Monterey ???

Are y'all talking about the one in the middle? I need to learn how to ID the fish better.  Just wanna make sure I don't get any that are illegal.   
Wish I started doin this sooner, had to go back to work today and those fish taste good!!  Beer battered, fried, n taco'ed!!  Big Jim I'll take your advice and clean on the water.  What do you do steam or fry?

           
I think the one in the middle looks like a brown or bolina rockfish.

Are y'all talking about the one in the middle? I need to learn how to ID the fish better.  Just wanna make sure I don't get any that are illegal.   
Wish I started doin this sooner, had to go back to work today and those fish taste good!!  Beer battered, fried, n taco'ed!!  Big Jim I'll take your advice and clean on the water.  What do you do steam or fry?

           
I think the one in the middle looks like a brown or bolina rockfish.

I would say no because I don't see the prominent dark blotch/spot by the gill plate, and in Monterey kelpies are much, much more common than browns...

But with just that one pic I can not be 100% sure. Only 99%. 

 

Sincerely,

Jim

I still say Calico even though fuzz is buckling under pressure from Rick.

 

 

Sincerely,

Jim

that's a kelp bass.

 
The scales, mouth, secondary dorsal, and sheen made me think calico: http://www.dfg.ca.gov/marine/sfmp/kelpbass-id.asp

Here's olive RF: http://www.dfg.ca.gov/marine/mspcont4.asp#olive

But now I change my vote to kelp bass...BMB is right 

The scales, mouth, secondary dorsal, and sheen made me think calico

+1.

The sheen man...the SHEEN!! Screams out that it is a calico (or kelp bass to make bmb happy  ) and not an olive.

 

 

Sincerely,

Jim

having tried to ID a calico that Nathan shot, and having cleaned lots of olives, I would say calico.  The skin looks like armour.

on cooking the fish whole, in honor of Jim is a great recipe.  You smear the whole fish with mayo and then slap it on a hot grill for about 8 minutes a side.  The mayo keeps it from sticking and burns off in a type of glaze.

New regs for calico's this year, 14" min up from 12" before.

These photos just made me hungry and I just ate! Daymn!

Are y'all talking about the one in the middle? I need to learn how to ID the fish better.  Just wanna make sure I don't get any that are illegal.   
Wish I started doin this sooner, had to go back to work today and those fish taste good!!  Beer battered, fried, n taco'ed!!  Big Jim I'll take your advice and clean on the water.  What do you do steam or fry?

The one on the left (the longest one) is a Calico bass. Common in SoCal, but relatively rare up here...usually taken by spearos, but hardly ever by hook and line anglers...taste great!!

The one in the middle is a Kelp Rockfish. Very common and delicious.

The one on the right is a Black Rockfish. Very common and delicious.

I often fry whole, but also wrap in foil packet after rubbing with olive oil and spices and with some cilantro and garlic in the belly and cook in BBQ.

 

Anyway you do it whole is good IMO...get so much more meat off the fish than just two small filets. Even dinks turn into a full meal when served with a little rice or veggies. I even steak cabs and cook whole. Save the fileting for the Lings (and then don't forget about the Head and Collars!!). 

Sorry for the threadjack Jason S!!

 

Sincerely,

Jim

Well out of all the replies I got two reports about Monterey...lol ... thx for the two on topic reports lol its all good

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