Njf Gambler Njfishing Sea Bass 2/2

[Fin Reaper]

That looks more like one from J. Murray's cookbook...The big question is, did he taste like chicken or fish?

[howarda780]

JD, please save me a wing if the boys don't eat them

[Leif]

This was better than any gull I had....

Sea Bass encrusted with salt with tyme and lemon...Tasty. Even Judy liked it.
I'll post the recipe later.

Leif

[howarda780]

Leifer!!!!

Looks excellent!

[TDaly25]

Originally Posted by howarda780

Found: a pair of neoprene sports gloves.

Let me know if your missing them and I'll ups them to your house.

Howie,

If they're black Glacier gloves with the wrist straps pulled off they're mine. Let me know and I'll send you my address.

[TDaly25]

Oh My God, just finished dinner.

Prepared a nice big, whole biscuit, using Frugalfisherman's recipe from the board. Preceded it with a nice fresh salad and served it with some yellow rice and hot sauce. Washed it down with a pitcher of white sangria. Jeezus, i feel like I died and went to heaven.

Now if my wife would just turn into 3 of my good friends I'd be golden

[MVP]

Originally Posted by Leif

This was better than any gull I had....

Sea Bass encrusted with salt with tyme and lemon...Tasty. Even Judy liked it.
I'll post the recipe later.

Leif

Leif

My buddy Andrew from site told me about the Kosher Salt encrusted fish recipe earlier this year. I have done it with blackfish and it was unbelievable. You loose so mych meat when you fillet so this is the way to go if you want to maximize your yield as there is a ton of meat in the rib cage and head that is normally lost when fish is fillet. The salt locks in all the juices. Crack salt off after baked and then just peel of the skin. All you are left with is delicious juicy meet that is not salty. Great pictures.

[Leif]

Originally Posted by MVP

Leif

My buddy Andrew from site told me about the Kosher Salt encrusted fish recipe earlier this year. I have done it with blackfish and it was unbelievable. You loose so mych meat when you fillet so this is the way to go if you want to maximize your yield as there is a ton of meat in the rib cage and head that is normally lost when fish is fillet. The salt locks in all the juices. Crack salt off after baked and then just peel of the skin. All you are left with is delicious juicy meet that is not salty. Great pictures.

MVP,
Yes! The fish is great this way. Thanks. I mixed the salt with egg whites. Is that the way you did it? Some just use water and the salt. Some may think that preparing it this way causes the fish to be very salty but that is not the case...A very old and great way to cook a whole fish.

Leif

Leif

[MVP]

Made it exactly like you did.

[Leif]

Originally Posted by MVP

Made it exactly like you did.

Wish I kept more fish whole..Guess I'll have to get out soon for more.