trphyhntr Report post Posted March 26 13 minutes ago, muledeerarea33? said: I’ve been outa the piccata game the past few months. Got a chunk of cod that’s begging for some capers and lemon. Tonight is freezer roulette. I think it’s chicken? Tupperware says “serve over rice” so I got rice goin. Got married last week and haven’t really been shopping yet. I never make it without thinking of you, no homo. Recommend thin spaghetti married? Jesus Christ. Congrats 1 Share this post Link to post Share on other sites
CatfishKev Report post Posted March 26 1 hour ago, muledeerarea33? said: I’ve been outa the piccata game the past few months. Got a chunk of cod that’s begging for some capers and lemon. Tonight is freezer roulette. I think it’s chicken? Tupperware says “serve over rice” so I got rice goin. Got married last week and haven’t really been shopping yet. Congrats dude! 2 1 Share this post Link to post Share on other sites
eddielasvegas Report post Posted March 26 It's just wrong this is not oriented correctly. And here I did not think it could look any tastier than the original post but it sure does. 😋 And congrats to @muledeerarea33? Eddie 1 1 Share this post Link to post Share on other sites
trphyhntr Report post Posted March 26 4 minutes ago, eddielasvegas said: It's just wrong this is not oriented correctly. And here I did not think it could look any tastier than the original post but it sure does. 😋 And congrats to @muledeerarea33? Eddie Thank you my bro. website is tricky sometimes. 1 Share this post Link to post Share on other sites
NOTAGS Report post Posted March 30 Griddle fried grouper rib rack, came off an 85 lb er. It was fantastic ! Never would have thought of it, but the local fish cleaner suggested it. Between the ribs and the collars, I think we’d been leaving the best parts of our big fish behind for years. Started keeping the collars two years ago , and love them. 2 Share this post Link to post Share on other sites
trphyhntr Report post Posted March 30 Im really not trying talk shoot just conversation, I don’t like the collars. They’re fishy to me. Pretty much every well regarded cut from Japanese culture I don’t care for. The collars, the tuna belly, those are the fishiest cuts on the fish. I’d compare it to ribeye and filet I guess. Never tried the ribs Share this post Link to post Share on other sites
NOTAGS Report post Posted March 30 The trick to the collars is to cook the heck out of them at a higher heat than normal due to the cartilage from the fins. The one from this fish was at 400 for 45 minutes and it fell apart. A little Johnnie’s seasoning on the meat side before grilling , peel the skin , and stand back! Pure boneless meat. 1 Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted March 31 Spatchcocked and smoked a couple chickens. 8 Share this post Link to post Share on other sites
twistzz Report post Posted March 31 That looks great! Share this post Link to post Share on other sites
thegunsmith2506 Report post Posted March 31 The boy decided he wanted smoked trout this weekend so we went to the lake. Friday was pretty slow with no keepers but Sunday they turned on good. It was his first time throwing spinners and now he is hooked. My wife did a brown sugar and honey brine that turned out amazing! 4 1 Share this post Link to post Share on other sites
n2horns Report post Posted April 1 Baked yellowtail, asparagus and some rice with coco aminos! 2 Share this post Link to post Share on other sites
n2horns Report post Posted April 1 On 3/29/2025 at 7:39 PM, NOTAGS said: Griddle fried grouper rib rack, came off an 85 lb er. It was fantastic ! Never would have thought of it, but the local fish cleaner suggested it. Between the ribs and the collars, I think we’d been leaving the best parts of our big fish behind for years. Started keeping the collars two years ago , and love them. Solid meal, yah collars and belly, nothing better! 1 Share this post Link to post Share on other sites
Big or Bust Report post Posted April 6 Homemade pizza all the way through. Pesto for the base sauce, leftover strip steak, caramelized onion, good parm, moz, etc. 4 1 Share this post Link to post Share on other sites
Hopsfarmer Report post Posted April 6 37 minutes ago, Big or Bust said: Homemade pizza all the way through. Pesto for the base sauce, leftover strip steak, caramelized onion, good parm, moz, etc. dang that looks great. I love using protein from another meal to make a second… 1 Share this post Link to post Share on other sites
