Filleted my 6th hali of the year. 31" and 10lbs. Sausalito, 6/11. My buddy Zander pulled up on his Livingston and showed me his ikejime style. Saved me some windy work. When I Ike a fish it can be distracting regarding positioning and drift depending on the weather and it was a blowin'.
I was tired when it came time to fillet it but I'm glad I did when I did it because I had time and considered wasting time driving to a bait shop and talking' story and spending money. If your fish is iced you can retain it for many days but I preferred not to procrastinate based on my 15 minute lifestyle.
As I was cleaning it there were so many strips and nuggets of clean meat that went in a separate bag for ceviche and possibly hali poke.
Today we fished and skunked less a couple "stinkrays". between Sakana and I and we ended up talkin' ceviche options, poke options and maybe eatin' a stinkray. I have and they are quite delectable if prepared well. "Poor mans brisket" in Virginia I've heard served in the finest restaurants of yesteryear...If you want to try stingray, pm me and we'll go all pinoy style. Well, more Maui and Curry or just cookem'...
My wife mentioned when I got home all tired and fairly skunked and grumpy, your cookin dinner right? Uhhhh...right...ceviche for everyone! I'm on it...
Time got short and I had all these keelah scraps and cheeks and nuggets so I thawed them and rinsed em in salt water and dried it and let it drain in a colander.
I used to work in an Italian restaurant as your favorite waiter and a French one as well. I flashed on a seafood pasta idea because it was time.; I added prawns because I had 1/2lb of scraps and not enough to feed us five protein wise.
Procedure as follows
Olive Oil Add Garlic to aroma not too brown Add Julienne fresh basil with touch of chopped capers Added chicken stock with prawn tails for fishy essence Reduced until satisfied, high heat to simmer then taste. Add whip cream and butter for more reduction non dietary goodness. Taste...if happy dump in scraps and diced prawn. Cook until happy with consistency. Add to precooked pasta of choice. We had some Costco organic kinda penne thin folded noodle product. Add grated hard cheese and lemon juice. Feed to kids and tell em' how good it is and fresh and tasty and they seemed to gobble it down with not too much "what is that?" or, faux yummy gratitude. I think they liked it. Wife did so I'm happy.
Proportions are intuitive yet specific if you have questions...
Bon Appetit to me... :smt005 :smt006
JamesM:
Yum yum! I had ray wing (market ones) in the past, it was good!
PISCEAN:
scraps always lend themselves to creative recipes. I've no doubt this pasta tasted fab!
--- Quote from: JamesM on June 15, 2021, 09:14:12 AM ---Yum yum! I had ray wing (market ones) in the past, it was good!
--- End quote ---
I had a boiled ray salad on the greek island of Naxos once and I've never forgotten it. the meat was in strings, sort of shredded, and served on shredded lettuce with an oil and vinegar dressing. catch of the day!
AlsHobieOutback:
Been a few years since I ate some halibut, but boy oh boy this sounds so good I'll have to try it once I finally hook one up. :smt007