F
famograham
Guest
Do any of you guys out there eat greenling, and what's your favourite way to prepare it?
Thanks
Thanks
Sushihunter
Active Member
These are great little fish to eat.
The only downside is picking out some of the fine bones in them. Fillet them out same as a Lingcod, pull the bones out if at all possible. They are fine and a bit of a pain to get out.
Prepare them the same way you would Lingcod or any other white flesh fish.
I cooked some at Bamfield in '92. My girlfriend and I were staying at Grappler Inlet (can't remember the name of the resort). Staying in bunkhouse with a communal kitchen. I fried them up in butter and covered them with a white wine cream sauce along with some rice and veggies. As we were eating this, some other guys came in and were eating pork & beans direct from the can. [xx(]
Jim's Fishing Charters
www.JimsFishing.com
http://ca.youtube.com/user/Sushihunter250
Cuba Libre
Well-Known Member
Another one here too. My favorite use is using live ones for lingcod bait. But number 2 is eating them myself.
I pan fry them in butter with a bit of olive oil and at high heat until the edges are crispy. As far as the pin bones-- just run your finger down the fillet until you figure out where the bones are. Then cut the flesh down both sides of the bones, discard the bit with the bones and eat!! ( oh-- after cooking!
)
20ft Alumaweld Intruder
I pan fry them in butter with a bit of olive oil and at high heat until the edges are crispy. As far as the pin bones-- just run your finger down the fillet until you figure out where the bones are. Then cut the flesh down both sides of the bones, discard the bit with the bones and eat!! ( oh-- after cooking!
)
20ft Alumaweld Intruder
B
Brisco
Guest
Have you guys ever had smelts fried up with flour and egg batter ?
My dad would go down to English Bay and catch them but they died off.
My dad would go down to English Bay and catch them but they died off.
TheRock
Active Member
smelt, one of my favorite ! when I was a kid my mom used to clean them and remove the bone/spine and butter fly them, and then fry them with flour and egg. Absolutely delicious ! you eat them like French fries some sauce and you can't stop eating them till your ready to burst ! They have an incredible taste, one of my favorite fish to eat. To bad the runs are almost whipped out.. I have family in Vancouver, they recently tried for smelt at English Bay one evening and ended up with 8 smelt ! Last three years in a row smelt fishing up at Port Renfrew has resulted in empty buckets every time, not even one smelt in the last three years ! its very sad to see.. I got off topic.. this thread is about Greenling and how to cook.. my apologies..
Sushihunter
Active Member
quote:Originally posted by Peahead
Hey Jim , '92 must have been a bit slow for Salmon and Halibut at Bamfield if you guys were resorting to Greenling and Pork and beans for dinner.....Slime eel for desert ? hehe
We got some Salmon. I was eating the Greenling because I quite like them, and they were fresh. Other guys eating the pork & beans - I'd rather die than eat that crap from a can. [xx(]
Jim's Fishing Charters
www.JimsFishing.com
http://ca.youtube.com/user/Sushihunter250
C
cliffjumper
Guest
Being shorebound I get quite a few greenling. I like to cook them head/tail-off, cleaned & put the whole fish in a baking dish with a bit of beer, or wine, or milk & herbs, & sort fo poach them. Sometimes that ginger garlic sauce you can get at safeways or any flavour that strikes the fancy...
Wrapped whole in tinfoil on the BBQ or in the oven, butter & garlic works well, very delicious. But, first lay slices of lemon, orange, tomatoes, onions or limes on each side of the fish to keep it moist and not burn, especially on the tail & belly-sections. These are great done this way, as is any saltwater fish.
Either way I cook them, the skin peels off easily, I rarely over cook (unless I'm in heavy conversation over a couple beers) and the bones just peel right out.
Cheers!
Bones are never a problem for me with cooked whole fish. It's when I fillet I get the pin bones stuck in my teeth.
Love the taste of those little fish.
Wrapped whole in tinfoil on the BBQ or in the oven, butter & garlic works well, very delicious. But, first lay slices of lemon, orange, tomatoes, onions or limes on each side of the fish to keep it moist and not burn, especially on the tail & belly-sections. These are great done this way, as is any saltwater fish.
Either way I cook them, the skin peels off easily, I rarely over cook (unless I'm in heavy conversation over a couple beers) and the bones just peel right out.
Cheers!
Bones are never a problem for me with cooked whole fish. It's when I fillet I get the pin bones stuck in my teeth.
Love the taste of those little fish.
Good calls on cooking the greenlings. I tried a Chinese receipe that worked well for them. You steam the fisn with soy, white wine, ginger and green onion. There was a sauce called five willow sauce- basicly a cleardelecate sweet and sour sauce- but it would be good alone too.
Steaming seemed to work well with the texture and flavour of the fish. Going to try it with other fish.
Steaming seemed to work well with the texture and flavour of the fish. Going to try it with other fish.
Cuba Libre
Well-Known Member
Mr Duck== welcome aboard.. Good advice! Thanks
20ft Alumaweld Intruder
20ft Alumaweld Intruder
Cuba Libre
Well-Known Member
Mr Duck== welcome aboard.. Good advice! Thanks
20ft Alumaweld Intruder
20ft Alumaweld Intruder
F
famograham
Guest
Thanks everybody!
Cliffjumper, we're shorebound too...for now...LOL!
But we did get out in a family boat down in East Sooke on Sunday, which is when we got these fish.
I ended up doing them whole, wrapped in foil in the oven, with garlic,onion, lemon, tiny diced celery, thyme, salt and pepper and olive oil...they were delicious!
Thanks for all the tips everybody, now I've got some more ways to try on the ones in the freezer!
Linda
Cliffjumper, we're shorebound too...for now...LOL!
But we did get out in a family boat down in East Sooke on Sunday, which is when we got these fish.
I ended up doing them whole, wrapped in foil in the oven, with garlic,onion, lemon, tiny diced celery, thyme, salt and pepper and olive oil...they were delicious!
Thanks for all the tips everybody, now I've got some more ways to try on the ones in the freezer!
Linda
F
famograham
Guest
Thanks everybody!
Cliffjumper, we're shorebound too...for now...LOL!
But we did get out in a family boat down in East Sooke on Sunday, which is when we got these fish.
I ended up doing them whole, wrapped in foil in the oven, with garlic,onion, lemon, tiny diced celery, thyme, salt and pepper and olive oil...they were delicious!
Thanks for all the tips everybody, now I've got some more ways to try on the ones in the freezer!
Linda
Cliffjumper, we're shorebound too...for now...LOL!
But we did get out in a family boat down in East Sooke on Sunday, which is when we got these fish.
I ended up doing them whole, wrapped in foil in the oven, with garlic,onion, lemon, tiny diced celery, thyme, salt and pepper and olive oil...they were delicious!
Thanks for all the tips everybody, now I've got some more ways to try on the ones in the freezer!
Linda
F
famograham
Guest
Cuba Libre,
How do you use a live fish for bait? Sounds like a GREAT idea, but no idea how you do it? (now don't make fun...I'm a newbie...LOL!)
Thanks
How do you use a live fish for bait? Sounds like a GREAT idea, but no idea how you do it? (now don't make fun...I'm a newbie...LOL!)
Thanks
F
famograham
Guest
Cuba Libre,
How do you use a live fish for bait? Sounds like a GREAT idea, but no idea how you do it? (now don't make fun...I'm a newbie...LOL!)
Thanks
How do you use a live fish for bait? Sounds like a GREAT idea, but no idea how you do it? (now don't make fun...I'm a newbie...LOL!)
Thanks
