Rockcod Ceviche Preparation
Soak the cut up rockcod in lime juice in a glass, ceramic or stainless bowl (NO aluminum or plastic) in the fridge (the citric acid from the limes cooks the fish) for 4 hours. I use two-quart canning jars. Completely submerge the fish in juice. After 4 hour lime soak, mix everything, including the lime juice in a big glass, ceramic, stainless bowl and put back in fridge for an hour. Get your tortilla chips and a cold beer ready. You’re going to be busy for a while.
Rockcod Ceviche Ingredients
- 2 pounds rockcod cut into ½” cubes
- 12 limes juiced
- 2 serrano peppers (seeded and diced small)
- 2 jalapeno peppers (seeded and diced small)
- 2 yellow onions diced
- 4 roma tomatoes seeded and diced
- 1 cup cilantro diced
- 8 garlic cloves
- 2 avocados diced
- tortilla chips (not cheapo chips)
- teaspoon cumin
- teaspoon salt
Crab Stuffed RockCod Blossoms Preparation
Mix crab, mayo, sriacha, and green onions together in a bowl. Let sit in refrigerator uncovered for at least an hour to come together and firm up.
Finish skinning and cleaning Cod filets.
Using a toothpick or skewer form the Cod into round “cup shapes”.
Season both sides of the Cod “cups” with garlic salt.
Fill each cup with crab mixture, stuff down and pack firmly.
Crab Stuffed RockCod Blossoms Ingredients
- 4-6 FRESH CAUGHT RockCod Filets skinned with love by Greg
- 4oz Crab Meat (lump fresh is best, Dungeness if available but any lump style crab meat will do)
- 1/2cup Mayonnaise
- 2tbl Sriacha Sauce (add more if you like it hot)
- 1 stalk Green Onion Chopped
- To taste Garlic Salt with Parsley
Option 1: Wood Fired Grill
Grill on HIGH in a wood fired grill for 8-10 minutes until the fish is translucent and the crab is warm through.
Option 2: Broiled
Make some extra Sriacha-mayo and put into a squeeze bottle.
Make a zig-zag pattern over the blossoms with the mayo.
Place on broiling pan sprayed with cooking spray.
Broil at 450 (convection is nice) 5-8 minutes until the mayo is browned on top and the fish is shiny.
REMOVE THE PICKS AND ENJOY!!!
Recipe by - Joe Schumaker, professional chef
Stewart's Lingcod fish stew
Put ingredients in a pot of water of about 1 gallon water boil. Boil for half hour to 45 mins. Add salt and pepper.
Pick off meat and remove bones etc
Throw fish and all ingredients into pot
Boil it down for 30 minutes. It is amazing.
- One lingcod cleaned or just use fillets
- Peel 4-5 medium potatoes and dice half inch by half inch
- Dice 2 onions
- Salt & Pepper
- Dice a couple stalks of celery
- A can or bag of peas
- A can or bag of corn
- A quart of milk
- Two tablespoons of corn starch mixed in a half cup of water
Okie Tartar Sauce
- 1 cup mayonnaise
- 2 whole dill pickles, shredded
- ½ red onion, minced
- 1 Tsp. garlic powder
- ½ Tsp. onion powder
- ¼ Tsp. salt
- ¼ Tsp. black pepper
- 1 Tsp. lemon juice
Shred pickles, chop red onion, and combine with mayonnaise. Add seasonings and lemon juice. Mix well. Let sit in refrigerator for 1 hour. Serve with fish and enjoy.
Greg's Bonita Poki
- 1/2 pound Bonita or Ahi tuna, sushi grade
- 1/2 cup chopped green onions
- 1 clove minced garlic
- 1 tsp minced ginger
- 1/2 tsp sea salt
- 1 tsp sriracha sauce
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 2 tsp Fish sauce
- 1 tbsp sesame seeds
- 1 tbsp orange zest
- 1/2 tbsp lime zest
- 1 tbsp squeezed orange juice
Dice your fish into nickle sized pieces then place in a non-aluminum bowl and place in the freezer for about 30 minutes to keep chilled. While fish is chilling you can prep all other ingredients.
