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Started By
Message
re: Fish eaters of Tigerdroppings, what's the most delicious fish?
Posted on 5/10/24 at 9:02 am to SmokedBrisket2018
Posted on 5/10/24 at 9:02 am to SmokedBrisket2018
It’s close to the best.
Top 3 for me.
I used to see it years ago sold as bay snapper in restaurants.
I fish a good bit and target sheepshead.
Honestly I’ll take a chest if reds, blacks and sheep over specks.
Top 3 for me.
I used to see it years ago sold as bay snapper in restaurants.
I fish a good bit and target sheepshead.
Honestly I’ll take a chest if reds, blacks and sheep over specks.
1
Posted on 5/10/24 at 9:03 am to Hondo Blacksheep
Halibut. I ate it on an airplane once and it was delicious. That is how good it is.
Posted on 5/10/24 at 9:03 am to PeteRose
quote:
Depends on how im cooking or eating the fish.
This!
Posted on 5/10/24 at 9:11 am to TDTOM
quote:
Halibut. I ate it on an airplane once and it was delicious. That is how good it is.
It's a very forgiving fish to cook. A lot of other white fishes will either dry out or get mushy if you over cook, or don't cook them perfectly. Halibut has a pretty big range either way to still turn out something rather delectable. Makes it a good choice for something like "airplane food."
Posted on 5/10/24 at 9:14 am to Paul Allen
quote:
Pompano
Tom Fitzmorris agrees with this
Posted on 5/10/24 at 9:29 am to TDTOM
Halibut is good, as I too prefer the white filet type fish dishes. Also a staple of Catholic fish fries!
Posted on 5/10/24 at 9:32 am to LAblues
Grouper
Barrelfish
Wahoo
I did have fresh stuffed flounder Wednesday night and it was great
Barrelfish
Wahoo
I did have fresh stuffed flounder Wednesday night and it was great
Posted on 5/10/24 at 10:07 am to LAblues
I like red snapper and wahoo
freshwater: walleye and native stream brown trout
freshwater: walleye and native stream brown trout
Posted on 5/10/24 at 10:17 am to LAblues
My favorite goto is blackened mahi.
This post was edited on 5/10/24 at 10:19 am
Posted on 5/10/24 at 10:22 am to LAblues
Fried: Bass, flounder and trout
Seared/Grilled: Swordfish and Tuna
Seared/Grilled: Swordfish and Tuna
This post was edited on 5/10/24 at 10:23 am
Posted on 5/10/24 at 12:24 pm to SpotCheckBilly
It's a shame it took 3 pages for someone to mention Trigger Fish.
Sauted in butter, coated in bread crumbs.
ETA- a very close second, and more readily available, is flounder filets cooked exactly like catfish fillets using the instructions on the side of the box of Zatarain's Fish-Fri, word for word, with the wet batter. Follow the ice bath instructions too, it's so the fish takes longer to cook so the batter gets good and crispy without the fish meat being overdone. As good or better than any restaurant fish I've ever had.
Sauted in butter, coated in bread crumbs.
ETA- a very close second, and more readily available, is flounder filets cooked exactly like catfish fillets using the instructions on the side of the box of Zatarain's Fish-Fri, word for word, with the wet batter. Follow the ice bath instructions too, it's so the fish takes longer to cook so the batter gets good and crispy without the fish meat being overdone. As good or better than any restaurant fish I've ever had.
This post was edited on 5/10/24 at 12:49 pm
Posted on 5/10/24 at 12:47 pm to prplngldtigr
quote:
Honestly I’ll take a chest if reds, blacks and sheep over specks.
smart man
Posted on 5/10/24 at 12:53 pm to LAblues
having hard time answering this questions. just so many variation in fish and ways to prep.
something lean vs fatty
raw vs cooked
meaty vs flaky
clean vs funky
i love all types of fish. Gun to my head choose it would probably go to blue fin tuna because of the versatility despite it not really being in my favorite of in any one category but ranking high in most.
something lean vs fatty
raw vs cooked
meaty vs flaky
clean vs funky
i love all types of fish. Gun to my head choose it would probably go to blue fin tuna because of the versatility despite it not really being in my favorite of in any one category but ranking high in most.
Posted on 5/10/24 at 12:53 pm to deeprig9
quote:
ETA- a very close second, and more readily available, is flounder filets cooked exactly like catfish fillets using the instructions on the side of the box of Zatarain's Fish-Fri, word for word, with the wet batter. Follow the ice bath instructions too, it's so the fish takes longer to cook so the batter gets good and crispy without the fish meat being overdone. As good or better than any restaurant fish I've ever had.
Yeah, should have had flounder on the list. Ordered a whole flounder at a place on Perdido Key, and they brought out a plate-covering, perfectly fried fresh flounder. Angels sang.
Posted on 5/10/24 at 12:56 pm to LAblues
I’m partial to blackened triggerfish and redfish on the half shell
This post was edited on 5/10/24 at 12:57 pm
Posted on 5/10/24 at 1:33 pm to auwaterfowler
The freshness plays such a big part in this. I'd take a fish i like much less that was iced well and fresh out the water over something from the store.
Personal taste has a lot to do with it, i love cobia and amberjack but know people who despise both.
I'd probably go:
tilefish
scamp
wahoo
and just to be different, white marlin
Personal taste has a lot to do with it, i love cobia and amberjack but know people who despise both.
I'd probably go:
tilefish
scamp
wahoo
and just to be different, white marlin
Posted on 5/10/24 at 1:38 pm to Cosmo
quote:
Tom Fitzmorris agrees with this
Get it grilled at Gala-Twaarrrs!
Posted on 5/10/24 at 1:47 pm to Y.A. Tittle
Some of the best fish I have ever had was grilled snapper.
We had just caught it. The deckhand started the BGE on board and as we headed to the next hole, he fileted some snapper and grilled what we had just pulled out of the Gulf. He had a box of spices and seasoned it several ways.
We had just caught it. The deckhand started the BGE on board and as we headed to the next hole, he fileted some snapper and grilled what we had just pulled out of the Gulf. He had a box of spices and seasoned it several ways.
This post was edited on 5/10/24 at 1:48 pm
Posted on 5/10/24 at 2:14 pm to Saskwatch
quote:
I’ve heard Mako is very very good
I’ve had Mako shark and it was very meaty, as in halfway between mahi and chicken.
Posted on 5/10/24 at 2:23 pm to LAblues
Most important for any type of fish;
The fresher the better!
The fresher the better!
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