First I remove head and gut flounder. Then cut diamond cross cuts on the thicker dark side. Don’t scale. Deep fry whole and the scales will get crispy and act as a crust. Pop the little squares off like a nugget and dip them in your favorite sweet n sour dip ..read more

I Just moved to a coastal area, and with my growing fishing hobby, I need a reliable freezer to store all my freshly caught fish and seafood. Additionally, I've been concerned about power outages during storms. Any recommendations for a freezer that can handle both needs ..read more

I'd be happy to share a healthy tuna fish recipe for your cat based on my personal experience. It's important to note that while tuna can be a tasty treat for cats, it shouldn't be the sole component of their diet due to potential health concerns. Ingredients: 1 can of water-packed tuna (make sure it's not seasoned or packed in oil) 1/4 cup of cooked and mashed sweet potatoes 1/4 cup of cooked and mashed carrots 2 tablespoons of plain, unsweetened yogurt Drain the tuna and place it in a... Tasty Tuna Delight: A Healthy Recipe for Cat ..read more

Does anyone age their tuna before cleaning them? I was watching a video out of AU and the guy recommended to age bluefin a few days before cleaning them. Anyone do that in the GOM with yellow or blackfin ..read more

My daughters are absolutely picky eaters but they both love the way we cook our striper. We fillet the fish and peel out the bloodline then trim off the red meat. We then dredge the fish in Tony's mixed with flour, Bluebell Vanilla Bean ice cream and panko bread crumbs. They both love it and many friends and friends kids who don't eat fish like this fish! We shot another video to explain how we cook it... Try this the next time you catch striper, sandbass or hybrids... LMK what you... Best Fried Fish (Striper) Recipe ..read more

This 2 in 1 vacuum sealing system is one of the most affordable and highest rated vacuum sealers available. The Foodsaver FM3941 Vacuum Sealer will help you to keep your food fresher for longer. Do you ever find things left for too long will end up with freezer burn? Or when boxes sit in dry storage for too long and their contents become stale? You can avoid all of that food going to waste by simply vacuum sealing it before you store it away. The Foodsaver FM3941 Vacuum Sealer was voted... Foodsaver FM3941 Vacuum Sealer ..read more

Hi ALL, (no vacuum seal, only ziplock bags) Assuming you eat your filets with skin on, When you filet (BlackSeaBass), ~ do you keep the scale on and descale them before cooking or ~ scale them during cleaning process? I read keeping scale on will slow down freezer burn. thoughts ..read more

Hi ALL, Anyone can give me some tips how to gut Blackfish/Tautog without having to raise my heart rate? LOL! I find it really hard to clear the “internal teeth” if you know what I mean ..read more

So I have made Jambalaya a number of times in my life. I have always used the standard trinity, then I add tomato paste and caramelize it, then I add canned tomatoes, and then stock, rice, proteins, etc.... Recently I watched this and I was blown away by the idea of doing it with a roux. I've never done this. I took a few liberties with Chef Toups' recipe (mostly using tomato paste and my standard cajun spice mix) but wow! I wish I'd used the roux method... Jambalaya ..read more

So for the first time in a long time I'm bored with nothing to do so here we are. I love this segment of the forum but has been very stagnant with the exception of a couple of us on one thread. With fall/gumbo season coming up do we have any pro gumbo makers out here? I'm just wondering if anyone wants to share their technique or recipe as we get close to that time. I don't toot my own horn about much but I have a following of folks who can't wait for me to make the next batch. That said... Any Gumbo Fans Out There ..read more