Fish recipes

[Gotfish?]

Pickle juice tuna:

Cut about 1 lb of tuna into 1" thick pieces or so. Marinate each side 1-2 hours in dill pickle juice.
Remove from marinade and pat dry.
Mix 2 heaping tsp of mayo with 1 heaping tsp of tajine powder. Brush on all sides of the tuna. This adds some flavor and also keeps it from sticking to the grill.
Grill to desired doneness. Brush more mayo mix on as cooking if desired for more flavor.

Should work for other species of fish too. Same recipe works great on chicken. Juice from pickled Spanish olives works great on chicken, I have not tried on fish yet. Juice from pickled jalapenos or pepperoncini peppers should work too if you like heat.

[jwacky]

Perch tacos.

Flour, egg wash, Japanese panko.

Fresh cabbage, red onion, tomato, lime juice, salt and pepper pepper.

Sour cream/crema, mayo, chipotle in adobo.

[Midnightpass]

Here I sit with a piece of toast…That looks so much better…
Butch

[jwacky]

Been making fish cakes recently as I try to eat my way through the whitefish in my freezer from an inshore fishing trip a month or so ago.

Pretty simple recipe. Steam the filets for 5-6 minutes until opaque and the fish flakes easily. Add to bowl with a couple tablespoons of breadcrumbs (I prefer Japanese panko), mayo, salt, pepper, and whatever else you feel like adding. I sometimes do Old Bay, or diced bell peppers. I don’t really use a measurement on the mayo, but use enough to help everything stick together.

For 6-8 ounces of fish I’d guess it’s 4 tablespoons of mayo.

Form cakes/patties, and refrigerate to get them to firm up. I’ll cook a few at a time in a light layer of oil in a pan so I have them ready for the week.

Not a crazy recipe by any means but perhaps an idea for something a little different with your catch.

[Gotfish?]

Been making fish cakes recently as I try to eat my way through the whitefish in my freezer from an inshore fishing trip a month or so ago.

Pretty simple recipe. Steam the filets for 5-6 minutes until opaque and the fish flakes easily. Add to bowl with a couple tablespoons of breadcrumbs (I prefer Japanese panko), mayo, salt, pepper, and whatever else you feel like adding. I sometimes do Old Bay, or diced bell peppers. I don’t really use a measurement on the mayo, but use enough to help everything stick together.

For 6-8 ounces of fish I’d guess it’s 4 tablespoons of mayo.

Form cakes/patties, and refrigerate to get them to firm up. I’ll cook a few at a time in a light layer of oil in a pan so I have them ready for the week.

Not a crazy recipe by any means but perhaps an idea for something a little different with your catch.

Sounds a bit like salmon patties which I loved growing up and still like. I wonder if it would work for carp? Carp has very fine intermuscular bones so you want to flake the meat off the bones anyhow. I have flaked the meat off the bones and then stir fried it with lots of spices and used it for fish tacos.

[jwacky]

Been making fish cakes recently as I try to eat my way through the whitefish in my freezer from an inshore fishing trip a month or so ago.

Pretty simple recipe. Steam the filets for 5-6 minutes until opaque and the fish flakes easily. Add to bowl with a couple tablespoons of breadcrumbs (I prefer Japanese panko), mayo, salt, pepper, and whatever else you feel like adding. I sometimes do Old Bay, or diced bell peppers. I don’t really use a measurement on the mayo, but use enough to help everything stick together.

For 6-8 ounces of fish I’d guess it’s 4 tablespoons of mayo.

Form cakes/patties, and refrigerate to get them to firm up. I’ll cook a few at a time in a light layer of oil in a pan so I have them ready for the week.

Not a crazy recipe by any means but perhaps an idea for something a little different with your catch.

Sounds a bit like salmon patties which I loved growing up and still like. I wonder if it would work for carp? Carp has very fine intermuscular bones so you want to flake the meat off the bones anyhow. I have flaked the meat off the bones and then stir fried it with lots of spices and used it for fish tacos.

I don’t see why it wouldn’t work. If you can taco it, if you can flake it… you can cake it

[Neuroshima]

This miso marinade is easy and delicious. I bake whole fish (rock, sheep, perch) in the over for about 45 min then the family devours.

https://www.thekitchn.com/recipe-nobu-m ... cipe-11824

Ingredients
1/4 cup sake
1/4 cup mirin
1/4 cup white miso paste
3 tablespoons granulated sugar
4 (4 to 6-ounce) fish fillets or whole fish
Kosher salt
Cooking spray or 2 tablespoons vegetable or canola oil

Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring 1/4 cup sake and 1/4 cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, add 1/4 cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature. Marinate and cook as desired.

[Gotfish?]

This miso marinade is easy and delicious. I bake whole fish (rock, sheep, perch) in the over for about 45 min then the family devours.

https://www.thekitchn.com/recipe-nobu-m ... cipe-11824

Ingredients
1/4 cup sake
1/4 cup mirin
1/4 cup white miso paste
3 tablespoons granulated sugar
4 (4 to 6-ounce) fish fillets or whole fish
Kosher salt
Cooking spray or 2 tablespoons vegetable or canola oil

Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring 1/4 cup sake and 1/4 cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, add 1/4 cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature. Marinate and cook as desired.

I have used something like that for barracuda before. Worked really well.