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2
Posted on 5/12/22 at 3:37 pm to Earthquake 88
quote:
Joe Patti’s
Place is amazing. I wish there was something like it closer to N.O.
Posted on 5/12/22 at 4:36 pm to yellowfin
I think I would put wahoo and Tile Fish over swordfish. Yellowfin tuna and swordfish follow pretty closely though.
Posted on 5/12/22 at 6:48 pm to CP3
Swords wahoo mako all very high in mercury. Tuna are better. East down the food chain baws or eat smaller younger fish.
Back in the day when I spearfished, harvard med school were testing for mercury.... i was on the high side. Pretty much all the spearos were in the same boat
Back in the day when I spearfished, harvard med school were testing for mercury.... i was on the high side. Pretty much all the spearos were in the same boat
Posted on 5/13/22 at 6:57 am to yellowfin
quote:
It’s actually one of my least favorite and usually give away what we catch. We should be friends, swords and amberjack go first.
How often are you catching a swordfish to give it away?
Curious why you don’t like it? It’s like chicken and tuna’s offspring. Not saying it has to be a favorite, but I don’t understand why someone wouldn’t like it? It’s a long way from amberjack imo.
Posted on 5/13/22 at 8:01 am to baldona
When I was in the seafood business in New England several retailers and wholesalers would sell Mako Shark as swordfish. Unless you're experienced it very hard to tell the difference visually and taste.
Posted on 5/13/22 at 10:57 am to baldona
I’ll be honest I’ve ingested probably enough Mercury for a year in the last month I had again last night.
As I mentioned I love letting the fish sit in lemon juice cracked black pepper and garlic salt. Then an hour later red hot black skillet olive oil to blacken at least one side cover turn down a slight bit flip after 2-3 minutes. Then pour 2-3 tablespoons butter chopped garlic and more lemon and cook without Top.
Boom perfection
As I mentioned I love letting the fish sit in lemon juice cracked black pepper and garlic salt. Then an hour later red hot black skillet olive oil to blacken at least one side cover turn down a slight bit flip after 2-3 minutes. Then pour 2-3 tablespoons butter chopped garlic and more lemon and cook without Top.
Boom perfection
Posted on 5/13/22 at 1:20 pm to CP3
quote:
think I would put wahoo and Tile Fish over swordfish.
Anybody that eats them regularly would. Tile is one of the best fish in the gulf
Posted on 5/13/22 at 1:22 pm to baldona
quote:
How often are you catching a swordfish to give it away?
Probably 3-4 times a year
quote:
Curious why you don’t like it?
Too firm and meaty
Posted on 5/13/22 at 4:40 pm to CP3
I don’t think I’ve seen Wahoo fish at HEB but I’ll ask next time. I may have to go to an Asian grocer or a fish market to find it I’m not sure but definitely would like to try it.
*Never even heard of Tile Fish where would I even look for that?
*Never even heard of Tile Fish where would I even look for that?
This post was edited on 5/13/22 at 4:42 pm
Posted on 5/15/22 at 6:23 pm to Morpheus
Couldn’t tell you. I’ve never bought fish I always just catch them.
I can agree with this. After a while I’ll even give all my yellowfin away just because it loses its appeal after eating it every other week.
quote:
Too firm and meaty
I can agree with this. After a while I’ll even give all my yellowfin away just because it loses its appeal after eating it every other week.
This post was edited on 5/15/22 at 6:28 pm
Posted on 5/15/22 at 6:31 pm to Morpheus
quote:
*Never even heard of Tile Fish
where would I even look for that?
I haven’t either but googled it and sounds very good. Light and mild.
Posted on 5/15/22 at 6:40 pm to Rohan Gravy
Super white and flakey meat. Like huge chunks of crab meat almost
Roberto’s has it as a special dish sometimes. They do a really good job with it.
Roberto’s has it as a special dish sometimes. They do a really good job with it.
This post was edited on 5/15/22 at 6:43 pm
Posted on 5/16/22 at 6:57 am to Morpheus
quote:
Never even heard of Tile Fish where would I even look for that?
I don’t think I’ve ever seen it in a store. Peche had it as a special last time I was there
Posted on 5/16/22 at 7:00 am to CP3
quote:
I’ll even give all my yellowfin away just because it loses its appeal after eating it every other week.
I’m the same way. I also don’t eat fish after it’s been frozen so I give away what I can’t eat fresh.
Posted on 5/16/22 at 7:28 am to Wiseguy
Try sable fish if you like CSB. Similar texture at a lower price. 
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