Remove bowl of fish from freezer and add all the wet ingredients to the fish in the bowl. Then one by one, add the dry ingredients, stirring and mixing after each new ingredient is added so that everything is evenly dispersed. Thats it. Now its ready to eat.
Hot Bobby’s Lingcod
- Dixie Fry (any grocery store… even Safeway)
- 8 lemons juiced
- 3 pounds lingcod cut into fish sticks
- peanut oil
- canola oil
- tartar sauce
Soak fish sticks in lemon juice for at least an hour. Get a big skillet hot with ¼” peanut oil and ¼” canola oil. Roll fish in a bowl of Dixie Fry and place in hot oil. Turn once. Done when golden (not dark).
Tom's "get 'er done" Salmon on a cedar plank
- Cedar plank SOAKED FOR TWO HOURS before starting this recipie
- Salmon filet(s)
- Salmon rub seasoning or Chef Prudomes Seafood Magic (Safeway has it)
- Note: Don't use any liquids or seasonings other than the above (oil, beer, etc and don't add salt and pepper, etc. Just stick to the ingredients listed)
Soak cedar plank for two hours. On a plate, season the tops of the filets with a coating of seasoning. Place cedar plank on heated grill for 5 minutes then flip over. Place the filets skin side down on the plank, keep the grill around 300-350 if possible. Cook for 15-20 minutes depending on the thickness of the filets and amount of heat. This is the most simple way to cook the filets and best tasting I've found yet.
- Steam method – Put about one inch of water in bottom of pot and have a raised basket like the one you use for steaming vegetables. Sprinkle water with some Old Bay season. Get the steam going real good then dump crab in the basket and cover.
- Boiled method – Get about 1/2 pot full of boiling water. Add some Old Bay seasoning, a couple bay leaves, and a little lemon juice.
- Both methods cooking time: 13 minutes for cleaned crab (no guts just meat and shell) 15 minutes for whole live crab
Serve with individual bowls of melted butter with a little garlic powder and lemon juice. Sourdough bread, salad, and wine. You’re going to need some crab/lobster shell crackers, a roll of paper towels, and a big discarded shell bowl on the table.
- Halibut Steaks
- Panko Italian Seasoning Bread Crumbs Mix
- 1 Egg, raw beaten
- Olive Oil
- Lawry's Garlic Salt
Cut raw fairly thick Halibut Steak into 4 pieces, dust flour over each piece of Halibut, dip in raw egg, then coat each piece of Halibut with Panko Italian Seasoned Bread Crumbs.
Put 2 TBS of olive oil in a fry pan and saute each side of the Halibut for five minutes, total cooking time ten minutes. Salt with Lawry's Garlic Salt.
Salmon filets cut no more than 1" thick.
- fresh dill
Put boneless filets on a plate and sprinkle (almost coated) with salt. Lay dill weed on top and spritz filets with vodka.
Put filets meat-to-meat (not skin-to-skin) and wrap tightly with saran wrap.
Lay flat on plate in refrigerator with something heavy on top like a brick for 36 hours.
Flip the wrapped filets over and apply brick pressure again for another 36 hours.
Smoked Salmon Deluxe - Tom's version
Based on 5 pounds of salmon filets cut no more than 1" thick. Have a bag of Little Chief Alder wood flavor fuel ready for smoking the following day.
- 2/3 cup sugar
- 5 cups soy sauce
- 2 cups water
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1/2 cup capers
- 1 tsp. cayenne pepper
- 1 tsp. Tabasco sauce
- 1/2 bottle of decent ($12-15 a bottle) white wine (in other words, no 2-buck chuck)
Put everything in a blender on real slow or use a hand held blender/mixer.
Submerge fish in brine using a stainless, glass or ceramic bowl/pot (non-aluminum). Cover for 18-24 hours in fridge.
Take salmon out of fridge, oil up racks with vegetable oil (spray on PAM works great) then put fish on racks, skin side down. Fan the racks for about 30-60 minutes so some sort of skin (pellicle) develops. Start the smoker with a pan of wood.
Smoker ought to be smoking good. Drop rack of fish into smoker. I smoke mine for 5 or 6 hours depending on weather and amount of fish in the smoker. Usually takes 4-5 pans of wood. Change pan about every hour. Fish on bottom racks get cooked more so put big/thick pieces on bottom and thinnest on top.