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Fishing Reports and information for the Coastal Bend
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surffan
Horse Mullet
Joined: 07 Jun 2006
Posts: 109
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 Posted: Fri May 22, 2020 8:13 am Post subject: |
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| ThisIsTheLife wrote: | I usually just gut and bake them whole. Rub inside with olive oil, salt, pepper, and paprika and then stuff in some garlic, onion, and lemon. No need to scale- skin peels right off, and as with a lot of fish the cheek meat right under the eye is a little known pearl of deliciousness.
I like to do the same thing when staying all day or camping PINS, but usually just salt, pepper, lemon juice- wrap them in foil and toss in the fire for a few minutes. |
That's how I do them, usually just the simple foil thing but sometimes the more ingredient first recipe, you can also do this with fillets and works well. Friend who had a Lebanese grandmother learned it from her and I picked it up. |
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BirdHunter
Finger Mullet
Joined: 25 May 2006
Posts: 36
Location: West Texas
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| Posted: Fri May 22, 2020 9:22 am Post subject: |
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I will take a stringer of whiting any day.
Milk, then Cornmeal with salt and pepper is my preferred method.
They also make for decent ceviche.
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The entertainment is cheap, . . . It's the price of admission that gets you. |
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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
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| Posted: Fri May 22, 2020 9:24 am Post subject: |
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| BirdHunter wrote: | | They also make for decent ceviche. |
DING, DING, DING !!!!
Winner, Winner, Chicken Dinner.  |
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bd0202
Member White Shrimper Boot Club
Joined: 11 May 2017
Posts: 698
Location: SATX
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| Posted: Fri May 22, 2020 4:30 pm Post subject: |
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Would love to try them like Zia mentioned - smoked. Mmmm. Ceviche would be good too if you remove all the bones first.
Whiting are incredibly edible, and not fishy or oily at all. White meat fish. They're delicious. But also my rule of thumb is if it's less than 12", I use them as bait. If I can catch a mess of them over 12", it's feast time! They can be a bit bony (whole or filleted), but the meat is fantastic. So are perch, too. White meat, just tiny and bony so most people don't like to deal with them.
Catching a feast of whiting beats 'being skunked' any day. I'm not against any of the cooking methods previously mentioned, and I don't have anything specific to recommend. Fry them, grill them, ceviche them, smoke them - can't go wrong.
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