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Found 16 results

  1. Got a question about Rocks this happened to a friend of mine and me the same night. My Buddy had 2 nice rocks that he had caught and had on ice for 2 days I had 2 nice rocks that I had caught and had on ice for less than 20 hours we both fillet them and he cooked his one way and me another (used a crab cake res. spread it out on top of the fish and broiled them). Took em out of the oven and they looked a tad bit over cooked but nothing tooo bad. Man o man took one bite of them and the fishy taste was sooo bad and over powering that I couldn't eat another bight. Felt bad about that and put them down for the dog to eat and she couldn't even finish them. Called my buddy up the next day and he said his fish had a real bad fishy taste to them as well. When I cleaned the fish they looked good and I even cut out the dark meat on the fillet. Not sure what went wrong but was wondering if anyone has had this happen to them and what I could do in the future to make sure this doesn't happen again...Tanks
  2. Well I got a smoker (Weber smokey mountain) and I hope soon that I will be able to smoke up some fish.. Does anyone have any recipes for a rub or any tips on smoking fish..
  3. A very simple recipe: Steam until the meat is white and breaks apart easily, (normally 15 minutes for a serving of four). Remove from steamer, place on plate, eat as you would lobster Unbelievable!!! I am not a big fan of eating fish, but Sam better get back down to VA soon. (I'm sure he is dreading that idea )
  4. hey guys... I have a swap I am doing down here and I was wondering if y'all had a shrimp or crab pattern that you like? I am looking for new patterns to tie and was hoping some of y'all would like to share a recipe and or pix... I am going to be tying up this pattern for the swap down here... do ya'll do swaps up there? If ya do let me know...
  5. NE1 know the recipe for the sunset passion colada they serve at Red Lobster?:icon_pidu:I'm not a big drinker but this is a drink I really enjoy.Have tried making it at home but can't seem to get it. Really packing on the weight eating there just to enjoy this drink.
  6. This is a classic recipe and one of my favorites...
  7. Last night we were watching one of the fishing shows on VS network, when they had a cooking segment making fish quesadillas. All the recipe called for was cooked fish, cheese and whatever you usually put on your mexican food. I made some with some packaged salmon that I had in the pantry. DAMN it was surprisingly good. Try it you'll like it.:eusa_clap:
  8. Someone once told me a recipe for fish using balsamic vinegar but I forgot what was in it and I thought he was pulling my leg . Anyone ever use it for cooking fish. I have a big hunk of Rock fish I want to cook this weekend (bought 4"thick) and I wanted to try something different than old bay.....Thanks
  9. Sam and I cooked up some Speckled Trout a couple of nights ago and her eare some pictures along with the recipe... Trout—Peanut oil and glossed the dish, Real Mayo and just lightly, brushed on each piece and Dijon mustard dabbed along the fillet. Added some pper--no salt. I put a bit a pepper and no salt and placed in the oven at 375. I made a sauce— I used Makers Mark,- half a cup and began to reduce it over low heat till it became thick. Do this slowly and in the beginning while you prep everything. In a fry pan I sautéed two diced cloves of garlic, three shallots diced, some diced dill and some fresh sage and butter. I then added it to the reduced Makers Mark and had a nice sauce to drizzle over the trout.
  10. I was deleteing some of the old sites I bookmarked when I found this http://www.topsecretrecipes.com/recipes.asp . Don't remember where It's from.There are free recipes,but if you subscibe you can make your own Old Bay:eusa_drool:
  11. Here you go Coop: The Basic Bagel Recipe Recipe Ingredients 2 cups warm water (100 to 115 deg. F) 2 packages active dry yeast 3 Tablespoons sugar 3 teaspoon salt 5 ¾ (about) cups all-purpose flour (unsifted) 3 quarts water 1 cornmeal 1 egg white beaten with 1 Tablespoon water Recipe Preparation Combine water and yeast in the large bowl of an electric mixer; let stand 5 minutes. Stir in sugar and salt; gradually mix in 4 cup of the flour. Beat at medium speed for 5 minutes. With a spoon, mix in about 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky, about 15 minutes; add more flour as needed. Place in a greased bowl, cover, and let rise in a warm place until almost doubled, about 30 minutes. Knead dough lightly, then *divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 3 to 3 1/2 inches across. Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 30 minutes. (Preheat oven to 350 degrees.) Bring the water to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently. Lightly grease baking a baking sheet and sprinkle with cornmeal. Gently lift one bagel at a time and drop into water; boil about 4 at a time, turning often, for 5 minutes. Lift out with a slotted spatula, drain briefly on a towel, and place on the baking sheet. Bake bagels for 10 minutes, then brush with the egg white/water mixture and bake for 20 minutes or until well browned and crusty. Cool on a rack. Makes 12. *Note: I roll the dough out and use an opened tuna fish can to cut the bagels, and then I use the lid from a water bottle (the kind with a spout that pulls up) to cut the holes. I find it is faster and more uniform.
  12. Does anyone have any good recipes for grilling striper fillets??? and How long and what heat do you grill it at?
  13. How do you all cook your rockfish? I like to bake the fillets in crushed tomatoes, green peppers, onions, salt & pepper and put on white rice when finished. Excellent.
  14. The first lady of the site has just finished calling me for the Hamburger Recipe that I made when Coop caught the big Striper that you see on the Home Page... (Coop only ate some dogs after reeling it in--worked up an appetite) She is making burgers for the big Fish Fest Friday but tells me that I'm doing the flippin' See everyone tomorrow--Show starts shortly after 9!
  15. Since they are a member of the shark family,,,I assume you need to bleed them,,,If so, how do you do that with this critters. The food network with bobby flay did in fact cook up some freid skate wings. Looked pretty good,,,maybe the presentation made it look good . I may have to give it a try,,,skinning could be a problem.
  16. For those of you who took advantage of the excellent sharkin on Assateague or Ocean City this year, here is a great recipe: *Cut the shark into steaks *Marinade the shark steaks (2-3) in a freezer bag with lemon juice, 1/4 bottle of Italian dressing for at least 3 hours *grill and baste until meat is white and flaky Enjoy! This recipe was given to me by H20Boss (Anthony) soon to be a member.