Quantcast
Some Fish Fabrication - Page 2
Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 23

Thread: Some Fish Fabrication

  1. #11
    Nice pics, Heres a cobia and flounder i got in a couple weeks ago. Is the wreckfish any good raw?


  2. #12
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    452
    the wreckfish was not bad raw although i didn't try it with rice. i just took thin slices and ate it crudo style with a little korean chile flakes, soy sauce, mirin, and miso. pan seared the flavor is mild and delicious. i liked the fish but it is a pain to break down.

    that flounder is beautiful. im gonna try to get a few of those next week. what deba is that btw?

  3. #13
    Yeah, that flounder was definitely one of the best ones I've seen in a while... seemed like it was fished out hours before. The deba is a 210 yoshihiro kasumi with an upgraded yew wood handle. What about yours? Mioroshi? Did you have to hang that monkfish up to break it down?

  4. #14
    Senior Member
    Jay's Avatar
    Join Date
    Feb 2011
    Location
    Joisey
    Posts
    408
    They're not kidding when they call monkfish the poor man's lobster. It's liver is great, too.
    I really am related to Tony Clifton.

  5. #15
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    452
    mine is a konosuke mioroshi 210mm blue 2 deba with its brother, konosuke yanagiba 300mm white 2. i have put that mioroshi through hell and it does great. im constantly thinking of getting an inexpensive 210mm deba.

    there is a shadow so i cannot tell if you HD is a suji or gyuto but they have another 270mm HD brother. all the same ebony handle with blonde horn.

    i didn't have to put it up on a hook because it wasn't too big. i was able to save some fun stuff in it but for the most part it became fume. its a smaller monkfish and i dont have any hooks anyway

  6. #16
    I think I'm going to get a wreck fish in this weekend Maybe I'll get a monkfish in to mess around with it. Although I do go and order just the liver time to time.

  7. #17
    Senior Member
    Join Date
    Apr 2011
    Location
    Singapore
    Posts
    750
    I haven't had a chance to taste the liver of the monkfish before.. Can any kinda describe the texture, taste, the cooking method most commonly used and if it is best served warm/cold? I'm thinking if it can be used in an appetizer..

  8. #18
    Hmm, texture wise it's smooth, creamy, and somewhat firm. It isn't overly fishy. Basically when you get the liver you have to soak it in saltwater for 15-20 minutes, remove any blood vessels and parasites, wash again, soak in sake for 20 minutes. After that, form into a cylinder shape and steam for about 20 minutes. It's usually served cold. I'm sure there are many more ways to prepare and serve it though.

  9. #19
    Senior Member
    Join Date
    Apr 2011
    Location
    Singapore
    Posts
    750
    Hmm I was thinking floured and deep fried lol!! The sake soaking is to remove any lingering fishy smell or for flavour?

  10. #20
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    452
    the sake will also kill any excess bacteria

    i do something similar to fish livers as i do with the roe sacks (when we get them). i soak them in saltwater for 24 hours then pull them out and pat them dry. i will then salt them to pull out as much of the remaining liquid as possible before the soak in sake or vodka for about 2 hours. then i make a marinade of water, sake (or vodka again), salt, sugar, korean pepper flakes, rice wine vinegar, yuzu, mirin, kombu, and bonito flakes. first cook off alcohol then add remaining ingredients and bring back to boil. remove and let cool under refrigeration. strain it over your liver or roe sacks and let sit for 2 or 3 days for liver and 1 week for roe sacks.

    from there you could do any number of things to the liver. for the roe just open the sacs and reserve the eggs.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •