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Old 02-12-2016, 09:16 AM   #81
ctfphoto
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Granite measurements are getting taken today.

For a second time!

What a beautiful "studio" kitchen
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Old 02-12-2016, 01:13 PM   #82
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Sven,
It's you guys that inspire me everyday.

Fish Soup: Basic recipe making fish stock from fish carcass,
http://bit.ly/1LKGqCp

This is a basic way to create a foundational fish stock. I'll have
more fish soup variations to come. Just as soon as I finish
this dang kitchen! Granite measurements are getting taken today.
Looks beautiful Yanni! Is this the location for the 2016 BWE bluefin bash?


I'll have to provide pictures when I work on my presentation skills. I made rockfish skewers and bluefin hotdog which were quite successful. Thanks also for the sushi 101. Keep the recipes coming!
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Old 11-12-2016, 07:01 PM   #83
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teriyaki Big eye tuna collars



seared Big eye tuna loin



garlic ponzu big eye poke



Seared tuna tacos with Mexican Pesto



what it started out as @ Tuna harbor dockside Market.

what a great fight night



Sent from my SM-G920T using Tapatalk
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Old 11-25-2016, 08:46 PM   #84
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SupaBoy! That's so insane!!! I'm sorry I didn't see this sooner. OMG!!!!
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Old 01-16-2017, 06:04 AM   #85
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Yani, what do you have for lingcod recipes. I was gifted a few pounds of frozen lingcod that were caught out of Morro Bay at the end of December. I see the taco recipe but I'm looking for others, thanks
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Old 02-19-2017, 09:51 PM   #86
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Harry, that's it for specifically Ling Cod. However, Ling would work well with any of my taco or ceviche recipes.

I'm hoping there's a ling with my name on it come March first. Let me know how it goes!
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Old 02-20-2017, 04:05 AM   #87
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Harry, that's it for specifically Ling Cod. However, Ling would work well with any of my taco or ceviche recipes.

I'm hoping there's a ling with my name on it come March first. Let me know how it goes!
now I have to wait for spring cause I ate all my ling cod. A friends son has a charter boat in Morro Bay and I have an invitation to come up when rock fish season opens again so I will add some more. Plus I plan on hitting LJ this year now that I have some kayak time in open water. Thanks for the answer. I made tacos and deep fried and broiled, so far I haven't found a bad way to fix the ling cod.
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Old 01-12-2018, 01:16 PM   #88
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My problem is this, do fisherman want to learn
to make pizza from scratch?


Life is sweet.

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Old 08-11-2018, 12:40 PM   #89
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In case anyone here’s especially fond of Japanese food, I tried this one on some fresh lingcod this week and it’s pretty awesome.

https://www.chefsteps.com/activities...d-and-tentsuyu
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Old 05-23-2020, 09:36 AM   #90
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To eat or not to eat...that is the question?

From time to time, there has been discussion of the food value of mackerel and bonito on various fishing websites that I enjoy membership.

Having lived in Istanbul, Turkey, I have had enjoyed the seafood dishes that are prepared there. I noticed that mackerel and bonito have a higher food value than in US.
When I have caught some bonito that I cannot use, my Turkish friends appreciate them.
Anyhow, I recently purchased a Turkish cooking book and saw some great pictures of seafood dishes prepared with mackerel and bonito.
If you ever had a chance of being introduced to Raki, there is a recipe to use that too.

Here is a link to the book:

http://hermeshouse.com/mint_pageturn...view/983080597

I am assuming that since it is on the net—that I am not violating any copyrights.

Page 36-40; discusses the various fish species that are common in Turkey.
Page 168-170; is about mackerel dishes.
Page 185; for a bonito recipe.
Page 181; seabass and Raki.


This delicious bonito sushi was prepared by Andrew (the exacitive officer of Stoked On Fishing organization) at Cedros island.

I keep a small laminated copy of it in my wallet to show when the subject arises.

For those of you who are not cooking challenged like me, I hope you can try a recipe or two.



Bon Appetite.
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