giantbrookie
Posts: 36
Location: San Francisco Bay Area & Fresno
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| Troutdog wrote: |
| Nice outing GB. I need to give fishing the rocks a try sometimes. Those rockies look a bit more tasty than the surf perch I typically go after. Wine? No home brew?? |
Yes, this was a surf perch heavy haul after a run of rockfish, cabezon, and greenling from the Sonoma Coast and the two HMB jetties. Comparing them side-by-side I agree with most folks that rockfish, cabbies, and greenling tend to be tastier than the surf perch I catch. However, the perch I catch (mostly striped with some pile, rubberlip, and black thrown in) are not supposed to be as tasty as BSP or CSP which I have yet to catch.
Now for a few (additional) culinary and beverage notes:
These fish were the main course of one dinner (New Year's eve) and one of the (multiple) main courses of the New Year's dinner. The wine the New Year's eve was this Portuguese white wine my bro had brought over and the wine the 2nd night was Meiomi Pinot Noir and I recall that one a pre-dinner drink of my latest version of my Belgian Black Imperial IPA. We also had some leftover fried fillets for lunch and dinner the day after New Year. The 3rd dinner was accompanied by Bigfoot aged in red wine barrels. In addition, we boiled some of the heads and fillet-discard material from the New Year's Eve fish to make fish stock that was the base for the monster New Year breakfast soup thing (ozoni) enjoyed by many Japanese folks. Normally we use a pre-packaged dried soup stock mix which is a bonito-based stock (dashi). We very much enjoyed the flavor and aroma of our freshly made fish stock, to which we add all sorts of stuff, including the disks of mochi, some veggies, kamaboko (fish cake), shrimp, and the pieces of surf perch meat taken from the bones when making the fish stock. I have an enormous appetite for this and a tradition going back more than 40 years to my teen years, which is that the total number of mochi consumed must be in double digits (my dad would always hit this mark, too).
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Posted: Mon Jan 01, 2018 12:53 am
and are available at various Asian grocery stores (purchased in San Leandro). We ended up with enough fish for 2 dinners for the family (of 4). We thought about keeping the crab but decided it wasn't big enough to have enough meat. We wished we had kept Lee's big rock crab from three weeks ago at HMB South Jetty; that crab was in excess of 6". On another note, our best spots on the rocks at this location are only reasonable at very low surf. I wouldn't feel comfortable if the surf got higher. At 4' things would be dicey. The footing on top of the wavecut platform is also treacherous with all of the kelp, too. All fish were fried with teriyaki sauce and accompanied with miso soup and steamed broccoli with Japanese style sesame dressing and steamed white rice. Adults also enjoyed a very nice Portuguese white wine (courtesy of my brother who was visiting over the holidays). The surf perch seemed to me to be firmer than usual and tasty, but the rockfish was certainly better in both flavor and texture.
