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Cooking technique/advice
#11375573
01/28/16 03:50 AM
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Joined: Dec 2015
Posts: 118
DallasCB4
OP
Outdoorsman
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OP
Outdoorsman
Joined: Dec 2015
Posts: 118 |
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 (he doesn't fish at all, just tagged along). They made some ceviche and brought me some and man oh man was it delicious . 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 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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Re: Cooking technique/advice
[Re: DallasCB4]
#11375643
01/28/16 04:19 AM
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Joined: Aug 2011
Posts: 371
Jesse10
Angler
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Angler
Joined: Aug 2011
Posts: 371 |
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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Re: Cooking technique/advice
[Re: DallasCB4]
#11375678
01/28/16 04:31 AM
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Joined: Mar 2015
Posts: 1,192
Anchorman
Extreme Angler
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Extreme Angler
Joined: Mar 2015
Posts: 1,192 |
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!
If it ain't yours don't mess with it! Need a friendly place to talk hunting? www.talkhunting.com
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Re: Cooking technique/advice
[Re: DallasCB4]
#11375708
01/28/16 04:50 AM
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Joined: Dec 2002
Posts: 3,700
RANDY WOOD
TFF Team Angler
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TFF Team Angler
Joined: Dec 2002
Posts: 3,700 |
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
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Re: Cooking technique/advice
[Re: DallasCB4]
#11375712
01/28/16 04:55 AM
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Joined: Dec 2002
Posts: 3,700
RANDY WOOD
TFF Team Angler
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TFF Team Angler
Joined: Dec 2002
Posts: 3,700 |
Leader of the CORN BREAD MAFIA and the Captain of Team Family Style 2008 TSA Team of the Year 817-999-1922
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Re: Cooking technique/advice
[Re: RANDY WOOD]
#11375944
01/28/16 01:16 PM
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Joined: Mar 2015
Posts: 5,413
TCK73
TFF Celebrity
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TFF Celebrity
Joined: Mar 2015
Posts: 5,413 |
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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Re: Cooking technique/advice
[Re: DallasCB4]
#11376024
01/28/16 01:54 PM
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Joined: Jul 2010
Posts: 75,521
banker-always fishing
Pumpkin Head
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Pumpkin Head
Joined: Jul 2010
Posts: 75,521 |
Awesome. It just don't get any better! Looks mighty GOOOOOOOOOOOOOOOOOOOOOOOOOOD! 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.
IGFA World Record Rio Grande Cichlid. Lake Dunlap. John 3:16 Sinner's Prayer. God forgive me a sinner. I accept Jesus Christ as my Savior !
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Re: Cooking technique/advice
[Re: DallasCB4]
#11377027
01/28/16 08:28 PM
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Joined: Feb 2007
Posts: 1,762
kdub#1
Extreme Angler
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Extreme Angler
Joined: Feb 2007
Posts: 1,762 |
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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Re: Cooking technique/advice
[Re: DallasCB4]
#11377109
01/28/16 09:11 PM
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Joined: Aug 2013
Posts: 4,712
Txmedic033
TFF Team Angler
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TFF Team Angler
Joined: Aug 2013
Posts: 4,712 |
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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Re: Cooking technique/advice
[Re: DallasCB4]
#11377279
01/28/16 10:31 PM
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Joined: Jan 2015
Posts: 200
JigandJeep
Outdoorsman
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Outdoorsman
Joined: Jan 2015
Posts: 200 |
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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Re: Cooking technique/advice
[Re: JigandJeep]
#11377541
01/29/16 12:49 AM
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Joined: Mar 2007
Posts: 3,171
chrisc/striper express guide service
TFF Team Angler
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TFF Team Angler
Joined: Mar 2007
Posts: 3,171 |
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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Re: Cooking technique/advice
[Re: DallasCB4]
#11377836
01/29/16 02:34 AM
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Joined: Nov 2014
Posts: 177
smileycntfish
Outdoorsman
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Outdoorsman
Joined: Nov 2014
Posts: 177 |
I've done ceviche from hybrids tons of times best ceviche ever. Salt water fish has worms too.
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Re: Cooking technique/advice
[Re: RANDY WOOD]
#11377858
01/29/16 02:42 AM
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Joined: Jun 2012
Posts: 1,352
Fish Chaser
Extreme Angler
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Extreme Angler
Joined: Jun 2012
Posts: 1,352 |
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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Re: Cooking technique/advice
[Re: DallasCB4]
#11378632
01/29/16 02:36 PM
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Joined: Sep 2014
Posts: 2,062
TroyKing
Extreme Angler
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Extreme Angler
Joined: Sep 2014
Posts: 2,062 |
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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Re: Cooking technique/advice
[Re: TroyKing]
#11379094
01/29/16 05:45 PM
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Joined: Jan 2014
Posts: 1,006
HeavyLead
Extreme Angler
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Extreme Angler
Joined: Jan 2014
Posts: 1,006 |
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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