These fish are my favorite saltwater fish. I prefer them over porgy, flounder, crab, and even tautog. Sea robin are delicious. Edit: Don't waste your time filleting them, just take this skins off before gutting it. Then, just cut the head off. You get at least 2x more meat off of one fillet this method.
@@attilaodor6002 They're called the poor man's lobster for a reason. They're absolutely delicious and most people don't realize how great they taste. To be honest I hope people keep throwing them back so there's more for me to catch.
Eating sustainably is key. Local, in season and fresh is clearly best over imported unregulated supermarket fish is key. I personally draw the line at 14" Robins, anything smaller, like he says, he just a hassle and not worth the amount you get from each fish. Great Video, thanks!
I also hope that the commercial market for sea robins expands widely. Thinning out the sea robin infestation can only most likely be a positive thing for fluke and sea bass who all compete for the same food sources. Not only that but I'm certain that sea robins must also predate upon fluke fry as well.
I’m a big fan of Halk and the rest of the Jigging Jerks, so I thought I’d check out your sea robin recipe! Excellent video. I’ll definitely be subscribing and saving my next sea robin for some bacon!!
Love sea robin. It's sad when I think about the amount of these fish I've thrown back throughout my life, not knowing how good they taste. I keep big ones all the time now. Just cooked some up in a pan with lemon butter and minced garlic. So good.
You can store the sauce but I don't recommend it. It will be hard to reheat and it will get a little gummy. You may need to thin it out and reheat it gently. What you can do is keep the wine reduced in the fridge. Then the sauce is just as fast to make and fresh! Cheers!
Great video..I don’t necessarily watch or like cooking shows but I could watch yours all day knowing it will come out delicious like all your yummy food at Hellenic.. but that octopus is by far my favorite🐙🐙🐙was there last week but got beet skordalia instead. Yia Sou to All🇬🇷🇬🇷🇬🇷
The gurnard family of fish is very interesting in general. I avoid catching sea robins by using big chunks of bait when fishing for bass/blues. If the bait runner isn’t going the hits are ignored. If you’re bored, they can be fun to catch and can put up a decent fight on small tackle. I tried sea robin years ago and thought it was pretty darned good. I look forward to to trying some of your techniques.
@@singularity7968 thank you! I hope that you can let me know how you like the recipe. Here on the North Fork of Long Island Sea Robbins are very above it and basically bite. Anything all the best!
Celtic Sea Salt is not labeled organic but it is one of the most purest salts on the planet. Check out this follow up video on microplastics. It talks about salt purity. All the best! th-cam.com/video/Wt3ZUC2Meuo/w-d-xo.html
From one foodie to another I like your style! I grew up in a big German/American restaurant in Glendale Queens. Lots of fine dining exposure. I love to prepare my fish in a myriad of ways to keep it interesting and new. My wife and I have loved the Hellenic on our NF stays, we're HUGE octopus fans!!!
Thank you for the kindness Ken and the comment. Nice to have the restaurant camaraderie. Few understand. Local and sustainable is key of course. Hope to see you soon. Stay healthy!
This is the worst fish ever... sort of. It has hope! Check out this video and save some of them fatty Sea Robins when you are out on the water!
These fish are my favorite saltwater fish. I prefer them over porgy, flounder, crab, and even tautog. Sea robin are delicious.
Edit: Don't waste your time filleting them, just take this skins off before gutting it. Then, just cut the head off. You get at least 2x more meat off of one fillet this method.
@@attilaodor6002 very cool. Will try! Thank you!!
@@attilaodor6002 They're called the poor man's lobster for a reason. They're absolutely delicious and most people don't realize how great they taste. To be honest I hope people keep throwing them back so there's more for me to catch.
You don't know fish. Gurnard is delicious ❤
Eating sustainably is key. Local, in season and fresh is clearly best over imported unregulated supermarket fish is key. I personally draw the line at 14" Robins, anything smaller, like he says, he just a hassle and not worth the amount you get from each fish. Great Video, thanks!
Thank you for the comment. Just mentioned local and sustainable on another post. Absolutely essential. Stay healthy!
