finding that WSB is pretty bland? My wife and I were commenting on how WSB is a decent fish but really not as tasty as lingcod. She understands why I like to go down south and hunt them but actually prefers I shoot boring lings up here. Oh well.

It seems that WSB needs more flavors added to it and doesn't do well in really simple presentations like steaming. I suppose I can start teriyaking it.

Oh what do people do for their YT? I grill (salt and teriyaki and bacon wrapped), pan sear (teriyaki), poke, and sashimi it. Anything else that is a homerun?

Art,
I use all of the above for YT and they are excellent. I have really been on a Poke kick lately. The other one I use that is kind of boring but good is marinading it in Bernsteins Italian dressing, keeps the fish very moist on the BBQ, good for a change of pace.

PM your email and I will send you the WSB cookbook I put together full of recipes from guys on SB and FDL.

WSB is the best tasting fish and you don't need to season it if it really is a fresh kill. You must be getting some fish that aint to fresh or you are waiting a day or two to fillet your fish that has not been gilled/gutted.

WSB is the best tasting fish and you don't need to season it if it really is a fresh kill. You must be getting some fish that aint to fresh or you are waiting a day or two to fillet your fish that has not been gilled/gutted.

I always gill and gut my fish and ice it ASAP. And the fish is fresh. Perhaps I prefer a stronger taste then what WSB can offer?

As bad as I want to land a WSB this season, I have to agree with pedxing that WSB tastes a little bland. It does seem to have great texture though whatever way you cook it. Among the local gamefish, the top 3 best-tasting fish for my family and I are:

1. Cabezon.
2. Dorado.
3. Halibut.

(#2 and 3 are actually nearly tied).

As bad as I want to land a WSB this season, I have to agree with pedxing that WSB tastes a little bland. It does seem to have great texture though whatever way you cook it. Among the local gamefish, the top 3 best-tasting fish for my family and I are:

1. Cabezon.
2. Dorado.
3. Halibut.

(#2 and 3 are actually nearly tied).

wow Cab and halibut? Really? Cab is a very dense fish and I've found it makes good chicken fingers but otherwise its hard to cook. Halibut is good but the window between undercook and tough is super narrow. Though the ceviche is great.

My top three (local in CA) are:
1. Yellowtail
2. Barracuda
3. Lingcod

If we include mex dog tooth Pargo is number one. And Ojoton is up there too.

wow Cab and halibut? Really? Cab is a very dense fish and I've found it makes good chicken fingers but otherwise its hard to cook.
You're right. However, that's what my family and I like about cabs. It makes for the best fish tacos we've ever had. Admittedly, I haven't cooked them any other way except as fish tacos and fried strips.

wow Cab and halibut? Really? Cab is a very dense fish and I've found it makes good chicken fingers but otherwise its hard to cook. Halibut is good but the window between undercook and tough is super narrow. Though the ceviche is great.

My top three (local in CA) are:
1. Yellowtail
2. Barracuda
3. Lingcod

If we include mex dog tooth Pargo is number one. And Ojoton is up there too.


Barracuda #2?
Wow, I'll have to quit passing on them.

-Bryan

finding that WSB is pretty bland? My wife and I were commenting on how WSB is a decent fish but really not as tasty as lingcod. She understands why I like to go down south and hunt them but actually prefers I shoot boring lings up here. Oh well.

It seems that WSB needs more flavors added to it and doesn't do well in really simple presentations like steaming. I suppose I can start teriyaking it.

Oh what do people do for their YT? I grill (salt and teriyaki and bacon wrapped), pan sear (teriyaki), poke, and sashimi it. Anything else that is a homerun?

My favorite fish dish in any restaurant down here is made with WSB. It's from Council Oak at the Hardrock.
At 21,95/ LB at the grocery store I can't justify buying any to prepare it myself. It's 26.95 prepared with sides at the restaurant.

Rinaldo,

Where are you located?

Barracuda #2?
Wow, I'll have to quit passing on them.

-Bryan

Just make sure you bleed it as soon as you can. This is a fish that needs to be eaten ASAP. I like to steak it (2-3" thick) and do a quick teriyaki marinade (no more then 15-30 minutes) and grill. The meat is tender but not mushy.

Just make sure you bleed it as soon as you can. This is a fish that needs to be eaten ASAP. I like to steak it (2-3" thick) and do a quick teriyaki marinade (no more then 15-30 minutes) and grill. The meat is tender but not mushy.

Damn, my grandma is gonna be pissed since you let out her secret and now she can't just get freebies from people.:eek:

Steak it, spice it with some lawry's seasoned salt+ shoyu + lemon juice and pan fry it also works really well. Just make sure that the pan is really f*cking hot when you hit it so that it sears the outside, then flip to do the same on the other side before you finish cooking it.

I actually like to steam cabs chinese style, but instead of dumping on the hot oil and shoyu I'll take the cab out of the steamer and drop it into the stuff for a minute or 2 in the pan before eating it.

...instead of dumping on the hot oil and shoyu...
Mike, what is "shoyu"?

Tonight Mr Miyagi is Bringing some of this Big Nasty BSB
to the sdfd BBQ enjoy , Miyagi out

Mike, what is "shoyu"?

Shoyu is the Japanese for Soy Sauce. Seems like a derivation of the Cantonese See Yao.

Tonight Mr Miyagi is Bringing some of this Big Nasty BSB
to the sdfd BBQ enjoy , Miyagi out

How are you marinading it Joe?

How are you marinading it Joe?

whos Joe?// it Jerry, anyways

Bernstiens Italian dressing , white wine ,,a few blood orange's to taste and thats it ,.,, it will probly taste like shit anyways but hey you cant please everybody ,, Miyagi out

Shoyu is the Japanese for Soy Sauce. Seems like a derivation of the Cantonese See Yao.

Yep. Though, at least to me, there is a difference in taste between the soy sauces from different areas/regions/countries where methods and additives differ. IE, I'll never use maggi for sushi, as it isn't even real fermented SS but a chemical concotion. It does, however, go really good in Viet sandwiches.

The same hold for the different types of mirin/michiu.

whos Joe?// it Jerry, anyways

Bernstiens Italian dressing , white wine ,,a few blood orange's to taste and thats it ,.,, it will probly taste like shit anyways but hey you cant please everybody ,, Miyagi out

Sounds good, though it might be better if you switched out the bernstiens for some balsamic vinegar and maybe add a touch of honey to help it glaze up better.

Yep. Though, at least to me, there is a difference in taste between the soy sauces from different areas/regions/countries where methods and additives differ. IE, I'll never use maggi for sushi, as it isn't even real fermented SS but a chemical concotion. It does, however, go really good in Viet sandwiches.

The same hold for the different types of mirin/michiu.

Oh yeah soy sauce is very different from the various areas and for the various uses. I find Kikoman to be very salty which can overpower the soy flavor. Both Lee Kum Kee and Pearl River are good in that they have lower salt and more soy flavor.

Also I do believe that they have soy sauces designed for seafood which are normally lower salt content soys so as to not overwhelm the seafoods natural flavor.

:absolut::absolut::D

Rinaldo,

Where are you located?

Ft Lauderdale,
South Florida.