tuesday’s catch….and the lure that caught him

…a nice big, fat rockfish, caught this morning on the riprap of the Miles River estate. Here’s the lure that got him (no, I don’t really know if it’s a male or female).

We cooked him whole, in the oven, with olive oil and some garlic. We picked him clean and this morning will make some of those yummy fish cakes to wrap individually and tuck into corners of the freezer.

Recipe? Sure! This one is Carol Bean’s recipe:

Bake rockfish for 40 – 45 minutes at 375. Cool fish, then pull meat from bones, breaking it up into small pieces (fish head and skeleton makes great stock.) When fish is completely cool, mix with a couple of beaten eggs, some cooked chopped white potatoes and minced onion. Add salt, pepper and thyme from the garden. Make large crabcake sized balls and wrap individually in plastic wrap – freeze. When you’re ready to cook them, thaw, and saute in butter till done.

~ by kbosin on October 19, 2011.

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