(FoodPornAdded) One Month Later....

Wow! that ling head soup looks scary, but I bet it's pretty tasty! And you get to relive the hunt as well!

Chuck Norris has a poster of Big Jim hanging in his gym for inspiration.

Awesome story, confirmed FAT ling!!

Chuck Norris has a poster of Big Jim hanging in his gym for inspiration.

Awesome story, confirmed FAT ling!!

sometime I'm going to have to borrow your recipe, Jim - it would be good for cabs too I'm sure. I think we waste even more than 30% of a cab when throwing away the carcass. Using the whole thing makes a lot of sense.

sometime I'm going to have to borrow your recipe, Jim - it would be good for cabs too I'm sure. I think we waste even more than 30% of a cab when throwing away the carcass. Using the whole thing makes a lot of sense.

Yeah, cabs are the worst for fileting for sure....I have a NuWave convection oven which works great for cooking them whole...I used to fry em whole a bunch but have been trying to eat less fried food recently.

Once they are cooked whole you can pick the meat off from all over the body/head/cheek/fin areas. 

I'm sure they would be killer in a soup as well.

Posted a general recipe for the Ling soup over here for anyone interested:

http://spearingforum.com/viewtopic.php?f=17&t=5292

 

Sincerely,

Jim

How'd the MFE taste?

Didn't pass the sniff test.

 

 

Sincerely,

Jim

It wouldn't have even MADE it to the sniff test ... the visual inspection is questionable in & of itself. 

Some folks have different criteria! 

    

Wow- that makes me hungry already! Thanks for the detailed "how to" post, surprised to see ginger in the mix, but more flavor can't hurt. If I get a good cab I'm gonna try that for sure! Thanks!

Cool story. And thanks for sharing the recipe. Might be dumb question do you season the fish for the NuWave? I think I might look at getting one. Right now all I do is BBQ or fry fish fillets. But would like to utilize more of the meat

Man you divers gotta put in some work, much respect!

By the way the firm meat of Cabazon holds up good in a chowder as well, toss in some salt pork yum.

that's a cool story!