Tuesday, October 14, 2014

Fish Don't Taste "Fishy"

“I don’t eat fish; it tastes too fishy.”
 
As someone who loves to eat fish and as a professional fisherman I hear this all of the time.  And after years of eating and cooking fish, I can tell you that, if prepared correctly, fish doesn’t “taste fishy."

preparing fresh fish


Below are a few tips on how to keep it from tasting fishy; no recipes, everything I will discuss is what to do before you start the cooking process.
  1.  Use fish you know:  Almost all fish you buy in a supermarket, whether “fresh” or frozen comes from processors overseas.  You have no idea how long ago it was caught, how long it was before it was cooled, or even what kind of fish it really is.  If you buy your fish, do so from a reputable fish market and always ask where the fish came from—buy local.  I cheat; I catch what I eat. 

  2.  Pick out the right fish:  All fish are not equal.  Some have white meat, some have red meat, and some are in between.  Typically (but not all of the time) fish like grouper, snapper, flounder have white meat and have a milder taste.  Tuna has red meat and has a stronger taste.  Ask your expert at the fish market.

  3. Make sure the fish is fresh:  If you are buying the fish, look at the fish.  If the fish is whole, the eyes of a fresh fish should be bright and shiny.  If the eyes are dull or opaque, the fish has been around for a while.  If you don’t mind getting your hands wet, ask to smell the fish—fresh fish shouldn’t smell fishy.  If you are buying fish filets, the filets should not look slimy.  Again if they do—they have been around for a while.

  4. Take care of your fish:  If you catch your own, bury it in ice right away.  There is no need to gut it immediately—the key is to get it cold right away.  The same applies if you are buying it—get it cold.

  5. Cut off the junk:  I won’t discuss how to filet the fish (follow-on subject), however once you have your filets, there are a couple of things you should do to get them ready for the cooking process.  All fish filets have “junk” on them.  Most have a red or dark line running down the middle of the filet.  This is the blood line and has a real strong taste—cut it out.  Also some fish may have a red or dark coating on the skin side of the filet.  This also can give the fish a stronger taste—cut it off. 


Now you are ready for your favorite fish recipe.  Like the cows say (almost), EAT MORE FISH!

Friday, February 7, 2014

It's a New Year!

2014 Fishing in Port Canaveral, Florida: Cobia, King Mackerel, Mahi, Sailfish, and More



A new year: and hopefully an end to the bad weather. The fishing this winter out of Port Canaveral (near Cocoa Beach) has been good, but we have not spent many days on the water due to the rough and windy conditions we have had since early fall. However, this is the time of the year when, as fishermen (and women), we are starting to get excited about what’s ahead.

Typically, around the middle of February, our cobia run starts. The fish migrate north up the coast, often swimming along with huge manta rays. Cobia fishing to me is great fun because it is almost all sight fishing. We spot the fish and cast big jigs and live baits to them. An average fish is probably around 30 pounds, with many over 50—great fun on light tackle.

At the same time, king mackerel are still around, and on a typical day we can catch large numbers of kings in the morning and then hunt for cobia in the afternoon. The cobia run usually lasts through March, followed almost immediately by our spring dolphin (mahi-mahi) run. In a normal year, we can catch large numbers of fish weighing up to 50 pounds. While trolling for them, we have a good shot at catching Atlantic sailfish—more great fun.

Dolphin, king mackerel, and also bottom fishing for snapper, grouper, amberjack and other bottom fish, will continue throughout the summer. As I said, there are great times ahead and we look forward to spending many days on the water fishing.


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Monday, March 11, 2013

Bringing Home the Mackerel: Smoked Kingfish Dip

We have posted a number of recipes on our blogs, and continuing in that tradition, the Kingfish (king mackerel) recipe posted here is one we use for special occasions and as an appetizer when entertaining.  It works great also as a dish to bring when going to potlucks and when visiting.  It is very simple and tastes great.  Enjoy.

smoked kingfish dip

Mike’s Smoked Kingfish Dip

1 lb  smoked kingfish filets
2 boiled eggs
½ medium sweet onion
1 tablespoon parsley flakes
¾ cup mayonnaise
¾ cup tartar sauce
Salt and pepper to taste

Remove the skin and blood line (dark line that runs the length of the filet) from the smoked kingfish and chop in food processor, along with the onion and parsley flakes. Finely chop eggs and combine with fish mixture in medium mixing bowl. Add mayonnaise, tartar sauce and salt and pepper. Keep refrigerated until ready to use.

Serve with club crackers.  

Makes 2 -3 cups of dip.




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Monday, January 28, 2013

The Season is Here and Fishing is Great!

We survived the winter (what there was of it) and the year has started off great for us. What didn’t happen until March of last year has happened already. Huge kingfish are being caught in large numbers. We are catching limits of 30 to 40 pound fish on most fishing trips.

kingfish canaveral charter fishing

Because of the mild winter, our cobia run has begun and for the next couple of months, we can expect them here in large numbers. The end of March and beginning of April should spring us into our dolphin (mahi-mahi) run, and deep water trolling for them will hopefully produce quality catches of nice fish.


cobia madness canaveralmahi mahi dolphin canaveral

The bottom line is: fishing is great now and should remain that way through the end of the summer. The weather is great here, so if it’s cold where you are—don’t wait—book a Canaveral fishing charter trip on the Sunrise now!










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Wednesday, August 29, 2012

Red Snapper Fishing Time in Florida!

Red Snapper Florida Mini-seasonRed Snapper Florida Mini-season


South Atlantic Red Snapper 2012 Mini-Seasons

Great news! The National Marine Fisheries Service has just announced that two, three-day red snapper fishing mini-seasons will be opened September 14-16 and 21-23 of this year. As anyone who follows Atlantic deep sea fishing knows, there has been no red snapper season for the last 2½ years. 

Over the last year or so, we at Regular Guy Fishing Charters have been catching numerous large red snapper while targeting other species—now, for 6 days, we will be able to keep them. 

Red snapper are one of the hardest fighting and best tasting fish in the ocean. The limit will be one fish per person with no size limit. The available trips will be going fast, so give us a call or send us an email to book your red snapper fishing trip for Port Canaveral, FL.



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Friday, May 11, 2012

You Never Know What You Might See

Part of the fun of fishing off of the coast of Port Canaveral is that you never know what you might see. Last month, on a morning half-day fishing charter trip, I saw a dark shadow under the water. Thinking it was a manta ray, which we see quite often, and many times have cobia swimming near them, I went over to investigate. It wasn’t a manta ray, but a whale shark, and it had cobia with it. Eight of them in fact—and we caught all eight.

whale shark off Port Canaveral fishing charter

The whale shark was about twenty feet long, which is small for a whale shark, which is the largest fish in the world. Fishing is not just about catching fish; it can be an opportunity to experience wildlife that you don’t even get to see at Sea World. On nearly every trip we see dolphins, sea turtles and many other types of sea life. It can truly be an incredible experience.  


cobia port canaveral fishing charter


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