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#1 |
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Crab mustard is good
Join Date: Oct 2005
Location: Annapolis,Md
Posts: 748
Credits: 1,405.2
Occupation: Tackle Ho, Boat Detailing
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Tilefish
How do you guys prepare and cook your tilefish?
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www.alltackle.com G&S Yacht Services Annapolis and Ocean City,MD 410-212-2389 & 443-569-2363 |
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#2 |
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#1 Lurker
Join Date: Aug 2008
Location: kerr lake, nc
Posts: 3
Credits: 917.0
Boat: maycraft 2550 twin 150 mercs
Home Port: oregon inlet
Best Catch: my beautiful wife
Occupation: own a foodservice company
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We caught a couple hundred pounds yesterday. Fried some up last night. Tonight, I seared some in a pan with olive oil and blackening spices, and made fish tacos with an asian style slaw. If you want recipes, let me know.
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#3 |
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Cockpit Monkey In Training
Join Date: Sep 2008
Posts: 35
Credits: 625.1
Boat: 58 Ocean
Home Port: OCMD
Best Catch: 71" White
Occupation: beach bum
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For the record i think Tile Fish is one of the most amazing tasting fish in the sea.
![]() I usually just throw it on the grill wrapped in aluminum foil with butter & garlic...simple yet amazingly delectable! |
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#4 | |
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I think Admin is going to let me have this space
Join Date: Mar 2008
Location: Toms River, NJ
Posts: 2,512
Credits: 4,906.9
Boat: 24 proline cc and 33 pace express
Home Port: Forked River NJ
Best Catch: EST. Grander In Toms Canyon/ 145lb allison/ 250lb mako/58lb cobia, 1st place 1996 miami metropolitan
Occupation: Self Employed Repossession
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Quote:
you will love it so much. but i must warn you guys to take it easy on the tilefish.. not like it would be a serious problem unlesss you eat 50lbs but it is very very very high in mercury content.. the highest in the ocean.. |
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#5 | |
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I think Admin is going to let me have this space
Join Date: Aug 2006
Location: Bear, DE
Posts: 1,361
Credits: 1,885.2
Boat: Any one I'm on with good people.....
Home Port: Bear, De
Best Catch: Kim / Abby
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Quote:
__________________
Kevin LONGHORNS FOOTBALL!! |
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#6 | |
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Cockpit Monkey In Training
Join Date: Sep 2008
Posts: 35
Credits: 625.1
Boat: 58 Ocean
Home Port: OCMD
Best Catch: 71" White
Occupation: beach bum
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Quote:
wow i defiantly didn’t know that tile fish had a lot of mercury...between all the tuna and the tile i ate over this summer I might have a slight problem...lol |
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#7 | |
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I think Admin is going to let me have this space
Join Date: Mar 2008
Location: Toms River, NJ
Posts: 2,512
Credits: 4,906.9
Boat: 24 proline cc and 33 pace express
Home Port: Forked River NJ
Best Catch: EST. Grander In Toms Canyon/ 145lb allison/ 250lb mako/58lb cobia, 1st place 1996 miami metropolitan
Occupation: Self Employed Repossession
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Quote:
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#8 |
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Cockpit Monkey In Training
Join Date: Sep 2008
Posts: 35
Credits: 625.1
Boat: 58 Ocean
Home Port: OCMD
Best Catch: 71" White
Occupation: beach bum
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Apparently tuna isn’t even a concern.
Check this page out from the FDA. I’m really surprised tuna isn’t on there.http://www.cfsan.fda.gov/~frf/sea-mehg.html |
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#9 | |
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DON'T BE A BASSHOLE!
Join Date: Jan 2006
Location: CHESAPEAKE
Posts: 3,668
Credits: 3,132.6
Boat: Reel Wake
Home Port: Chesapeake Bay
Blog Entries: 1
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To answer the thread...
...Chunks in Boiling water till they float. Butter and black pepper when out of the water.
And to commence the Hijacking.... Quote:
Thanks for the chart. Interesting to see one study dated 1978 from NMFS that list a study of 60 samples that shows the content of mercury 1.45 ppm vs the study of 32 samples from the FDA dated 2002 showing mercury content .144. Unless I read it wrong, the FDA study has Tilefish mercury levels lower than a long list of species, including Grouper, Snapper, Trout,Tuna. BOIL EM UP! Holwachagot |
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#10 | |
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I think Admin is going to let me have this space
Join Date: Mar 2008
Location: Toms River, NJ
Posts: 2,512
Credits: 4,906.9
Boat: 24 proline cc and 33 pace express
Home Port: Forked River NJ
Best Catch: EST. Grander In Toms Canyon/ 145lb allison/ 250lb mako/58lb cobia, 1st place 1996 miami metropolitan
Occupation: Self Employed Repossession
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Quote:
thanks for reading it deeper.. that came up at gulf.. the atlantic tilefish are alittle different.. as i see here now that i read further. |
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