All this eel talk

You don't like slimesticks?   
Personally, I like barracuda.   

Kinda mixed on sheephead. 



IMO, sheephead & cabbies are completely different ends of spectrum from a texture standpoint.
Despite their similar diets, I haven't found their taste to be particularly similar as well.

i love cuda.  Used to grill up logs all summer long when I lived in LA.  My philipino friends would go crazy for the slimers.

maybe i'm due for a refresher on goat though, since its been awhile.  the last one i et i did enjoy, but it was years ago.

You don't like slimesticks?   
Personally, I like barracuda.   

Kinda mixed on sheephead. 



IMO, sheephead & cabbies are completely different ends of spectrum from a texture standpoint.
Despite their similar diets, I haven't found their taste to be particularly similar as well.

i love cuda.  Used to grill up logs all summer long when I lived in LA.  My philipino friends would go crazy for the slimers.

maybe i'm due for a refresher on goat though, since its been awhile.  the last one i et i did enjoy, but it was years ago.

Oh yeah, I like cuda.  I read that in the 1920s and 30s, it was the table fish of choice for many  communities in socal. 

I think one of the only ways to cook sheephead so that I'd like it is to salt the meat long enough to firm it up, but without making it too salty.  It's pretty good in ceviche and I've heard it's good smoked.  So for those reasons I shoot still shoot them.  That and if I haven't dove for a while...I'll shoot them simply because they're there. 

I think they taste great nate!!

Skin it, take the meat off the back bone with filet knife and then cook anyway you want...

I have had it sahimi style and it was awesome with a great, firm texture.

In ceviche it was DELICIOUS.

Braised  and topped with a raspberry chipotle bbq sauce was great!

Fry the head whole and pick the meat off the face and shoulder as well!!

The meat has a unique flavor, but I think it is really nice

Skinning it makes getting a clean filet super easy...take care when gutting initially to keep the gut sack whole and then just cut out and throw away..the kelp inside teh stomach is nasty smelling and I don't want that rotting kelp juice on my meat!! 

I'm already looking forward to the next one I find!!

 

 

Sincerely,

Jim

the kelp inside teh stomach is nasty smelling and I don't want that rotting kelp juice on my meat!! 
thats what she said....

the eel is super good i think.  i have baked, fried and beer battered it and all ways were great.  I have yet to smoke any as i am in the market for a smoker but i have heard that is the way to go.  either way they are really fun to look for and catch.  it really is a challenge to actually get them out of there hole succesfully

they are really fun to look for and catch.  it really is a challenge to actually get them out of there hole succesfully

+1!!
 
Sincerely,

Jim

it really is a challenge to actually get them out of there hole succesfully

When shooting head-on, underpower the gun as much as possible.  If you angle slightly down from top of forehead, the shaft will barely go through the head & open up in stomach.  Then it's super easy to yank them out without the barb catching anything.   

I've never looked for MF while diving.  I hope we get some good conditions next month and John MFPB Holmes will show me how to find them and honor me with a signed photo of his pose.   

I've had MFE in a spring roll which was really good but that's been the end of my experience in eating them.  Alice Waters indicates that they do very well in a smoked application and I'd give that a whirl I suppose.  Oh they are also incredibly slimy too and don't seem to want to die.

Is it true that they stink while cooking? I heard this from a guy poke poling at S&R under the north end of the Golden Gate.

Hold up there.  Polynesian people do NOT stink while cooking.  I'm sure there are various times in their day that they stink-- everyone does at some point, but what does this have to do with MFEs?

 

I just choked on my cough drop!