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#11375573 - 01/27/16 09:50 PM Cooking technique/advice
uglystikayakin Offline
Green Horn

Registered: 12/06/15
Posts: 17
Im curious about something, I have a friend whose boss took him and some coworkers on a fishing trip guide on Ray Roberts, he said he had no idea what kind of fish they were and took no pics bang (he doesn't fish at all, just tagged along). They made some ceviche and brought me some and man oh man was it delicious laugh . The other day I fried some sand bass in a disco/cowboy wok and damn those suckers are oily. I know a lot of people say they have a real fishy taste but I personally like it. My opinion is why eat fish if you don't like the fishy taste? Its like wanting to eat steak, but not wanting it to taste like a steak loco anyways. I want ceviche! Any recommendations on what kind of fish to use sandies, stripers, whites??? Safe to cook in lemon/lime juice or should I boil first?? just fyi I mostly fish Lewisville/Trinity.. I want to be this guy >>



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#11375643 - 01/27/16 10:19 PM Re: Cooking technique/advice [Re: uglystikayakin]
Jesse10 Offline
Outdoorsman

Registered: 08/08/11
Posts: 232
Loc: Grandview
I've made it with sandbass fresh out of the Nolan river. It tasted good and never got sick. Make sure you drink plenty of modelos just in case. Maybe a pull off the tequila too. Cheers!

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#11375678 - 01/27/16 10:31 PM Re: Cooking technique/advice [Re: uglystikayakin]
Anchorman Offline
Extreme Angler

Registered: 03/02/15
Posts: 1172
Loc: Small Town NE Texas
I have heard it is good made with striper. I have yet to try it but I really want to. The Ceviche in that pic you posted looks real good!
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Need a friendly place to talk hunting? www.talkhunting.com


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#11375708 - 01/27/16 10:50 PM Re: Cooking technique/advice [Re: uglystikayakin]
RANDY WOOD Offline
TFF Team Angler

Registered: 12/13/02
Posts: 3196
Loc: FT. WORTH, TX. U.S.A.
Don't make it with freshwater fish. You can get worms. Saltwater fish only!
Look it up
_________________________
Leader of the CORN BREAD MAFIA and the Captain of Team Family Style
2008 TSA Team of the Year

817-999-1922
http://www.familystyleguideservice.com/


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#11375712 - 01/27/16 10:55 PM Re: Cooking technique/advice [Re: uglystikayakin]
RANDY WOOD Offline
TFF Team Angler

Registered: 12/13/02
Posts: 3196
Loc: FT. WORTH, TX. U.S.A.
_________________________
Leader of the CORN BREAD MAFIA and the Captain of Team Family Style
2008 TSA Team of the Year

817-999-1922
http://www.familystyleguideservice.com/


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#11375944 - 01/28/16 07:16 AM Re: Cooking technique/advice [Re: RANDY WOOD]
TCK73 Offline
Extreme Angler

Registered: 03/26/15
Posts: 1877
Loc: Jack County
Originally Posted By: RANDY WOOD
Don't make it with freshwater fish. You can get worms. Saltwater fish only!
Look it up


This. If you have ever cleaned a fish with worms, the thought of ceviche would not enter your mind again. If you must, put it in the deep freeze at or below -10 F for a week and it should kill all parasites. At least that's what we learned at TSU in meats class one semester.
_________________________


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#11376024 - 01/28/16 07:54 AM Re: Cooking technique/advice [Re: uglystikayakin]
banker-always fishing Online   content
TFF Guru

Registered: 07/12/10
Posts: 37189
Loc: Universal City Tx.
Awesome. It just don't get any better! Looks mighty GOOOOOOOOOOOOOOOOOOOOOOOOOOD! food



Side Note; I have always either fried,grilled,or baked my fish. Never made Ceviche. I have had it many times over the years and have always enjoyed it. thumb
_________________________


IGFA World Record Rio Grande Cichlid. Lake Dunlap.

