Author Topic: Straffo and others, how to cook redfish? (Read 602 times)

Angus · « **Reply #15 on:** February 07, 2007, 04:51:59 PM »

This redfish is a seawater fish by the way, - "sebastes marinus".
Storch's recipe looks great BTW.
Here's a pic of the fish:

Related article:
http://en.wikipedia.org/wiki/Sebastes_marinus

storch · « **Reply #16 on:** February 07, 2007, 05:45:27 PM »

that has to be a tasty critter. did it's eyes and intestines pop out from hauling it up from those depths?

culero · « **Reply #17 on:** February 07, 2007, 08:17:29 PM »

storch, locally a method for redfish (as you know "redfish", not what Angus is referring to) is called "on the half shell". Cut the fillet off the fish, but do not cut the fillet off the skin. Place it on the BBQ grill scales-side-down, cook until the flesh turns white. Season as you like it (I simply salt/pepper it, then squeeze a little lime on it, YMMV).

The scales on these critters are thick enough that they adequately shield the fire, no need for foil like with some fish. Cooking them on the BBQ adds a delicious touch.

storch · « **Reply #18 on:** February 07, 2007, 08:39:48 PM »

thanks for the technique culero,

that sounds like a very effective way to grill the yummy critters. I suppose you then eat the fish and leave the skin on the plate neatly?

culero · « **Reply #19 on:** February 07, 2007, 09:01:12 PM »

Sure, same way you eat the baked potato out of its skin. Makes a great presentation.

culero · « **Reply #20 on:** February 07, 2007, 09:05:08 PM »

Matter of fact, they're good cooked whole that way, too. Just gut and gill 'em, then cook 'em right on the grill about 10 minutes per side. Stand the cooked fish up on its belly, slice through the skin just behind the head, and peel the skin back leaving the flesh ready to rake off the skeleton with a fork. Season to taste, serve it with seasoned rice. Yum

Angus · « **Reply #21 on:** February 08, 2007, 03:49:10 AM »

Quote

Originally posted by storch
that has to be a tasty critter. did it's eyes and intestines pop out from hauling it up from those depths?

If it came from proper depths, the eyes might leave the socket, and the balance sack (not sure of a proper english word, hope you understand) will multiply and stick out of the mouth.
From shallow depths, it is very tough, lives and wriggles, and the headless fish was still wriggling in the cases when they went to the freezer!
It's a healthy critter (no worms) but beware of the spikes in the fins, - they easily penetrate thick gloves and leave a slow-healing stab, - there's some poison on them they say.

storch · « **Reply #22 on:** February 08, 2007, 07:01:10 AM »

Quote

Originally posted by Angus
If it came from proper depths, the eyes might leave the socket, and the balance sack (not sure of a proper english word, hope you understand) will multiply and stick out of the mouth.
From shallow depths, it is very tough, lives and wriggles, and the headless fish was still wriggling in the cases when they went to the freezer!
It's a healthy critter (no worms) but beware of the spikes in the fins, - they easily penetrate thick gloves and leave a slow-healing stab, - there's some poison on them they say.

balance sack = swim bladder

Angus · « **Reply #23 on:** February 08, 2007, 11:46:46 AM »

Should have guess, our word is "swim stomach"