I like to take an average like 20 pound tuna and cut the loin into thirds. Then you have to get all the red meat off of it, which you do anyway to eat it. I like to get them about 4 inches long and about 2 stacks of that will fill a jar. I like them to be about a celery stalk.
Asian Drunken Shrimp Recipe
Florida Keys Style Whole Snapper
Preparing your Smoked Fish
Cajun Black Grouper
Mahi Tacos
Mahi Francaise
Crusted Yellowtail Snapper
Top 5 Spiny Lobster Recipes
Tuesday Tails: Part 2
Tuesday Tails: Part 1
Capt. Woody's Grouper Head Chowder
Perfect chowder for cold winter days, when the weather is rough, and you're stuck inside not fishing. Often times, the highest quality of meat in a fish is discarded after it is filleted. In groupers, the head bares the fattiest and richest meat in the entire fish, and when boiled down, makes an incredible broth base for fish chowder.
Captain Steve's Snapper How To
Florida Keys Seafood Fritters
Roasted Rosemary Red Snapper
Smoked Kingfish Spread
Fresh Tuna Salad
Preserve Your Catch-Homemade Vacuum Sealer
Walker's Tuna Salad
What do you do with the odd shaped end pieces off of your Tuna steaks?
Scott Walker shows you how to make an unbelievable Tuna Salad with the end pieces and...a microwave!
Check it out here:
How To Filet And Prepare A Tripletail
How do you clean and cook a Tripletail?
In case you didn't know...Steve Rodger is a funny dude. He has a way of explaining things that just makes you smile as compares the marine world to things in the regular world.
In this video, Steve tells you about the fish, Tripletail. Many people may not know what a Tripletail is, but Steve explains how they feed, hide and live in a funny way. One thing some people may not know about Tripletail is that they are one of the very finest table fish in the ocean.
After Steve explains the inner workings of the Tripletail's brain and methods of hiding from predators, he shows you how to clean it and cook it. Enjoy!