NorCal Kayak Anglers
General => Recipes => Topic started by: ThreemoneyJ on July 05, 2020, 05:28:08 PM
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So usually when I bottomfish I’ll keep my limit of lings since they are usually large and I get a lot of bang for my buck with the fillet knife. RF usually go back down.
With limited chances to fish so far this year I was wondering on suggested RF to eat so I can stock up the freezer.
What is everyone’s favorites to cook?
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My favorite is vermilion. Tried a canary for the first time last year, it was really good too. Then blacks or blues. Browns always go back, it tastes horrible IMO.
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Brown rockfish. Don't believe SmokeOnTheWater. :smt005 :smt044
-Kiel
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Pretty much covered here
http://www.norcalkayakanglers.com/index.php?topic=14426.0
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Cliff started the poll back in 2008 - tastes may have changed with new members - be interesting to see
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I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.
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I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.
Agree with this
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I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.
Agree with this
I don't keep too many rockfish, but I have to admit that if I get a decent vermillion, I'll keep it. They are just so prestigious...
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Yelloweye of course.
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Depends imo. If you’re fileting them and frying them up, they all taste the same. But if youre steaming them whole Chinese style for example, vermillions all the way. Then black/blues, then everything else.
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Cow cod are actually very sweet,and firm fleshed. It's been a while since we have been able to get them. But for common Rockfish we can expect to catch on a yak, are grass,olives,and then chinas. Blues are good also. That is if you steam,bake,or bar-be-q them. They are hard to tell apart of you deep fry them.
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I get them so infrequently, I love them all.😋👍
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China
Vermilion
Canary
Olives
Copper
These are my top 5 in the order preference.
China got the texture and sweeter meat
Verms Flakiness sweet and good all around no matter how you cook it. Chinas #1 because they are pretty good deep fried and steam.
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Olive, great fight on light tackle
Easy to fillet, flaky flesh
Deep water reds are pretty delicious
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I haven't caught enough to tell the difference. I'm slowly working on that.
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When it comes to rockfish, I feel like the quality and flavor of the flesh it has a lot more to do with the size/age of the fish and what it’s been eating than the species.
Some day when it’s cool to gather in groups again it would be fun to do a true blind taste test with various sizes of various species.
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blacks are my fav
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Blues and blacks for tacos.
Lings for deep fried fish sticks.
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Verm is my fav :smt001
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Ling, pic was our dinner last night. :smt001
Verm
Olive
China, whole steamed.
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I'm a fan of cabezon
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The only vermillions I've eaten have been big ones, so they may have just cooked the best? But oh man the texture of the meat, and the sweetness, it was like it had butter melted all over it.
so Verm #1 for me,
then olive.
then I like Black/Brown/Blue about the same
I would love to do a blind taste test some day.
but I think the most important thing is where the fish was taken from.
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Some day when it’s cool to gather in groups again it would be fun to do a true blind taste test with various sizes of various species.
That’s a great idea! I’m in.
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Some day when it’s cool to gather in groups again it would be fun to do a true blind taste test with various sizes of various species.
That’s a great idea! I’m in.
I would also be in. I would even be willing to help with the blind portion, I love setting up blind beer and wine tastings, this would be really fun.
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Recently caught some Starry Rockcod which I had not caught for a long time and never before off a kayak. Side by side , same method, with a Verm. The Verm was definitely better tasting than the Starry
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Grassy rockfish are the best hands down.
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Grassy rockfish are the best hands down.
I always really liked the grassies also. Don't seem to catch as many from my 'yak as I did from shore/jetty, but they're super tasty.
Cabezon might still be my favorite though.
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Grassy rockfish are the best hands down.
I always really liked the grassies also. Don't seem to catch as many from my 'yak as I did from shore/jetty, but they're super tasty.
Cabezon might still be my favorite though.
if cabezon is in the running, then I vote cabezon. but if it's just rockfishes then my previous post stands :)
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I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.
100% agree. I'm surprised that olives aren't getting more respect. They are certainly my favorite. I actually think that vermilion is mid to low in the hierarchy.
