Stackfish: Fishing reports

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Culinary Recipes, Preparation Techniques and Seafood Pairings

Flounder Fillets

CoachCabb

8 monthsSuffolk VA Cuisine

Just a quick peek at the fillet skills. Fried flounder sandwiches for lunch today should be tasty!!!

fishing report photo of Cuisine photo taken on 1/1/0001 12:00:00 AM contributed by CoachCabb

Nice size snapper that I got in at work

John M

1 yearPanama Canal, Panama Cuisine

Had a nice snapper that came in at work, wish I caught one of these lol great eating, fried the whole thing with cilantro, garlic, red pepper flakes and some fish fry breading!

fishing report photo of Cuisine photo taken on 1/1/0001 12:00:00 AM contributed by John M

Grilled Striper

Jimmy

1 yearTowson MD Cuisine

We're experimenting with various ways to cook Striper this fall. Up tonight is a 21 inch Striper cooked on the Weber.

This gutted and headed fish was stuffed with lemon, thyme, oregano and salt. It also had a good rubdown with olive oil and salt.

After a good searing on both sides it was removed from direct and cooked to 130 degrees in its thickest part on the grill.

The fish and its skin were moist and delicious! The only issue was a little under cooking in its thickest part on the vertebrae. Next time we'll go 140 degrees on a fish this size.

fishing report photo of Cuisine photo taken on 1/1/0001 12:00:00 AM contributed by Jimmy

1 Like

Striper Greek Style

Jimmy

1 yearTowson MD Cuisine

This is my wife's favorite way to cook fish. With the fish and veggies trading flavored it's really delicious.

1 Like

Algernon

2 yearsCarolina Beach NC Cuisine

Can confirm about the blow toads! Like most folks I was wary about what I had heard, but those are the Japanese ones that are poisonous. I'm keeping every catch from here on out. Not bad at all.

fishing report photo of Cuisine photo taken on 3/18/2017 7:10:00 PM contributed by Algernon

8 Likes

Like 3 Comments

CoachCabbThey are tasty. How did you prepare yours?

LikeReply 2 years

williamEnjoy them The NC CREW is working there way towards your area at Carolina Beach to fish

LikeReply 2 years

AlgernonWanted to really taste it so just a little oil, salt, and pepper in a frying pan. William, Im looking at the second weekend in May. I usually drive out on the sand at a place called Freeman Park and camp Friday to Sunday. But there's a pier right at the entrance. If you guys don't have four wheel drive I can definitely meet you at the pier. Let me know what you're thinking but May is my best bet.

LikeReply 2 years

CoachCabb

2 yearsAvon NC Cuisine

This picture honestly speaks for itself. But for the record these are some large Sea Mullet cleaned and ready for the frying pan that was caught this week at Avon Pier.

fishing report photo of Cuisine photo taken on 4/14/2017 2:06:00 AM contributed by CoachCabb

6 Likes

Willie

2 yearsLake Okeechobee FL Cuisine

Dinner is served......

fishing report photo of Cuisine photo taken on 3/31/2017 3:51:00 PM contributed by Willie

5 Likes

Like 2 Comments

williamPeanut Oil ???

LikeReply 2 years

Warrant GYes sir. :-)

LikeReply 2 years

fishyrose3

2 yearsDaytona Beach FL Cuisine

This is how we do it in the Dirty South, with grits, broccoli, black drum, round heads, and sheepshead fish, with my main guys @william and @cam!!!

fishing report photo of Cuisine photo taken on 3/12/2017 9:26:00 PM contributed by fishyrose3

8 Likes

Jimmy

2 yearsTowson MD Cuisine

Smelts the original fish sticks. Lightly floured and deep fried. Here they are accompanied by Skorthalia a Greek potato and garlic dip.

fishing report photo of Cuisine photo taken on 3/4/2017 5:15:00 PM contributed by Jimmy

4 Likes

Like 6 Comments

williamI have eaten smelts before they are very good fried crisp and eat them like French fries

LikeReply 2 years

Fishin DudeLooks and sounds delicious.

LikeReply 2 years

JimmyThey were very tasty and filling. These were headed and gutted since they were on the larger side. I'm not sure I'm ready for the head on non-gutted version, lol

LikeReply 2 years

fishyrose3Never ate them like that, but it does look tasty!!!

LikeReply 2 years

williamHey Jimmy I'm on my way to Fla. To fish with another StackFish member will post pics....FishyRose3

LikeReply 2 years

JimmyNice, Good Luck!

LikeReply 2 years

CoachCabb

2 yearsBuxton NC Cuisine

This is a shot of the completed product completely taken from the skin with scales intact. The 2017 fishing season is looking very good from the NC Crew's vantage point.

fishing report photo of Cuisine photo taken on 2/28/2017 10:38:00 PM contributed by CoachCabb

Like 1 Comment

Fishin DudeLooks very good, Enjoy.

LikeReply 2 years

CoachCabb

2 yearsBuxton NC Cuisine

Tonight's two post are a little different. This is the other side of all those Black Drum. "Preparation"!! Notice the fillet skills which are getting better with each fish. As you can see the nice cut with ribs still intact on the carcass. Nothing like a Perfectly cut Drum fillet to prepare your favorite way. Finished product coming with next post...

fishing report photo of Cuisine photo taken on 2/28/2017 10:14:00 PM contributed by CoachCabb

Like 1 Comment

Fishin DudeYou're making me hungry.

