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how to cook scup?????


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#1 hyefisherman2

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Posted August 22 2006 - 2:46 PM

i catch scup all the time for bait to toss to stripers, but today i decided to keep a few because ive always wanted to try the meat out (white, lean, strong) yummy!!! so if any one knows how to fillet/cook/fry/bake these fish please give me some pointers





thanks


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#2 GOTTOG

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Posted August 22 2006 - 3:16 PM

Fillet, batter and deep fry

Pan fried is excellent too.


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#3 Billy 40

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Posted August 22 2006 - 4:11 PM

Scaled & gutted, marinated, deep fried.

Filetted, cut out bones in center of filet, batter/breaded and fried. I love fried Porgy.

If anyoen complains about the bones, tehy are putz's and dont' know how to eat, or cut a fish.


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#4 Gamakatsu

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Posted August 23 2006 - 7:34 AM

Fry them whole in corn meal salt and pepper (after thoroughly gutting, scaling and gilling them).


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#5 Fly By Nite

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Posted August 23 2006 - 9:55 AM

We never fried porgies...i haven't eaten one since i was a kid, but we used grill them whole (guts and gills are removed and the fish is rinsed) over very hot coals. Cut three slits on each side of the porgy with your fillet knife and sprinkle some salt on both sides while the bbq gets hot. Turn them over when they are fully cooked and nicely charred. Get the condiment ready while they're cooking, oil, salt, pepper, minced garlic, and dried oregano. Soon as the fish comes off the bbq you pour the condiment right over em. Great fish to eat in the summer heat.


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#6 whitechin

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Posted August 23 2006 - 10:26 AM

If you are going to fillet and fry, don't bother with fish under 11". Bottom part of the fillet is almost non-existant on 10"ers once your remove the centerline of bones.


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#7 Kings over Queens

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Posted August 23 2006 - 10:56 AM

I made them once, grilled whole on teh BBQ. Wasn't very impressed, and with so many other edible creatures don't understand why anyone would bother with them.


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#8 Billy 40

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Posted August 23 2006 - 11:07 AM

You must not like any other white meat fish then, since they all pretty much taste teh same.


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#9 Kings over Queens

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Posted August 23 2006 - 11:16 AM

You must have a pretty lame palate if you think all white fleshed fish taste the same...or you can't cook.


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#10 Billy 40

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Posted August 23 2006 - 11:37 AM

You put the same seasoning on Fluke, Porgy, flounder, Sea Bass - outside of the texture they all have basically the same taste. It's not like the difference between eating a Mackeral and Tuna.


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#11 GOTTOG

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Posted August 23 2006 - 11:54 AM

Gotta disagree as SG isn't a great fan of fish but enjoyed some nice fresh fried seabass and porgies. Definetely a different taste from each fish.

I hate bones. Had a bad experience with one getting stuck in my throat so I get verything filleted and then make sure there are none hiding when I get home before I cook it.

I honestly like the taste of porgies. A little more "meaty" than a fluke, not as sweet as seabass and a little heavier than ling.


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#12 Kings over Queens

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Posted August 23 2006 - 12:02 PM


Quote:








Originally Posted by whitechin


If you are going to fillet and fry, don't bother with fish under 11". Bottom part of the fillet is almost non-existant on 10"ers once your remove the centerline of bones.



How would the fillet of a 12" porgie compare to that of a similar sized flounder? More/less meat?


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#13 Vinny

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Posted August 23 2006 - 12:23 PM


Quote:








Originally Posted by GOTTOG



I hate bones. Had a bad experience with one getting stuck in my throat





What you and Billy do when the bite slows down is none of our business. Please keep your posts fishing oriented.


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#14 whitechin

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Posted August 23 2006 - 12:31 PM

About 2 1/2oz of meat off a 12" porgy, thick little fillets that are great for frying. Get about 10 nice sized ones and you have a good dinner for two.


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#15 GOTTOG

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Posted August 23 2006 - 12:53 PM


Quote:








Originally Posted by Vinny


What you and Billy do when the bite slows down is none of our business. Please keep your posts fishing oriented.





Think you've been playing hide the salami a wee bit too much in the deli.

C'mon Vin, we know you luv the porgies


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