We caught 3 rudderfish about 6-8 pounds apiece Sunday while bottom fishing in about 100ft. Decided to try them, the meat was firm filleted out easy, removed skin and all the red meat it had good looking fillets. Put them in Italian dressing/olive oil/blackened season plus cracked black pepper/some cayenne. in freig for 1hr. Put fillets with 4 strips of thick bacon on tin pan with olive oil/1/4 stick butter to 600-700 degrees (preheated). 10 minutes covered with foil and fives additional minutes opened foil. These things were excellent! Snow white flakey meat that were mild and no fishy taste. Oh well another fish to add to my list of fish that others cuss!
List includes Amberjack (just the loins above ribs with no buggers),Little Tunnys, King and Spanish Mackerel, Bluefish and latest Rudderfish, As always if quality meat is what you want… bleed and ice ASAP!!!
Thanks! Wish I would have though to take pics of the fish when caught then the raw fillets too. They are really called “banded rudderfish” but they lose the vertical light dark bands as they get older and have a yellow streak on sides.They also gave a really good fight!
LOL… I was wondering when someone would question that! I build my own cooker/burners, that helps plus get rid of that piece of scrap regulator that comes on your grill from the store and replace with a good needle valve, you can get really high temps…prefect for blackening or steaks! yes you can get the olive oil “smoking hot” no problem at all, can get it much higher but the 1/4" stainless grates start to turn red (don’t want to warp them). Guess ya’ll get to point…HOT,HOT,HOT… this sears the meat and it’s really moist inside, good stuff!!!
bleed and ice ASAP!!!
