2wahoo said:I actually smoked some fresh crevalle jack and found it very surprising. I hope you don't think poorly of me for this. QUOTE]
No, all the better for you. This just reminds me of an early offshore experience about 11 years ago. A friend and I caught our first Jack Crevelle and we had no idea what it was. We were cleaning it at the dock and my friend made a comment on how red the meat was. He thought it would not be very tasty. An old grungy fisherman was watching us clean it and said they were great baked! My friend went home, baked it, and said he almost puked it was so bad. Now, whenever I think about JC, I think of that old grungy man that pulled that quick one on us. I just picture doing it myself many years from now, just in respect for this old man. My friend is oriental and eats anything from the sea but JC . Maybe it is better smoked. I just like holding them up for pics and letting them go.
I went out on a limb today and grilled some barracuda. Now I was pleasantly surprised that it looks just like large spec trout or small black drum when fileted. I thought it tastes just like small blackdrum. It is also probably good fried and blackened. How safe it is, I don't know, but i am here typing this.
I agree with everyone else, in general, but I am not much on tuna. I can eat it, but no way can I eat it every day and it is not on the top of my list. I do like making blackened tuna snadwiches with it. If anyone ever wants to trade wahoo, dorado, ling, or red snaper for it, just let me know.
Told you you'd like it.Steelersfan said:Don't forget flounder on that list..
Just had some grilled ling and man was it good. Just pulled it out of the freezer(frozen in water), thawed it out in room temp tap water, seasoned it with fresh cracked pepper, lemon pepper, sea salt, fresh parsley and a dash of paprika and put it directly on the grill (no foil). Took a few mins. per side and my fiance' and I fought over it! Complimented it with skewered veggies (new potatoes, green pepper, onion and cherrie tomatoes) marinated then also placed on the grill. Washed it down with some chilled Pinot Grigio wine. Don't get much better!