Cooking technique/advice

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 >>

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!

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!

Don't make it with freshwater fish. You can get worms. Saltwater fish only!
Look it up

http://honest-food.net/2014/09/15/ceviche-recipe-safety-parasites-2/

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.

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.

It's all about cleaning out the redline and soaking the fillets in ice water for a day won't hurt either.

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.

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!

I have made it with both fresh and salt fish,never a prob but my stomach will digest almost anything lol

I've done ceviche from hybrids tons of times best ceviche ever. Salt water fish has worms too.

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

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.

+1

I made some out of striped bass that I grilled slightly almost like " rare" just pink in center . It was very good. I hope I don't have worms.

I wouldn't suggest eating a rare fish!!!maybe tuna.

I here you there. It's fish after all.