Wow….very Impressive!
How is the fresh-caught tuna lol???
No sir! Can't do. We are not great at fishing. Yet.
I KNOW!!! We missed huge tuna (BFT) season here in NJ this year, huge BFTs caught all over the place where we boat, unbelievable!
Oh, well.
We do bring some fresh catch home here and there, nothing to brag about, though, unfortunately.
I will say, did some culinary experimentation this year, it was fun:
Sand/Cape Shark aka Dogfish - we tried to see if it can be made into a meal of
sustainably harvested fish.
It worked, kind of.
I was told the thing is considered staple in the UK - it is served as fish-and-chips there; there is large industry supporting it - apparently thousands of pounds of dogfish are exported from NE to UK - yes, dogfish!
I had to try it!
Catching them is easy enough around here - in Raritan Bay, and most people around here throw them right back.
Well, we kept some.
There are a few things I've learned.
Like all sharks, dogfish lack a traditional urinary tract, so they concentrate urea, a waste product, in their blood and excrete it through their skin. The trick is, as soon as it’s caught, dogfish must be gutted, bled and chilled (otherwise, the urea remains in the flesh, and an ammonia smell develops) - easy to do in my Parker with a livewell and a good supply of ice!
Cleaning it - well, that's different story.
One needs to go biblical on them, and I mean - old testament-style! lol
Well, once you done, cooking is easy - fish fry time! Koji style in my case.
Pan-fried goodness!
Prepared and served well, it is amazing!
I can see, however, how the lack of attention to detail can ruin this meal, fast.
This fish needs to be
super fresh, properly harvested and cooked. Or bust.
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