Slow day in Santa Cruz day with a Happy Ending

Nice score there Jim. Love the happy ending.

Jedmo

Nice haul , we decided to go to Carmel only a little farther drive slow but a good day also.

Nice job there Jim!

Very cool report.

You've got crabs.  Love it.  Andy

Gosh Darnit JIM!  THAT's ONE AWESOME REPORT    DAMN, what a way to spend the day!!!  You've proven good times are still found in Santa Cruz!!   

Really been enjoying eating these fish!!!!!!

Finally got my daughter Valentina to eat some RockFish on Thursday with me, and loved it when she said "Papi, I tried it and I like it"!!!
 

The only other LingCod I have ever brought home we made into a ceviche, but this one we did Blackened and it was SO GOOD!!!!!!!

Definitely our new favorite!!! My wife Ana Karola did a great job cooking it, and it LITERALLY just melted in your mouth, and was so moist and juicy on the inside and just crispy/crunchy and spicy enough on the outside to give it some attitude!!!

Here are some pics of us enjoying the bounty and the company of some friends for TGIF.

Sincerely,

Jim

Doing it RIGHT!  Nice work on the meal and followup post, Jim.

How about kicking down the blackened ling recipe.  I need something to supplant the deep-fried Panko fish around here!   

Eric,

We patted the filets with a mixture of Zatarains Blackened Seasoning and Tony Chacheres Seasoning.

The Zatarains was too salty by itself for us, but combined with the Tony C it was a nice balance of salty and spicy...there are plenty of recipes online for how to make your own seasoning, but seems like a lot of work...Earlier this year we used RiverRoad Blackened seasoning which was great, and can be ordered online at:

http://www.drhot.net/rivroadseas.html

Once you have the filets seasoned, put a little bit of oil in a Cast Iron Skillet and get it REAL hot. Then put the filets in...the thickness will dictate how long they need to cook on each side...for these filets it was about 3-4 minutes on each side...just cook it long enough to turn the meat from that translucent white to the yummy, juicy, moist flaky white!!!

Hope you like it!!

Sincerely,

Jim

Those pics are making my mouth water - looks great Jim.  Thanks for all the fun reports - way to do it right!

Way to go dude, never give up till your eatin' fresh.

Yes indeed!! Jim, you are setting a good example on how to harvest selectively, resuling in a good life and sharing good times......iLOVEaGOODendingPLATE!
Well done and my vote for Newbie Of The Year!!

late season capitola production, good good stuff jim