Fish Hearts

Fish Biz · 09-17-2009, 04:35 PM

Ok Gang,
As a trained culinarian as some of you know. I have eaten my share of organ meats.
Calf liver no thanks, even my grand mothers(who was rumored to make it divinely). Goose Liver (Foie' Gras) is too die for. All other livers no thanks.
Kidneys I had done by a French chef and they were very good.
Brains had um, texturly not my cup of tea.
Beef tongue love it, poach sliced thin with grainy mustard, red onion on rye bread
So whats my point, I was watching Andrew Zimmern the other night and he was in Trinidad and Tobago and they were trolling and caught a King Mackerel. He sliced some sashimi on the boat and iced the rest I assume they gutted it than iced . At the dock he dug the heart out of the fish and popped it into his mouth.
Well that got me to thinking. I know people say they eat the bleeding tuna heart right on the boat as it is beatin.
My question is are fish hearts on anyones menu and if so how do you eat them?
I have eaten deer hearts, always cooked never raw and beef hearts. Just wondering about fish hearts.
I'm going to do some more research and see what I can find. Tim

Sublime · 09-20-2009, 08:15 PM

sliced thin with a squirt of lemon or lime is very good.....

pulled em out pumpin before but didn't have the balls to choke one down at the time...

Parapapam · 09-22-2009, 04:43 PM

Raw, ala Dances with Wolves...

Even the kids do it....

Mike

hobie2 · 09-22-2009, 04:45 PM

http://www.youtube.com/watch?v=v1hLC...rom=PL&index=3

this was taken on the HOBIE II a couple years ago...

09-17-2009, 04:35 PM	#1
Fish Biz Stop staring at my Avatar. Join Date: May 2007 Posts: 406 Credits: 10,277.5	Fish Hearts Ok Gang, As a trained culinarian as some of you know. I have eaten my share of organ meats. Calf liver no thanks, even my grand mothers(who was rumored to make it divinely). Goose Liver (Foie' Gras) is too die for. All other livers no thanks. Kidneys I had done by a French chef and they were very good. Brains had um, texturly not my cup of tea. Beef tongue love it, poach sliced thin with grainy mustard, red onion on rye bread So whats my point, I was watching Andrew Zimmern the other night and he was in Trinidad and Tobago and they were trolling and caught a King Mackerel. He sliced some sashimi on the boat and iced the rest I assume they gutted it than iced . At the dock he dug the heart out of the fish and popped it into his mouth. Well that got me to thinking. I know people say they eat the bleeding tuna heart right on the boat as it is beatin. My question is are fish hearts on anyones menu and if so how do you eat them? I have eaten deer hearts, always cooked never raw and beef hearts. Just wondering about fish hearts. I'm going to do some more research and see what I can find. Tim

09-20-2009, 08:15 PM	#2
Sublime Bite me Join Date: Apr 2005 Location: VA BCH Posts: 236 Credits: 1,702.7 Occupation: Engineer	eat em raw sliced thin with a squirt of lemon or lime is very good..... pulled em out pumpin before but didn't have the balls to choke one down at the time...

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09-22-2009, 04:45 PM	#4
hobie2 Anthony's Ark is a blowboater Join Date: Oct 2008 Location: Washington, DC / Bethany Beach, DE Posts: 266 Credits: 1,422.0 Boat: Hobie II Home Port: Indian River Inlet Occupation: Finance	http://www.youtube.com/watch?v=v1hLC...rom=PL&index=3 this was taken on the HOBIE II a couple years ago...