rxx2

Eating surfperch

Rate this topic

32 posts in this topic

looks pretty good, but you cut off the head!  I've only had 1 surf perch, but I was impressed by the amount of cheek meat, which is like for all fish, very tender.  I'm guessing they have bigger cheek muscles (compared to bass and trout) since they crunch up those sand fleas!

Share this post


Link to post
Share on other sites

I grill them skin on over charcoal.  Indirect style, so it's really more like grill-baking.  Cut slices in the skin, rub garlic salt or onion salt and pepper into the slices and inside the cavity.

 

In a metal charcoal grill like a weber, there is a lot of dry, hot air drawn over your food, kind of like a convection oven.  It helps to firm up some meats by drying them out, just like a brine, but no waiting.

 

A little sticks to the grill, but mostly I lose skin and not meat.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.