Sea Food Recipes

[Mr. NiceGuy]

Originally Posted by kayakfisherman

My problem is this, do fisherman want to learn
to make pizza from scratch?

Absolutely yes. There's nothing like fresh made bread from scratch. After a small amount of practice, I can't see any reason for NOT making all our own bread at home.

I don't mind letting my bread machine do the kneading/rising work for me up to the point of forming it for the oven or barbecue.


*** excuse me for misspelling your name!

[alanw]

Maybe you can put the bread/dough making in different vids. You got something for everyone there Yani, good stuff. My son made the tuna sandwich with Bonito, and it was delicious.

[ptn]

Awesome. I bookmarked this page and been checking out your site a lot. Thanks for sharing your passion and talents.

-Peter

[lambadmin]

Thanks Yani.

STICKY!!!!!

[ctfphoto]

Sticky, very cool .......

........ next step, a cable cooking show!

The networks should start a bidding war to get Yani on TV ......

[makobob]

Yanni, there are a lot of Orange Mouth Corvina running around the beaches of Gonzaga. We like them grilled as a main dish AND grilled for tacos. What spices will work well with these mild, delicate fish without over powering them? Any favorite recipes for them?

The other question is about cooking times. Like most sea food, most of us over cook it. These filets are from 3-6 pound fish and are skin off. To keep them moist and flaky how much time should they spend on the grill on each side. I cook my SHRIMP 2-3 minutes total and they come out perfect but not too sure about the best times for these sweet fish. Thank you for your help.

Makobob

[makobob]

Yanni, I forgot to ask about Sierra Mackerel, they are in the area and I have no idea how to prepare them. Do you have a recipe or two for them or are they best released to fight again? Again thank you.

Makobob

[Dave Legacy]

Hey Yanni,

Yesterday I needed to figure out the best way to cook a couple medium/small rockfish that have been lingering around in my freezer. I took a look at your list of recipes and the "Pan Roasted Whole" method was right up my alley; I like simple no fuss recipes. I made only one adjustment and that was to add some Old Bay Seasoning into the flour/cornmeal mix. I thought you might like to see your teachings being put to use:



I'm an experienced angler, but a novice kayaker, so I'm just barely inching my way out of the safety of the bay. For this reason I'm setting my expectations accordingly and planning on trying out Bonito and Sheephead as my next prey items. Might you have a suggestion on preparing a Sheephead? Maybe a suggested seasoning and cooking technique?

Lastly I have heard of Bonito being prepared as sashimi after being immediately bled and put on ice, but what about jerky? I love to make jerky, would this be a viable option in you opinion?

Best regards,

Dave

[svendawg]

Yanni

I tried your Smoked Yellowtail recipe the other day and it turned out to be a little salty. Should I brine it for less time or do I need to rinse the fillets real good when I take them out of the brine.

[MITCHELL]

Do you work in a restaurant....
if so I would like to come and eat there.

[dmrides]

Right on, thanks Yanni! Next time out, I am going to keep all my Spanish and give it a try.

[GregAndrew]

What is your favorite ceviche recipe, and with which fish do you prefer to make it?

[makobob]

Yanni, pop quiz time.

Yellow Tail, Bonita, and Salmon all make great Gravlax. What about Sierra Mackerel, Tuna or even Wahoo? Any others you might suggest trying?
Thank you sir.

[johnnybingbong]

Yumm : )

[Cadillyak]

Since its hoopin time, you have any lobster recipes that are outside the box? Why do I even ask? I'm sure you do! Share with us.....

[SMartin]

How about plain ol' NE fish chowdah or Lobstah Mac and Cheese

[Sully1]

Keep 'em coming!

[Harry Hill]

Yani, what do you have for lingcod recipes. I was gifted a few pounds of frozen lingcod that were caught out of Morro Bay at the end of December. I see the taco recipe but I'm looking for others, thanks

[kayakfisherman]

Harry, that's it for specifically Ling Cod. However, Ling would work well with any of my taco or ceviche recipes.

I'm hoping there's a ling with my name on it come March first. Let me know how it goes!

[Mahigeer]

From time to time, there has been discussion of the food value of mackerel and bonito on various fishing websites that I enjoy membership.

Having lived in Istanbul, Turkey, I have had enjoyed the seafood dishes that are prepared there. I noticed that mackerel and bonito have a higher food value than in US.
When I have caught some bonito that I cannot use, my Turkish friends appreciate them.
Anyhow, I recently purchased a Turkish cooking book and saw some great pictures of seafood dishes prepared with mackerel and bonito.
If you ever had a chance of being introduced to Raki, there is a recipe to use that too.

Here is a link to the book:

http://hermeshouse.com/mint_pageturn...view/983080597

I am assuming that since it is on the net—that I am not violating any copyrights.

Page 36-40; discusses the various fish species that are common in Turkey.
Page 168-170; is about mackerel dishes.
Page 185; for a bonito recipe.
Page 181; seabass and Raki.


This delicious bonito sushi was prepared by Andrew (the exacitive officer of Stoked On Fishing organization) at Cedros island.

I keep a small laminated copy of it in my wallet to show when the subject arises.

For those of you who are not cooking challenged like me, I hope you can try a recipe or two.



Bon Appetite.