Quote:
Originally Posted by Jigman13
I do something similar with my porgies. Three things I do differently:
1.) After cleaning/gutting/scaling, I'll let them chill on ice in a cooler in the fridge in a ziploc for at least 24 hours.
2.) I score the skin on both sides and brine in salted ice water (bottled), fresh lemon juice, herbs and some white wine for about 10 to 15 minutes.
3.) Before grilling in a fish basket, i pat dry inside and out, rub with olive oil and season with salt and pepper inside and out, lemon and herbs into the body cavity.
No one in my house will touch it which means more for me lol...
|
They really are made for the grill.
I like to salt them down overnight, packed in plenty of paper towels - the meat will be well seasoned and firm up nicely.
https://youtu.be/bnHA5OQtHQc
