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2017 AOTY/DOTY Entry

Poll

What's the best tasting rockfish?

Black
6 (6.1%)
Blue
6 (6.1%)
Brown
0 (0%)
China
14 (14.1%)
Copper
3 (3%)
Gopher
1 (1%)
Grass
4 (4%)
Kelp
3 (3%)
Olive
3 (3%)
Vermilion
38 (38.4%)
Another
4 (4%)
They all taste the same to me
17 (17.2%)

Total Members Voted: 98

Topic: Best Tasting Rockfish?  (Read 9579 times)

0 Members and 1 Guest are viewing this topic.

ScottThornley

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Northern Boy

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I voted for gopher

shenanigans! No-one has voted for the poor gopher. :smt009


bsteves

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I voted for gopher

shenanigans! No-one has voted for the poor gopher. :smt009

Not true... the actor that played "Gopher" from the love boat, Fred Grandy, was elected to 8 years in the US House of Reps from Iowa.  He later lost a bid for the governor of Iowa.

http://en.wikipedia.org/wiki/Fred_Grandy


Oh.. I see, you meant in this poll.


Elk I Champ
BAM II Champ


Nawm

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For me, Verms are nice because they provide big filets; for the same reason I like the lings.  I think Blues are okay, but get mushy if you don't ice them quickly.  All the smaller fish provide nice fish fry material, even the often maligned Gopher. 

If you could keep more than two greenling, I would vote for them as well.  The very fine texture and nice taste of them makes them a winner for me.  I think they match up in quality and texture to a good sole filet. 

It's all good really........   :smt003


Gue

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     Olives for me.... good fight ....easy fillet... great for fish and chips.

Gue


Lodd Hammercy

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the rarer and harder to obtain something is, the better it must taste

Then rhino bisque must resemble sweet ambrosia.  I really liked verms, but got into some large blacks at Elk that were really tasty.  Good firm fillets with sweet flesh, they were a big hit all around.


SteveS

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Verm!

The marinades

Sesame oil, ginger, tiny bit o'garlic, red pepper, soy - grilled with rice and nori - YUM

Olive Oil, garlic, lemon zest, salt, tequila - grilled in tacos- Double YUM


mickfish

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Quote
grilled with rice and nori - YUM
How do you keep the rice from falling through the grill??? :smt003
Group IQ is inversely proportional to the size of the group.

A Steelhead always knows where he is going, but a Man seldom does.


SteveS

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i'm very careful about placing the grains on the grill and use tweezers to turn each and every grain


mickfish

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So I guess BBQ Beans are no challange :smt002
Group IQ is inversely proportional to the size of the group.

A Steelhead always knows where he is going, but a Man seldom does.


ocean_314

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Blacks, Blues, Olives, China and Black and Yellows for baking with no fat. Lings and Cabs for frying. Reds are so so tasting.
Striped perch bake nicely.


EWB

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You guys are making me hungry......tick tock tick tock - when does RF season open :smt007
-Eric Berg


PJ

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     Olives for me.... good fight ....easy fillet... great for fish and chips.

Gue

I've eaten miles of all of them & I say it's the OLIVES by far!  Their meat is the cleanest (least amount of brown meat on them).  They're very meaty for their size & they just seem to have the most mild, halibut like taste.

P.J.

Went be a local waterfront fish market & saw a sign saying "Whole Fish For Frying".  I had to take a closer look & guess what it was???  A pile of Gophers!!!!
8'6" Thresher Shark on 20 Lb. Mono, Somewhere in the Vicinity of Pt. Zero, Not Far from the Flemish Cap


peteb

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Surprising not more people have stood up for the greenling.  Greenling, cabbies and lings (small only, since over about 8 lbs they get wormy) have similar fine-textured, small-grained, FIRM white flesh.  Bottom line is, if you cant slice it up on the beach and sashimi it, it's not a good eating fish!  That is my bottom line.  So if you have to disguise it, ie. deep-fry the thing (ex with blues) or drown it in tartar sauce, then it probably wasn't too awesome to begin with.  I remember sashimi-ing up a WHOLE ling with a Japanese friend a couple of years ago and almost finishing it off watching the sunset.  Too good.

Anyone ever try sashimi perch?  (no? there is a reason) When I lived in Japan I once tried a little sashimi CARP!  (don't ask....)


Northern Boy

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Surprising not more people have stood up for the greenling.  Greenling, cabbies and lings (small only, since over about 8 lbs they get wormy) have similar fine-textured, small-grained, FIRM white flesh.  Bottom line is, if you cant slice it up on the beach and sashimi it, it's not a good eating fish!  That is my bottom line.  So if you have to disguise it, ie. deep-fry the thing (ex with blues) or drown it in tartar sauce, then it probably wasn't too awesome to begin with.  I remember sashimi-ing up a WHOLE ling with a Japanese friend a couple of years ago and almost finishing it off watching the sunset.  Too good.

Anyone ever try sashimi perch?  (no? there is a reason) When I lived in Japan I once tried a little sashimi CARP!  (don't ask....)

I've found way too many worms in rockfish to be comfortable with sashimi!