Heck of a fish! Is he going to get the jaws euro mounted?
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Kiddo Caught a Good One
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Mako - cook it like a steak, do not overcook, 3 minutes per side and pull - hot sear with a little oil in the oil & marinade of your choice
In a pinch, Viva Italian Dressing is a decent Mako steak marinade on a hot arse mesquite fire. Offset just enough - but let the edges get a char and pull
Had a bunch up Chincoteague Island Virginia back in the early 80s, braced up around a hot pit with Mako steaks, with a bunch of good old Boys who ate oysters, clams and striped bass the traditional ways - grilling fish, much less, shark was scary new stuff Some of these folks were my ex-Inl aws - all offshore watermen who were set in the Mid Atlantic seafood preparation ways - BACK THEN. After I got done with them - its normal stuff now.
My ex BIL's run Seafood restaurants and wholesale seafood markets for the public buyers. Mako and Swordfish - use the same recipes for each and you can't get either wrong.
Congrats to your son Trey! Hard to imagine - time is flying by fast - growing up!Last edited by AtTheWall; 03-23-2021, 09:51 AM.
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