Skipjack vs Sheephead -- which do you think is better eating?

Skipjack vs California Sheephead -- which is the better eating fish?

  • Skipjack

    Votes: 13 11.6%
  • Sheephead

    Votes: 94 83.9%
  • Equal

    Votes: 5 4.5%

  • Total voters
    112

Hoopnet

<°)))))><
Dec 12, 2013
301
81
<°)))))><
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Boat
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Best way to eat Sheephead and Rockfish (IMO)! I like to double up on the sauce! Enjoy!

:cheers:

Restaurant-style Chinese Steamed Fish

Ingredients:
1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:

4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste


Method:
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
 
Upvote 0

mullet

Metal Fabricator
Jan 10, 2006
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mike
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Still not a pic you should of even considered posting.
In the eye of the law gaffing would be considered take IMHO
 
Upvote 0

Fleet

Thepowderblues.com
May 17, 2015
1,182
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Solana Beach
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Fishing Jedi
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Still not a pic you should of even considered posting.
In the eye of the law gaffing would be considered take IMHO

I hear you man. I feel like an idiot now. It was my first. I knew they were off limits but i wasnt quite sure what to do. Its stomach was in its mouth. With a flat fall in it. I was alone on my boat and didnt want to lean over to get the jig out. Felt if i pulled it up through the bone in its lip i could get the jig out. I let him chill in the water and finally his bellly pushed back in. Then he took off. I spent around 20 minutes trying to get him to not die.
 
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bajabills

Calm Seas and foamers, its fun time...
Apr 30, 2012
1,822
782
Ca
Name
Bill
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blackman fishmachine
Dis question reminds me of my Hawaiian friend who commercial fishes on Kauai .
His favorite fish to eat is sundried skipjack.
I'm pretty sure he went Kokoo after eating it.
Or maybe it was da hot sun, Not sure.
 
Upvote 0

Fleet

Thepowderblues.com
May 17, 2015
1,182
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Solana Beach
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Fishing Jedi
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Dis question reminds me of my Hawaiian friend who commercial fishes on Kauai .
His favorite fish to eat is sundried skipjack.
I'm pretty sure he went Kokoo after eating it.
Or maybe it was da hot sun, Not sure.

Ill be in Kauai in a couple weeks. Can he hook me up on some Ahi? Or Ono? Or Mahi? lol
 
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c-goat

HELL BENT FOR FEATHER
May 4, 2004
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08 DEFIANCE 220 ex Sheri-Moon
Apparently you have never had sheepshead ceviche.:)
 
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TB METAL ART

TB Metal Art
Jan 3, 2016
39
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San Diego
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Todd
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Hobie
Goats! 12/31/15
Love em crispy!

image.jpg
 
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Tautog_17

Advertiser
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Jul 23, 2012
265
492
San Diego, CA USA
Name
Matt
Boat
N/A
For Sheephead, I gut them and cook them whole (poached in the oven). They can have a lobster-like texture, but don't taste like lobster IMO.

I'd rather eat a sheephead over a skippy any day. But, I do think skippy's get a bad wrap. I took a couple home this season (they were about 7 lbs each) and seared them after a short soak in soy/honey/rice vinegar/sesame oil as I would YFT. The meat is darker red, slightly different taste, but I found nothing wrong with it and would eat it again.
 
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