[smellslikefish]

Just got done cleaning a mess of fish from this Saturday's Deep Drop. I have Seabass, Black Belly Rose fish and Bluelines......I want to make sure I'm eating the fish in the right order.......I've heard the seabass freeze well......the Rosies have nice white meat but are softer than the Seabass flesh. The Bluelines yielded me the most meat but seam to have the look of Rockfish flesh with a lateral line and some red meat.......should I eat those fresh and freeze the others or what? Thanks for the help.

Bill

 

[TerpHeels]

I freeze mine skin on. I skin it after it thaws and I'm ready to cook it. I find this helps keep it fresher even when vac sealed. I do the same w/my tuna loins, leaving them in full loins w/skin on.

 

[Shawn Kimbro]

Bill - The tilefish filets you gave me tonight were absolutely amazing. No kidding, ranks up there with the best fish I ever had. We ate the shoulder section of one filet raw as sashimi. It was incredibly sweet. I poached the rest in white wine and butter, really just searing it for less than 60 seconds. Good Gawd!

 

[KenY]

My pile of tiles is almost gone.....will be by tomorrow night. Gotta go get more !!!

 

[Gerald]

I love seabass but that blueline tile is even better. I hardy ever freeze fish. Don't unless ya absolutely gotta. Call your friends over for a feast!

 

[gooddog]

Wait a minute....Shawn Kimbro, the "hillbilly fisherman", is poaching fishing in white wine and butter! Tres bien monsieur, but if you are going to cook like Julia Childs, you are going to have to call your fiddle a violin.

 

[uncljohn]

I got a mess of tiles a few years ago from OBX. They were the most delicious meat I've tasted. tasted like crabmeat when cooked w/ just a little butter.

I found that after a while in the freeezer, the 'sweet' flavor subsides and it gets rather fishy tasting. should be good for a few months in the freezer. Still ok afterwards, but starts tasting like a 50" rockfish would taste. Fishy.

 

[JimRockfish]

I still have some tilefish left but mine are vacuum-sealed and good for a very long time. Tilefish is among the best tasting fish worldwide.

 

[Shawn Kimbro]

Wait a minute....Shawn Kimbro, the "hillbilly fisherman", is poaching fishing in white wine and butter! Tres bien monsieur, but if you are going to cook like Julia Childs, you are going to have to call your fiddle a violin.

It's okay. I found the recipe on the back of a PBR quart.

 

[joe117]

Bill - The tilefish filets you gave me tonight were absolutely amazing. No kidding, ranks up there with the best fish I ever had. We ate the shoulder section of one filet raw as sashimi. It was incredibly sweet. I poached the rest in white wine and butter, really just searing it for less than 60 seconds. Good Gawd!

Jeeez....Don't tell anyone you poached them....You'll be up on charges...)