Re: Porgys
 

Take the fillet you got from the mate and lay it skin side down on a cutting board. Cut along the lateral line from the head end to the tail with the knife held at a 45 degree angle. You will have one large strip and one small one with very little dark meat. Bread or batter fry the large one for a dynamite fish taco. Save the small pieces to add to a stew such as Cioppino or Bouillabaisse. Good luck with those center strips.

Re: Porgys
 

I totally agree with bulletbob and Pennsyguy. As an avid bottom fisher, I love catching and eating Black Sea bass, ling, and winter flounder. I catch many porgies but give them away--so much so, that I will swap them "2 for 1" with other anglers for sea bass. I find them extremely gamey even after removing the center red line.

They are extremely fun to catch and fight tenaciously for their size. If those would be willing to show me how to make sashimi or another way, I'm open to it.
Please feel free to PM me. Thanks!

Bill

Re: Porgys
 

Try it carpaccio style like I posted earlier.

Re: Porgys
 

Like many fish, the smaller ones are less strong.. years ago when I used to keep what we called "sand porgies" I liked them,, They were just smaller porgies from the bay and river, and were better tasting, less strong than the bigger ones we catch today out in the ocean.... bob

Re: Porgys
 

Bleed, ice, scale/finned...some thyme in the belly, a LOT of coarse sea salt + pepper, good olive oil and a squeeze of lemon, right on the grill:

https://www.instagram.com/p/BK7EEtJjC5d/

Re: Porgys
 

nice idea with that cage thing, never considered that!! I hope I am not the only one that was watching the fish get fully cooked for a while...:cool:^^^^^^^^^