Boondocker
Well-Known Member
- Joined
- May 17, 2014
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Sand bass / citrus
Black Sea bass / cherrystone clam / herbs
Black Sea bass / cherrystone clam / herbs
Baked and fried is pretty common around my work.My coworkers wondered why I butchered all the halibut before they got in for the day - here's why!
How would you prepare them?
View attachment 80444
My coworkers wondered why I butchered all the halibut before they got in for the day - here's why!
How would you prepare them?
View attachment 80444
For halibut? Maybe just brown butter and sea salt in the pan? Do you have access to ramps?My coworkers wondered why I butchered all the halibut before they got in for the day - here's why!
How would you prepare them?
View attachment 80444
Grilled. If I had that. The grill for sure.My coworkers wondered why I butchered all the halibut before they got in for the day - here's why!
How would you prepare them?
View attachment 80444
Yeah I've harvested what I'll be taking from my spots for the season. Trying to let them propogateFor halibut? Maybe just brown butter and sea salt in the pan? Do you have access to ramps?
What size is the deba?Bought a wild hiramasa earlier this year, most of it is in my freezer waiting for CAMPING SEASON.
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165mmWhat size is the deba?
I've had success at home with smaller yellowtail snapper in a dedicated fridge in my basement, but I'm getting the best fish that wholesale is bringing in the day it arrives. That is the biggest help. Once it starts degrading it's done for - had that happen with some yellowtail snapper that got funky after like 5 days turned out they were in the warehouse for a few days before I got them.3 - 5 lb snapper are pretty available at local rest depot - and not stupid expensive. I like using them at home but have not found magic yet.
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