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Went fishing, need new ways to cook bluefish, black bass, and scup
Scalfin
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Hey guys, I'm back from a nice day of fishing buzzards bay with my family, and we've caught more than the family recipes can handle without monotony. We don't even have recipes for scup, and we'll have to eat the bluefish several days in a row to avoid it tasting like, well, bluefish (although we will be making ceviche). I'm personally interested in trying out pickling/preserves, as I've heard that Korea makes some types of kimchi using fish and that sushi started out as a way to preserve fish and I love lox and every other fish preserve I've encountered. The rest of my family, though, would like stuff that doesn't take several months to prepare.
I should note that we brought one black bass home whole, but that no one in my family knows how to cook whole fish, so advice on that front would be very welcome.
I should note that we brought one black bass home whole, but that no one in my family knows how to cook whole fish, so advice on that front would be very welcome.
[SIGPIC][/SIGPIC]
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Preheat your oven with a baking sheet in it to 500 degrees. Stuff the cavity of the fish with lemon and some fennel (or any type of herb you like). Drizzle some olive oil onto the fish, rub it over the surface of the fish. When the baking sheet is very hot, throw the fish onto it. Cook until the skin starts to crack away from the flesh. Moist, delicious, fragrant baked whole fish.
To serve, make a cut half way through right under the head. Do the same right above the tail. Run your knife along the spine. Lift away a plank of fish. Repeat on the other side, although you may want to wait until you eat one side first as it will stay warmer if it's left intact on the bottom.
I'm not too good at figuring out the differences between different types of cooking, but it almost always involves the oven (is everything in the oven baking?) or the grill. Bluefish usually involved a flat sheet (baking sheet?) and onions on top (this also works on the grill). After a while, we just have several days of fish cakes (which also include onion, which I always pick out), although that's usually striper.
We've never had scup, and my mom's never made bass as far as I can remember (we usually rotate tilapia, halibut, cod, and snapper or salmon). Looking at wikipedia, scup might taste good pan fried for breakfast.
As far as other methods for fish fillets: En Papillote is pretty good and easy. Wrap it and some spices in parchment paper with a little butter and let it bake. If you go with poaching you can make some really nice sauces with the poaching liquids by just cooking it down and adding lemon or whatever you like. Both of these use the oven.