any recipes for barracuda or bonita?DENNIS - 8-20-2009 at 12:45 PM
Quote:
Originally posted by grmpb
any recipes for barracuda or bonita?
Not so much a recipe as a suggestion. If you decide to not smoke them, dig a trench around your rose bushes and plant them in the
ground...preferibly right next to that smelly yellow tail you caught and forgot to release. Fish fertilizer is highly effective.Cypress - 8-20-2009 at 01:10 PM
I'd fry the 'cudas and can the bonita. Not the trash can, but the quart jar sort of thing. Season 'em, cook 'em, they're a lot like canned tuna.mulegemichael - 8-20-2009 at 01:28 PM
just like dennis said, the cudas should either be swimming or in your garden.
cuda
BajaDanD - 8-20-2009 at 06:44 PM
cuda has to be eaten the day you caught it and even then you have to be desparate/really hungry. Why would anyone want one sliming up their boat. My
cats wouldnt even eat it.beachbum1A - 8-21-2009 at 06:44 AM
Don't believe everything you hear about how bad they taste.!
#1. Only keep what you can eat fresh - never frozen.
#2. Remove the dark line of meat that runs through the fish.
Now;
Cut the fillets in half.
1 small onion minced
juice of 1 lemon/lime
1/2 cup olive oil
1 tablespooe fresh minced Rosemary or 1/2 tablespoon dried
salt & pepper to taste
Combine all the ingredients and marinate the fish for 30 minutes at room temperature.
Grill on med/high brushing the fish with olive oil so it doesn't stick.
Cook approx. 4 minutes meat side up, and 4 minutes meat side down, brushing with leftover marinate.
Toss some extra Rosemary on the fire while you're grilling them too.
Not bad!!beachbum1A - 8-21-2009 at 06:48 AM
Same prep as in previous receipe; only fresh and remove dark meat.
THEN:
In the refergerator, soak over night in milk in a glass bowl (milk will turn pink.)
Roll in Italian Bread Crumbs and fry
This is good too.bajajudy - 8-21-2009 at 07:05 AM
In the Caribbean you do not eat barracuda unless you put a sterling silver fork in it while cooking. If it tarnishes, you do not eat it.Paulina - 8-21-2009 at 09:40 AM
A nice log sized Barracuda can be gut and gilled, (leave the skin on) add salt and pepper and put the fish on the campfire grill whole. Because it's
an oily/fatty fish you can cook the snot out of it and it still retains it moisture. The meat comes out very white, mild flavored and moist. It also
can be put in the smoker.
Bonita is great on the grill. Dern made a grilling sauce out of mayo, Italian dressing, Guacamaya, limon juice, sal and pepper. It tasted wonderful
and wasn't fishy at all.
Bonita also makes great ceviche. Be sure to cut away the red meat.
With both fish we caught them that day, kept them iced down from the time we caught them, then fileted right away and kept cold, eaten the same day
they were caught.
P<*)))>{bajajurel - 8-22-2009 at 01:05 PM
I give all my barrys to my good Philippino friend who loves them and makes soup out of them. I just brought home 3 from the Coronados yesterday and I
am expecting back chicken pansit in return.
