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Lemon fish - how to clean / cook
Posted on 5/10/13 at 4:44 pm
Posted on 5/10/13 at 4:44 pm
Got some lemon fish 20 - 24" headed and gutted. There are no scales!!? Can I fillet like redfish/specks with an electric knife? Or do I use pliers to skin like a catfish?
Plan to cut into steaks and pan fry. Is there a better way to cook these guys?
Do I cut into steaks and freeze in water the excess? Or freeze whole fillets (or cut in half)?
TIA
6
Posted on 5/10/13 at 4:45 pm to Nawlens Gator
Lemon fish
Posted on 5/10/13 at 4:48 pm to Nawlens Gator
We used to filet them and grill on a plank with some olive oil, salt, pepper and lemon. They don't need too much added. Probably my favorite Gulf fish.
ETA: Cobia, Ling, Lemonfish, whatever.
ETA: Cobia, Ling, Lemonfish, whatever.
This post was edited on 5/10/13 at 4:49 pm
Posted on 5/10/13 at 4:51 pm to CadesCove
Can you fillet them with an electric knife?
Posted on 5/10/13 at 4:51 pm to Nawlens Gator
:cobialinglemonfish:
Posted on 5/10/13 at 4:55 pm to Nawlens Gator
quote:
Got some lemon fish 20 - 24" headed and gutted.
Where is a 24" cobia legal to take?
Posted on 5/10/13 at 4:56 pm to Nawlens Gator
quote:
Can you fillet them with an electric knife?
No, those are reserved for legal fish
Posted on 5/10/13 at 5:02 pm to Jester
Good point! Mostly 23 - 24" but I don't know if they were 33" when caught. I bought them from a commercial guy and they look like they could have been legal before they were headed. Really no way to verify now.
What knife do you use to clean? Will electric work?
Posted on 5/10/13 at 5:10 pm to Nawlens Gator
You can use a filet knife. Slice down the spine first.
Posted on 5/10/13 at 5:13 pm to Nawlens Gator
Bake em or Grill em
just fillet like redfish, remove redline if applicable
just fillet like redfish, remove redline if applicable
Posted on 5/10/13 at 5:14 pm to Nawlens Gator
quote:no, just use a fillet knife, its easy
Can you fillet them with an electric knife?
Posted on 5/10/13 at 5:17 pm to OhFace55
I honestly usually use a sharp filet knife. It allows you to follow the ribs much closer. I usually cut along the lateral line first, then run the knife along the ribs from the top, then bottom. Do sections of meat. Trying to cut the whole piece at once is tedious and unnecessary unless you plan to cook it whole. Then take the skin off. Be sure to clean the darker sections of meat from your steaks prior to freezing.
Leave the meat as whole as possible for freezing. You can always slice later.
Leave the meat as whole as possible for freezing. You can always slice later.
This post was edited on 5/10/13 at 5:18 pm
Posted on 5/10/13 at 5:21 pm to Nawlens Gator
I start at the top of the back and follow back bone. then I fillet the skin off. Good BBQ but I put lemmon juice and mustard and fry. I usually use a straight blade to clean, but I have used electric knives and done it the same way. 
Posted on 5/10/13 at 5:22 pm to ISmellMischief
An electric knife is just overkill and can chew up the meat.
Posted on 5/10/13 at 5:23 pm to ISmellMischief
WOW!!
This board is just a wealth of knowledge. Thanks so much all.
Posted on 5/10/13 at 5:31 pm to Nawlens Gator
If you can get past the smartass responses....
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