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Best way to cook Porgies


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#1 dont eat the bait

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Posted October 10 2004 - 3:04 PM

Went out on the Celtic Quest-good day of fishing, great crew, lots of Scup. What is the best way to cook em'?
Thanks in advance,
Pete


Ok guys lets bitliz on them.

#2 Michael P

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Posted October 10 2004 - 5:32 PM

Talk about an awesome critter when smoked! You can't mess up a porgy. Any way you prepare it makes for great table fare!


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#3 big jim

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Posted October 10 2004 - 10:56 PM


Quote:







Originally posted by dont eat the bait:
Went out on the Celtic Quest-good day of fishing, great crew, lots of Scup. What is the best way to cook em'?
Thanks in advance,
Pete



How did you process them? Keep 'em whole? Or filet?
They're pretty bony so I like to keep and filet the largest ones. I like 'em prepared a lot of different ways but my favorite has always been fried in batter with plenty of lemon wedges and cocktail sauce or tartar sauce standing by. I like small boiled red potatoes and a leafy green salad, maybe with a few cocktail shrimp tossed in. A pitcher of iced tea or a couple of frosty pints of Bud will satisfy me with this hearty fare. And never forget the warm crusty bread or rolls with slabs of butter.
big jim (AKA JimiDaBeachBumm)
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#4 Striper Sniper

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Posted October 11 2004 - 2:08 PM


Quote:







Originally posted by big jim:
Originally posted by dont eat the bait:
Went out on the Celtic Quest-good day of fishing, great crew, lots of Scup. What is the best way to cook em'?
Thanks in advance,
Pete



How did you process them? Keep 'em whole? Or filet?
They're pretty bony so I like to keep and filet the largest ones. I like 'em prepared a lot of different ways but my favorite has always been fried in batter with plenty of lemon wedges and cocktail sauce or tartar sauce standing by. I like small boiled red potatoes and a leafy green salad, maybe with a few cocktail shrimp tossed in. A pitcher of iced tea or a couple of frosty pints of Bud will satisfy me with this hearty fare. And never forget the warm crusty bread or rolls with slabs of butter.
big jim (AKA JimiDaBeachBumm)
"Life's a beach!"
[/quote]That's about it..I'm hungry now!



#5 GOTTOG

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Posted October 12 2004 - 11:19 AM

I actually like catching these things. Jumbos on light tackle is a blast
I usually get them fillet'd and then battered and fried

My girlfriend even caught a few:

Two jumbo NJ scup:


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#6 MakoMike

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Posted October 12 2004 - 1:09 PM

Steamed with chinese black bean sauce! Yum!


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#7 Gamakatsu

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Posted October 12 2004 - 1:45 PM

Mike, don't forget about the fresh garlic and ginger.



#8 Prefessa

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Posted October 12 2004 - 2:31 PM

I Grew Up In Astoria Queens. Scup are the national fish of the Greek population that reside there! Porgies are best when you grill them over real Charcoal after they have been Marinated in Olive oil, Lemon, Oregano, garlic, Rosemary and lemon juice.You must cut gashes in the fish to marinate them. You do not have to scale them.
Serve with a Greek Salad, Lemon roasted Potatoes and you have a meal fit for a king!
Used to be an almost daily ritual to see these things being BBQ'd in my neighbors back yard. The bigger the porgy the better!



#9 MakoMike

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Posted October 12 2004 - 3:41 PM

Profeessa,
I like tham that way also, but I usually scale them first.


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#10 spacegh8st

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Posted October 12 2004 - 3:41 PM

They also make for great Sashimi.
Thanks
Gh8st



#11 JPL

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Posted October 12 2004 - 4:41 PM

Professa's on the right track...can't improve on his herbal array...but not scaling or filleting? I guess I gotta try it. Any fish can be filleted though and they aren't bluefish, you shouldn't hide their excellent taste with marinating!!
They are fatty though. I religiously fry'em as a result (like catfish back home). If you could scale 'em and leave the skins on, the taste is excellent. Be sure to use Professa's herbs and put corn meal in flour (1/2 and 1/2) and THEN dip in egg batter with a splash of Worstishire (sp.)sauce. Fry till delicately tender.



#12 GOTTOG

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Posted October 13 2004 - 10:00 AM


Quote:







Originally posted by JPL:
Fry till delicately tender.


kinda like the CEOs


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#13 Bor

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Posted October 13 2004 - 2:12 PM

Bait should be eatin raw



#14 Prefessa

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Posted October 13 2004 - 3:29 PM

Guys:
The no scale thing is something I learned from my Greek Neigbors. When you grill a whole humback porgy the skin gets blackend by the time the fish is done all the way through. The skin lifts off like a lid to reveal white, juicy succulent porgy meat. If you like to eat the charred skin, by all means scale them. But, What I found is that you loose alot less juice by leaving the scales on. Go to any restaurant in Astoria (Opa Tonys on 30th ave is good)and you won't see a scaler used on any fish grilled whole.
If you do scale the fish, then you need to use a fish basket to put it on the grill because the fish will stick. With the scales just flip with a spatula.
I have cooked porgies this way many many times guys...have faith and try it. Porgies two pounds an up are ideal.
When you are done, you serve the fish hot and lift off the skin, and pull off the top fins. The only place you will get bones is near the ribcage.
It is amazing how much more flavor you get when a fish is cooked and eaten whole....it's outstanding!! This is not a recipe for sand porgies. Two pounds and up the fish is not difficult to eat, sand porgies are frustration!
PS: My neighbors use to cook Tog the same way. You will need a 14-16" Tog for this. Pool winning white chins are best filleted and cooked using other methods.




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