Wednesday, January 18, 2012

Scorpaenidae or DIE!!!

Ever try to make bouillabaisse without scorpionfish? It's like trying to go on family vacation in the Bahamas without rum: Absolute goddamned torture. 

Just when you thought it couldn't get any worse...
Somebody get that 
parrot a stiff drink!
Consider your dry spell over 'cause scorpionfishlionfish, and believe it or not SEA ROBIN are all Scorpaenidae! Yup, those gross-looking flying fish that croak like frogs when you catch 'em are not only clogging up nets and hooking themselves across the world, but they are also delicious. Even my grouchy old fisherman father agrees that the firm, tender tail of a weirdo sea robin is well worth eatin.'

Think of the incredible appetizer you could create with the tasty flesh of that creature's tail.
It ain't all easy and breezy when it comes to sourcing Scorpinadae. In the 1990's the invasive lionfish, originally from the Indo-Pacific Ocean was introduced to the North Atlantic "by mistake." Can you imagine the idiot who spearheaded that movement?



Sea robin sushi? YES, PLEASE! Watch this semi-boring video about filleting, preparing and serving lionfish, or just read on for the spoiler... 

- The narrator's favorite lionfish preparation is CEVICHE. Yes I said ceviche, which of course is served raw. 

   - One chicken-head in the video uses the removed spines of the fish as toothpicks for lionfish
     fritters. That really gets me excited!

You can leave the sea robin sourcing to FISH BABE. Cooking that bad boy like a friggen' pro, WELL THAT IS UP TO YOU CHEF! 

The pre-victory dance of a 
soon-to-be legend.

1 comment:

  1. Sea Robin tails are a favorite with the Portuguese. We catch them in the fall, big ones, and save and sell them.


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