Spadefish Regulations - Page 5

Caddy Yakker · 01-27-2012, 03:16 PM

Quote:

Originally Posted by Clay-Doh

Lyin Too...got it from Matt (Ocean Man). Just buy a bag of shredded coconut in the baking section, and mix it like half and half with regular fish fry breading (unseasoned, but add just a little salt.) Dip the fillets in heavy wipping cream and then in the breading-coconut mix, and fry!

Simple, and taste absolutely awesome! Have been meaning to try it on large shrimp or sea scallops too.

Clay let me try some at Wed oysters and it was awesome!

Paolo · 01-27-2012, 03:25 PM

Quote:

Originally Posted by johnf

Best way to cook a deer steak.

1/2" thick deer steak
Butter
Salt
Pepper

Heat butter in cast iron skillet till it starts to smoke
Add steak, lightly salt and pepper. Count to 30 and flip steak.

Lightly salt and pepper. Count to 30 and remove steak.

Let stand for 3 minutes.

Mmmmmmm

Isn't the butter burnt if it starts smokin? Olive oil would be healthier, and if you use sunflower oil you can heat it up much higher without it separating and burning (the heat you want to reach when frying or doing stuff of the skillet), just my 2cents

gator7_5 · 01-27-2012, 03:46 PM

Caught one and cooked it with some snapper and trigger this past summer. Mushy. The dogs liked it I think..

WW2 · 01-27-2012, 03:57 PM

Quote:

Originally Posted by Paolo

Yeah exactly, or like how people say "mhhh, this dear meat is sooo good, it tastes nothing like venison"! I hate it. Or just like WW2 said: don't waste the good exotic food if you don't like the special taste it has.

Whole grilled fish which has been marinating in oil and some minor spices is the best.

Yeah, or people that eat duck and complain that it has a gamey taste.... ummm, maybe that is because it is WILD GAME.....

WTF. Eat a friggin turkey from publix then....

If I am making a burger for me 90% of the time I grind 1 pound beef and 1 pound pork and combine them. Make 1/4 pound patties and grill. No salt, no pepper, no butter. When it is done I put it on a bun. No ketchup, no mustard, no veggies. Burger, bun, done.

Now, that is not to say that I won't go crazy and make burgers with all kinds of stuff in them. In those cases I am going for that taste specifically. Not because I am trying to avoid the other way.

Same thing with fish. If it doesn't taste like fish then it's because I just wanted to cook it that way. Not because I was trying to avoid it.

johnf · 01-27-2012, 04:21 PM

Quote:

Originally Posted by Paolo

Isn't the butter burnt if it starts smokin? Olive oil would be healthier, and if you use sunflower oil you can heat it up much higher without it separating and burning (the heat you want to reach when frying or doing stuff of the skillet), just my 2cents

Just a little burned. I like it that way. Not worried about the healthy alternatives.

1pescadoloco · 01-27-2012, 06:40 PM

They used to be thick as thieves on the Mass in the summer. I could never get them to bite anything. Guess they were full up on jellies

pappastratos · 01-27-2012, 11:06 PM

My son caught one that weighed 5 pounds, it was a hoss compared to the others we have caught

Lyin Too · 01-30-2012, 07:57 PM

Thanks Clay-Doh, I'll try it soon.

01-27-2012, 06:40 PM	#46
1pescadoloco Senior Member Trigger Join Date: Dec 2011 Location: Pace Posts: 263	They used to be thick as thieves on the Mass in the summer. I could never get them to bite anything. Guess they were full up on jellies __________________ "A good machinist can fix anything except the crack of dawn & a broken heart"

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01-27-2012, 03:46 PM	#43
gator7_5 Senior Member Grouper Join Date: Oct 2007 Posts: 1,013	Caught one and cooked it with some snapper and trigger this past summer. Mushy. The dogs liked it I think..

01-27-2012, 11:06 PM	#47
pappastratos Senior Member Snapper Join Date: Oct 2007 Location: Magnolia Springs, on weekends Posts: 559	My son caught one that weighed 5 pounds, it was a hoss compared to the others we have caught

01-30-2012, 07:57 PM	#48
Lyin Too Senior Member Grouper Join Date: Aug 2009 Location: Tuscaloosa/Orange Beach Posts: 713	Thanks Clay-Doh, I'll try it soon.

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