NorCal Underwater Hunters Discussion > Favorite Recipes

Wanted:: Favorite Fish Head Recipes.

<< < (3/3)

Road Runner:

--- Quote from: Seadog on November 29, 2017, 09:15:48 PM ---Cover with water add salt, peppercorn, onion, bring to a light boil for 1hr+. Cool and strain, now you got plenty of fish stock to use for chowder or fish stew. Portion it out and freeze it for later use. Or freeze in an ice cube tray, mess with your friends next time you pour em a cocktail!

--- End quote ---

HAHAHA!!!

apeaenlightened:
Alright guys maybe someone can give this a go or I will soon. Moms a chef and since she taught me I almost always have this when I can. I do this recipe with my fillets and I’m sure the meat in the fishes head will be even better. Try boiling some dried Serrano peppers and make a salsa(once boiling take out and blend with some of the oils the peppers released and a bit of the warm water. Plus 1/4 onion 2 garlic salt for flavor and from then on use your judgement. Keep tasting until satisfied.) Once you have your sauce take tomato and slice it, some cilantro and cut off everything but the little leaves you’ll want the stem though and some slices of onion. Take the head of the fish place it on about two big squares of foil , add a bit of salt/pepper and with a spoon cover it with mayo. Then layer your tomato around and ontop of it. Place both the onion and cilantro over the top and what I love to add is shrimp. So throw some shrimp in there and to finish it off add the sauce we made from the Chile Serrano. Cover it all up really good with foil wrap it up and throw it in the oven. I’ve always wanted to try this but haven’t shot anything decent with enough meat to even try this but please if anyone gives it a go please tell me how it was.


Sent from my iPhone using Tapatalk

BigJim:
Bigger fish like lings/cabs/stripers/salmon have so much meat in their heads besides just the cheeks....

I often serve the head/collars as an app before serving the fillets as main dish...

Can do in oven or bbq collars attached to head or separate...

Look up any Kama recipe for tips...I use the same method for the whole head as the collars

https://www.justonecookbook.com/hamachi-kama/

I use a NuWave and just sprinkle with some salt/pepper or Tony Chacheres and then serve on a platter with a small bowl of ponzu, and a small bowl of Sriracha/Mayo for dipping sauces.

You can also do a big head in a heavy duty foil packet, stuff inside with cilantro, peeled garlic cloves etc, put in oven or closed bbq, and all the meat just ends up falling off all the bones and fins....

If you have more time and a lot of heads and carcasess, soups are a great way to go...

Rough idea of a recipe here:

http://spearingforum.com/viewtopic.php?f=17&t=5292

Can do the head/collars of bigger RF as well...

http://www.norcalkayakanglers.com/index.php?topic=77642.0

Few random head/collar pics attached.

No wonder I'm not skinny...

Sincerely,

Jim

the_derek:

--- Quote from: BigJim on December 06, 2017, 08:41:31 AM ---Bigger fish like lings/cabs/stripers/salmon have so much meat in their heads besides just the cheeks....

I often serve the head/collars as an app before serving the fillets as main dish...

Can do in oven or bbq collars attached to head or separate...

Look up any Kama recipe for tips...I use the same method for the whole head as the collars

https://www.justonecookbook.com/hamachi-kama/

I use a NuWave and just sprinkle with some salt/pepper or Tony Chacheres and then serve on a platter with a small bowl of ponzu, and a small bowl of Sriracha/Mayo for dipping sauces.

You can also do a big head in a heavy duty foil packet, stuff inside with cilantro, peeled garlic cloves etc, put in oven or closed bbq, and all the meat just ends up falling off all the bones and fins....

If you have more time and a lot of heads and carcasess, soups are a great way to go...

Rough idea of a recipe here:

http://spearingforum.com/viewtopic.php?f=17&t=5292

Can do the head/collars of bigger RF as well...

http://www.norcalkayakanglers.com/index.php?topic=77642.0

Few random head/collar pics attached.

No wonder I'm not skinny...

Sincerely,

Jim

--- End quote ---

Great post as always jim, Thanks.

Navigation

[0] Message Index

[*] Previous page

Go to full version