Little Fishy Quicky


 
B

Bill Schultz

TVWBB Hall of Fame
So my Fish Monger had Whiting come in today and they looked like they just jumped into the boat, usually I smoke Whiting but had not time for it tonight.
So, packed inside with Parsley, Chive, Oregano, small pieces of Lemon nd Fresh Ground. Coated with course Kosher and then covered with it

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Also picked up some delish West Coast Oysters

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On indirect for about ten minutes, most of the salt falls off as they steam in their own juices, two Sweet's finishing off

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A really nice Austrian Table Wine, loved it's flavor

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Your plate, enjoy, really tasty stuff

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We love Whiting, but I have never seen them fresh. (heads and skin on)
Around here they're frozen, and either filets or whole, but skinned.
Your prep and cook looks terrific Bill!
 
Great seafood feast! Never had whiting or west coast oysters...but love fish and oysters.

West coast oysters more briney or sweet?
 
Good stuff Bill, I love fish cooked like that

I'm currently waiting for the mackerel season to start, and this is one of my favourite ways to cook it. Have you tried adding dill? Not quite sure how much it is used outside the Nordic area (especially popular in Finland and Sweden), but it is a good herb for fish
 
Luke the West Coast Oysters are milder and maybe a little sweeter to me, East coast more briney generally, but have a substantial taste. I like both but generallt prefer East Coast.

Svein I use dill all the time, I had none fresh that is why I did not do it.
 
Bill Schultz said:
Luke the West Coast Oysters are milder and maybe a little sweeter to me, East coast more briney generally, but have a substantial taste. I like both but generallt prefer East Coast.

Svein I use dill all the time, I had none fresh that is why I did not do it.
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Good to hear, and my complements on the oysters
 
Very unique, Bill. I love fish, but I must confess, I've never heard of that fish before, at least not by that name. Always learn something new on this board. Excellent job.
 
Thanks Guy's, and for you fellows wondering about Whiting you are really missing out not trying, very flavorful fish with a texture like Halibut and their bone structure is very easy to pull away nice chunks of meat real easy and bone free.. My favorite way with them is smoked and they are superb. Many fine food marts carry them smoked, pick some up and try you will be glad you did
 
Bill Schultz said:
A really nice Austrian Table Wine, loved it's flavor

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Grüner Veltliner (Green Veltliner) is a variety of white wine grape variety grown primarily in Austria, Slovakia, and the Czech Republic.
This wine I drank in my life hundreds of bottles (and I'm not lying) :)
So, fish and Oysters and wine are perfect Bill!
 
It is good Mildo have had it before and will get more soon, maybe I will shoot for 100's in my life too
 
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