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Started By
Message
spin off from trout cleaning... Alternatives to the basic filet o' fish....
Posted on 6/18/15 at 9:30 pm
Posted on 6/18/15 at 9:30 pm
In short, I've always fileted most of my fish. I leave skin/ scales on some snapper and redfish, head/gut/scale some bluegill and sacalait but fillet everything for the most part. I watch some of the Vietnamese at Venice Marina taking heads, watch cooking/ travel shows, and see some things restaurants are doing that make me wonder how much I'm missing out on or just straight up wasting.
We all take some weekend trips that result in 100's of pounds of undressed fish and take home much, much less in dressed weight. Think about YFT, I've had amazing dishes at restaurants from the belly, the collar, and meat pulled from around the spine but how many of us do anything but cut out four loins per fish and throw the rest away?
Bottom line, I'm not talking conservation here though the future will probably mean smaller creels. I'm wondering if any of you take some time with their fish and serve good/ great dishes with parts we normally throw away?
We all take some weekend trips that result in 100's of pounds of undressed fish and take home much, much less in dressed weight. Think about YFT, I've had amazing dishes at restaurants from the belly, the collar, and meat pulled from around the spine but how many of us do anything but cut out four loins per fish and throw the rest away?
Bottom line, I'm not talking conservation here though the future will probably mean smaller creels. I'm wondering if any of you take some time with their fish and serve good/ great dishes with parts we normally throw away?
11
Posted on 6/18/15 at 9:35 pm to Canard Noir
I eat the tails on whole(bone-in) fried fish. 
Posted on 6/18/15 at 9:50 pm to 007mag
quote:
007mag
If you don't your not doing it right
Posted on 6/18/15 at 10:09 pm to Canard Noir
If I know a redfish is getting cooked without getting frozen, I'll head/gut/scale the fish and cook it head on. I've even gone as far to keep a head in the freezer for soup stock.
I've never understood why people toss the belly meat and throats on a redfish but to each his own.
I've never understood why people toss the belly meat and throats on a redfish but to each his own.
Posted on 6/18/15 at 10:20 pm to Barf
quote:
I'll head/gut/scale the fish and cook it head on.
See, here we go, is there something specifically about cooking head on that you find makes it better?
Posted on 6/18/15 at 10:41 pm to Canard Noir
quote:
See, here we go, is there something specifically about cooking head on that you find makes it better?
If you grill a gutted, scaled fish, the additional meat you get is belly, collar, and cheek. It's a little bit of a hassle, but peche's whole fish recipe on Nola.com is fantastic.
Posted on 6/18/15 at 11:18 pm to rduple2
Cheek meat is my favorite in saltwater species, like snapper/grouper. I don't like any southern freshwater fish so I'm not sure about the muddy freshwater species.
Posted on 6/18/15 at 11:25 pm to Canard Noir
quote:try the double filet o fish with cheese. Ballin
Alternatives to the basic filet o' fish....
Sorry I'm drunk
Posted on 6/18/15 at 11:45 pm to jimbeam
Sacalait or bream fried whole on the ones too small to filet
Also drunk
quote:that sounds badass right now.
try the double filet o fish with cheese
Also drunk
Posted on 6/19/15 at 12:29 am to Canard Noir
Redfish - seasoned, on the half shell, grilled. Yum
Posted on 6/19/15 at 12:35 am to Canard Noir
quote:
wonder how much I'm missing out on or just straight up wasting.
I would say it's wasting based on our food culture. In other parts of the world utilizing the whole fish not only yields more food on the table but you can create some tasty dishes or even make a stock from the head. Bigger fish has a decent amount of collar meat.
Posted on 6/19/15 at 5:30 am to Canard Noir
I have the same feelings about people wasting duck. If you've never tried seared duck heart you are missing out.
Posted on 6/19/15 at 7:39 am to Canard Noir
quote:
Alternatives to the basic filet o' fish....
Big Fish Sandwich
Posted on 6/19/15 at 7:55 am to Canard Noir
Anyone remember fish-n-cheese sandwiches from the cafeteria in K-12? Probably a square of cod with a piece of gubment cheese, breaded the baked. Frickin' delicacy around these parts. 
Probably a square of cod with a piece of gubment cheese, breaded the baked. Frickin' delicacy around these parts. Posted on 6/19/15 at 8:00 am to 007mag
Flounder tails 
I feel the same way about this also, I can't stand when people breast their birds. I understand if it's a shite duck or snow geese, but for god sake pluck the whole bird, you get so much more meat. The seared hearts are the ( . )( . ) and I save the gizzards as well, they make a hell of a gravy.
quote:
I have the same feelings about people wasting duck. If you've never tried seared duck heart you are missing out.
I feel the same way about this also, I can't stand when people breast their birds. I understand if it's a shite duck or snow geese, but for god sake pluck the whole bird, you get so much more meat. The seared hearts are the ( . )( . ) and I save the gizzards as well, they make a hell of a gravy.
This post was edited on 6/19/15 at 8:05 am
Posted on 6/19/15 at 8:25 am to Canard Noir
Fried redfish throats make a good appetizer. Kind of like crab claws the way its just a chunk of meat connected to the pelvic fins.
Posted on 6/19/15 at 9:47 am to Canard Noir
I keep the backbone/belly of most of my redfish and use them for seafood stocks and soups. All of those small bits of meat end up in whatever I'm cooking. You can do the same with the head.
I also cut out snapper and grouper throats. They are great fried or broiled.
I also cut out snapper and grouper throats. They are great fried or broiled.
Posted on 6/19/15 at 10:01 am to Woody
yes sir
fried snapper throats will make you want to toss out the filets instead
fried snapper throats will make you want to toss out the filets instead
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