Announcement

Collapse
No announcement yet.

Rockfish anyone?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Rockfish anyone?

    Anybody have a good Rockfish recipe?
    1994 Mako 201[br]

  • #2
    I like this one:

    http://www.striper.net/recipes_broil...fish_cakes.htm
    1984 Mako 238 WA [br]2015 Suzuki 250 APX[br]Central PA/OCMD[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=35081[br]

    Comment


    • #3
      What fish does the flesh of a rockfish/striper resemble?

      is it similar to the hybrids?
      76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

      Comment


      • #4
        The meat is solid white and firm after cooking.

        My recipe: Take filets and pat dry with a paper towel, dredge through flour, then through an egg wash, then through either Panko or Progresso Italian bread crumbs, broil or fry. Don't over cook. Eat. Enjoy[]
        \'81 21\' CC Mako[br]Beaufort, NC

        Comment


        • #5
          Leo, its a white flesh that is very mild and can be cooked anyway you want, very little fishy flavor unless its quite old. I grill, pan sear, and even bake with pasta.
          David, New Kent, Va[br]



          [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

          Comment


          • #6
            would it compare to grouper or halibut?
            76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

            Comment


            • #7
              quote:


              Originally posted by ssfishx


              would it compare to grouper or halibut?



              I would say it would be very close to those, grouper having a slightly stronger flavor than striper. Fresh striper is almost sweet to me.
              David, New Kent, Va[br]



              [br]Project Thread: http://www.classicmako.com/forum/top...TOPIC_ID=21067[br]

              Comment


              • #8
                Another one we do alot - especially when there are picky(afraid to try new things) people coming over, is Buffalo Bass.

                remove all the red meat from the fillet, along with the skin, cut into bite size pieces. Bread in house of Autry bread, deep fry, toss in the wing sauce of your choice. I use store bought texas Pete Buffalo wing sauce, you can cut the heat with Franks hotsauce if you need to.

                This works with a lot of critters-striper, black bass, grouper, fresh tile fish...
                dan davis [br] va beach, va

                Comment


                • #9
                  quote:


                  Originally posted by reefkeeper


                  Another one we do alot - especially when there are picky(afraid to try new things) people coming over, is Buffalo Bass.


                  remove all the red meat from the fillet, along with the skin, cut into bite size pieces. Bread in house of Autry bread, deep fry, toss in the wing sauce of your choice. I use store bought texas Pete Buffalo wing sauce, you can cut the heat with Franks hotsauce if you need to.

                  This works with a lot of critters-striper, black bass, grouper, fresh tile fish...


                  Buffalo Bass...now that sounds good!
                  1984 Mako 238 WA [br]2015 Suzuki 250 APX[br]Central PA/OCMD[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=35081[br]

                  Comment


                  • #10
                    Broiled and topped with crab imperial.
                    [br]1978 236B[br]260 Mercruiser IB[br]Salisbury, MD

                    Comment


                    • #11
                      mmmm fresh bass [8D] There's soooo many ways to prepare it and they're all great! I like to cut fillets into chunks, coat with panko and fry in the pan.

                      Another way I like it is to again, cut the fillets into chunks (this keeps the thickness of each piece uniform) and grill them. After flipping them, I like to brush on a glaze made from Goslings Rum, brown sugar and lime juice while they're still cooking. Just brush it on a layer at a time, refreshing the coat as it dries on the cooking fish, by the time the fish is done, its coated just enough.

                      Striper does well in soups like portugese fish chowder or bermuda fish stew also since its pretty firm.

                      Comment


                      • #12
                        mmmm fresh bass [8D] There's soooo many ways to prepare it and they're all great! I like to cut fillets into chunks, coat with panko and fry in the pan.

                        Another way I like it is to again, cut the fillets into chunks (this keeps the thickness of each piece uniform) and grill them. After flipping them, I like to brush on a glaze made from Goslings Rum, brown sugar and lime juice while they're still cooking. Just brush it on a layer at a time, refreshing the coat as it dries on the cooking fish, by the time the fish is done, its coated just enough.

                        Striper does well in soups like portugese fish chowder or bermuda fish stew also since its pretty firm.

                        Comment


                        • #13
                          mmmm fresh bass [8D] There's soooo many ways to prepare it and they're all great! I like to cut fillets into chunks, coat with panko and fry in the pan.

                          Another way I like it is to again, cut the fillets into chunks (this keeps the thickness of each piece uniform) and grill them. After flipping them, I like to brush on a glaze made from Goslings Rum, brown sugar and lime juice while they're still cooking. Just brush it on a layer at a time, refreshing the coat as it dries on the cooking fish, by the time the fish is done, its coated just enough.

                          Striper does well in soups like portugese fish chowder or bermuda fish stew also since its pretty firm.

                          Comment


                          • #14
                            Wrap in tinfoil with some butter and juice from a whole lemon. Cook on the grill!!!
                            1989 261 Mako - w/twin 200XL\'s[br]1972 17 Whaler [br]

                            Comment


                            • #15
                              quote:


                              Originally posted by petepup


                              Wrap in tinfoil with some butter and juice from a whole lemon. Cook on the grill!!!





                              Don't forget to top off with some crab meat and of course add some Old Bay! http://www.oldbay.com/
                              Bill[br]1998 Mako 293WA[br]Baltimore, MD[br]

                              Comment

                              Working...
                              X