WAHOO-STEAK IT OR FILLET IT?

[WAHOONBOX]

SO....THERE YOU ARE.....DOCKSIDE

YOU PROUDLY REACH INTO YOUR MEATBOX AND GRAB HOLD OF THAT 59 POUND STUD MUFFIN DINNER ROYALE CHUNK OF GULFSTREAM LOIN ,.....DIN DIN RIGHT?

NOW.....DO YOU STEAK IT OR SKIN IT-FILLET IT?

STEAKIN' IT IF FOR THOSE THAT DO NOT WISH TO SPEND TIME AT THE SKINNING RACK ...IN OTHER WORDS...YOU ARE A BIT ON THE LAZY SIDE

STEAKIN' IT IS FOR THOSE THAT ARE IN A BIG OL' HURRY TO GO HANG OUT AT THEIR FAVORITE WATERIN HOLE WITH THEIR BUDS

SKINNIN' IT MEANS YOU ARE WILLING TO PUT IN THE TIME TO PROVIDE FAMILY AND FRIENDS WITH A BEAUTIFUL PIECE OF OCEAN TENDERLOIN NUGGETS SO GOOD THAT EVEN CHILDREN WILL GO CRAZY OVER

ME? HAH!!! ...IT'S A NO BRAINER.....I LOVE WHITE MEAT SO I WILL TAKE THE TIME AND SKIN THAT WAHOO OR MAHI AND FILLET IT.....THEN I REMOVE ALL UNWANTED COLORATIONS...YUK!

SPECIAL THANKS TO LINDA RIKE REAL ESTATE (realest ed on SFC) OF MHC FOR SPONSORING THIS VIDEO MASTERPIECE FILMED ON LOCATION IN THE EL CRIBO'S MAIN GALLEY




DIPPIN' SAUCE:
2 PART ORANGE MARMALADE
1 PART DIJON OR EVEN FRENCH'S MUSTARD
1 PART HORSERADISH

[jaws]

I always fillet kings, can you do wahoo the same way? or do you actually skin it like mahi?

[WAHOONBOX]

I REMOVE THE SKIN OF ALL MY SALTWATER FISH EXCEPT FLOUNDER AND SPECKS...

[offshore]

Skinning is tougher to do but it is so much better. We always skin Wahoo as well as any pelagic that hits the deck.....Mark

[O-SEA-D]

My wife likes the Wahoo's steaked....so I steak em. For me it has nothing to do with being lazy or not wanting to spend the time skinning it. When my wife cooks the steaked fillet on the grill, the 4 round white pieces of meat come right away from the bone and skin no problemo!!! But, that is just my way.
But after watching the video and thinking about it, maybe I will skin it next time and see how she likes it.
Mahi and Tunas get skinned.

Good video Marty!!!

BTW....give me a call and let me know what time we are eating.

[wahoojack]

I like to steak the wahoo, then take a sharp, thin blade knife and simply cut round each nugget and pop out.

[netman9]

Some of your better work here. Thanks for bringing a little light to a subject not thought about or talked about much. Used to steak king's until seeing this. Now they will get skinned like all but the little fresh water trout (cut-n-gut).

[Glenn W]

No bout a doubt it--- I like to fillet em. Now, I'll admit I get in a hurry sometimes and don't skin em right away (them longnecks are waiting you know), but I do skin em before I cook or freeze them. But---- BUT------ at least knock the slim off the skin before you bag up the meat (just like you were scaling him). Then you call skin the fillets when you get home.
Now get yourself a big ole hunk of loin all filleted and skinned, butterfly it up and stuff with crabmeat and some Old Bay, a tad bit of Basil and sprinkle with white wine then bake in the oven ---- and---- Lord have mercy, I've had the law called on me before for smacking my momma so hard.

Good video.

Oh, and throw that nasty belly meat away on a wahoo, you ain't gonna eat it anyway, so why bag it up with the good meat.

[Procastinator]

You spend so much time ,energy and money to gather your catch, you should treat it with kit gloves til' it is on the table. I always keep about 10 gallons of clean blue salt water from offshore, no freshwater touches the meat until it is ready to be cooked period. Fish are bled and iced to the hilt in a slurry, cleaned and filleted, then dropped in the salt water for a quick rinse, then if it is not going to be eaten within the next couple days , packed up in the foodsaver.

Treat your catch properly. It makes a huge difference on the table. Marty has it right.

[clt_capt]

Without a doubt - Fillet, skin, and remove all the red - Vacuum seal and freeze any that I'm not gonna eat immediately.


Same with Tuna and Mahi.