New Fisherman/Chef here!

Hello fellow Fishermen!!
I'm new here, but I can recognize many of you from DJ.com. Looks like there is a lot of incredible stuff here and it's gonna take me forever to catch up with all the info.
I love the fact that there's a culinary section mingled in with the fishing!! Release is extremely necessary nowadays, but one thing that is certain is that fishing and eating will always go hand in hand...it's what it was invented for! There is nothing more delicious, satisfying and healthy than enjoying one's own catch vs. a store bought fish. (It does a lot less harm to the specie too! )
Just wanna let you all know that I'll be glad to share recipes or tips regarding Caribbean species and preparations, and as well look forward to scrolling through all the stuff shared here prior to my arrival!

Buen Provecho and happy fishing to you all!
Chef Cedric.

 

Well thanks for the warm and silly welcome (Uncle Russ )!! You guys have mentioned tuna and ceviche...2 personal favorites!! On monday I went out jigging with an awesome jiggerman that I met in these forums. The dude is not only a jigging freak, but he's a tuna freak! We nailed some beautiful blackfin tuna that I have been enjoying for 3 days now! I saw in an earlier thread some question about blackfin being edible...it's absolutely delicious! But it must be properly chilled immediately after being caught (actually any fish destined to be enjoyed should be treated this way)!
For you guys going after yellowfin I would recommend a Carpaccio.
1#- Very thinly sliced tuna loin
1- small minced shallot
A lot-Extra Virgin Olive Oil
3-4 Tbsp. Good Balsamic Vinegar
several leaves of cilantro
1-2 Limes
2 Tbsp. Capers, minced (optional)
Toasted sesame seeds (garnish)
Salt and Black Pepper to taste

Lay the Tuna fillets flat on a plate, or on top of a thin toast or mixed greens. Mix all the other ingredients and sprinkle evenly over tuna...finish with a generous drizzle of th xtra virgin!
Twist the recipe a little sprinkling sesame oil and soy sauce, and a touch of red chilli flakes.
PS : Wahoo taste great like this too!

A Ceviche...my favorite! I tried one with a lovely little almaco jack the other day...it blew me away! I didn't expect it to taste so good. For this preparation I will only use white fleshed fish...the closest to a slightly oily fish I will get is maybe a wahoo or an almaco jack . My favorite, Dorado!

2 # Very small minced or julienned fillet.
1/2# Very thinly sliced red onion..Thin!
1/4# Sweet red pepper (or green) Thin
Jalapeno, chili or any other spicy pepper (optional) Minced
Thinly sliced green mango
Fresh cilantro to taste
Parlsey
Enough lime juice to moist the fish all around.
A splash of toasted sesame oil (if infused with chile of ginger OK)
Salt Pepper Cumin or Coriander seed .

Mix all the ingredients except for the lime juice. Allow to marinate several hours refrigerated (very cold!) if time allows it. THen , maybe a 45 prior to service add lime juice and mix well several times during curing process. The smaller the pieces the faster the curing hence the softer the fish... Play around with other ingredients...chopped tomato or cucumber are also great refreshing tidbits for a ceviche. If it ever feels like maybe too much lime was used, try adding a little honey or sugar just to soften a little (non-traditional ) Remember, the fish doesn't have to cure for 2 days!!! Just cut really really thin or small! Serve on some very thinly sliced and deep fried green plantain, taro root or yucca chips! Oh, and some Cerveza too!

Bon Appetit!!

 

That's cool Andrew...too bad about the shellfish . He's a picture of a little sashimi plate I whipped up a couple of hours ago. It's drizzled with soy sauce, balsamic vinegar, minced thyme, and a drop of lime and honey. The green line is wasabi pureed with pinenuts and cilantro leaves (like a pesto) . Topped with a couple of pickled ginger flakes, cilantrillo, extra virgin oil and black pepper...oh, and a side of the kind of jig that got those little blackies excited (different color cause I lost the original )...

 

daaayum......my mouth is watering!

how about a tuna salad recipe from all the tuna i have been canning, your recipes are so much more refined than mine.

I love tuna salad! I poach (legally, it's a cooking method ) tuna chunks (or usable trim) in water with lemon juice, bay leaf, some onion slivers, salt and black pepper...just until the tuna firms up and changes color. Cool down. In your case, just open a can! Shred with fork, mix in say for about 4 regular tuna cans, 1 cup mayonaise (or more), 3 tbsp. dijon mustard (or whole grain), couple teaspoons of cider or balsamic vinegar, minced red onion, minced red bell pepper, pinch of dill weed and parsley, and salt and pepper to taste... kick it up with tabasco or any other 'pique' if desired. Get some romaine lettuce, sliced tomatoes and make yourself some tuna wraps.