hurry that way. They seem to be one of the overlooked treasures of the sea. Ya'll can keep a secret can't ya.

  12. #12
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    Coach, try poaching a fish and making fish salad out of it. A good way to use a 1-2 lb bluefish for sure. Then for a change pull one of those spanish out of the Egg and make salad out of him. Fried is down my list aways too.

  13. #13
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    I know this is like over 5 years old but did we ever get that recipe site?????

  14. #14
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    Go to the Tools pulldown, click on Recipes.
    Red X Angler

  15. #15
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    Thankyou very much

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