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Fish - Page 4

post #46 of 54
12/15/09 at 8:43pm
Thread Starter 
I'm a big fan of quality canned sardines as well. Add some hot sauce or mustard, spread on crackers and enjoy.
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post #47 of 54
12/15/09 at 10:23pm
Quote:
Originally Posted by foodguy View Post
aside from sheer deliciousness, you want a great reason to eat the prey not the predator? because the oceans are getting fished out due to our concentrating on top-of-the-foodchain fish that a) have relatively low biomass; and b) take many years to reach reproductive age. sardines, squid, mackerel all are plentiful and replenish populations quickly. plus, they're delicious, did i say that?

I eat squid and the canned octopus, mussels, and oysters. I've tried sardines but just haven't ever liked them. Mackerel (the pacific kind, not the spanish or other varieties) are absolutely hideous. They are just blood and slime and a nuisance when trying to catch something decent. Only thing they are good for is shark and catfish bait. The problem with overfishing has nothing to do with recreational sportfishing. Some of the DFG regs, especially rockfish closures and not being allowed to keep certain fish is ridiculous to. As you probably know, not being allowed to keep Bocaccio, Canary Rockfish, etc. is just stupid as they are not in limited supply and as soon as you bring them to the surface their bladder expands out of their mouth and their chance of survival is near nil. Of course they live with other rockfish so it's not like you can just not catch them. So they become pelican food.
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post #48 of 54
12/16/09 at 7:51pm
Quote:
Originally Posted by kwilkinson View Post
Thanks foodguy. Will use two of our pounds to try your recipe.

let me know how it turns out.
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post #49 of 54
2/4/10 at 6:06pm
Thread Starter 
KWilk - ever try this out?
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post #50 of 54
2/4/10 at 9:15pm
Super simple but oh so good: Saba Shioyaki (Salted broiled Mackerel) Basically, take a couple fillets of any kind of mackerel, lightly salt both sides and let them sit for about 5-10min. Then pop in the oven with the broiler on for about 3-4min a side. Its really oily fish but really tasty, the skin comes right off. I like to put a little soy sauce on the meat at the same time as the salt.
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post #51 of 54
2/4/10 at 9:19pm
Quote:
Originally Posted by gomestar View Post
KWilk - ever try this out?

Yep. It was really great. I meant to take pics of the entire process but completely forgot. Really good recipe though, you should try it out.
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post #52 of 54
2/4/10 at 9:26pm
Quote:
Originally Posted by ratboycom View Post
Super simple but oh so good:
Saba Shioyaki (Salted broiled Mackerel)
Basically, take a couple fillets of any kind of mackerel, lightly salt both sides and let them sit for about 5-10min. Then pop in the oven with the broiler on for about 3-4min a side. Its really oily fish but really tasty, the skin comes right off.
I like to put a little soy sauce on the meat at the same time as the salt.

Next time I venture towards the ocean I'll try this. We have mackerel left and right and are a damn nuisance when trying to target other top water species. I always wondered why the Asians on the piers would keep a million of these things as the only time I ever went to the pier to get a few or kept some while out on a boat was for catfish, shark, or lobster bait. Of course I've chopped up more than my fair share of these guys so the fact that they are just soaked in blood, slime, and oil never looked appealing. Specifically, I'm talking only about Pacific Mackerel as I've had Spanish Mackerel at sushi restaurants that wasn't bad.
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post #53 of 54
2/4/10 at 10:36pm
Quote:
Originally Posted by BDC2823 View Post
Of course I've chopped up more than my fair share of these guys so the fact that they are just soaked in blood, slime, and oil never looked appealing.

sounds like you're describing about 2/3 of SF.
Seriously, though, pacific mackerel is a great fish. cook it simple, shiyo-grilled is perfect. at japanese markets in socal, you can get them already salted and ready to go (these can be pretty salty, so they're best eaten with rice).
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post #54 of 54
2/5/10 at 12:00am
Quote:
Originally Posted by foodguy View Post
sounds like you're describing about 2/3 of SF.
Seriously, though, pacific mackerel is a great fish. cook it simple, shiyo-grilled is perfect. at japanese markets in socal, you can get them already salted and ready to go (these can be pretty salty, so they're best eaten with rice).

Indeed. Most of the ones you will find that are prep'd and ready to grill are going to be salt cured so you wont need to do the presalting, just hit it with a little soy sauce and grill.
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