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re: What's Your Favorite "Trash Fish" to Eat?
Posted on 7/9/14 at 9:38 am to JasonL79
Posted on 7/9/14 at 9:38 am to JasonL79
quote:
fish for fish with brains like trout, flounder,etc.
you mean those fish that I can walk up on and stab with a stick. quote:
I've even had people tell me they don't fish redfish because they are too easy to catch
Better than catching hardheads. I love sight fishing for reds in the marsh. Catching a nice red on light tackle is fun in my book. And I'll enjoy those suckers on the half shell when I get back on land.
1
Posted on 7/9/14 at 9:41 am to TigerWise
Back in the good old days when they didn't have all these minimal limits on snapper, cobia, ling, etc... we used to call Amberjack trash fish. How times have changed.
Posted on 7/9/14 at 9:46 am to Stadium Rat
I enjoy sheep head more than I do red fish so I won't consider it trash.
Croackers, pinfish, and hardtails. Alligator gars make delicious fish patties. My dad routinely goes night fishing for them.
Croackers, pinfish, and hardtails. Alligator gars make delicious fish patties. My dad routinely goes night fishing for them.
Posted on 7/9/14 at 9:57 am to Stadium Rat
quote:
R2R, the fish I had in mind as former trash, now fad fish are crawfish (yes, crawfish), redfish, sheepshead (used to be called black drum in restaurants),
That's what I was looking for. re: Black drum, it's amazing that some places charge $20+ bucks for it. I tend to agree with O Brah that there's not a huge range of flavors between some cheaper fish and more expensive ones.
quote:
When I was a kid, we'd try anything - eel, Lake Pontchartrain clams (not good, although the native Americans sure ate a lot of them), shark, rays, alligator gar, croaker, pinfish, mullet, bonita, Spanish and king mackerel, you name it.
I'm not a fan of oily fish and gar balls are some nasty shite, I don't care how well someone fries them or what you dip them in.
Posted on 7/9/14 at 9:57 am to Napoleon
I remember puppy drum at Galatoire's as a kid. (not a brag)
Posted on 7/9/14 at 10:02 am to offshoreangler
quote:
Sheepshead
Growing up in LA we always tossed these back. Since moving to FL I've learned the Floridians love them. They'd be shocked to see what we tossed back in LA..
The local Asians will keep Ladyfish, they boil the meat and then make a patty of sorts out of it with lemongrass and other spices before pan frying. Take my word for it, its just awful..
This post was edited on 7/9/14 at 10:04 am
Posted on 7/9/14 at 10:18 am to Rohan2Reed
quote:
, it's amazing that some places charge $20+ bucks for it. I tend to agree with O Brah that there's not a huge range of flavors between some cheaper fish and more expensive ones.
I don't understand what the cost of a fish in a restaurant has to do with the taste.
Posted on 7/9/14 at 10:26 am to TigerWise
I've had black drum before and find it to be pretty bland and tasteless. In fact, I don't usually order fish at restaurants because of the fact that the product itself usually doesn't offer much flavor.
It's the dipping in tartar sauce of fried catfish, or redfish being topped with meunière and lump crab meat that have people paying money for fish at restaurants .. not some inherent delicious quality of these ubiquitous fish. Now a nice piece of amberjack or barramundi or uni or sardines .. something that has lots of natural flavor, I can get into that.
It's the dipping in tartar sauce of fried catfish, or redfish being topped with meunière and lump crab meat that have people paying money for fish at restaurants .. not some inherent delicious quality of these ubiquitous fish. Now a nice piece of amberjack or barramundi or uni or sardines .. something that has lots of natural flavor, I can get into that.
Posted on 7/9/14 at 10:34 am to Rohan2Reed
I typically don't order fish I can catch at restaurants unless the place is known for a certain dish. Like that $50 redfish at Peche. It's worth every penny and that's a fish that I catch quite often.
Posted on 7/9/14 at 10:49 am to TigerWise
Although you can't sell it I'm surprised nobody mentioned large mouth bass. My great uncle said growing up they would eat grinnel, gar, etc, but they threw back bass. He said they weren't in ponds or most lakes back then, mostly in rivers. I was shocked to hear that but not long ago I brought that up to a group of old men, 80s plus, and they all said the same. Although bass isn't considered one of the best eating fish, at least in n la it's pretty common now for people to eat. Also, like someone else said, lobster used to be considered trash, they forced slaves to eat it on the way to America.
This post was edited on 7/9/14 at 10:51 am
Posted on 7/9/14 at 11:05 am to Rohan2Reed
quote:Lobster
Many times, today's trash fish are tomorrow's fish fad.
"Many" times huh? Name a couple. I'll give you one: Crawfish. But that trend started decades ago. List some of these new fads you're talking about..
Posted on 7/9/14 at 11:08 am to Stadium Rat
quote:
sheepshead (used to be called black drum in restaurants)
I've heard of sheepshead being called bay snapper but not black drum
Posted on 7/9/14 at 11:16 am to Matisyeezy
are bonita fish big?
Posted on 7/9/14 at 11:21 am to Dire Wolf
I don't think they're very big. Maybe 16 inches? I remember on Mind of a Chef David Chang used bonito to make his katsuobushi. The end product looked and sounded awesome.
Posted on 7/9/14 at 11:25 am to Dire Wolf
More thick and bloody than long.
Posted on 7/9/14 at 11:27 am to Rohan2Reed
quote:
I remember on Mind of a Chef David Chang used bonito to make his katsuobushi. The end product looked and sounded awesome.
If he can make a shitty fish like bonito taste excellent, give him a James Beard, pronto.
Posted on 7/9/14 at 11:46 am to Stadium Rat
gafftop =/= hardhead
Posted on 7/9/14 at 11:54 am to Rohan2Reed
I regularly munch on bonito flakes
Posted on 7/9/14 at 12:10 pm to Dire Wolf
quote:
are bonita fish big?
Usually around 5-20lbs.
Posted on 7/9/14 at 12:13 pm to JasonL79
there was a cool book review in Monday's WSJ that relates to the topic at hand: 'American Catch' by Paul Greenberg . talks some about Louisiana / Gulf shrimping.
That's astounding to me.
quote:
This is Mr. Greenberg's ultimate goal—to get us to eat the seafood from our nation's bounty. He points to the remarkable fact that, "while 91 percent of the seafood Americans eat is foreign, a third of the seafood Americans catch gets sold to foreigners." In addition, he points out, "Americans now harvest our best, most nutritious fish in our best-managed Alaskan fisheries and send those fish over to Asia. In exchange, we are importing fish farmed in Asia, with little of the brain-building compounds fish eaters are seeking when they eat fish." In case you're wondering, the inferior fish we are importing from Asia is tilapia. Perhaps Mr. Greenberg's next book will explain how we can break our addiction to tilapia and Asian whiteleg shrimp.
That's astounding to me.
This post was edited on 7/9/14 at 12:14 pm
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