Mix of fish fillets.

[splitshot]

Boss just got back from tha annual summer trip and sent home a frozen care package. From the gulf; sea trout and sheephead fillets.
From the northwest; sturgeon fillets and dungeness crab.
Judging by the color, treat the first two like salmon or trout, right?
Got a good cake recipe for the crab, I'm at a loss when it comes the the sturgeon..

 

[tcb]

I don't eat sheephead. Fry the trout... It is not like salmon at all. No advice on sturgeon.

 

[wob]

Cut it in large chunks, then batter and deep fry it - it's good.

 

[Butt Ugly Chuck]

I've had sturgeon grilled that was pretty tasty. It was simply prepped - no marinade, just salt and pepper.

Post up the crab cake recipe

Butt

 

[spressomon]

This is my own crab cake recipe I worked up... we like it.

1-1/2 - 2C lump crab meat
2-3T finely chopped celery
2-3T finely chopped onion/shallot
2-3T finely chopped red bell pepper
1t minced garlic
1-2 fresh basil leaves, finely chopped
1/2-1t fresh marjoram, finely chopped
Juice of 1/2 lemon
1-egg
1/4-1/2C mayonnaise, homemade is best
Panko bread crumbs
Parmesan cheese, finely grated
Salt and pepper
Cayenne

Sauté the celery, onion & bell pepper in butter until soft (do not brown). At the end add the garlic, marjoram and basil...mix until fragrant and remove from heat. Whip the egg with the lemon juice in a bowl; add mayonnaise. Combine celery, onion & bell pepper mixture with the mayonnaise mixture then gently incorporate with the lump crab. Add just enough breadcrumbs and about 2T Parmesan cheese to bind. Chill for at least 30- minutes. Mix breadcrumbs, Parmesan cheese, s&p & cayenne. Form crab cakes then into the breadcrumb mix...then fry in 1⁄2 butter 1⁄2 sunflower oil until golden brown.

 

[spressomon]

For the seatrout: We fix our salmon quite a few different ways but here are a couple of favs.

Ceviche!
Salmon/seatrout cut into 1/2x1/2 cubes
50-75% lime juice and remainder with orange, lemon &/or grapefruit juice
Ground cumin to taste
Serrano/jalapeno/habanero: Small dice
Cilantro
Red onion or shallot, thinly sliced
Couple cloves garlic, thinly sliced

Combine all in a non-reactive bowl, cover and refrigerate for about 1-hour. Right before serving gently fold in diced avocado. Serve with good corn chips. Crazy good.


Crispy fried salmon/seatrout: Great on its own or in fish tacos
Batter:
2-3 lightly beaten eggs
1/2-1C milk
1/2-3/4 rice flour (white or whole grain brown)
S&P
Water

Salmon/trout cut into approximate 2"x2" or longer strips

Panko bread crumbs
1-2 limes
Safflower oil for frying

Combine batter ingredients; add enough water to create a medium thickness batter; let rest 10-15 minutes. Stir salmon pieces into the batter and let sit for about 10-minutes.

Dredge the coated salmon pieces in seasoned panko bread crumbs. Fry. Remove to a rack for draining...spritz with lime.

 

[rusty_tlc]

We prefer dungeness crab to lobster around my house.

I like dungeness crab with a squeeze of lemon, nothing else.

Second to that would be in a cocktail with diced celery and cocktail sauce. We use the Hienze bottled chili sauce then add horse radish, Tabasco, and Worcestershire.

 

[sparkplug]

For the seatrout: We fix our salmon quite a few different ways but here are a couple of favs.

Ceviche!
Salmon/seatrout cut into 1/2x1/2 cubes
50-75% lime juice and remainder with orange, lemon &/or grapefruit juice
Ground cumin to taste
Serrano/jalapeno/habanero: Small dice
Cilantro
Red onion or shallot, thinly sliced
Couple cloves garlic, thinly sliced

Combine all in a non-reactive bowl, cover and refrigerate for about 1-hour. Right before serving gently fold in diced avocado. Serve with good corn chips. Crazy good.


Crispy fried salmon/seatrout: Great on its own or in fish tacos
Batter:
2-3 lightly beaten eggs
1/2-1C milk
1/2-3/4 rice flour (white or whole grain brown)
S&P
Water

Salmon/trout cut into approximate 2"x2" or longer strips

Panko bread crumbs
1-2 limes
Safflower oil for frying

Combine batter ingredients; add enough water to create a medium thickness batter; let rest 10-15 minutes. Stir salmon pieces into the batter and let sit for about 10-minutes.

