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Snapper

post #1 of 8
8/13/12 at 7:04am
Thread Starter 

Hi,

 

Me and the missus went fishing in Oyster Bay yesterday to spend the beautiful day outdoors and to test out a new Fluke pole I had just purchased. We went to the NYS pier at the west end of Roosevelt Park and discovered that everyone there was catching porgies and snappers so we set up our other 2 poles for snappers and were busy all day. We must have caught about 3 dozen each, most of which I threw back because they were just way too small. However, we kept our limit of 10 ranging from 8 - 10". (Gonna be some good fishing in a few weeks, can't wait...)

 

Since they are fairly small, what would be the best way to get the most out of them and truly enjoy them to their fullest?

 

PS: I have gutted, de-finned and de-gilled them leaving their heads attached.

 

Red.

When it's smoking, it's smoking!
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post #2 of 8
8/13/12 at 7:24am

Buonasera Redvan,

 

Red snapper is quite versatile ... Here are some suggestions ...

 

1. Dredge in spice and herbed flour and sauté in Olive Oil

2. pan fry with herbs and spices and wrapped in ham, Navarran style

3. sauté in butter with almonds, fresh squeezed lemon juice and fresh parsley

4.  oven bake in white wine with herbs, fresh tomato, rinsed black olives and a few capers and a drizzle of Evoo Sicilian Style

5. if flesh is firm, chop in 1 1/2 inch chunks and place on bamboo skewers with cherry tomato and red sweet bell pepper and garlic  and broil a few minutes  

6. teriyaki ( see recipe in chicken teri yaki - recipe section )

7. dredge in spiced herbed flour, dip in egg, and bread crumbs and sauté and serve with homemade assorted dips; Green Goddess, Tatare and / or ali oli with sundried tomatoes ...

 

Hope this has assisted,

Margcata.

Margcata, Eternally the product
(3 photos)
Globetrotting Journalist Margaux Cintrano
(21 photos)
 
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post #3 of 8
8/13/12 at 7:31am
Thread Starter 

Margcata,

 

Perhaps I should have been clearer, I was refering to baby bluefish, otherwise know as snappers during their early life. They are miniature bluefish.

 

But thanks anyway for that recipe.

 

Red.

When it's smoking, it's smoking!
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post #4 of 8
8/13/12 at 9:01am

Blues are an oily fish so I would grill with lemon. Porgy  down here called batefish, really fishy and high in fat and oil . For me do not make for good eating

. Snapper down here we must have 15 different  kinds like red, silver, hog etc. they cane be grilled broi;ed baked sauteed  you name it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #5 of 8
8/13/12 at 9:23am

Red Van,

 

Baby blue fish is a totally different breed in comparison to Red Snapper ...

 

Chef Ed is correct, blue fish is a blue fish and has its own oil content. So, some salt, lemon, some herbs & spices of choice and grill ... It shall taste nice with a bit of char on exterior and moist on inside ... A drizzle of Evoo of course.

 

Enjoy,

Margaux.


Edited by margcata - 8/13/12 at 9:34am
Margcata, Eternally the product
(3 photos)
Globetrotting Journalist Margaux Cintrano
(21 photos)
 
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post #6 of 8
8/15/12 at 6:28am
Thread Starter 

Howdy,

I made these the other night by thoroughly covering them in evoo with a sprinkle of kosher salt and some ground pepper on both sides, then grilled them and although they were delicious, they were just falling apart and difficult to get off the grill.

 

I think I'm going to try a quick dredge in seasoned flour and a frying pan as Margcata suggested and see how that goes.

 

When I was young, my uncles took me fishing for Snappers at Hempstead Harbor off a dock that was there in the park and we caught dozens. My aunt would fry them and that's where I got the taste for them, I should have just went with that but I thought there might have been better alternatives. Being small and oily limits the possibilities I guess.

 

Thanks everyone.

 

Red.

When it's smoking, it's smoking!
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post #7 of 8
8/15/12 at 7:29am

Red Van,

 

A tartar sauce can work quite well with a pan fried or seared on flame blue fish ...

 

Tartar Sauce:

 

mayonnaise home made

1 tblsp grated onion

1 tblsp capers rinsed from jar liquid

1 tablespoon diced finely pickles of choice rinsed from brine

1 tblsp lemon juice fresh

1 tblsp fresh minced parsley

a bit of Tabasco - optional

 

Enjoy,

 

Have lovely August.

Margaux.

Margcata, Eternally the product
(3 photos)
Globetrotting Journalist Margaux Cintrano
(21 photos)
 
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post #8 of 8
8/15/12 at 9:36am

700

 

Salmon and Swordfish on skewers

 

*** Photo Courtesy:  Madrid Capital Le Cordon Bleu Culinary Institute.

 

 

This is another idea Revan.

 

Kind regards.

Margi.

Margcata, Eternally the product
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Globetrotting Journalist Margaux Cintrano
(21 photos)
 
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