![]() ![]() 2 or 3 bay leaves, 1/2 cup of kethcup, 2tbsp olive oil, 2 tbsp Lea&Perrins, 1/4 cup chopped green olives (I use more), and chopped Serrano or Jalapeno chile (raw) to taste.ĥ Mix sauce in with the fish and let stand in refrigerator for at least one hour before serving. oregano and thyme, 1/4 cup finely chopped cilantro leaves (I use more), 1/4 cup of finely chopped parsley. (Be sure to use enough lime juice to cover all the fish, and refrigerat, stir once or twice)ģ-After fish has been marinated SQUEEZE OUT and DISCARD all the lime juiceĤ- SAUCE- Juice of 3 or 4 limes, juice of 1 orange, 1/tbsp sugar, 5 or 6 large ripe tomatoes chopped, 1 or 2 large onions chopped, 1tsp. that fish sucks.Ģ-Marinate Fish in fresh squeezed LIME juice with salt and pepper overnight or for at least 8 to 12 hours. 1lb will server 4-6 ppl - the fish we've always used have been firm fleshed- Mackerel, snapper, orange roughy, bay scallops, small fresh shrimp or any firm fleshed fish. My family has used it in their restaurants in MEx and US for a long time,ġ- Dice fish in one inch cubes (or shrimp or scallops or whatever). OK.this is the very best ceviche I've ever had. I have made it several times and it never lasts very long. A few of the ingredients I don't care for so I didn't put them in. Ken's recipe is fantastic with fresh Sheep Head. ![]() I asked the same question about 6 months ago. So far, the recommendation that seems the most level-headed to me is my own: don't shoot them! Second place goes to Mario's tip: "Cat food?" :D anyone care to post a good sheepshead chowder or ceviche recipe? I've seen Erich's chowder recipe already, and I'm wondering if anyone has an alternative, or any "special handling" tips for this fish. Anyone/everyone on here who likes the fish: how the hell do you cook it? Chowder and ceviche seem to be the standard answers. You'd figure wrasses would be wrasses, right?ģ. California sheepshead (at least to me) taste like crap? Why are both hogfish and mexican hogfish, who are both close relatives of the California sheepshead, reputed to taste so good?Ģ. So I'm going to shoot a few questions at whoever cares to answer them:ġ. but when I've tried before, I get lots of results for the florida sheepshead, which looks and sounds to be quite a different fish. ![]() I'm sure I could have done a search to get some of these questions answered. It had this sort of "I eat nothing but whole sea urchin" flavor to it, which tastes alot the way rotten sea urchin smells. Took it home, steamed it like Mike told me to, and made my own sauce to pour on it (the sauce was good, melted butter with sumac, garlic, ginger, soy sauce, etc.) Now, the fish tasted okay initially with the sauce drizzled over it, but as I ate and ate it started to simply taste nasty to me, in a way that not even perch tastes. I seem to be seeing them, and nice sized ones, everywhere I spear now. of sheepshead filet have been sitting in my freezer. For example.Shot a goat the other day at Deer Creek. And as table fare it can be prepared in a myriad of different and delicious! ways. On a scale of 1 to 10, it's a 'high-9' in palatability, taste, and texture. The biological and culinary hardcore of it all is that the meat of a sheepshead (which is a member of the porgy or seabream family) is probably among the finest to ever come out of the water! It's pure white. So with that said, lemme 'splain a few things, Bunky! And the truth of the matter is.they really aren't any harder to clean than a speckled trout if you know a good fish-cutting technique (which I'll get into in a minute or two). Because my lot in life is not to change anyone's impression or opinion of this little fish. I'm well aware of what all's been said about the lowly little sheepshead: 'I don't eat dem things!' 'I throw sheepheads back!''Sheepsheads is too hard to clean!' Well, so be it.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |