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:
Step By Step: How to Filet a Yellowfin Tuna
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We have alot of people asking about how to clean and prepare all the different fish we catch. This year, we really tried to shoot lots of video with step by step instructions on just what we do.
Want to see how Scott Walker cleans a Yellowfin Tuna? Here is a video of him showing you how to clean a fresh Yellowfin he just caught.
Scott is using a Bubba Blade 9 Inch Flex knife and gives you step by step instructions on exactly where to make the cuts to pull two beautiful loins off the fish.
Yellowfin is one of our favorite fish to catch and to eat. If you have a great Yellowfin recipe, post it to the comments.
More Recipes
The 4th Of July is a great time to have a hearty meal with friends and family and enjoy a firework show. One of my favorite things to do is cook steak on the 4th of July. Below is a recipe for Reverse Sear Steak and it has been shown by my friends and family to be a favorite meal!
This is a super easy party dish and works phenomenally with my Big Green Egg grill, your 4th of July party guests will love these so be sure to make a lot of them! The Lemon Pepper Smoked Wings can be made by taking 24 fresh wings and cut them into 2 pieces. To season, cover the wings in lemon pepper and smoke the wings at 250 degrees for 2 hours. Then coat the wings in BBQ sauce and turn up heat to 375 until the BBQ sauce caramelizes.
With parties during the holidays, the best appetizer you can do is a smoked fish dip. We love this Smoked Kingfish dip. We will cut it up into large chunks about the size of your hand so that they cook evenly and you smoke them skin down. Personally I like to marinate mine with lots of spice, pepper and teriyaki and brown sugar.
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.
As Thanksgiving quickly approaches so do the first few cold fronts of the year. With these cold fronts comes a migration of mullet, ballyhoo and pilchards that stirs up the pelagic species like Wahoo, Sailfish and Kingfish. The timing couldn’t be better because a few Kingfish in the Yeti can make for a Thanksgiving side dish or appetizer that your guests will love.
Here is my favorite recipe for smoked Kingfish spread and the one I will use for the big meal but also for several football games. I know it is good because there have never been any leftovers.
As a meal, swordfish are the perfect combination between fish and a meaty steak. Unlike some fish, swordfish is the ideal in-between flavor of fishy and non-fishy taste, making it a perfect selection for those beginning to expand their palette with fish and seafood. What makes swordfish unique is that it is sold by steaks and carries a meaty-like texture to it, rather than a flaky consistency such as tilapia or grouper. Swordfish are cooked exactly like steaks, so they are grilled to your preferred temperature.
We cut a lot of fish. Some for eating and some for bait. In the picture at the top we are cutting a bonito into chunks by cutting in a checkerboard pattern then cutting all of those off the carcass. We will use these chunks for chumming and for baiting our hooks for a host of different species and applications.
Each fish has a way that it is best filleted or cleaned for eating. One thing that is in common with each of these is that you will need a very sharp fillet knife. As you get more involved, you can move from one knife to several which are slightly more specialized for each task. Here are some examples:
If you can get your hands on some fresh live shrimp, this is a delicious way to prepare peel and eat shrimp. Rinse the shrimp under running cold water. Add them to a deep bowl and pour wine over them, completely submersing the shrimp. Cover the bowl...
For fishing offshore on reefs, use light ocean tackle with live pinfish, ballyhoo chunks, or live pilchards. When targeting these fish on shallow grassy flats, light inshore spinning tackle should be used with small jigs, plugs or live crustaceans, such as live shrimp or crabs.
Tired of the traditional broiled, butter lathered lobster on the grill? Check out these amazing recipes to spice up your tails.
- Preheat oven to 375 degrees F.
- In a large pot, boil water. Add a tablespoon of salt and a tablespoon of oil. When the water comes to a boil, add the pasta.
- Then, in a saucepan on low heat, warm the milk.
Looking for a way to spice up your standard lobster roll? Curry brings a surprisingly delicious element to this classic, creamy, delicacy on a bun.
An excellent twist to the standard lobster and butter combo. Fresh herbs, old bay seasoning and Florida's famed Spiny Lobster, what's not to love?
Remove skin and bone from the smoked fish. Flake with a fork in a large mixing bowl. Stir in all wet ingredients and then add in all remaining. Once thoroughly mixed, Chill at least one hour before serving. Great served with crackers and hot sauce of your choice.
Cleaning and Cooking Red Snapper
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Cleaning and Cooking Red Snapper
We get alot of questions about how to clean fish and how to cook it. As professional fishermen, we are fortunate to be able to have a large supply of fish available to us year round.
Red Snapper are one of the finest eating fish in the ocean and are available over a broad area. You cant always keep them, but when you can, you are in for a treat.
Steve Rodger shows you how to clean them and gives suggestions for how he likes to cook them both grilled and fried. Steve is an advocate of simple recipes and gives you 2-3 ideas on how to clean and cook not only Red Snapper but also any of the Snappers and many other white meat fish.
Steve uses a 7 inch Bubba Blade and goes through exactly where to make the cuts and how to remove the skin. Fileting a Red Snapper is extremely similar to tons of other fish and all the snapper family so if you need to brush up on your fish cleaning skills, check out this video.
You can also go to our website and see the full length episode of us catching Red Snapper in Louisiana and see exclusive web content on all the gear we used and tons of other information only available at http://www.intothebluefishing.com/
Read More Bubba Blade Articles
Once the fish is done you can just pull the meat off the bones and start building your tacos. Add some lime juice and bring the pulled meat back to the grill while you wait on the corn to finish. Once this is all done, you can add your street corn sauce, and build your tacos with your preferred toppings.
S12:E10 - “Great Bait! I’m Hooked” (2020)
Capt Scott Walker and Capt Steve Rodger break down the best-kept secret bait spots in the Keys.
S12:E9 - “Hawks Cay Wrecks” (2020)
Capt Scott Walker and Capt Steve Rodger explore the fertile waters around Hawk's Cay
S12:E8 - “Tuna Time” (2020)
Capts Scott Walker and Capt Steve Rodger go out in search of Big Tuna!
S12:E7 - “Sails And Cudas” (2020)
Sailfish is what they are after, but Capt Scott and Capt Steve run across some aggressive Barracudas
S12:E6 - “Key West Bottom Fishing” (2020)
Scott and Steve get on some productive spots near Key West for good eating bottom fish.
S12:E5 - “Marquesas Sharks” (2020)
Capt Scott Walker and Capt Steve Rodger adventure to the Marquesas for some exciting Shark action.
S12:E4 - “Key West Muttons And Sails” (2020)
Capt Scott Walker and Capt Steve Rodger get on a productive mutton spot near Key West.
S12:E3 - “Key West - Box Full Of Silver” (2020)
Capt Scott Walker and Capt Steve Rodger head West & fish for Kingfish.
S12:E2 - “Gulf Wreck Permit Part 2” (2020)
Capts Scott Walker & Steve Rodger continue their search for Permit on wrecks in the Gulf of Mexico.
Once the fish is done you can just pull the meat off the bones and start building your tacos. Add some lime juice and bring the pulled meat back to the grill while you wait on the corn to finish. Once this is all done, you can add your street corn sauce, and build your tacos with your preferred toppings.