How do you all eat croaker? I tried last year filleting them, and that was worthless (large 12+ fish) yielded minimal meat. Can anyone share recipes or ways they prepare these things, after last years run I didn't plan on eating them again, but curious to see what you all do with them. Heard they have too many bones in em'.
Eating Croaker
Question:
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Croaker depending on size can yield small boneless filets. I only filet croaker that are over 16 inches in total length.
For the smaller croaker I descale and gut them and then either bake, grill, or smoke them.
My favorite recipe is to clean your fish (descale and gut) and to lightly salt the exterior with a mixture of seasalt and old bay. In a small bowl mix together lemon juice, rosemary, bread crumbs, salt, old bay, (or other desired seasonings) into a damp paste. Stuff the paste mixture inside the bellies the cleaned croaker (4 -5 spoons). Let the fish sit in the fridge for am hour in a Ziploc bag. Light the grill and wait until you have low to medium heat (indirect heat method). Wrap the fish in a banana leaf (2 per leaf) and place the fish on a cedar plank or directly on grate and let cook for 15 minutes. Remove from heat and unwrap leaf and you will have croaker with a herb crusted interior and a crispy salty exterior. (If you have lemon grass wrap in banana leaf with fish for a more flavorful and aromatic exterior)
For the smaller croaker I descale and gut them and then either bake, grill, or smoke them.
My favorite recipe is to clean your fish (descale and gut) and to lightly salt the exterior with a mixture of seasalt and old bay. In a small bowl mix together lemon juice, rosemary, bread crumbs, salt, old bay, (or other desired seasonings) into a damp paste. Stuff the paste mixture inside the bellies the cleaned croaker (4 -5 spoons). Let the fish sit in the fridge for am hour in a Ziploc bag. Light the grill and wait until you have low to medium heat (indirect heat method). Wrap the fish in a banana leaf (2 per leaf) and place the fish on a cedar plank or directly on grate and let cook for 15 minutes. Remove from heat and unwrap leaf and you will have croaker with a herb crusted interior and a crispy salty exterior. (If you have lemon grass wrap in banana leaf with fish for a more flavorful and aromatic exterior)
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Grill them whole.
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Clean, season with Louisiana fish fry,deep fry till they float,drain onto paper towels. have plenty of hot sauce.
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Gut, scale, cut off head & tail, pat dry, season inside and out with salt & pepper, dunk in egg wash, coat with Bisquick pancake batter and pan fry them in a cast iron skillet using vegetable oil. .The most important thing is to only use fresh croakers. Once you freeze them they loose their taste and turn to mush when fried. On the side I like home made coleslaw, corn on the cob and fresh made biscuits and Maryland tomatoes when they're in season. Oh yea - sprinkle the tomatoes with Old Bay.
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I filet everything I catch. If it is to small for filets, back it goes. Croakers taste best when they are 10 to 15 inches in length. I also leave the rib cage attached to the rack. The secret is a sharp filet knife.
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Help me out here. How do you filet a fish and leave the rib cage attached ?
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Ay catman very sharp knife definitely but cut at head and start to cut like your going to cut the head off but dnt stop when you hit the backbone turn sharp to the tail and cut through the ribs as you go along bone cutting to the tail turn over and repeat oh forgot if you like skin on scale 1st if you don't like skin leave scales on and remove skin at the end
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Sharp knife is the key my friend. After making the diagnal cut behind the head, use the tip/point of the knife to slice the fish along the backbone. Once you get past the end of the dorsal fin slide the knlfe all the way through with a downward pressure, along the spine, back towards the tail. When you get back to the ribcage area, using the center of the blade, just slide the knife through the flesh with a very light presure. The knife will pass over the ribcage. Been doing it this way for a very long time and can do it quick and easy. Leaves the guts and most of the smell in the rack.Help me out here. How do you filet a fish and leave the rib cage attached ?
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I like croakers fried. I use to get them dressed at the market...on the rare occasions when I bought them from a market.:redface:
They had a way of butterfly-ing them out. Not sure how they did it. I never got the hang of it.
The fish were split down the back versus the stomach and opened out in a butterfly manner still attached along the stomach area.
Anyone have tips on how to dress them that way? Or preferably a video link?
Thanks in advance
They had a way of butterfly-ing them out. Not sure how they did it. I never got the hang of it.
The fish were split down the back versus the stomach and opened out in a butterfly manner still attached along the stomach area.
Anyone have tips on how to dress them that way? Or preferably a video link?
Thanks in advance
Here you go. https://youtu.be/SIFNTVNEk1YI like croakers fried. I use to get them dressed at the market...on the rare occasions when I bought them from a market.:redface:
They had a way of butterfly-ing them out. Not sure how they did it. I never got the hang of it.
The fish were split down the back versus the stomach and opened out in a butterfly manner still attached along the stomach area.
Anyone have tips on how to dress them that way? Or preferably a video link?
Thanks in advance
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