Fish Eatery

[Calihawk]

I love eating different kinds of fish. I fish and eat most of what I catch. Most fish hobbyist despise people who kill and eat fish so I thought since most fishermen eat what they catch it'll be the best section to post fish dishes. But don't get me wrong though, because I cannot eat my own aquarium fishes, they are my "pets", lol.

I recently found these at the local asian supermarket, they are Chinese silver fishes. I cooked some for myself but most of them are kept frozen as food for my Cichlids. Not all of my cichlids like it though, only Kamalau, Loiselle, Kamfa, Acei, Jewel, and little Peacock. The silver fishes have good calories, high in calcium and protein.

Here it is: Silver Fish delight w/ Cabernet Sauvignon, the taste is much like regular cod fish, with a natural sweet smell like cucumber

 

[Calihawk]

I've also had another exotic fish in the past for dinner. Snakehead, the meat was red and there wasn't much gut, just all muscle. The meat near the vertebrae were very tender and fiberous. The taste was like "wild game" meat kind of taste. A bit on the sour side, not like Tilapia or Catfish

 

[likestofish]

I see you like sriracha.

 

[MultispeciesTamer]

The wild taste could be from the fact that the fish was not properly cared for. If it would have been bleed before hand and skin removed the wild taste would not have been the same. Most large fish it is best to bleed them out before. Even if the fish is already dead it helps to cut the gills as blood will still come out. Leaving you with a white clean fillet.

Also it should be the opposite for what you do. It should be you release most of what you catch and eat little. In-fisherman said it best practicing catch and release and selective harvest is the key to providing angling experiences for the future . Selective Harvest involves only keeping selected fish. Such as releasing big mature fish to pass on there genes. And releasing small fish to grow and mature. Keeping only the fish in between these growth stages to eat.

 

[GolemGolem]

For any white fleshed fish my fav is
about a pound of fillets seared on a skillet on medium high (or glowing coals, if camping, do everything quicker), just long enough to open a can of corn, and a can of crushed tomatoes, and cut up a chili of some sort. add to the skillet, can juice and all, pour in a good measure of orzo (pasta), squeeze a lime in there, cover and wait 5-10, open it up, put on plates, garnish with thai basil and/or cilantro. Quick, easy, and has impressed girls.
and Sriacha is the shiz.

 

[Calihawk]

My next fish to cook and eat is Large Royal Clown Knife fish, or Gourami...I'll update soon