[ARCHIVED THREAD] - Sheepshead for dinner (low carb) (Page 2 of 2)
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Quoted: lol I'll eat red grouper, grew up catching them, cleaning them, etc, I just never liked the taste. Give me any snapper over grouper all day long. Heck, grunts and triggerfish taste better than red grouper. Kingfish bacon nuggies: Attached File |
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Filet the sheephead. Put the meat into cheesecloth. Boil it in a pot of crab boil. The taste and texture is pretty much exactly like blue crab body meat. If you have never had a crab salad sandwich, you have been denied. This is a good way to have one, without the crab. Don’t skimp on the celery or the green onions. I suggest toasted sourdough, and a side of cole slaw. |
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Quoted: Filet the sheephead. Put the meat into cheesecloth. Boil it in a pot of crab boil. The taste and texture is pretty much exactly like blue crab body meat. If you have never had a crab salad sandwich, you have been denied. This is a good way to have one, without the crab. Don’t skimp on the celery or the green onions. I suggest toasted sourdough, and a side of cole slaw. That's a very interesting idea. |
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Quoted: I just looked that up, never knew about those freshwater fish. Quoted: Quoted: Quoted: Quoted: Who the hell eats sheepshead?  Disgusting fish caught on accident while fishing for walleye. You're drunk, go home. There's a fish up here called sheephead that are pretty much killed and thrown back in for the seagulls, assuming it's not the same fish. I've never heard of anyone eating them lmao. I just looked that up, never knew about those freshwater fish. I never knew about the saltwater version until now. Great Lakes sheepshead are a scourge, we slice their gills and throw them back. That saltwater version looks "interesting". Would definitely try em. |
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Quoted: That's a very interesting idea. Quoted: Quoted: Filet the sheephead. Put the meat into cheesecloth. Boil it in a pot of crab boil. The taste and texture is pretty much exactly like blue crab body meat. If you have never had a crab salad sandwich, you have been denied. This is a good way to have one, without the crab. Don’t skimp on the celery or the green onions. I suggest toasted sourdough, and a side of cole slaw. That's a very interesting idea. Yep, will try. |
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Quoted: Pan fried Livornese/Francese style, with cauliflower puree, and lemon brown butter caper sauce. Guy Fieri's cauliflower puree here. The closest thing to mashed taters without the taters I've seen. The secret is cooking the cauli in milk. I'll be damned if it's not fucking delicious. https://i.imgur.com/6kWe4Rg.jpeg Rice it and nuke it. I've not added milk or cream (lactose-intolerant spouse), but it's OK w/o. I'll look at the recipe. Sheepshead is like Drum: nobody hardly knows about it, but it's so tasty, cheap, and good. The teeth are weird though. We stick cauliflower florets in the roasting pan when doing the weekly roast chicken. Definitely not mashed or roasted potatoes, but close enough. |
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Quoted: When i was a kid, we caught Sheepshead all the time while fishing for specs or Redfish (TX coast), but never kept or ate them. ETA Anyone who says AJ is trash fish? You have not lived yet or have lost your damned mind! |
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Quoted: https://i.imgur.com/1kWtr6w.jpeg (french accent.. . later that day...) https://i.imgur.com/lgMNaIH.jpeg Stewed in an herbed tomato-garlic broth. I really like where you're going with the bacon wrap on the king man. Nice. I actually feel like this fish (also wahoo) will almost soak pork fat in. Wahoo/ono is awesome enough all by itself. And I've not even caught any, just watched the videos of them stripping an 8/0 reel from hitting 70 knots... So delicious. |
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Quoted: Had to look it up: https://burniehaney.com/x/cdn/?https://storage.googleapis.com/production-sitebuilder-v1-0-6/426/211426/RAqfpxni/cc16c7f2077a48b9b3c8dcfb7cd87c49 I'm a pretty damn adept seafood cook, and I'd like the challenge. I've done both bonito and bluefish (the oily NJ shore bluefish) to acclaim of the guys who kept them on my request. And the key is they all require an approach very different from American cooking. There's no fish that can't taste good somehow. There's always a way. How do you do bonito? I've heard the stories about blues. My own time cooking bonito went...poorly. They've, a lot of flavor... |
| Lost me at cauliflower. Cauliflower is like someone planted fart seeds in poop and watered it with diarrhea. Tastes like essence of pure fart. When I grow a garden, I grow a cauliflower plant just so I can quit watering and kill it as it reaches maturity. I have a vendetta against cauliflower. |
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Quoted: How do you do bonito? I've heard the stories about blues. My own time cooking bonito went...poorly. They've, a lot of flavor... Fish Tacos. I used cast iron but blacstone, whatever. Seared with spicy rub. The key balance with the bonito IMHO are citrus and garlic. So I pair it with a pretty strongly flavored lime aioli. The taco sized pieces is what gives you the elbow room. Lately I'm pickling jalas and red onions (always learning) but this is an earlier pic. Four Bonito, Four Spanish Mac. Pull the trigger. 
