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Topic: Rockfish 4 Ways aka Waste Not Want Not  (Read 2392 times)

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BigJim

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Speared my personal best (23.5 inch and 8.76 pound) Vermilion Rockfish over the weekend:

http://doty.norcalkayakanglers.com/leader_board/2605/show

Took my time breaking it down into the boneless filets, belly meat with rib bones, and scaled collars, and head.

Skin and carcass and guts saved for future crab bait. Note that Verm skin is actually super tasty if scaled and left on the filets, but for the recipes we wanted to do I took it off.

Also, the recipes below would work just as well for any large Rockfish, Ling or Striper etc, and a BBQ or conventional oven would work just as well as the NuWave I used.

Recipe #1 (2 meals)

First up were the collars and belly meat...often overlooked cuts that are left on the filet station or tossed in the trash or used for crab bait.

I rubbed the collars and belly meat chunks with some salt, sprinkled some Tony Chacheres on them, and put them in the NuWave for 15 minutes. Then flipped them and did them for 5 more minutes.

Served them on a platter with some ponzu sauce mixed with some fresh squeezed lemon juice from the tree in the backyard.

All the meat came easily off the collars and the rib bones, the scaled skin was crispy and yummy, and the ends of the fins were tasty and crunchy.

Was plenty for the wife and I for dinner, but would make an excellent appetizer if you had friends/family over for dinner.

 :smt006



« Last Edit: February 23, 2018, 08:35:50 AM by BigJim »

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BigJim

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Recipe #2 (1 meal)

Next up was the head.

Heads have delicious chunks of meat in the neck area, in the cheeks, behind the eyes (eyeballs are very tasty too once you get past how they look), along the jaw, tongue, and in other little nooks and crannies that you wouldn't expect.

It takes more "work" than just eating a fish taco, but nothing wrong with slowing down and picking out the yummy morsels...reminds me of eating crab or picking out the meat from a lobster carapace...

For this head I just squeezed some lemon on it, sprinkled some Tony's, and put a few whole peeled garlic cloves in there for extra goodies.

15 minutes in the NuWave laying on one cheek, then 5 more minutes throat side down.

This was a BIG lunch for me, but it would also make a great appetizer if you were making dinner for a group.

I again used some ponzu/lemon as a dipping sauce and took my time eating every little bit of meat, crispy skin and connective tissue I could.

Everything came off the bone easy and it was all bomb. The garlic cloves were also cooked soft and melted in my mouth.  :smt007

 :smt006
« Last Edit: March 23, 2017, 11:19:14 AM by BigJim »

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BigJim

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Recipe #3 (4 meals)

My daughter's call these fish "Magic RedFish", so I will call this recipe Magic RedFish Nuggets. 

:smt002

I took the narrower part of the filets that run along the shoulder/back and chopped them into thick, chunky nuggets.

Put nuggets in bowl, squeezed some yellow mustard over them, and youngest daughter Jayme gently moved them around in the bowl until each nugget was coated.

Then she helped me put them in a Ziploc bag with some Zatarain's FishFry, and (gently once again) shake the bag to get each nugget covered in FishFry.

Heated up some oil in the cast iron, added the nuggets, and cooked until golden brown. If oil doesn't cover nuggets all the way flip halfway through.

We served the nuggets with some Sriracha Mayo and they were crazy good.

 :smt006
« Last Edit: March 23, 2017, 11:48:55 AM by BigJim »

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BigJim

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Recipe #4 (2 meals)

Finally we just had the wide tail section of the filets left.

Rubbed them with some EVOO, sprinkled some Tony's (I love that stuff  :smt005) squeezed some lemon, laid some lemon slices on top, placed on some foil in the NuWave and cooked for 20 minutes.

Served on bed of spinach with some baby tomatoes and asparagus and a nice wine from local Sones winery called Cancion Del Mar.

Amazingly yummy!!

Thanks for looking!!

 :smt006

Sincerely,

Jim

« Last Edit: March 23, 2017, 11:20:29 AM by BigJim »

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Those magic nugs look good  :smt004
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Tasty, thanks for sharing...
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Nice Jim! Sometimes I wonder if you're part asian bro! You know we love some fish heads and eyeballs...


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Great use of every cut! Yum!


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 :jawdrop..Damn Jim. Thanks for sharing the recipes. Im gonna start saving all my "RedHeads" now! :smt005 :smt006
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Dude you seriously need to start a damn seafood restaurant
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Nice Jim! Sometimes I wonder if you're part asian bro! You know we love some fish heads and eyeballs...

+1

My wife is asian, and fish heads and eyeballs never go to waste at my house...
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Nice!  :smt007

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