Home Forums Hunting & Shooting Alaska Cooking help-cod&halibut

Put 1/2 cup of your favourite kind of flour (I like rice flour personally) add 1 tsp of each of paprika, salt and pepper into a zip lock bag. Add your fish into the bag and make sure it's coated and fry till just done in olive oil. Very tasty if not overcooked! You can make your own tartar sauce with a 1 to 2 ratio of mayonnaise and green relish in that order.

If you're running short on bacon but have plenty of bacon grease, put a very light coat of bacon grease on the halibut or cod , put chunks on skewers and grill it. Seasonings optional. (I like the taste of fish!)

Ed

Wife said the Doc gave us some yellow eye? also. I'm not familiar with it. Probably good to eat though.

Keep the cod and yelloweye. Give away the halibut. The most important issue,with fish, Imo is how was the fish treated after it hit the boat. Call me a snob but I won't take fish from anyone without knowing how it was treated.

I like it dipped in milk, then dredged in flower and pan fried until crisp on the outside but still moist.

While its cooking I make a curry with smallest cocktail shrimp I can find, using a little fish or chicken stock, paprika, curry powder to taste, garlic to taste, onion powder to taste, coconut milk (just a little), and finish it with a bit of sherry, cooked until it doesn't have an alcohol taste.

I serve the pan fried fish with a spoonful of the curry on top. It's really a pretty easy dish to make.

Yes, very good. flaky white meat fish, I like it pan-fried with a very light coating of flour or cornmeal, salt, pepper.

ROFL, I hear you, sir! We used to kill and bleed our fish right out of the water. I still gave away or traded most of the halibut because we always had plenty.

....seems-like-that's-just-about-the-same-time-the-worms-stop-screaming.

Completely agree.

One of the best sashimi fish we have, too.

My grandfather who was born in 1905 and lived on the coast in Maine, had a rule about fish that he lived by his whole life. It had to be "caught on the incoming tide". Of course that made more sense when he was young and guys still fished off of sailboats and rowboats, but it got the point across that he liked his fish FRESH.

Well I do not care for salmon, I like Halibut, so the Cod and Yellow Eye should be a treat.

Just had panko crusted butt last night, damn good viddles

+1. Makes killer ceviche as well.

Jeff

I love salmon. I can choke down halibut just fine, too.

Butch, would love to cook salmon for you sometime just to see if you could choke it down...

It is easy to ruin salmon...

I just hate to waste it on ceviche...

Ceviche "fixes" just about any fish.

Anyone tried cutting halibut in chunks and dropping it into boiling water? I think it was supposed to resemble lobster in flavor/texture. Seems like maybe I even tried it and wasn't impressed with my results. Too long ago to really remember.

Halibut falls way short when making "poor man's lobster." The boiling water is sugared and the fish is soaked in butter. Cod of virtually any kind is better for that job, but lingcod is really good, especially the big chunks around the pectoral fins.

That’s how we cook sturgeon sometimes, or boiled in 7up.not too bad