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fishlover
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| Joined: | Sun Aug 27th, 2006 |
| Location: | Gilbert, Arizona USA |
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Posted: Tue Mar 25th, 2008 03:52 am |
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| I know this is a San Carlos forum, but it's the best for good helpful advice. I remember reading on here about the best way to care for fish for fresh eating with an ice chest and salt water or something like that...can anyone elaborate on that for me. I'm headed for a quick trip to Rocky Point for a cheap day of lazy fishing. I like to bring the fish back for a fish fry with the family.
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repsilon
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| Joined: | Tue Jan 16th, 2007 |
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Posted: Tue Mar 25th, 2008 06:28 am |
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| Put some ice in the chest, or better yet some salt on the ice, or some salt in your beer. Be a little more careful with the corvina and pinto bass than the triggers. If you ice them they may still be alive the next day.
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fishlover
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| Joined: | Sun Aug 27th, 2006 |
| Location: | Gilbert, Arizona USA |
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Posted: Tue Mar 25th, 2008 04:29 pm |
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| Thanks for the advice! Just to clarify, the fish would not need to be gutted or cleaned immediately right? You could just throw them in cold salt water and would be good all day...until the panga captain cleaned them at the end of the day?
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Stuart
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| Joined: | Wed Oct 26th, 2005 |
| Location: | Tempe, Arizona USA |
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Posted: Tue Mar 25th, 2008 05:18 pm |
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They will typically fillet your fish for you for a few bucks when you get back in. Bring some gallon ziplocks with you, put the fillets in the ziplocks, pack them in your cooler with ice. Note: Fill the cooler about 1/2 to 3/4 full with ice and set the bags of fillets on *top* of the ice, not under it. It will keep them good and cold and this way, they won't get water logged under the ice. They will keep for three days or so this way, as long as your not constantly in and out of the cooler. Obviously, you'll want to eat/process/freeze/ them as soon as you can.
Good luck! 
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o-show
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Posted: Tue Mar 25th, 2008 06:45 pm |
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| Fishlover, are you just gonna sit on the beach and catch some triggers? if so where you going? I recomend a sharp knife and a sharpening stone 'cause triggers' skin is like boot leather. I love the flavor of them, pan fried in tons of butter and a pinch of salt. Fillet 'em like a crappie and don't get poked by thier "trigger" my boody got blood poisoning from them a couple years back. It was funny sitting next to him in a meeting and he said his arm hurt. He rolled up his sleave and you could see red streaks going up his wrist to his elbow.
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justme
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| Joined: | Tue Jun 13th, 2006 |
| Location: | San Carlos, Mexico |
| Posts: | 66 |
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Posted: Tue Mar 25th, 2008 07:02 pm |
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| The only thing I also do is bring a towel get it wet not soaking wet just moist and cover the bags of fish with it. Don't forget the salt on the ice chunky sea salt works best for me and it's cheap Stuart prob. knows where to get it in RP.
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Chillerbuilder
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Posted: Wed Mar 26th, 2008 06:44 pm |
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| Fishlover, go down the list of threads to "yellowtail, how do you eat them" for some helpful information.
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Jimmy
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Posted: Thu Mar 27th, 2008 01:49 pm |
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My Family in Guaymas likes to cook Trigger Fish like Shrimp Scampi. Mojo en Ajo.
Simmered in butter and garlic.
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Damon Kent
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| Joined: | Fri Mar 7th, 2008 |
| Location: | San Carlos, Mexico |
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Posted: Thu Mar 27th, 2008 02:58 pm |
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IMO it is the best fish for eating raw in civeche. It has wonderful raw texture and flavor that stands up to lots of lime well. I don't care for it cooked as it tends to be a little stronger in flavor than other fish.
I've used thier skin as primitive sandpaper, no joke.
Really fun fish to catch...
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Jimmy
Member
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Posted: Thu Mar 27th, 2008 11:50 pm |
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Damon,
All of the locals think it is the absolute best for ceviche too, for the flavor and texture.
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