What's your favorite fish for the table ?

It is still Sea Bass marinated for several days in a mixture of white miso, mirin, sugar and sake. In fact that is what we are having for New Years dinner. And a bottle of Cliquot Veuvre champagne.
 
I'd have to agree with Tom Elliott that Coho (Silvers) are great and are my favorite salmon. For me, Sockeye are close behind. I don't think there are any salmon species that I haven't tried prepared various ways. Cohos are abundant and easy to catch here (usually). Of course, there is nothing quite as exciting as hooking into a big King on light tackle. We've had a record run of Chum Salmon on the Nisqually and South Sound this year, and they get BIG too. I guess I'm spoiled as I'm not a fan of Chum, but smoked they are OK. We have been seeing them jump a lot this year, probably seals and sea lions after them. I think we had an otter with one this morning on our float until an eagle chased it off and finished the fish. Hmmm...I think we'll have Coho tonight! Happy New Year to everyone, and if you're ever in South Puget Sound...give us a ring.
 
Alyssa Jean":31qb0n3q said:
Sea Bass marinated in a mixture of white miso, sake, mirin and sugar for three days and baked.
Click to expand...

Sea Bass (black rockfish) Hot Skillet, butter, salt, pepper &
GARLIC!!!! :thup :thup :wink:
 
Sounds Yummy, Do you have a more precise recipe. This sounds yummy. Better than my picked herring, lol.

Alyssa Jean":1d6vtb58 said:
It is still Sea Bass marinated for several days in a mixture of white miso, mirin, sugar and sake. In fact that is what we are having for New Years dinner. And a bottle of Cliquot Veuvre champagne.
Click to expand...

Equal parts of Mirin and White miso? How much Sugar and just cheap Gekkeikan sake? How much. Is this cooked or eaten cold?
 
Donald Tyson":1rl0h1xz said:
Sounds Yummy, Do you have a more precise recipe. This sounds yummy. Better than my picked herring, lol.

Alyssa Jean":1rl0h1xz said:
It is still Sea Bass marinated for several days in a mixture of white miso, mirin, sugar and sake. In fact that is what we are having for New Years dinner. And a bottle of Cliquot Veuvre champagne.
Click to expand...
Click to expand...

Equal parts of Mirin and White miso? How much Sugar and just cheap Gekkeikan sake? How much. Is this cooked or eaten cold?[/quote


Is this it?

https://www.seriouseats.com/miso-marina ... %20seafood.
 
Just doesn't sound right to eat rock fish or crappy.

Here's a fav that sounds, looks and tastes great:

SAUCE CRUSTED SEA BASS
Ingredients for 2 servings:
1 pound Chilean sea bass filet, cut into two portions w/o skin
kosher salt to generously season fish

For the sauce/crust: combine then slather on fish
3 tablespoons mayonnaise
2 teaspoons sherry (or rice) vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 garlic cloves, crushed fine
Cayenne to taste
Sprinkle of grated almonds on top of fish/mayo combination

2 teaspoons olive oil in chafing dish
1 hot or sweet red or green pepper, julienned in bottom of chafing dish
Several halved cherry tomatoes around fish

Roast hot 475*F 15 - 18 minutes

Amazing.

Aye.
 
I could live just on Perch or Walleye .
 
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