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#1
10-23-2009, 02:12 AM
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Preparing Porgies
How do most of you guys prepare porgies? Do you fillet them or go with the panfish method of scaling/dressing them and then cooking? Basically, I caught a mess of them today and filleting them was kind of annoying since the fillets seemed pretty small.
I don't fish for porgies that often and when I have, it's been on a party boat. This was out in my personal boat at the Axel Carlson Reef and they were pretty much all over the place. I know the regs say 9-inches, but do you usually set a "personal limit" of sorts? Seems you need to catch a jumbo one to get a nice fillet out of it. 
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#2
10-23-2009, 09:40 AM
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Re: Preparing Porgies
This may sound kind of obvious, but honestly if a porgy looks small enough to fit in a frying pan (but still legal!), I won't bother filleting it. If its bigger that that, I go ahead and fillet it (or have it filleted). I don't measure them, I just eyeball the size. System works for me.
__________________
Youth and skill will never overcome age and treachery
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#3
10-23-2009, 02:31 PM
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Re: Preparing Porgies
Gut them, oil them and throw on a hot grill or under the broiler until skin is crispy. The skin peels right off and you can pull out the bones.
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#4
10-23-2009, 03:02 PM
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Re: Preparing Porgies
__________________
http://leifsnjfishinginformation.blogspot.com/ http://fliesbyleif.blogspot.com/ http://photographybyleif.blogspot.com/ Cod is King
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#5
11-18-2009, 09:15 PM
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Re: Preparing Porgies
I take them, fillet them big or small, coat them with breadcrumbs and fry
until golden brown. for all you carnivores out there (including me  ), porgieshave a firm texture with a meaty flavor, kind of like drum. enjoy
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#6
06-09-2011, 10:52 AM
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Re: Preparing Porgies
Sick video. I was in a sushi bar in San Diego and I saw something similar. They pulled the fish out of a tank, cut out the fillets and served them as sashimi with the still twitching rack on the platter.
__________________
"Never argue with a fool; onlookers may not be able to tell the difference." Origin unknown but often attributed to Mark Twain
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#7
06-09-2011, 05:48 PM
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Re: Preparing Porgies
scale gut fry philly method
__________________
Joey Murray Murr722@gmail.com THE REIGNING, DEFENDING, PUT UP OR SHUT UP CHAMPION Put Up or Shut Up IX Prelims winner If you don't like fish thats "fishy" eat chicken. "theres a million fine looking women in the world dude,but they dont all buy you st. croixs for your birthday,most of them just yell at ya for fishing to much." "Murray's Law: The uglier a fish is, the better it tastes." - Lard Almighty LAB,always in our hearts & ears 
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#8
06-11-2011, 10:55 AM
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Re: Preparing Porgies
Wow... that video was pretty awful. Everyone was saying it was just reflexes, but I looked pretty close, the heart, lungs, kidney, etc all seemed to still be intact. That fish could very much have still been alive. That's just some Hannibal lector shit right there. Put the thing out of its misery.
That said, I had the BEST Sushi at a wedding at Seasons last night, I even liked the Octopus which I usually can't stand. Oh yeah, The way I prepare Porgies, is to gut them on the boat, put in a plastic bag on ice, and then give them to my best friend who loves oily fish.
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#9
06-12-2011, 10:36 PM
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Re: Preparing Porgies
You could try the D method, gut them and stick them in a toaster oven. Ask Ryan W about that
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#10
06-13-2011, 11:51 AM
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Re: Preparing Porgies
Quote:
What do you mean gut and stick in toaster oven? Just throw your illegal 8 incher into the toaster whole ."You aint nevah seen toaster pogies befor' ?"
__________________
Ling fishing is not a life or death matter: it is much more serious than that
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