Lunker

On 5/18/2010 12:09 PM, JT wrote:


The only other fresh water fish I would rather eat is Walleye.

What is your and other's in the group, favorite white meat salt water fish?

JT


wahoo is my favorite sal****er meatfish for eating...and the catching is
fun too. not much on freshwater fish, unless someone has a special
seasoning. freshwater fish require seasoning to make them worth the
culinary effort. dolphin, wahoo, tuna, striped bass...even shark...a
bit of ketchup (heinz only) and i'm good to go!

jeff (a friend has discovered blowfish as tasty too)

"jeff" wrote


What is your and other's in the group, favorite white meat salt water
fish?

JT


wahoo is my favorite sal****er meatfish for eating...and the catching is
fun too. not much on freshwater fish, unless someone has a special
seasoning. freshwater fish require seasoning to make them worth the
culinary effort. dolphin, wahoo, tuna, striped bass...even shark...a bit
of ketchup (heinz only) and i'm good to go!

jeff (a friend has discovered blowfish as tasty too)

sal****er, for me: wahoo; dolphin; puppy drum; tuna; flounder (fully
skinned). oh, and pompano, if they are really big.

freshwater: rainbows, if cooked stream side within an hour of their
catching. skillet, salt'pep, butter. otherwise, no thanks.

yfitp
wayno

On 5/20/10 8:55 AM, Wayne Harrison wrote:
wrote


What is your and other's in the group, favorite white meat salt water
fish?

JT


wahoo is my favorite sal****er meatfish for eating...and the catching is
fun too. not much on freshwater fish, unless someone has a special
seasoning. freshwater fish require seasoning to make them worth the
culinary effort. dolphin, wahoo, tuna, striped bass...even shark...a bit
of ketchup (heinz only) and i'm good to go!

jeff (a friend has discovered blowfish as tasty too)

sal****er, for me: wahoo; dolphin; puppy drum; tuna; flounder (fully
skinned). oh, and pompano, if they are really big.

freshwater: rainbows, if cooked stream side within an hour of their
catching. skillet, salt'pep, butter. otherwise, no thanks.

yfitp
wayno




One time years ago in the Boundary Waters of Minnesota we caught, in one
day, walleye, pike, smallmouth bass, and huge pumpkinseed sunfish and we
had a cook off. The order of preference was pike, walleye, sunfish, bass.

My favorite sushi is yellowtail amberjack (hamachi), followed closely by
toro, the fatty belly meat of bluefin tuna. My favorite cooked sal****er
fish is baked striped bass, but I haven't had it in a long, long time.
Barracuda is surprisingly good.

--
Cut "to the chase" for my email address.

On Thu, 20 May 2010 09:55:55 -0600, rw wrote:

On 5/20/10 8:55 AM, Wayne Harrison wrote:
wrote


What is your and other's in the group, favorite white meat salt water
fish?

JT


wahoo is my favorite sal****er meatfish for eating...and the catching is
fun too. not much on freshwater fish, unless someone has a special
seasoning. freshwater fish require seasoning to make them worth the
culinary effort. dolphin, wahoo, tuna, striped bass...even shark...a bit
of ketchup (heinz only) and i'm good to go!

jeff (a friend has discovered blowfish as tasty too)

sal****er, for me: wahoo; dolphin; puppy drum; tuna; flounder (fully
skinned). oh, and pompano, if they are really big.

freshwater: rainbows, if cooked stream side within an hour of their
catching. skillet, salt'pep, butter. otherwise, no thanks.

yfitp
wayno




One time years ago in the Boundary Waters of Minnesota we caught, in one
day, walleye, pike, smallmouth bass, and huge pumpkinseed sunfish and we
had a cook off. The order of preference was pike, walleye, sunfish, bass.

My favorite sushi is yellowtail amberjack (hamachi), followed closely by
toro, the fatty belly meat of bluefin tuna. My favorite cooked sal****er
fish is baked striped bass, but I haven't had it in a long, long time.


Barracuda is surprisingly good.

It is very tasty, but be extremely careful with barracuda - while it's not
_likely_, it can lead to serious illness/"food poisoning" (ciguatera). I'd
advise anyone considering eating any to at least read up on it before consuming
any so they know and understand the risks, but hey, to each there own.

HTH,
R

On 5/20/10 3:22 PM, wrote:
but hey, to each there own.

Their own, or more correct, his own. "Each" is singular. So you were
doubly wrong on grammar -- or even triply wrong if you meant "they're
own." Didn't you claim to have gone to Yale?

--
Cut "to the chase" for my email address.

On Thu, 20 May 2010 16:54:31 -0600, rw wrote:

On 5/20/10 3:22 PM, wrote:
but hey, to each there own.

Their own, or more correct, his own. "Each" is singular. So you were
doubly wrong on grammar -- or even triply wrong if you meant "they're
own." Didn't you claim to have gone to Yale?

Grammar flames...?!

SNICKER

But just to show my appreciation, how about some fresh 'cuda...?

Sheesh,
R

On May 20, 4:22*pm, wrote:
On Thu, 20 May 2010 09:55:55 -0600, rw wrote:
On 5/20/10 8:55 AM, Wayne Harrison wrote:
*wrote

What is your and other's in the group, favorite white meat salt water
fish?

