The tenth installment of our Cooking Your Catch series is about smoking your fish. To smoke fish keep the heat low and constant. Different types of smoking equipment may be used (i.e. electric, gas, or manufactured smoker). An easy home method is to place an electric hot plate at the bottom of any hooded barbecue…. Read more »
The ninth installment of our Cooking Your Catch series is about mastering the BBQ! Fish cooked over a charcoal grill are tasty and easy to prepare. Mackerel and bonito are especially good when barbecued. Try them with your favorite sauces. For a change of pace, try our mackerel burgers! MACKEREL BURGERS 2 cups flaked mackerel;… Read more »
The eighth installment of our summer series, Cooking Your Catch, is about tasty appetizers. NUTTY SEAFOOD APPETIZER BALL 1.5 cups flaked fish; 1 (8 oz) package cream cheese, softened; 3 oz bleu cheese; 2 tablespoons Minced Onion with Green Onion Flakes; 2 tablespoons chopped black olives; 1 tablespoon lemon juice; 3 teaspoons horseradish; dash of… Read more »
The seventh installment of our Cooking Your Catch series is dedicated to baking your freshly caught fish. SEAFOOD ENCHILADA CASSEROLE 2 cups fish, broken into pieces; 1 tablespoon oil; 2 tablespoons chili powder; 12 corn tortillas; 1 medium brown onion, chopped fine; 1 cup ripe olives, chopped; 2 cans enchilada sauce; 2 cups cheddar cheese, shredded;… Read more »
The sixth installment of our Cooking Your Catch series is dedicated to sauces. CUCUMBER SAUCE 1 medium cucumber, chopped; 1 cup sour cream; 1 tablespoon Minced Onion with Green Onion Flakes; 1 teaspoon Worcestershire Sauce; 1 teaspoon lemon juice; dash Lemon Pepper. Wash and chop cucumber. Add sour cream, Onion Flakes, Worcestershire, lemon juice and… Read more »
The fifth installment of our Cooking Your Catch series is about salads. SEAFOOD SALAD You will need: 2 cups flaked fish; 2 cucumbers, sliced thin; 3-4 tomatoes, cut into wedges; 1 head iceberg lettuce. Core, rinse and drain lettuce. Line salad bowl with outer leaves. Break lettuce and place in bowl. Add fish. Toss. Garnish… Read more »
The fourth installment of our Cooking Your Catch series is dedicated to soups. Sporty Seafood Chowder You’ll need: 2 cups flaked mackerel or bonito; 1 medium onion, finely chopped; 1 garlic clove, minced; 1 (1 pound 12 oz) can tomatoes; 2 (8 oz) cans tomato sauce; 2 (1 and 1/2 oz) packages Spaghetti Sauce Mix;… Read more »
The third article of our Cooking Your Catch series is dedicated to poaching your catch. Poaching is one of the easiest ways to prepare fish. Any type of liquid from dry red and white wines to water or milk may be used. Use the stove, oven or microwave oven. Remember not to overcook the fish…. Read more »
The second article of our Cooking Your Catch series is dedicated to properly storing your catch. REFRIGERATING If you plan to eat your fish within several days, place fish in tightly covered container or moisture vapor-proof wrapper and store in the refrigerator at a temperature of 35° to 40° F. to maintain the delicate flavor…. Read more »
This is the first installment of our Summer series, Cooking Your Catch! Handling your catch is the first step in preparing a well cooked fish for dinner. Ideally, your catch should be cleaned at sea and placed on ice as soon as possible. We know that is not always possible when there is a hot… Read more »
We are proud to announce Captain Joe Cacciola is now the founding partner of Oceanside Sea center.
Sea Star Sport Fishing is proud to be sponsored by Shakespeare makers of fine tackle and Penn Reel Co.. We now use and exclusively rent Shakespeare “Ugly Stick” rods and Penn “Spinning Reels”.
For more information on Sea Star Sport Fishing, Please give us a call on our reservation line at 760-966-0111!
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