Chilean sea bass

[fishinpox]

WOW !! Grilled some tonite , lightly seasoned ..... Friggin on pernt

[saute86]

Originally Posted by fishinpox

WOW !! Grilled some tonite , lightly seasoned ..... Friggin on pernt

\

By far one of the best eating fish around. I have served it every way you can imagine in restaurants. Its good you lightly seasoned it cuz it has such a delicate flavor. Try balsamic vinaigrette on it. It will give you a rush....lol.

[Armand16]

thats fya.. taste like crab meat... 25$ / lb though

[fishinpox]

Originally Posted by Armand16

thats fya.. taste like crab meat... 25$ / lb though

Yeah it was like 28.99/ lb at the fresh market by my house but everything at fresh market if high high .

[Ray]

Every Asian restaurant in Houston serves it.
It's pretty good. No matter how you cook it.

[saute86]

Originally Posted by fishinpox

Yeah it was like 28.99/ lb at the fresh market by my house but everything at fresh market if high high .

We are paying 16 to 18 a # whole sale

[fishinpox]

Originally Posted by saute86

We are paying 16 to 18 a # whole sale

U own a restaurant ?? How does this stuff freeze

[simplepeddler]

worthless without pics or an invite

[saute86]

Originally Posted by fishinpox

U own a restaurant ?? How does this stuff freeze

I use to own Chateau Nouveau thats now La truffe Sauvage. I am now the day chef for the buffet at lauberge. It will freeze well as long as you vac pac it and quick freeze. Also its best to defrost it in the fridge slowly and never in water.

[Big Kahunaz]

I agree. Texture and taste are incomparable If I'm not mistaken chilean seabass used to be called hogfish but for marketing terms they renamed it. Pox u should bring enough to the salty Cajun tourney this summer to feed all our hungry mouths! Just write it off as a business expense ;-).

[fishinpox]

Originally Posted by Big Kahunaz

I agree. Texture and taste are incomparable If I'm not mistaken chilean seabass used to be called hogfish but for marketing terms they renamed it. Pox u should bring enough to the salty Cajun tourney this summer to feed all our hungry mouths! Just write it off as a business expense ;-).

Lol I wish! Maybe to the grand sle trip where there are less mouths that need to be fed!

[fishinpox]

Originally Posted by simplepeddler

worthless without pics or an invite

We just signed a purchase agreement on a lot for a new home , when it's done n I get the outdoor kitchen all hooked up I'm gonna have a the Br area sc guys over n cook some good grubs

[simplepeddler]

Originally Posted by fishinpox

We just signed a purchase agreement on a lot for a new home , when it's done n I get the outdoor kitchen all hooked up I'm gonna have a the Br area sc guys over n cook some good grubs

Fair enough my man!

[T-Bone]

I had the Chilean sea bass with lemon butter at HOP's Restaurant in Lafayette before it closed. It was next to Copeland’s on Amb Caff. Got my mouth watering just thinking about.