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I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.
100% agree. I'm surprised that olives are getting more respect. They are certainly my favorite. I actually think that vermilion is mid to low in the hierarchy.
Olives being longer fillets is a nice to boot.
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I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.
100% agree. I'm surprised that olives are getting more respect. They are certainly my favorite. I actually think that vermilion is mid to low in the hierarchy.
Olives being longer fillets is a nice to boot.
Higher yield for their body weight too, as they have relatively small heads for their size.
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I would be very surprised if vermilion had a lead like that in a blind taste test. We eat with our eyes, and we love of vibrant colors.
100% agree. I'm surprised that olives are getting more respect. They are certainly my favorite. I actually think that vermilion is mid to low in the hierarchy.
Olives being longer fillets is a nice to boot.
Higher yield for their body weight too, as they have relatively small heads for their size.
it's all coming out on top for the olive.
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Recently caught some Coppers. My wife steamed one of them. It was awesome.
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Bump!
The best tasting rockfish I ever had was the first, a Vermilion caught in Carmel and bbq'ed on the beach. First time meeting FishMaster1. SinCoast, Monster Guppy, SC XFactor and maybe others. For being just a rockfish with no seasoning cooked right after being caught, it was heaven (or at least that's how I remember it).
Also any fish that was caught and cooked at Jacks Taco Shack by NCKA members.
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How about those deep water RF that we're all going to be catching this year? Which of those is the best?
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How about those deep water RF that we're all going to be catching this year? Which of those is the best?
:smt005 - unless that fathom line is within 1-1/2 miles o shore, I’m not gonna catch any of “those”
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I prefer the China's. On several occasions, I've has people wanting to buy them from me when I come back in. They don't want anything else, just the Chinas.
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I prefer the China's. On several occasions, I've has people wanting to buy them from me when I come back in. They don't want anything else, just the Chinas.
I also prefer China rockfish, followed by grassy, vermillion, and others.
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I also prefer China rockfish ...
Aren't those the ones that could be older than me?
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How about those deep water RF that we're all going to be catching this year? Which of those is the best?
I ordered a whole fried Chillipeper from a nice local restaurant (Home in Soquel). It was really really good! I'm keen on targeting them this season. My understanding is that they suspend mid column over structure, which may make them easier to reach while jigging.
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I also prefer China rockfish ...
Aren't those the ones that could be older than me?
Yes. I limit myself to 1 per year for that reason and feel a little guilty when I take one. I've caught a couple near world records, my biggest was 3lbs 15oz. I kept that one. I also had one at 3lbs 12oz on the boga that I released. But yeah, I almost always release Chinas.
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Bocaccio are really good! Big flaky white meat fish. I’m sure there will be a lot more being caught this year since they are a deep water fish. Only caught one out by the farallon islands a few years back. Cabezon are #1 in my book. I really want to catch a Cali sheepshead. I’ve heard they are the best tasting.
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I get a fair amount of Chilipepper Rockfish from our CSF throughout the year and we love it. It's one of my favorites even if I've never caught one. Maybe this year, that changes.
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I often release China’s since they are a waste to fillet. Good for whole steamed or poached. I thought Canaries were pretty good- good fillet ratio. Despite the crabby flavor of cabs, the filleting hassle (and their spunky personality) encourages a release.
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Bocaccio are really good! Big flaky white meat fish.
That's interesting, as I've sometimes heard the opposite. I've only ever caught dinky ones, but last year, a guy at the dock in Santa Cruz had a big one, and other fishermen were telling him that it was a trash fish...
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I just opened a sealed package of verm from last year and it tasted so amazing, really held well in the freezer and kept its softer texture. YUM. Mostly harvesting medium sized blacks for the solid crisp fillets with that translucent sheen on them.
Chinas are like quilbacks in that there is that HUGE head making a triangular profiled fillet lol, I haven't kept one in a couple years but they are beautiful to look at. They have those sandpaper cabby mouths so they must be eating similar delicious things. If I harvest one this year ill study its otolith forsure.