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2018 AOTY/DOTY Entry

Topic: A collection of Ling Cod + assorted rockfish pics from NCKA.org  (Read 75221 times)

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TheKeeneroo

  • Salmon
  • ***
  • Eric
  • View Profile
  • Location: Pacific Grove
  • Date Registered: Feb 2018
  • Posts: 164
One of my  favorite ways to cook them (or other rockfish) is heat a pan with some butter or coconut oil on low.  Put in the fillets, seasoned with salt, pepper, thyme, garlic powder, and onion powder.  Let it cook, covered, for 4-5 minutes or so, then flip and cut the heat off.  Let it cook (with no flame) for another 4-5 minutes or so with the cover on.  Especially large pieces of fish may need an extra minute or 2 per side, but don't overdo it.  Pretty foolproof and super tasty stuff. Great with bread, on a sandwich, on rice, or whatever.

Great idea! I'll try that next time. I just need to figure out how to fillet around those horizontal bones on the front half of the meat behind the head. I missed them last time and had a TON of bones to pick out which put a damper on the experience for me. =)
"The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails." - William Arthur Ward

There's definitely a fish under THIS rock....


RicJames

  • Sardine
  • *
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  • Location: Bay Area
  • Date Registered: Apr 2018
  • Posts: 7
Solid 27" ling from skiff. Very first keeper. Still chasing one on my kayak.


yatzmail

  • Salmon
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  • Location: San Jose, CA
  • Date Registered: Apr 2017
  • Posts: 789
Is that Capitola?
Didn't know they still have fish  :smt044
Jason

><> \|/ <>< <><


RicJames

  • Sardine
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  • Location: Bay Area
  • Date Registered: Apr 2018
  • Posts: 7
Hey Jason,

This was out of Santa Cruz.


yatzmail

  • Salmon
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  • Location: San Jose, CA
  • Date Registered: Apr 2017
  • Posts: 789
Hey Jason,

This was out of Santa Cruz.
Thanks gonna have to give SC another try soon on my yak.
Jason

><> \|/ <>< <><