Dredge the coated salmon pieces in seasoned panko bread crumbs. Fry. Remove to a rack for draining...spritz with lime.

Careful eating sea trout raw. They are not pelagic and carry worms.

 

[spressomon]

Different than salmon? Freezing salmon at x degrees for x hours supposedly kills the tape worm larvae, if it exists. I've never caught one myself but have eaten plenty of it at better sushi restaurants in NorCal.

 

[sparkplug]

Different than salmon? Freezing salmon at x degrees for x hours supposedly kills the tape worm larvae, if it exists. I've never caught one myself but have eaten plenty of it at better sushi restaurants in NorCal.

I honestly don't know about trout but I see way more parasites in trout than salmon. I eat salmon raw but I don't think I would ever eat sea trout raw or cooked in citric acid.

 

[spressomon]

Good to know. I wonder what the sushi joints do to sea trout to combat the issue?

Found this...a little dated but good info nonetheless.

EATING RAW FISH - THE DANGERS - NYTimes.com

 

[splitshot]

Cut it in large chunks, then batter and deep fry it - it's good.

Your talking sturgeon here right?

I've had sturgeon grilled that was pretty tasty. It was simply prepped - no marinade, just salt and pepper.

Post up the crab cake recipe

Butt

Pretty on line with spressomon's, but his sounds better.

For the seatrout: We fix our salmon quite a few different ways but here are a couple of favs.

Ceviche!
Salmon/seatrout cut into 1/2x1/2 cubes
50-75% lime juice and remainder with orange, lemon &/or grapefruit juice
Ground cumin to taste
Serrano/jalapeno/habanero: Small dice
Cilantro
Red onion or shallot, thinly sliced
Couple cloves garlic, thinly sliced

Combine all in a non-reactive bowl, cover and refrigerate for about 1-hour. Right before serving gently fold in diced avocado. Serve with good corn chips. Crazy good.


Crispy fried salmon/seatrout: Great on its own or in fish tacos
Batter:
2-3 lightly beaten eggs
1/2-1C milk
1/2-3/4 rice flour (white or whole grain brown)
S&P
Water

Salmon/trout cut into approximate 2"x2" or longer strips

Panko bread crumbs
1-2 limes
Safflower oil for frying

Combine batter ingredients; add enough water to create a medium thickness batter; let rest 10-15 minutes. Stir salmon pieces into the batter and let sit for about 10-minutes.

Dredge the coated salmon pieces in seasoned panko bread crumbs. Fry. Remove to a rack for draining...spritz with lime.

Re: sea trout, isn't it also called sea bass? Ceviche sounds like a great idea if safe.

 

[spressomon]

All the sea trout I've eaten looks, basically, like salmon. It has the color of coho/king...more orange than red like sockeye salmon. And pretty much tastes like mild lean salmon.

So after reading this I'm thinking sea trout are to brown trout like steelhead are to rainbow trout.

Brown trout - Wikipedia, the free encyclopedia

 

[sparkplug]

I thought we were talking about sea trout from the Gulf of Mexico, aka speckled trout.

 

[spressomon]

I thought we were talking about sea trout from the Gulf of Mexico, aka speckled trout.

Yes. I just didn't realize it was essentially a sea run brown. I also didn't realize it was a fish found in warm relatively shallow waters. I wonder if the "sea trout" we get once in a while in the sushi restaurants is actually the same type of fish.

 

[splitshot]

So far deep fried/beer battered sturgeon is to die for..

 

[wob]

Your talking sturgeon here right?



Pretty on line with spressomon's, but his sounds better.



Re: sea trout, isn't it also called sea bass? Ceviche sounds like a great idea if safe.

I was talking about sheepshead.

 

[DudeAbides]

Sea trout from the Gulf is nothing like salmon. It's a pure white fillet, you should always visually inspect larger fillets for worms and cut them out.

Sheepshead is delicious. They feed primarily on crustaceans, which is what supposedly makes the meat tasty like small black drum.

 

[splitshot]

White fillet? I think someone got the species mixed up when these were packaged. Lol, any guess on what I have? (Southernmost coast of Texas).

 

[spressomon]

^^^ looks like the "seatrout" I've eaten at west coast sushi joints.