LikeReply 2 years

Fishin Dude

2 yearsBrielle NJ Cuisine

TURF NO SURF! Jumped on a head boat out of Brielle this morning with visions of Cod & Pollock filling my mind. After an hour and a half ride to some wrecks, we started fishing. It wasn't my day. I caught a bunch of Dogfish, a few Ocean Pout, a short Tautog, a Mackerel, and a Herring, the last two were used for cut bait. Only a handful of Cod & Pollock were boated by others, as well as a few Keeper Tog. Any time I take,a party boat trip, I always have steak at home as,a backup plan. Today it's coming in handy.

fishing report photo of Cuisine photo taken on 1/1/0001 12:00:00 AM contributed by Fishin Dude

5 Likes

Like 3 Comments

JimmyA fish plan always has backup up plans and this one looks mighty tasty! If I was home I'd be reaching into my freezer for some beef two. I fished with the #nccrew today and they came up short but I totally skunked.

LikeReply 2 years

Fishin DudeFishing is not always about catching. It's great to get together with friends, both old and new, wet a line, have some laughs, and learn a thing or two, about fishing, as well as each other.

LikeReply 2 years

JimmyHere Here! That's a big part of what I love about it!

LikeReply 2 years

Fishin Dude

2 yearsBrielle NJ Cuisine

Some fried fish from Saturday evening. I cook fish many different and delicious ways, but the old fried in peanut oil is a timeless classic.

fishing report photo of Cuisine photo taken on 2/4/2017 11:10:00 PM contributed by Fishin Dude

Like 1 Comment

williamI love to fry fish....and use I Peanut oil also, gives fish a wonderful flavor

LikeReply 2 years

Shaka Antoine

2 yearsBrooklyn NY Cuisine

Nothing like a good Cod fish meal. I say it all the time I just love the process of from catch to the dinner table.

fishing report photo of Cuisine photo taken on 1/1/0001 12:00:00 AM contributed by Shaka Antoine

Like 3 Comments

Fishin DudeLooks delicious. I'm itching to jump on a deepwater wreck trip and see if there are any Codfish willing to get in my cooler.

LikeReply 2 years

Shaka AntoineThanks @fishindude I'd love to do the same, but the off seasons belong to the family. Striper season is only a few weeks away...much to get done before then.

LikeReply 2 years

JimmyI'm jealous, I've never had "fresh" cod.

LikeReply 2 years

william

2 yearsChesapeake VA Cuisine

These 2 Black Drum are cleaned gutted and ready to be stuffed with garlic spinach peppers onions and crab meat cooked on a bed lemons on the grill. Wrap fish in foil

fishing report photo of Cuisine photo taken on 1/17/2017 12:00:00 AM contributed by william

Like 2 Comments

Fishin DudeNice fish, you're making me hungry.

LikeReply 2 years

williamBlack drum are some of the best fish to eat along with your Tuags

LikeReply 2 years

Fishin Dude

2 yearsManasquan Inlet NJ Cuisine

I usally don't get to cook alot of fish whole due to the fact that my wife does not like to see the head and eyes on the plate. But sometimes I just do it anyway.

Here is a whole Tautog cooked over a bed of asparagus, with shallots, lemon and thyme, in a butter and wine sauce.

fishing report photo of Cuisine photo taken on 1/13/2017 12:00:00 AM contributed by Fishin Dude

Like 1 Comment

JimmyLooks delicious! We do cook a lot of whole fish around here since my catches tend to be on the smaller size and my wife has no problem with seeing the whole fish.

LikeReply 2 years

Shaka Antoine

2 yearsBrooklyn NY Cuisine

I love a good Striped bass meal. Jasmine rice, mixed vegetables, and brown stew/steamed striper...that's my definition of a complete meal. For the guys that catch and release ONLY will never have their taste buds stimulated with this fine meal. I caught, and released more fish this season than I have in the last four years. I just love the process of from catch to the dinner table though. Plus the fact that my wife only eats fish keeps at least one bass (stripers, porgy, sea bass, black fish, and Cod are all she will eat from what I catch) in the freezer for us to enjoy. Eat fish live longer...Stay Bent!

fishing report photo of Cuisine photo taken on 11/8/2016 4:08:00 PM contributed by Shaka Antoine

Jimmy

2 yearsTowson MD Cuisine

I finally managed to catch a 22 inch striper a couple of days ago. I know its not a large fish by most striper fisherman's standards but its mid-size for me since I target 20-24 inch fish for our table.

We like to stew the gilled heads of fish this size for broth and extend the catch with some fish stew. This is the first time we've tried a tomato based stew since since we generally go with a Greek egg, lemon and rice recipe.

In addition to the fish and light tomato broth, this stew included, potatoes, carrots, corn and edamame. Spices included paprika, white pepper and fresh fennel. It really came out delicious!

fishing report photo of Cuisine photo taken on 10/21/2016 5:11:00 PM contributed by Jimmy

Like 2 Comments

Shaka AntoineI love it when nothing is wasted. You just did a perfect job of making me hungry.

LikeReply 2 years

Jimmysame here.

LikeReply 2 years

Jimmy

3 yearsTowson MD Cuisine

I've heard a lot about the virtues of the Mediterranean fish Bronzini. I finally bought some from the fish market to give it a try..

My wife who is a first generation Greek-American prepared it plaki style which is basically baked fish with vegetables.

These fish where cooked with onions, tomatoes, potatoes, zucchini and Mediterranean herbs. The fish was fantastic and I can't wait to try it with our stripers, white perch and croakers.

fishing report photo of Cuisine photo taken on 5/21/2016 5:50:00 PM contributed by Jimmy

Jimmy

3 yearsOriental NC Cuisine

Yesterday's spec prepared Spartan style. Ready to be baked on a bed of garlic, onions, lemon slices and bay leaves with olive oil, lemon juice, white wine, salt, pepper and oregano.

Sopped up the "latholemono" pan juices with good bread... a small fish went a long way.

fishing report photo of Cuisine photo taken on 4/22/2016 5:56:00 PM contributed by Jimmy