Hook Em and Cook Em February Submissions

[FISH11]

Man that's making me hungry! Great post. You got to be the winner.

[Bert Vega]

Thanks for posting that. Think I going to all you can eat sushi tonight.

[Zfish03]

I caught one of these a few days before Valentines Day.
Step 1.



Like some of you, share the same dislike of frozen yellowtail. I eat pound after pound of fresh and raw and smoke the rest to be eaten and/or frozen for later. Frozen smoked yellowtail is still great afterward.

For sushi, I like sashimi but do enjoy a dalop of sushi rice. For novices like myself, the rice can be challenging. I found a few tips of making sushi rice online. The most important info I found was to ensure you wash the rice until the water is clear. Cook the rice. But then mix a tablespoon or so of some white sugar, a few pinches of salt, and 1/3 cup rice vinegar in a heated pot then pour it over the rice and mix it all in.
-To keep rice from sticking to your hands, dip them in a bowl of water and rice vinegar.
For spicy yellowtail rolls--I use 1/2cup japanese mayo, add siracha and lemon to taste. Then mix in the meat.



This is a favorite of mine: Panko/Sesame/Coconut Seared Yellowtail taco with avocado cream sauce.

-Cut some steaks about 3/4-1 inch thick.
-In a bowl mix 2 cups panko, 1 tablespoon sesame, and small handfull of coconut flakes.
-spread the mix over a cutting board.
-sprinkle sea salt over the steaks then coat press both sides of the steak
- with the mix on the cutting board

On a cast iron skillet, heat to med-high and place enough peanut oil to cover the surface. Then add the steaks. 1 minute each side.

For the avo-cream sauce, I use a food processor.
1 large whole avocado
1/3 cup mexican cream
1 steam green onion
small handful of cilantro.
Yum.

Smoked Yellowtail.




Its all in the brine!
-2 cups water
-2 cups apple juice
-1 cup brown sugar
-1/2 cup salt
-1/2 cup honey
-1/2 cup soy
-2 tbls molasses
-2 tbls thai chili mix/jam
-2 tbls ground ginger

Heat all of the items up, then cool and place in a ceramic bowl with the yellowtail. I recommend overnight. or vacuum seal it for 2 hours.

Dried for 3 hours. I recommend a cool dark place that has some circulation (garage)
*Form a nice pellicle!!

Smoke at 170 degrees for 100 minutes. I like to use apple wood.


Eat it for days, make a dip from it, put in pesto pasta....possiblities are endless.

[Joctane]

That all looks delicious! Wish I was your neighbor.

[Iceman]

Way too close to dinner time! NICE!!!

[kaya_one]

Zfish is killing it! That sushi looks awesome...even though it isn't cooked he did roll it. Smoked fish looks so good and I'll have to look this recipe up the next time I pull up one of those yellow.

[ctfphoto]

Lobster Potato Skins and Lobster Stuffed Potatoes


Lobster Tail
Large Russet Potatoes
Extra Sharp Cheddar Cheese
Sour Cream
Bacon
Feta Cheese
Salt
Pepper
Cilantro
Chives
Lime


Lobsters love rain so Mickey and I went out last night after the first rain in a very long time. We hooped as it was raining as well. A very warm storm which made it fun.

I came home with three legal lobsters, one being a fairly nice size. I froze two of the tails as the season is drawing to an end and wanted some "tails" in the freezer for summer.






Cook the large russet potatoes until done. Boil the lobster tail until barely done.

Carve out the potatoes and set the inside aside.

Lobster Potato Skins ….

Halfway fill the shell with extra sharp cheddar cheese and bacon and broil until melted. Add cooked lobster and more extra sharp cheddar cheese and squeeze a little lime over the top. Salt and pepper. Broil until done and top with feta cheese, cilantro, and chives.



Lobster Stuffed Potatoes ….

Use the carved out potatoes and mix with cooked lobster, sour cream, bacon, sharp cheddar cheese, salt and pepper. Stuff back into the skins and grade extra sharp cheddar cheese on top. Broil until done and top with feta cheese, cilantro, and chives.