Bambu is under new ownership. The wreck has decent fried shrimp but the prices keep going up everytime I go there. I fried up a couple of pounds of shrimp and some Sea Bass this past weekend that was out of this world according to my visitors from Memphis. Light dusting of House Autry and a hot grease bath.
www.advoutdoors.com
“I have tomorrow open!”
The fresh fish is the reason for those long lines, right???
Annoy a Liberal, Work Hard and Be Happy!
Dad was having Heart surgery and I took mom to a local restaurant(edit) near Trident. Passed by and it said Fresh Local Wahoo. I was kind of excited as Mom had never tried it. That was the worst I’d had. I guess it could have been Wahoo, but if it was it must of sat out in the sun a good bit. Mushy and very strong. I’d have taken a mullet over it.
Can’t say if it’s local, but I still enjoy Dock-Side in Port Royal.
< Evil is simply the absence of God >
quote:
Originally posted by sellsfishquote:
Originally posted by hungryneckGilligan’s makes a concerted effort to serve local although in reality you would not be in business long if all you served was of local origin because supply is severely limited by seasonal closures and allocation issues…
Are you out of your mind???
The only local item at that house of swill is the cluster oysters they get from Mangione in Beafort. They pass off Basa / Panga as “Island fish” and tell people it is groupers cousin. Their grouper and mahi are frozen imports all of thier crabmeat is import.
Some of those places listed made me laugh!
Places that I know use local / domestic and observe truth in menu
Husk, Glass Onion, Fleet Landing, Amen Street, Lucca, Red Drum,FIG, Carters Kitchen, SNOB, Langdons, Mcrady’s, Cypress, Hanks, Blossom, Magnolias, Tristan, Ansons, Saltus Grill (Beaufort). Peninsula Grill, Charleston place, Bambu…there are plenty more, just ask questions!
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Pretty good list. Good company to be in with
Karma is 360 degrees
Some got to win, some got to lose…
Breez-- to answer your question it wasnt that hard at all. Our wait staff is use to selling and talking about they themselves have never heard of nor has the guest. It’s all in the education of the server from us chefs to pass on to the guests. And we have a good amount of locals who are regulars and are use to hearing and eating fish that they have never heard of. They went quick and are really good,I know most you offshore guys just toss them back. But next time keep one and try it. Promise you’ll be back here thanking me. As I said education is the key and as Paul knows for years I have been trying to get Lionfish,and then about 3-4 yrs ago we started serving it and being the first restaurant in town to serve it or even able to source it. It was a hard sell until they tasted it. Now I get requests all the time for it. People call asking if we have it, one women calls once every few weeks from Myrtle beach to see if we have any and if so she asks us to save her an order and she’s on her way. And she never is disspointed
To the Hymans ppl – I won’t bash any other resturant and a few of their items are local but just because its local doesn’t mean it’s a good product. Like the guy who mentioned wahoo. Yup. Wahoo are at times caught locally, wahoo is a fish that you need to cook correct for it to be great. It tends to be dry and if under cooked you will know right away as far as the smell you encountered. Sounds like you may have just gotten a bad piece.
We can say this place has loca fish that place has local fish but if the correct handling of the product ( keeping cold under refrigeration, keeping it well iced and not left out in the heat of a charleston kitchen for hours in the middle of summer) then it really doesn’t matter where the fish is from. And really it all begins with the fisherman. Some don’t ice fast enough, others may not have enough ice for correct storage to stop spoilage. Many factors.
Just remember just because its “local” doesn’t mean it’s the best product possible and in the
quote:
Originally posted by chefparrotheadWe can say this place has loca fish that place has local fish but if the correct handling of the product ( keeping cold under refrigeration, keeping it well iced and not left out in the heat of a charleston kitchen for hours in the middle of summer) then it really doesn’t matter where the fish is from. And really it all begins with the fisherman. Some don’t ice fast enough, others may not have enough ice for correct storage to stop spoilage. Many factors.
Not to get too far astray from the original post, but from a chef’s perspective what’s the best way for a fisherman to preserve a just–caught fish? On the rare occasion that I actually catch a keeper, I immediately gut them and ice them down. Any other tips you can share?
If you’re lucky enough to be fishing, you’re lucky enough.
quote:
Originally posted by SurfFishLifequote:
Originally posted by chefparrothead.
Not to get too far astray from the original post, but from a chef’s perspective what’s the best way for a fisherman to preserve a just–caught fish? On the rare occasion that I actually catch a keeper, I immediately gut them and ice them down. Any other tips you can share?
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I’ll take this one Brian! The most important thing is to get it gutted and iced ASAP! Those that fish with me know that I gut everything we are keepin as soon as it stops moving. During the spring and summer fish spoil very fast. When we bottom fish in the summer we keep a big bucket or 18 allon tote on deck full of sea water and ice. all fish go in there first to get chilled down real quick. When the bucket is full we gut them and pack them. NO freshwater on the fillets ! Freshwater destroys great quality fish. If you gut yurc fish at sea, yu will not have any blood on the fillets whrn you process them on the hill. When I was learning how to grade and process tuna, an old Japanese man said something that has stuck with me for years…“Would you wash a ribeye?” Tuna turns white when exposed to water. The other problem is how to process fish. I watch people “peel” the skin off of dolphin, well that membrane (silver skin) that is left curls up when cooking and is tough. it takes more time to do it wrong than to do it right. Anyone is welcome to come by my store and watch how my cutters butcher fish. I talked with Andy about doing a workshop on fish ID and proper butchering. please feel free to stop by
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NMFS = No Mo
Surf-- if gutting them on the spot then the best thing you can do is make sure you have plenty of ice,ice that you can pack inside the body and cover the fish with Why you do this is to lower body temp as fast as possible to stop spoilage. Lot
Of ppl will say submerge in a salt brine after cutting them pack with ice but if your out just for the that isn’t needed. I myself don’t really keep anything. I mostly fish for the sport but there is always a chance I may catch one or two to bring home but I still bring 3 times the amount of ice I may need each trip out. Lots of ice is your key
There’s a fine line between fishing and just standing on the shore like an idiot. ~Steven Wright
Just to clarify, I should have used the sarcasm font on my Hyman’s post.
