Got one to cook. i have never had any experience handling these. I just broke the tail off and iced. How long will they keep? Any precautions you should take with these different than handlling fish?
Any one got any good hogfish recepies?
Most likely already gone bad…I will come pick it up and dispose of it for you.
Boil/steam just like a lobster.
Or grill it.
reelly…
I’ve caught / cooked several from off Charleston. The smaller ones are more tender. If you get one big enough, you HAVE to try the leg meat! Incredibly good! The biggest one I’ve had was 12 lbs, it was a tough tail! I grilled it in 4 pieces over charcoal with some butter and fresh minced garlic, it loosened up pretty good and was a 9 on a 10 scale. I “think” the next tail I get, I’m going to try pressure cooking at 15 lbs for 5 or 6 mins. I think that would do very well and you have an excellent stock left over for some fine soup. You can also cook it in squares on a kabob with pineapple! Very good that way, basted in butter. I’ve heard frying that way (like shrimp) is very good, haven’t done that yet.
If you get one to eat later, put it on ice for a day or two. You can freeze the tail in a ziploc bag no problem. I would not put water in the bag, just freeze it as is in the shell.
If you got hogfish from somebody, you must have saved their life or funded their kids college. Or you must be a very good looking blonde with a nice set of Ta-Ta’s! See my recipe: “Slap yo momma grillin sauce” somewhere down in this forum. I do my hogfish that way but only for the most loved of people I know. 
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I do hogs as simple and hot as possible on the grill. Season with a little Sea Salt and Fresh Pepper, maybe a tiny sprinkle of Old Bay and a squeeze of lemon or lime. Grill hot and fast. If done properly it will taste and have a texture like Grilled Alaskan King Crab. I like to dip mine in melted butter. Yes, it’s that good!
I cut the lobster into medallions or nugget sized pieces. Season lightly and grill, squeezing a little lemon or lime on throughout. Or, lightly season, dust with flower and brown in fortified butter. Again, don’t be scaredto squeeze a little lemon or lime on it throughout.
With the fish or lobster, be careful to not overcook!
Just sent you a PM, Juice.
This one is good for bugs and rock shrimp! Use the whole lobster too, there is goodness in more than just the tail!
Ingredients Amount Ingredient
1/2 cup butter, softened
1/4 cup olive oil
2 large shallots, peeled and quartered
4 large garlic cloves, peeled and halved
1 teaspoon cayenne pepper
salt
black pepper, freshly ground
4 whole spiny lobster, split in half lengthwise
Preparation
Combine first 6 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each lobster tail. In a small saucepan melt remaining seasoned butter; keep warm. Grill lobster tails, shell side down, 6 minutes. Turn over and grill until meat is just opaque in center, about 2 minutes. Serve with melted butter.
Cook the big ones in the oven at 350 for 35 minutes yes 35 minutes. Put butter, lemon or lime and some seafood seasoning. Slice open the tail and remove the meat, cut off the dark stuff, red skin type of flesh, this is important cause that gives it that funky lobster taste, put the meat back in the tail shell and bake in the oven. Very tender and tasty!
I also have a good fried buffalo lobster bite recipe. Call me sometime I tell you all bout it.
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