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Bonito is fantastic, yes its bait, but cut out the dark meat and go for the loin looking parts that are lighter in color. You can see I missed a part - the dark bottom right corner, don't eat that. Caught some AJ and let the filets sit overnight in a bag of Italian dressing, then just cooked giant filets on the griddle. My 80 yr old uncle born and lived entire life in SW FL said it was the best fish he ever had, there were no leftovers. Bait presented as seared: Attached File |
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Quoted: There's a fish up here called sheephead that are pretty much killed and thrown back in for the seagulls, assuming it's not the same fish. I've never heard of anyone eating them lmao. Quoted: Quoted: Quoted: Who the hell eats sheepshead? Disgusting fish caught on accident while fishing for walleye. You're drunk, go home. There's a fish up here called sheephead that are pretty much killed and thrown back in for the seagulls, assuming it's not the same fish. I've never heard of anyone eating them lmao. 
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Attached File We love sheepshead, my boy catches more than I do! |
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Quoted: Another way they are done down here is what we call "on the half shell." These have very thick skin. You leave the skin and scales on. Grill it with indirect heat dressed up how you like it. You just scoop it right out. The skin kinda becomes its own serving dish. Just lift the meat off the skin with a spatula and let the skin cool to room temp on the grill. It pops off like a piece of shoe leather. Just like salmon skin does. I love Sheepshead. |
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Quoted: We do that with redfish here too. I just use a little chili oil after grilling. I need to go fishing. Quoted: Quoted: Another way they are done down here is what we call "on the half shell." These have very thick skin. You leave the skin and scales on. Grill it with indirect heat dressed up how you like it. You just scoop it right out. The skin kinda becomes its own serving dish. We do that with redfish here too. I just use a little chili oil after grilling. I need to go fishing. This. Also works for snapper. |
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Quoted: You're thinking of freshwater drum ( inlander sheepshead). Saltwater sheepshead is a delicious crustacean eater. Quoted: Quoted: Who the hell eats sheepshead? Disgusting fish caught on accident while fishing for walleye. You're thinking of freshwater drum ( inlander sheepshead). Saltwater sheepshead is a delicious crustacean eater. Or nasty mullet. |
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Quoted: Pan fried Livornese/Francese style, with cauliflower puree, and lemon brown butter caper sauce. Guy Fieri's cauliflower puree here. The closest thing to mashed taters without the taters I've seen. The secret is cooking the cauli in milk. I'll be damned if it's not fucking delicious. https://i.imgur.com/6kWe4Rg.jpeg That looks really good. We stopped at a local fish market on the banks a few years back. The salty dude behind the counter suggested sheepshead for a bit of something different. We cooked it on an open fire pit grill on the beach in front of our car camp tent and it was freaking amazing. He set us up with the seasoning, some shrimp and a homemade shrimp cocktail sauce with serious lime and horseradish. We've been bragging about that meal for years now... While it is still a great meal, I've never been able to repeat that taste at home.... Thanks for the post OP...now I want sheepshead. 
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