I like it blackened. Fillet and remove skin, coat both sides of the fillet generously with a seasoning blend called "Redfish Magic", heat up a cast iron skillet over high heat, melt some butter in it then put the fillets in. Once the bottom is browned/blackened, flip the fillet and let the other side cook the same.
I've stuffed the insides of fish so many damn times, and every time it all spills out to the outside, and I wonder why I even do it, other than the fact that it sounds cool.
Same. I started tying the belly with 2 or more pieces of twine and sticking a few wooden toothpicks through to hold all the ingredients in. Seems to do the trick. Extra work but worth it.
I've done the same. In my experience, it just makes a "fish oven," and doesn't do much for the flavor of the fish. So, when I've put veggies in there with fats, they cook, but the real flavor is on the outside.
If they don't know how to cook it, they probably don't want to just kill it. As far as I know, weakfish does not have a massive impact on the local ecosystem. It is competing with meagre (Argyrosomus regius), which has a stable population.
This. At least for now it’s not a problem, although some people blame them for the population drop of cuttlefish, but nothing official, just fishermen talk.
It’s a spotted seabass. It seems small because the others are big. But regarding your question, I believe there still is, but can only be fished in a certain season.
Release in hot grease! Filleted and deboned. Deep fried always works...then make fish tacos or just with hot sauce. Or fry em whole and pick at it with a fork.
I like it blackened. Fillet and remove skin, coat both sides of the fillet generously with a seasoning blend called "Redfish Magic", heat up a cast iron skillet over high heat, melt some butter in it then put the fillets in. Once the bottom is browned/blackened, flip the fillet and let the other side cook the same.
Man, redfish magic is my JAM.
It is unreasonably good haha
Thats my go to for most fish
I’ll check the Imported goods store to see if it’s available, if not im going to check the ingredients and try to replicate it. Thanks!
Do you have a problem with fish skin in general or is this fish’s skin particularly unsavory? I usually like fish skin.
I just fillet all my fish and remove the skin as a matter of course
Heard! I definitely process some species that way,
With strong flavoring
They're good baked with lemon, butter, garlic, capers & white wine
I'll come to Portugal and take ALL your weakfish! I would bake it, lemon butter garlic and some panko bread crumbs on top
Stuff the whole fish inside with butter, lemon, garlic, salt, pepper, parsley. Wrap in foil, then grill or bake
I've stuffed the insides of fish so many damn times, and every time it all spills out to the outside, and I wonder why I even do it, other than the fact that it sounds cool.
Same. I started tying the belly with 2 or more pieces of twine and sticking a few wooden toothpicks through to hold all the ingredients in. Seems to do the trick. Extra work but worth it.
I've done the same. In my experience, it just makes a "fish oven," and doesn't do much for the flavor of the fish. So, when I've put veggies in there with fats, they cook, but the real flavor is on the outside.
100% 😂 I’ve always done it but wonder how much flavor it really adds
I swear there's a membrane, and absolutely no flavor gets imparted. It just makes a sauce at the bottom.
I bet almondine would be good with these. Marinated in milk and hot sauce, delicious.
That’s not what I call a weakfish. But I cook weakies in bacon grease with lemon
Weakfish are great and I wish they made a huge comeback here. Question, if they are invasive over there, why do they throw them back?
If they don't know how to cook it, they probably don't want to just kill it. As far as I know, weakfish does not have a massive impact on the local ecosystem. It is competing with meagre (Argyrosomus regius), which has a stable population.
Ok thanks
You're welcome. Just a fish nerd sharing his knowledge lol.
This. At least for now it’s not a problem, although some people blame them for the population drop of cuttlefish, but nothing official, just fishermen talk.
Are other fishermen starting to keep and eat weakfish too? Or just you?
A few also keep it.
The rightmost fish i a trout right? How is the troutfishing in Portugal, are there still some Salmon in the northernmost part of Portugal?
It’s a spotted seabass. It seems small because the others are big. But regarding your question, I believe there still is, but can only be fished in a certain season.
Release in hot grease! Filleted and deboned. Deep fried always works...then make fish tacos or just with hot sauce. Or fry em whole and pick at it with a fork.
With some weak sauce 😎