Went off shore in Sarasota Fl last week and we got into a bunch of AJs. When I questioned the captain about the quality of the meat he said that the AJs in the Gulf are better than the ones in the Atlantic and that everyone ate them. Well, I did eat some and it was good but what about the bad stuff you hear about worms and bacteria ?
Rofield
only on our coast…
You mean that the fish is bad only off of SC. Why would that be ?
Rofield
They are edible here. But people just choose not to eat them because of worms.
Cleaned one Saturday and it did not have a single worm in it. What’s the best way to cook them?
fried nuggets are decent
I take friends and family each summer to fish live bait and lures around bouys and nearshore wrecks for cobia and AJs with lt spinning and fly tackle.There will typicaly be 10 AJs for each cobia,but most want to keep and eat only the cobia.Cobia aren’t that good to me,only a personal preference,but my wife and I enjoy a fresh grilled AJ if it is rather small(12-20#or so) and not loaded with parasites.The flesh seems to cook white and flaky and the taste is mild.Most of the worms are usualy in the tail only in the smaller ones and I just cut it away.
“Modern day Robin Hoodism-Steal from the sucessful and give to the poorly motivated.”
Capt. Eddie, if you think AJ’s are better then cobes, you need to PM me for some recipes, they are one of the finest eating fish to be had on our coast, also one of the badass fighters on rod and reel or spring steel!
If it got any better I couldn’t stand it.
quote:Thx,but I have been eating cobia since the late 60s and it just does not suit my taste.I am sure that the problem is mine and not the cobia's:smiley:.For that matter,hog snapper is not that good to me either.I would rather have a lg vermillion or just legal scamp any time.I guess it's good that I will be hurting the AJ population and not the cobia.Better leave well enough alone.:wink::smiley:
Originally posted by Bug CatcherCapt. Eddie, if you think AJ’s are better then cobes, you need to PM me for some recipes, they are one of the finest eating fish to be had on our coast, also one of the badass fighters on rod and reel or spring steel!
If it got any better I couldn’t stand it.
“Modern day Robin Hoodism-Steal from the sucessful and give to the poorly motivated.”
I have grilled AJ several different ways and enjoy it very much. It is just one of those fish I make that I (a) Skin and (b) look closely at the meat for worms (usually located further towards the tail, if present). I like to marinade it with soy, lime garlic and a litle vinegar/ citrus.
ColumbiaDawgfan
Sea Hunt Triton 220
AJ is good stuff. It’s a thick dense meat like swordfish. I cut it into strips and fry it, it’s really good that way. Also bake it in foil with butter, a little olive oil and a splash of white wine w/ salt/pepper. Grilling it is easy since it’s a dense meat. I keep the one I’m allowed to keep in the 25 lb range and cut past any white spots where the parasites are. FYI, when I was diving a lot in the 80’s I witnessed a group of fellows killin the heck out of AJ’s every other trip we made. They were taking them south to FL to serve up as “whatever” the local’s would believe as grouper or snapper since they are mostly on vacay or retired from up nawth. Ergo, we have a 1 fish limit now. I rate AJ as good as Mahi. But if I could get cobia or my favorite: Hogfish, I’d pass on the AJ and use it for a big ol ho down fish fry!
DawgFan-add curry and ginger to that mix!
I wish everyone would stop talking about how great AJ’s are. That is still a fish I can relay on to catch that ain’t that pressured for everyone thinks they are a nasty fish. Lets keep it that way. AJ’s taste like a turd rolled in worm dirt. The worms almost reach out tobite you when you go to pick them out the meat that is as bloody and dark as anything you’ve seen. I would eat an old five pound oyster toad before eating an AJ.
23’ SEACRAFT, 225OPTIMAX