JT

wahoo is my favorite sal****er meatfish for eating...and the catching is
fun too. *not much on freshwater fish, unless someone has a special
seasoning. freshwater fish require seasoning to make them worth the
culinary effort. *dolphin, wahoo, tuna, striped bass...even shark....a bit
of ketchup (heinz only) and i'm good to go!

jeff (a friend has discovered blowfish as tasty too)

sal****er, for me: *wahoo; dolphin; puppy drum; tuna; flounder (fully
skinned). *oh, and pompano, if they are really big.

freshwater: *rainbows, if cooked stream side within an hour of their
catching. *skillet, salt'pep, butter. *otherwise, no thanks.

yfitp
wayno

One time years ago in the Boundary Waters of Minnesota we caught, in one
day, walleye, pike, smallmouth bass, and huge pumpkinseed sunfish and we
had a cook off. The order of preference was pike, walleye, sunfish, bass..

My favorite sushi is yellowtail amberjack (hamachi), followed closely by
toro, the fatty belly meat of bluefin tuna. My favorite cooked sal****er
fish is baked striped bass, but I haven't had it in a long, long time.
Barracuda is surprisingly good.

It is very tasty, but be extremely careful with barracuda - while it's not
_likely_, it can lead to serious illness/"food poisoning" (ciguatera). *I'd
advise anyone considering eating any to at least read up on it before consuming
any so they know and understand the risks, but hey, to each there own.

HTH,
R

Generally speaking, blue-water cuda are OK, but lagoon cuda are not.

My second favorite after yellow fin.

Always took lime, wasabe, and soya out in any boat in the islands,
along with a SHARP fillet knife.

cheers

oz, who finds never-frozen sashimi of any kind impossible to find in
the Ozarks

On 5/21/10 10:24 PM, MajorOz wrote:

Generally speaking, blue-water cuda are OK, but lagoon cuda are not.

That's because the lagoon cuda eat poisonous reef fish.

I caught this one not long ago in the Yucatan:

http://www.ruralnetwork.net/~troutbu.../barracuda.jpg

It's not real big -- maybe 10lbs -- but it was pretty cool. They're
tough to entice to a fly. They usually spook, and if they don't you have
to strip as fast as possible.

I kept it and gave it to the guide. He was delighted -- just about the
best eating fish available in those parts. He didn't seem any the worse
for wear the next day.

Here's a more scenic shot from the Yucatan:

http://www.ruralnetwork.net/~troutbum/cuda/IMG_0372.jpg

--
Cut "to the chase" for my email address.

On Sat, 22 May 2010 10:15:02 -0600, rw wrote:

On 5/21/10 10:24 PM, MajorOz wrote:

Generally speaking, blue-water cuda are OK, but lagoon cuda are not.

That's because the lagoon cuda eat poisonous reef fish.

No and not really/exactly, at least in the implication put forth. I'm not going
to argue about it - I'm simply going to state my position:

I don't care who anyone thinks to be correct - I would ask that anyone thinking
of consuming barracuda do their own research and satisfy themselves that they
know the risks (or satisfy themselves that they don't believe doing so to be a
risk). While ciguatera is not _always_ fatal, it _can_ be, esp. with kids,
older people, etc. and while there are "levels" of it, you don't want any part
of it.

Simply, ciguatera starts with "algae" (dinoflagellates) and it is not limited to
carnivorous reef fish, "lagoon" or otherwise. I'm not sure what a "lagoon cuda"
is - only young 'cuda are regular shallow-water dwellers, but any of the size
that those likely reading this would consider "eating size" would not likely
limit themselves to being "blue-water" or "shallow water," at least insofar as
the normal range of habitat - barracuda are not deep-water fish. The location
of the catch is not an indicator, nor is any other "outwardly visible" sign,
freshness of the fish, storage, etc., nor can it be cooked out by any reasonable
cooking method.

IAC, I'd advise anyone who plans on catching _any_ potential source fish, but
esp. barracuda, or otherwise consuming them "fresh" - i.e., not from a
commercial source, to get a ciguatera test kit. They aren't expensive. And if
you don't want to bother with a kit, limit your risk as much as possible by
eating only skinless filets - no other parts, no soups made with it or stock
from them, etc.

And FWIW, anyone traveling to "tropical" waters and consuming "local" seafood,
from any source, fresh-caught or at a restaurant, would be advised to at least
be familiar with what ciguatera is and the other potential sources

HTH,
R

On 2010-05-22 12:15:02 -0400, rw said:


I kept it and gave it to the guide. He was delighted -- just about the
best eating fish available in those parts. He didn't seem any the worse
for wear the next day.

The best civeche I've ever had was while I lived in Panama, and was
made from barracuda. I was reluctant at first to eat it because of the
toxin stories I'd heard. However, I was assured by its maker, a
PanCanal cop, that it was safe. He would bring a batch into the
Chief's Club every month. We'd eat it with fried plantain grown
locally. And lots of beer.

Dave
(who also ate King Crab, battered and fried, in the Chief's Club on
Adak, Alaska. During the fishing season, it was served daily as a
freebe at the bar.)