Post by seabird on Apr 15, 2017 16:58:15 GMT -5
Hey All, got a photo of my lunch yesterday. It was fish cakes made with lady fish and potato flakes with Old Bay seasoning. Stir fried brussels sprouts with it.
Some of you may have questions on how to clean lady fish with virtually no bones. I filet the fish as I would with a mack. No need to skin or scale. I then place the filets and middle section remaining of the fish in the freezer. So I have three pieces for each fish. I place them flat and leave them in the freezer for about 30-60 minutes so they are partially frozen.
I them use a spoon to scrape the meat from the bones...i.e. rib cage and etc. What you end up is a fish meat mash which you can make into patties with other ingredients or simply fry as is. The meat is very mild and is white. If you scraped carefully, there should be no bones.
I do not target lady fish, they are a by catch. But I found when the macks and pomps are not cooperating, these fish are worth while! And these fish do put up a battle, very sporty.
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Some of you may have questions on how to clean lady fish with virtually no bones. I filet the fish as I would with a mack. No need to skin or scale. I then place the filets and middle section remaining of the fish in the freezer. So I have three pieces for each fish. I place them flat and leave them in the freezer for about 30-60 minutes so they are partially frozen.
I them use a spoon to scrape the meat from the bones...i.e. rib cage and etc. What you end up is a fish meat mash which you can make into patties with other ingredients or simply fry as is. The meat is very mild and is white. If you scraped carefully, there should be no bones.
I do not target lady fish, they are a by catch. But I found when the macks and pomps are not cooperating, these fish are worth while! And these fish do put up a battle, very sporty.
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