I get nothing but negative remarks about the ringtails that I bring home when out fishing so I figured I would finally cook one and see for myself what all the fuss is about. I got good remarks back from a guy I work with so I’m having fish tonight. The fish was cleaned yesterday and kept in the refrigerator over night. I skinned it this morning, coated with oil, salt, and pepper and thrown in a Nuwave Infrared oven for 20 minutes. All I can say is you can throw them back all day and I will fill my coolers slap full any day. The fish was delicious, tasted like any whiting fillet you can get at a fish market or restaurant. Not sure if anyone else has tried them and was afraid to speak up because of all the other remarks from respected captains or experienced fisherman but they will definitely be going in my freezer when they are caught. Its not the catch, its the cook.
I dislike liver and onions, chicken feet, blood pudding, and chocolate donuts. It’s all a preference. While in some tournaments I kept all the King Mackerel as no one else on the boat liked them.
“Its not the catch, its the cook”</font id=“red”> In some things, but not all. In the case of shark, I now have a following from others that used to turn up their nose at them.
I saw a post a little while back where a guy caught a bunch of ringtails, and got a lot of comments about keeping them. I caught some the other day and decided to keep and try em’. I don’t like a strong tasting fish, so it may be a one shot deal. As for sharks…all I have ever tried is the Atlantic Sharpnose and was not real impressed by that. We tried four different marinates including teriyaki. I had bled them while they were still kickin, got them iced down quick, and ate them without freezing. Still not impressed…I won’t be keeping anymore of them.
The sharp nose is the only shark that I’ve ever eaten. I just soak it in teriyaki marinade for an hour and throw it on the grill, everybody that has eaten it loves it. As for the ringtails, I didn’t taste any gamey or fishy taste, it had a really nice white flaky meat and tasted vey similar to whiting. I’ll definitely be cooking much more rings at my fish frys