Speckled Trout were 17 and 19 1/2 " respectively while the Mackerel came in at an even 26".
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| Any recipe suggestion, Chef Davey? |
Thursday, February 23, 2012
Fish for the table
Yesterday Paul Smith and I went Back Country looking for some fish for the table, with a little skill and a lot of luck, we came back with two very nice Speckled Sea Trout and a Spanish Mackerel. The picture shows the fare after a nice filleting job by Paul, somebody had to wash the boat. Paul was so quick to clean the fish I did not even have time to photograph them.
Speckled Trout were 17 and 19 1/2 " respectively while the Mackerel came in at an even 26".
Speckled Trout were 17 and 19 1/2 " respectively while the Mackerel came in at an even 26".
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Sauteed with lemon butter and capers- an all-time favorite. Or just eat it raw with wasabi and soy!
ReplyDeleteYellowfin Sashimi last night, lemon butter w/capers sounds good, we were thinking about making a compound butter w/cilantro and a couple other ingredients and then a nice saute. Were heading out to the reef today to catch some Yellow Tail Snapper to go with our 30 Lbs. of Oysters for tomorrows dinner.
ReplyDeleteWait, what? 30# of oysters? Shucked or shell? We must do a mini shindig at *****'s dock this summer if ***'s up for it. Hungry now, like anybody's surprised.......
ReplyDeletePictures tomorrow!
ReplyDelete