John 3:16


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#11377027 - 01/28/16 02:28 PM Re: Cooking technique/advice [Re: uglystikayakin]
kdub#1 Offline
Extreme Angler

Registered: 02/09/07
Posts: 1098
Loc: Dfdub
It's all about cleaning out the redline and soaking the fillets in ice water for a day won't hurt either.
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#11377109 - 01/28/16 03:11 PM Re: Cooking technique/advice [Re: uglystikayakin]
Txmedic033 Online   content
TFF Team Angler

Registered: 08/13/13
Posts: 3669
Loc: Longview, Tx
Don't make ceviche with freshwater fish as already stated. Cut out the red line in your fillets and soak them overnight in sprite or 7up. Try it once and you'll do it to all of your fillets after you try it.

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#11377279 - 01/28/16 04:31 PM Re: Cooking technique/advice [Re: uglystikayakin]
JigandJeep Offline
Outdoorsman

Registered: 01/20/15
Posts: 113
If you freeze the fish first, you can use freshwater fish. I've made it with crappie without freezing it many times, but as the article says, you might be playing with fire. My wife's from Panama and they typically use a fish they call Corvina for the fish variety . the closest thing that I feel makes the best ceviche is labeled in the store as basa or swai. I know there is controversy over that fish, but I think it works the best. For fish that we catch locally, crappie or the best parts of the catfish fillet works the best in my opinion. Here's some of mine made with crappie, I like it swimming in the lime juice while it's in the bowl. Best hangover cure is drinking that leftover juice!

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#11377541 - 01/28/16 06:49 PM Re: Cooking technique/advice [Re: JigandJeep]
chrisc/striper express guide service Online   content
Extreme Angler

Registered: 03/12/07
Posts: 2404
Loc: TEXOMA
I have made it with both fresh and salt fish,never a prob but my stomach will digest almost anything lol
_________________________
Lake Texoma Striper Guide Chris Carey



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#11377836 - 01/28/16 08:34 PM Re: Cooking technique/advice [Re: uglystikayakin]
smileycntfish Offline
Outdoorsman

Registered: 11/20/14
Posts: 167
I've done ceviche from hybrids tons of times best ceviche ever. Salt water fish has worms too.

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#11377858 - 01/28/16 08:42 PM Re: Cooking technique/advice [Re: RANDY WOOD]
Fish Chaser Offline
Pro Angler

Registered: 06/29/12
Posts: 825
Originally Posted By: RANDY WOOD
Don't make it with freshwater fish. You can get worms. Saltwater fish only!
Look it up


NOT THIS! I've been making it out of crappie and bream for over 15 years and have NEVER had a problem.

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#11378632 - 01/29/16 08:36 AM Re: Cooking technique/advice [Re: uglystikayakin]
TroyKing Offline
Pro Angler

Registered: 09/28/14
Posts: 734
Loc: Carthage Tx
I don't keep many sand bass,usually just enough to make the kids happy( if they catch it they expect to eat it).However I am going to try the cevechi, also want to try em on the half shell. You can just eat around the red line like you do a redfish.
_________________________
The driving force and secret desire of every bass fisherman, is to one day be a crappie fisherman............Could it be that the good Lord just smilies and looks the other way when a fisherman tells a lie?

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#11379094 - 01/29/16 11:45 AM Re: Cooking technique/advice [Re: TroyKing]
HeavyLead Offline
Pro Angler

Registered: 01/18/14
Posts: 891
Loc: Rowlett, Texas
Originally Posted By: TroyKing
I don't keep many sand bass,usually just enough to make the kids happy( if they catch it they expect to eat it).However I am going to try the cevechi, also want to try em on the half shell. You can just eat around the red line like you do a redfish.


They are good on the half shell. Super easy to clean and cook. The scales get a little messy as they burn and fall off. The red meat tends to stick to the skin, and the white meat falls right off.

Honestly, I don't think a sandbass has enough red meat to make much difference. Fried or pan seared or blackened, I don't taste any offensive flavors. To each their own. I don't mind if fish tastes like fish.

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