All this eel talk

All these eel pics has me wanting to shoot one.  But I'm a little hesitant that it could be like my experience with sheephead.  A little background on that...

When I first moved to Southern California I went diving on some reefs and a few spots had lots of big sheephead.  I shot one about 20lbs and cooked it a few ways and just did not like it.  The consistency was too soft and the flavors didn't  stand out.  So I thought it was just the big ones.  So a little while later, I shot a steamer size fish.  Steamed it Chinese style, and same thing.  I just could not get over the mushy texture.  My wife called it "fishy baby food." 

So for years I stopped shooting them even though really big ones would swim up to me. 

Then I got on Spearboard and some guys would swear up and down about how great tasting sheephead are, so after a few years of seeing these reports I decided to give them another try.  Well, when I go back to look for fish I use to see, they've been thinned out quite a bit.  I guess those big ol' fish that swam up to me also swam up to other divers.  But I get lucky and shoot about an 18lber.  Took it home, prepared it as prescribed by these sheephead iron chefs...same result..."fishy baby food." 

I've never shot a MFE, but I'm really wanting to now.  Your reports and pictures have me thinking it's gotta be real good. 

Nate

I had smoked MFE at AOTY ala Andy and it was the BOMB.

I had smoked MFE at AOTY ala Andy and it was the BOMB.

That stuff was pretty good.

I was a bit apprehensive at first, but well done Andy!   

They taste good....have at it.

I've heard the same thing about sheephead.
As for monkeyface, I've had mixed results. Sometimes it tasted muddy with a chewy texture. Or maybe I just haven't figured it out.

That's enough for me.  Fuzzy, let's go on a MEF mission...and maybe a couple big sheephead. 

Nate

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

That's enough for me.  Fuzzy, let's go on a MEF mission...and maybe a couple big sheephead. 

Nate

UW pokepoling mission!   

That's enough for me.  Fuzzy, let's go on a MEF mission...and maybe a couple big sheephead. 

Nate

UW pokepoling mission!   

OOOOOOOH, let's try to noodle one. 

Along time ago, I saw a National Geographic show about these polynesian people.  One thing that stuck in my mind for all these years is how they caught and cook moray eel.  The wove a cage/trap out of vines or bamboo and weighed it down on a reef with bait.  When an eel was trapped, they would just pull the trap out and leave it in there.  They then started a fire and would arrange like they were steaming a pig, but instead of a pig, they would put the cages with all the eels on.  After everything was cooked, the cages would be dismantled and everyone just peeled the skin and ate the meat of the eels.  Something about that scene just appealed to me.

After everything was cooked, the cages would be dismantled and everyone just peeled the skin and ate the meat of the eels.  Something about that scene just appealed to me.

hell yeah!
 

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.

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.

I haven't noticed any unpleasant odor....smells like frying goodness to me!

 

In the last couple of years we have served up and shared with our friends a fair amount of all kinds of rockfish, cabezon, lingcod, halibut, abalone, uni, and several MFPBs as well.

Everybody who has tried the MFPB loved it and said it was one of the best things they have eaten over at our house. 

That's good enough for me to keep on bringing the boogers home for the table!!

 

Sincerely,

Jim

All these eel pics has me wanting to shoot one.  But I'm a little hesitant that it could be like my experience with sheephead.  A little background on that...

When I first moved to Southern California I went diving on some reefs and a few spots had lots of big sheephead.  I shot one about 20lbs and cooked it a few ways and just did not like it.  The consistency was too soft and the flavors didn't  stand out.  So I thought it was just the big ones.  So a little while later, I shot a steamer size fish.  Steamed it Chinese style, and same thing.  I just could not get over the mushy texture.  My wife called it "fishy baby food." 

So for years I stopped shooting them even though really big ones would swim up to me. 

Then I got on Spearboard and some guys would swear up and down about how great tasting sheephead are, so after a few years of seeing these reports I decided to give them another try.  Well, when I go back to look for fish I use to see, they've been thinned out quite a bit.  I guess those big ol' fish that swam up to me also swam up to other divers.  But I get lucky and shoot about an 18lber.  Took it home, prepared it as prescribed by these sheephead iron chefs...same result..."fishy baby food." 

I've never shot a MFE, but I'm really wanting to now.  Your reports and pictures have me thinking it's gotta be real good. 

Nate

Ive eaten ALOT of sheephead and have never had that issue, maybe go out with a buddy incase you dislike the eel, give it away. That way you get to enjoy the dive and the company. 

I had sheephead frequently in so cal.  liked the flavors.  its def not flaky like, say, calico bass.  But it beats the helloutta pacific barracuda, i'll tell you that! 

I liken sheephead to cabbies kinda, but not quite as "crabby" in the taste

I had sheephead frequently in so cal.  liked the flavors.  its def not flaky like, say, calico bass.  But it beats the helloutta pacific barracuda, i'll tell you that! 

I liken sheephead to cabbies kinda, but not quite as "crabby" in the taste

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.