HMB - 08.31.09 = WFO!!!!!!

You must be part Pinoy like Mooch? 

Rey

I thought Mooch was ALL pinoy?

Darius,

Yes, daing na mackerel.  Just like daing na bangus but a little more fishy but just as good.  You must be part Pinoy like Mooch? 

Rey

I am all Pinoy my brother, Born and Raise in Pampanga I speak several dialects fluently Capampangan, Pangalatok, Bicol and Ilokano

My wife loves broiled Mackerel at Japanese restaurants. And we've had Sardines and Anchovies in Greek restaurants many times. All are delicious when prepared properly in a variety of ways. Plus they are full of Omega-3s and have accumulated little or no Mercury so you can eat all you want.

Ditto.  Mooch and other Pinoys here are making light of Pilipino cuisine, but grilled or broiled sardines and mackerel are common in many countries, not just the Philippines. 

Mark Twain said "Travel is fatal to prejudice,bigotry and narrow-mindedness."

Darius,

Man, how did you learn all those dialects?  My nanay is from Pampanga but I grew up in Pasig, Rizal.  Nice to know someone else can bring the bagoong or patis if we ever hook-up.  I know someday we will.

Rey

grilled or broiled sardines and mackerel are common in many countries, not just the Philippines.

I need to mention another not well known.
I used to have a job where I travelled extensively to Europe in the 80s--often to Scandinavia. The Scandinavians love Herring which are pretty similar to Sardines and Anchovies. There was (is still) a restaurant in Stockholm called Diana's Cellar (Diana Källaren) in the Old Town which is about a story underground because it was built inside the old long buried ship yards of stone they recently excavated if I recall correctly--no windows except sky lights. They served 5 (at least) different styles of pickled Herring as a sort of Tapas plate--tomato, oil, mustard, and more I cannot remember now. All were delicious and came with this rich multi grain bread like you just cannot find in the states. It was a meal unto itself with a mug of beer. I'll bet Dines would taste just as well--I need to research those recipes. Man that brings back memories and now I am hungry.

Some small fishes may not make for bragging rights for macho fishers and I feel that pressure also, but they can be fun on light tackle and a hunter's delight to bring home to the table. There's more to fishing for me than who gets the biggest fish--much more.

PS did a little research--from wikipedia:
"In Scandinavia, once the pickling process is finished and depending on which of the dozens of classic herring flavourings (mustard, onion, garlic, lingonberries etc.) are selected, it is usually enjoyed with dark rye bread, crisp bread, or potatoes. This dish is a must at Christmas and Midsummer, where it is enjoyed with akvavit." I had it in early December last--so that fits.

I'm not one for pumpernickel bread, but give me pickled herring & beer until I can eat no more. Mustard, cream-style, whatever I love it all.
I need to fish some sardines now .

I had a blast catching 'dines outside SC harbor last saturday. They were thick out there.

 I wanted to keep a few & try 'em grilled like that, but no ice=no keeping 'dines for the table . I'll try it again sometime.

BTW-my 2yr old bait tube got it's first test & success ! It kept 4-5 dines alive for a few hours.

My variation on keeping sardines edible was to have a small bucket/cooler and a blu-ice thing in it, then fill cooler/bucket with some seawater and keep the deans in that after gutting and gilling them on the water. It's easy to have at least water frozen in containers in the freezer if you don't have ice available so I always have a few of those on hand.

We are hella white n suburban in my house but they were all eaten anyways

salted and grilled and yes they are really good but you do have to be patient with the bones or be HAC and just eat them.

J

ChuckE introduced me to grilled sardines a month ago and I tell you what, I am hooked.

The fillets peel right off the bones, so imo it's a waste of time to gut/bone em, just grill n eat.

I don't mind saying I prefer them over halibut, or just about any other fish that wasn't smoked.

I don't mind saying I prefer them over halibut, or just about any other fish that wasn't smoked.

now that's a bold statement.  I'd put a grilled patagonian toothfish up against a sardine for the pepsi challenge any day of the week.  I do like me some sardines.  But they do not top my fish list

You must be part Pinoy like Mooch? 

Rey

I thought Mooch was ALL pinoy?

My Dad was Italian, my mom was from Spain but I was born and raised in the Philippine Islands....go figure 


When I was a kid, all I spoke was spanish but when I started going to school, I learned english and tagalog and never went back to spanish...coz there were no spanish speaking kids to converse with  But I'm still fluent in tagalog 

Mooch,

You're international blood man!  Nice combination.  Good to know you can still speak tagalog.  Went to HMB yesterday but the sardines are gone.  Tried fishing just outside the horn with frozen achovies.  But no bites.  I'm new to this sport so I did not want to venture far.  Just want to get my feet wet and see how I like it.  Love it so far and I think I'm ready to gear up and get serious.   Hope to hook up with you guys soon.

Rey

Mooch,

You're international blood man!  Nice combination.  Good to know you can still speak tagalog.  Went to HMB yesterday but the sardines are gone.  Tried fishing just outside the horn with frozen achovies.  But no bites.  I'm new to this sport so I did not want to venture far.  Just want to get my feet wet and see how I like it.  Love it so far and I think I'm ready to gear up and get serious.   Hope to hook up with you guys soon.

Rey

Hey Rey, I was out by the Pier yesterday later in the afternoon - bite comes and goes but the numbers are still there. The hot bite seems to happen just before the sun goes down. I had my kayak with me but decided to hang out with the rest of the pier rats...enjoyed meeting a lot of our fellow country men...had a blast just talking story with the pinoys.

Hope you can make the HMB Derby - looking forward to meeting you!

Mooch,

I figure those dines were still be around the harbor cause once in a while I'll see a few pelicans dive and swoop something.  But, I couldn't get there fast enough.   Too bad you missed the lone pinoy in a kayak feeding the gulls with his leftover frozen anchovies by the kayak rental shop.   We left around 2:30 and headed down to Bean to see what it looks like.  What a nice park.  I wonder if the smelts lay their eggs there like in Martin's beach?  Looking forward to meet you too at the HMB derby.  Not sure yet if I will be there Friday night though.  Did notice a lot of our fellow Pinoys at the last pier close to the horn.  I thought I was in PI there for a while fishing.

Rey

As Marie Antoinette said, "Let them Eat Man Dogs" or was it cake?
Dammit Mooch you went and did it and gave up the best keep secret in NCKA. For those of us who have had to eat what was given to us these type of fish were commonly devoured in our family who are like Mooch Metiso blood. Fathers from the P.I. and Mothers of different backgrounds. Spanish Portuguese in my case. We would meet in HMB and gather Horsenecks, Clams, Mussels and Seaweed. Most of our Pinoy family worked in the fields so artichokes, asparagus and the like were usually steamed in with what ever fair could be found. Today they call that gourmet cooking....go figure?
 Oh yeah!  The table was generally banana leafs from some ones back yard where the food would be spread along with the rice and the hands were used rather then a fork and knife. Waste not want not and with a crew of 40 to 50 everyone was filled to the gill. I think they call that conservation today!
Nothing but fond memories with an occasional goat ( caldding?) to boot.
Next time I'll tell the story of pigs and goat blood and how that was used to make chocolate

Dang Joel those sardines and macks look delicious.