Chefparrotthead, Y’all do one of the best whole crispy flounders I have had at Fleet Landing!
Annoy a Liberal, Work Hard and Be Happy!
quote:
Originally posted by sellsfishI talked with Andy about doing a workshop on fish ID and proper butchering
</font id=“quote”></blockquote id=“quote”>you need a venue and a sponsor…I think many a person would pony up to see this Paul…let me know how we can organize this, I’m serious…
The Morris Island Lighthouse www.savethelight.org
OK, this is a great idea. I think if we could organize in congruence with say Wildlife Weekend or Chas. Food and Wine and charge enough to cover cost, mainly of fish, it could be really successful. Definitely too late this year to get in on those. Just throwing out ideas. Could go with free but would need sponsor and maybe donate fish to homeless charity? Maybe even have some kind of draft on a “truth in menu” or “truth in labeling” petition for our elected officials on hand?
Karma is 360 degrees
Some got to win, some got to lose…
Sells…ha ha…dadgum u are the man…I have been telling peeps for years that pulling the skin off those dolphin is a dummy move. I have never done it. I hate that stringy crap right along with the skin. I filet them and cut the skin right before I cook them. Also the skin helps when u are freezing them.
Dolphin-- thanxs brother we try. It’s a charleston staple and we try our very best to Honor that. As far as for Paul’s demo I think a lot of people in this town would get behind something like this. Paul I’m sure you get as much or more
Seafood industry daily emails and Fish Id and fish fraud is a reel hot button right
Now as it should be. I’ve even seen it on the NBC nightly news and all around.
Butchering would also be a good demo. I know lots of people who have trouble filleting fish, getting past that first rib bone( killing knifes and hacking away)also so many miss out those extra few ounces on top of the shoulder. That **** kills me,as well as the cheeks and the collar in a few species.
Wildlife and food and wine would be good ideas but maybe this start out as demo set up with maybe Charleston Cooks. I assume the main focus group your after are fisherman but to make this successful you would need the people who want to learn about the fish ID side,foodies,etc. more then. Just the weekend warrior fisherman you will already have
Paul maybe you could call Paul from Lowxountry and put your best against his best again. Yeah I saw your video. It was close. Ricky looked like he rushed himself.
Also Paul. On a personal note. Did you happen to see the Lionfish piece on CBS Thursday ??..
Told you so all those years ago… Hahahaha.
There’s a fine line between fishing and just standing on the shore like an idiot. ~Steven Wright
I already have an open door policy with any chef or culinary student. We trained last years San Pellegrino (armature Chef Comp) winner on how to break down a full size halibut…she won with ease as all other competitors used portioned fish. I also donate our time to Trident’s culinary program and help teach seafood knife skills. If we do something along these lines. I will bring Ricky Wade (TK) along as he is the best in the south East. We can do groups of say 30 at my store after hours. Half in the cut room and half out front.Also knife sharpening training…
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Sells, Please accept my apology Gilligan’s markets themselves as serving local seafood. Guess they fooled me, haven’t eaten there in a while.
Ricky is the best in the south east?? Really. Wow. Have you tried getting him? And halibut really?? It’s just a late flounder ,guess the other guys buy portions from that place in atl. I’d love to enter a breakdown comp. I don’t know about against your cutters. But other chefs. Bring it!!!
There’s a fine line between fishing and just standing on the shore like an idiot. ~Steven Wright
quote:
Originally posted by sellsfishI already have an open door policy with any chef or culinary student. We trained last years San Pellegrino (armature Chef Comp) winner on how to break down a full size halibut…she won with ease as all other competitors used portioned fish. I also donate our time to Trident’s culinary program and help teach seafood knife skills. If we do something along these lines. I will bring Ricky Wade (TK) along as he is the best in the south East. We can do groups of say 30 at my store after hours. Half in the cut room and half out front.Also knife sharpening training…
Sells I am sure you already know I am more then interested in this.
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Chad
Cobia 256 Express
Pulled by a Dodge Ram 3500
Do NOT miss the importance of Pauls’ last sentence fragment. You can’t do crap with a knife that isn’t really sharp… think strop and steel
quote:year round supply of bulls bay shrimp, really?
Originally posted by chefparrotheadThank you Paul. Yes we at Fleet(not FleetS) landing do use fresh and local fish and as
Much produce as possible during the seasons. Our fish comes from a few different guys from Murrells inlet , Shem Creek, Beaufort , and others. As well as shellfish. We buy from many local oyster man as well as 2 oyster farms in Beaufort. In the next few weeks we will
Be having a menu change and one item I’m excited about will feature local head on shrimp, we were able to get a steady supply year round from Bulls Bay Area shrimpers this dish will also feature local clams.
Right now in house I have local Banded Rudderfish from Murrells inlet who also supplies us with our Lionfish,scorpionfish and Rock fish. Even a
Few slippery dicks when they come in. (Seriously. Goggle it)).
We’re more then “the tourist place on the water”. Come try it and seeThere’s a fine line between fishing and just standing on the shore like an idiot. ~Steven Wright
Flying-- yup had 130 pounds come in yesterday. As well as clams from St Jude Farms in Beaufort. Rosefish from Murrells Inlet.
When you coming in??
There’s a fine line between fishing and just standing on the shore like an idiot. ~Steven Wright