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Jimmy
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Posted: Thu Feb 21st, 2008 01:50 am |
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Coz,
Sorry for the edit but I always remember more stuff after I post.
My Mexican Son simply striped the skin on them, without disturbing the guts, and there were several fine pieces of meat. They were shaped like little fat shrimp, what they would call a JUMBO SHRIMP now-a-days, with the tail on it. About 5" long and fat around. We made chevice with it.
Trigger Fish still makes the best chevice. The locals call it the lobster of the fish world. It is excellent made mojo de ajo. (sauteed with butter and garlic)
Years ago we used to buy fresh clams from the clammer who walked past my boat. They weren't out of the water for more than 5 minuets and we would crack them open and splash lime juice and hot sauce on them and munch them down. You can still get them up by the Pacifico Deposito by the Church.
If anyone wants any types of fresh seafood I would recommend going to Pablo at the Marina San Carlos fuel dock and make an order. All of the local fisherman buy fuel there and he has known them for years. You can make an order with him, give him your phone # and he will call you when they come in with their fresh daily catch of seafood. Remember, if you want a speciality item it may not be that day. Order in advance!
Tell him Don Jaime sent you and Don't forget his TIP! Thank you very much.
Last edited on Thu Feb 21st, 2008 02:31 am by Jimmy
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bahiatrader
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Posted: Fri Feb 22nd, 2008 12:40 am |
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Darn it all! I just can't let this go on any longer. I grew up eating halibut from Pacific Northwest and Alaskan waters. The true halibut belong to the genus Hippoglossus. They are some of the best eating fish that swim. I also ate a lot of flounder caught in the same waters. They have a little different texture to the flesh, but are excellent eating also.
I knew the first time I ate linguado (Cortez halibut) that these weren't the halibut I was used to, so I checked. The California and Cortez halibut are actually a flounder belonging to the genus Paralichthys. True halibut in the 80 lb. class are not uncommon. I once saw one in Alaska that reportedly weighed 347 lb. Just because the Cortez halibut is just a big flounder doesnt make them a lesser fish. I love to eat 'em too, but they ain't a halibut A rose by any other name...
Please call it a "Cortez halibut"
Last edited on Fri Feb 22nd, 2008 01:22 am by bahiatrader
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Jimmy
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Posted: Fri Feb 22nd, 2008 01:33 am |
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How about calling it what it is, a Flounder?
Now, Tell me about the Barn Door Halibut up in the Pacific North West. I have never caught one but always wanted to.
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pacer99
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Posted: Fri Feb 22nd, 2008 02:07 am |
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Guys, I think that you are mistaken. The fish that you are referring to are actually not Flounder, they are Fluke.
One is a right handed fish and the other a left handed fish. Also a Fluke is a "game fish" in that it eats other fish. A Flounder is a vegertarian, no real teeth.
Fluke, in my opinion are the best eating of all fish. Been fishing for them since I was 8 years old. Certainly any inlet or cove with a moving current and warm water will produce these fish. When you catch one mark the spot since they hang out in the same area, "holes".
I have found that live minnows are the best bait but 3 x 1/2 inch strips of white squid work well also. Use bottom rigs and drift slowly.
I have not tried the San Carlos inlets but are planning to do so this summer. Off to Lake Novillo next week for Bass fishing. Hopeing for the best.
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bahiatrader
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Posted: Fri Feb 22nd, 2008 02:11 am |
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| I call them flounder. They do grow to a little larger than the variety I grew up with, but they taste pretty much the same. I've never caught a Pacific halibut on rod and reel over 90 lb. but I've helped commercial fishermen bring in much larger ones on hand lines. When the get that big, it just takes a lot of muscle and endurance to bring them in. The big ones taste just as big as the little ones. Our barn door was about 8' X 14'. I never saw one that big, but I always hoped,
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bahiatrader
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Posted: Fri Feb 22nd, 2008 02:19 am |
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| I believe fluke belong to the genus Pleuronectes.
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bahiatrader
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Posted: Fri Feb 22nd, 2008 04:16 am |
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| Although a member of the left-eyed flounder family, about 40 percent of California halibut have their eyes on the right side. Pacific Halibut are right eyed. Enough of taxonomy. Let's get on with fish catching and eating.
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Stuart
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Posted: Fri Feb 22nd, 2008 04:23 am |
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Call 'em whatever you want. I call 'em #1 on my list of "Good to Eat!" 
I told you there was controversy over what they *really* are. All I know is that you catch 'em in Penasco, and that's exactly what I do a couple times a year! Even the experts can't agree. Far be it from humble little me to do anything other than have a hot pan of oil or some white-ashed charcoal ready for them!
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bahiatrader
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Posted: Fri Feb 22nd, 2008 03:37 pm |
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I agree with Stuart on the eating part. Evidently in this case an "expert" is anyone who received a grade above a "C" in high school biology. The rules of taxonomy (our system of biological classification) are quite clear and logical. That necessarily doesn't have a lot to do with being a good fisherman or knowing what you like to eat. It does, however make you a more knowledgeable angler.
I once took the head accountant for Hunt-Wesson fishing out over the Columbia bar who could fillet a flounder quicker than you could blink an eye. When I expressed my amazement, he replied in his thick Bostonian accent, "Oh, I couldn't hold a candle to Maggy McGee down on the Fourth Street docks." He grew up in an elite Boston neighborhood, but spent a lot of time hanging around the waterfronts against his mother's will. A little bit of all worlds doesn't hurt a thing in my opinion.
I've heard there is a controversy over whether a California halibut (or flounder) and the Cortez halibut are the same fish. They key out the same taxonomically and do not fit the classification as different species. They are simply divergent populations. A California flounder and a Cortez halibut could get married, but they wouldn't produce hybrid offspring. Their offspring would produce more offspring, and they'd all be good eating. That's my biology lesson for today...
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