Excellent video George! Gonna have to try this recipe now! Looked delish!
Yes! Keep me posted!!
I also hope that the commercial market for sea robins expands widely. Thinning out the sea robin infestation can only most likely be a positive thing for fluke and sea bass who all compete for the same food sources. Not only that but I'm certain that sea robins must also predate upon fluke fry as well.
I am going to have write a cookbook!
@@AwareHouseChef The Sea Robin Cook Book!!!! LMAO!!!!
I’m a big fan of Halk and the rest of the Jigging Jerks, so I thought I’d check out your sea robin recipe! Excellent video. I’ll definitely be subscribing and saving my next sea robin for some bacon!!
Good man Bob. How’s the fluke opening in NJ going? Saw you had a few yesterday....
Thank you so much! Glad you enjoyed it! Keep me posted on how the recipes turn out!
Love sea robin. It's sad when I think about the amount of these fish I've thrown back throughout my life, not knowing how good they taste. I keep big ones all the time now. Just cooked some up in a pan with lemon butter and minced garlic. So good.
I wish they weren't such a pain in the neck to clean. Thank you for sharing!
What was the name of John's site Please?
Robert Elrose it’s Jigging Jerks. If you click on my name here should bring you there.
Do I have to make your sauce fresh or will it keep a week in the refrigerator? Great video!
You can store the sauce but I don't recommend it. It will be hard to reheat and it will get a little gummy. You may need to thin it out and reheat it gently. What you can do is keep the wine reduced in the fridge. Then the sauce is just as fast to make and fresh! Cheers!
@@AwareHouseChef Thank you.
Great video..I don’t necessarily watch or like cooking shows but I could watch yours all day knowing it will come out delicious like all your yummy food at Hellenic.. but that octopus is by far my favorite🐙🐙🐙was there last week but got beet skordalia instead. Yia Sou to All🇬🇷🇬🇷🇬🇷
Thank you!! I’m assuming by your TH-cam name that you are Monica. Introduce yourself when you are in the area. All the best!
I'll have to try this someday, thanks.
Let me know how it works out! Thanks!
I love how you changed your tune in the end!
Thanks!!
The gurnard family of fish is very interesting in general. I avoid catching sea robins by using big chunks of bait when fishing for bass/blues. If the bait runner isn’t going the hits are ignored. If you’re bored, they can be fun to catch and can put up a decent fight on small tackle. I tried sea robin years ago and thought it was pretty darned good. I look forward to to trying some of your techniques.
@@singularity7968 thank you! I hope that you can let me know how you like the recipe. Here on the North Fork of Long Island Sea Robbins are very above it and basically bite. Anything all the best!
Sea Robbin are delicious
was the sea salt also organic?
Celtic Sea Salt is not labeled organic but it is one of the most purest salts on the planet. Check out this follow up video on microplastics. It talks about salt purity. All the best! th-cam.com/video/Wt3ZUC2Meuo/w-d-xo.html
From what I hear if you poach sea robin it’s also excellent
Ill have to give it a try!
All these years despising these @$#!% bait thieves! I would gladly bite one back. Great ideas as usual, George!
Wish you were here. We could hate them together!
From one foodie to another I like your style! I grew up in a big German/American restaurant in Glendale Queens. Lots of fine dining exposure. I love to prepare my fish in a myriad of ways to keep it interesting and new. My wife and I have loved the Hellenic on our NF stays, we're HUGE octopus fans!!!
Thank you for the kindness Ken and the comment. Nice to have the restaurant camaraderie. Few understand. Local and sustainable is key of course. Hope to see you soon. Stay healthy!
@@AwareHouseChef nothing like FRESH, LOCALLY SOURCED, organic foods. The very BEST!!!
Me too..yum🐙🐙🐙🐙
Unpopular opinion sea Robin isn't bad at all. Not in my top 5 but it is not bad.
I’m on your side. Cheers!
Sea robbiens are beautiful
I have watched them swim underwater while free diving on the coast of Long island. It's like birds flying. Their eyes are beautiful