Musashi wrote:
> "Dan Logcher" > wrote in message
> ...
>
>>Terrorist Killer wrote:
>>
>>>On Wed, 14 Mar 2007 20:56:55 -0500, "Musashi"
> wrote:
>>>
>>>
>>>
>>>>It's a tasty enough fish that I'm rather surprised people in your area
>
> throw
>
>>>>them away.
>>>>M
>>>
>>>
>>>Thank you Dan and Musashi, I'll have to try it now. The next time they
>>>run here, I'll catch some and let you know.
>>>
>>>Yes, if fisherman here catch salt water catfish or Spanish macks, they
>>>cuss like crazy, kill the fish and throw it back in the water. That's
>>>why I've never tried one.
>>
>>I've always hated that practice of killing the by-catch. My last deep sea
>>trip, they killed all the dogfish we caught. I understand why they do it,
>>just don't agree.
>>
>>We catch a lot of skates around here, and I knew some guy who would kill
>>them too. But its not like you keep catching the same one 10 minutes
>
> later.
>
>>I might eat the skate if I knew how to prepare it.
>
> Skate is a fantastic eating fish.
> Next time you get a hold of one (or more) cut off the wings, then poach them
> (the wings).
> In a saucepan, brown some butter with capers.
> When the skate wings are done, the skin on both sides will peel off easily.
> Pour the Butter sauce over the white scallopy meat and enjoy. You pull the
> meat off both
> sides the flat cartilage "bone". Try it once and you will be hooked.
> For a more detailed recipe you can google up any recipe for Raie au buerre
> blanc.

Thanks! I have heard people say how good skate wing is, poor man scallops.
I think I had it Chinese whole fried style before and it was good. I will
definately try this one the next one I catch. Seems real easy to prepare.

> Dogfish are a different story. Although you can eat them, you'd have to be
> able to dress them
> out onboard because like many sharks their flesh starts tasting like amonia
> pretty quickly.
> I'd imagine their meat to be similar to the English "Tope" a small shark
> often used as a cheap
> substutuite for Cod in making "Fish & Chips" in England, ie; if you deep fry
> them no one
> can tll what they are.

Not sure I'd want to try and clean one. I guess the reason they killed them was
because you catch the same one over and over again.. and its easier than moving
the boat to a new spot.

> Around the NY area, we throw away Sea Robins like they are garbage.
> In Japan and in France and in many parts of the world they are a prized food
> fish.

Which part of the Sea Robin is used? Tail meat or liver?

--
Dan