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Discussion Starter · #1 ·
Got my first keeper, 51 1/2" at Bonnie yesterday, got it filleted, got rid of all the yellow and red meat(?)
Now what? I plan on smoking ~3/4 of the meat, but the wife wants to eat some fresh. Need advice/recipes/instructions.
Thanks in advance.
 

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Deep fried with good home made tarter sauce. Yum!
If you need help, PM and I'll be right over!
 

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Don't make a mistake and over cook it. It get really tough and chewy.

I like mine on the BBQ. I start with 1/4 stick of butter 2 fresh garlic cloves crushed & 2 or more table spoons of lemon thyme. Melt all this and cook on low heat until you can smell the garlic. While it's hot spread on both side of your filet. Wrap it in a foil tent place on the BBQ for about 8 minutes per side on low heat.

This works well with any white fish.
 

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If you go with deep frying it, run down to the store and look for pride of the west batter. Batter some chunks up and throw it in the deep fryer.....mmgood
 

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MacEFL Has it right deep fry it baby!!!! :cheers: Just don't over cook it. Be careful when you smoke it. I smoke salmon all the time but I smoked a sturgeon once and messed it up bad. Hope it taste good
 
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