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Thread: Bottom Fish

  1. #41
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    Ralph, talk to me about sauce.

    Never attempted it, but I’m gonna have to start.
    We eat A LOT of fish at my house, and to be honest I really cook it all the same.
    Bottom fish, dolphin, wahoo, either fried, blackened, grilled, and occasionally I’ll bake trigs and beeliners.

    Hit us with some sauce recipes. We just finished our weekly dolphin dinner and during it I got the “don’t get me wrong, it’s good babe, but we should look up some other ways to cook it” talk.

    I think sauce could be a game changer round here.
    Be proactive about improving public waterfowl habitat in South Carolina. It's not going to happen by itself, and our help is needed. We have the potential to winter thousands of waterfowl on public grounds if we fight for it.

  2. #42
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    Give me a minute.. nap a wet nap.

    20180716_192559.jpg


    I really don't cook anything too difficult.. I'll tell you most of my sauces though, they're kind of basic with fish.

  3. #43
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    Finest Kind** I knew a boy outta Holmes beach what would smoke em with mangroves...

  4. #44
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    Oct 2003
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    While HS's ears are ringing from a glycemic spike, I'll jump in here, Bog.

    Hollandaise - an emulsion of egg yolk, white wine, clarified butter, and a few shots of tabasco.

    If you add terragon reduction to hollandaise, you've got bernaise. But thats more of a beef sauce. However, its a great sauce to finish tenderloin medallions topped with crab cakes.

    There are youtube videos on this.

  5. #45
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    I don't use any white wine.. but typically I throw a little bit of cayenne in my hollandaise if not itll be any hot sauce laying around... if your whip in a little cream towards the end then you've got a mousseline. That's normally the way I go.. Use a double boiler, I just use a mixing bowl of sorts over the pot. If something grabs your attention, a little heavy cream will save a hollandaise.

    Beurre blanc, it's easy, there are some vids. Just kind of take your time on that one.

    I like a cajun remoulade with fried nuggeted fish, if that's wrong I don't want to be right

  6. #46
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    You can take some roasted red peppers and blend them up in some mayo.. I add a little bit of lemon juice and salt, then run it through a sieve. It's just an easy little light sauce

  7. #47
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    May 2012
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    Quote Originally Posted by Highstrung View Post
    I don't use any white wine.. but typically I throw a little bit of cayenne in my hollandaise if not itll be any hot sauce laying around... if your whip in a little cream towards the end then you've got a mousseline. That's normally the way I go.. Use a double boiler, I just use a mixing bowl of sorts over the pot. If something grabs your attention, a little heavy cream will save a hollandaise.

    Beurre blanc, it's easy, there are some vids. Just kind of take your time on that one.

    I like a cajun remoulade with fried nuggeted fish, if that's wrong I don't want to be right
    Remoulade is the only way to go on fried fish, HS is spot on.

  8. #48
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    Spearing hogs is temporarily nearly impossible in Fla. Size increased from 12 to 16 inches since we left last year. They have not grown that much. Grouper have been picked over.

    I will try some deep dives.
    Either write things worth reading, or do things worth writing.

  9. #49
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    Nov 2009
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    Quote Originally Posted by Highstrung View Post
    I don't use any white wine.. but typically I throw a little bit of cayenne in my hollandaise if not itll be any hot sauce laying around... if your whip in a little cream towards the end then you've got a mousseline. That's normally the way I go.. Use a double boiler, I just use a mixing bowl of sorts over the pot. If something grabs your attention, a little heavy cream will save a hollandaise.

    Beurre blanc, it's easy, there are some vids. Just kind of take your time on that one.

    I like a cajun remoulade with fried nuggeted fish, if that's wrong I don't want to be right
    XKIM5LPHE2FL2F2XTPJZ3XUM5I.jpg

  10. #50
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    Roll it in mayo and cornflakes and put in the oven.
    "I'm just a victim of a circumstance"

  11. #51
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    Way to fagot up a perfectly good thread with all this cooking bullshit
    Seeing these soulless vanilla ice lookin Yankees on a bassboat is worse than watching a woman get her implants taken out. It's just wrong. Get back in your Lund and go back to infisherman.

  12. #52
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    Quote Originally Posted by lil 2 sleepy View Post
    You must be the one suckered in captain. I’m fully aware of what those are and how to catch them
    Uh, so is he. That was the original point.

  13. #53
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    Quote Originally Posted by coot nasty View Post
    Roll it in mayo and cornflakes and put in the oven.
    I'm not a fat woman on a diet.

  14. #54
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    Quote Originally Posted by Griffin View Post
    Way to fagot up a perfectly good thread with all this cooking bullshit
    Easy, kilroy.

  15. #55
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    Quote Originally Posted by Black Bart View Post
    Uh, so is he. That was the original point.
    You're pretty full of yourself.
    Miner's Daughter's Coal Train 'Rosco'

    "The only human quality he lacks is speech" -Alfred Brehm




  16. #56
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    Quote Originally Posted by Birddawg View Post
    You're pretty full of yourself.
    Explain, Mr. "Dawg"?

  17. #57
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    Your the saltiest mofo on this site, bar none

  18. #58
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    Quote Originally Posted by jws View Post
    Your the saltiest mofo on this site, bar none
    To be the best at anything on this site is an accomplishment...

    That being said, I hate Salt Life apparel and stickers, so how am I worthy of such an honor?

  19. #59
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    Quote Originally Posted by jws View Post
    Your the saltiest mofo on this site, bar none
    I'm confused. This is the saltwater forum so it that a compliment or an insult?
    Seeing these soulless vanilla ice lookin Yankees on a bassboat is worse than watching a woman get her implants taken out. It's just wrong. Get back in your Lund and go back to infisherman.

  20. #60
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    Quote Originally Posted by Birddawg View Post
    You're pretty full of yourself.
    Yall just figuring this out?

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