--- Quote from: e2g on September 22, 2023, 01:04:03 PM ---you can cut out the bloodline even with the skin on, just make two angular cuts where the blood line is and pull it off. I made ceviche with the first time a few weeks ago and its da bomb.
--- End quote --- I like that idea. I’ll check it out if I ever get another. Love da crispy salty skin. :smt006
NowhereMan:
Waiting for the 2nd attempt...
fishemotion:
:smt082
Bulldog---Alex:
--- Quote from: Eddie on September 19, 2023, 12:30:35 PM --- --- Quote from: bdon on September 19, 2023, 12:15:30 PM ---Looks good!
Similar to what I did, I filleted them cut out the pin bones. Marinated in soy, sesame oil and broiled on high flesh side up. Ate with coconut rice and veggies. Very good.
I was trying to target them at HMB but it was really sporadic where I'd find them. Wasn't able to find large schools just passing fish.
I'd love to be able to catch a boat load of them and smoke/can them.
--- End quote --- Yes, over a herring any day. :smt006
--- End quote ---
Thanks for the post . Looks appetizing !
I need to familiarize myself with the little delicacies. There are so many opportunities here in the Monterey bay that i often pass up.