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Recipe for Silversides

Started by Guest_centrarchid_* , Jun 06 2013 04:00 PM

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43 replies to this topic

#1 Guest_centrarchid_*

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Posted 06 June 2013 - 04:00 PM

Anyone played around with ways to eat silversides. Fried? Baked? Smoked? Pickled?

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#2 Guest_EricaWieser_*

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Posted 06 June 2013 - 05:28 PM

Indian and Japanese cuisine is filled with recipes for small fish.

The raw fish are cooked in a pan on the stove with potatoes, onion, ginger, garlic, chillies, and spices.

<- That nice lady speaks really clearly and slowly so I can understand her ^_^
The ingredients are all also listed in English. If you don't want to watch the video, the fish are dried, toasted, then cooked in a pan with soy sauce, salt, and peanuts.

Edited by EricaWieser, 06 June 2013 - 05:36 PM.

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#3 Guest_fundulus_*

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Posted 06 June 2013 - 07:28 PM

You could also research the old swamp yankee trick used with herring, to pickle them in a vinegar solution to dissolve the bones and scales. Having said that, I couldn't tell you how to do it...

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#4 Guest_daveneely_*

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Posted 06 June 2013 - 07:55 PM

Fries with eyes. Few things better...

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#5 Guest_FirstChAoS_*

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Posted 07 June 2013 - 02:24 AM

I found info on cooking a kind of silverside called a jacksmelt

http://fishcooking.a...p/jacksmelt.htm

http://www.theimprac...-jack-smet.html

no specific recipes, just info on how to cook and prepare

For those of you who eat chubs I found a recipe for falafelfallfish too http://www.fishnerds...alafelfallfish/

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#6 Guest_gzeiger_*

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Posted 08 June 2013 - 05:36 PM

I had some of the soy-fried dry fish in South Korea recently. They were... not worth the trip. I think the best way to prepare silversides is probably to feed them to a bass and then eat that when it gets bigger.

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#7 Guest_AussiePeter_*

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Posted 09 June 2013 - 03:34 AM

I find that the smaller fish are the more I enjoy them deep fried (the only way to cook a fish really). My favorites are Osmeridae, rainbow smelt, Osmerus mordax, they are common in the Great Lakes, they are delicious deep fried whole (most Chinese markets have them, some super markets too, used to get them in Utah in the local grocery store). I'm sure that any of the sliversides would be just fine too. I've fried some from Lake Texoma (Texas/Oklahoma border lake) and they came out fine, although the Dorosoma were probably my favorite from that lake. I need to try this on some Aussie fishes now! Just got to find an adapter for my deep frier....

Cheers
Peter

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#8 Guest_fritz_*

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Posted 12 June 2013 - 10:43 AM

I attended an Estuarine Reseach Society meeting years ago where the first speaker in the morning after an evening of drinking, used an Atlantic silverside to stir his bloody mary before he ate it.

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#9 Guest_AussiePeter_*

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Posted 13 June 2013 - 07:14 AM

Sounds like something you'd do Fritz!

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#10 Guest_Skipjack_*

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Posted 13 June 2013 - 07:50 AM

I looked into it, and fritz was actually the first speaker that day. :^o

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#11 Guest_centrarchid_*

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Posted 17 June 2013 - 10:07 AM

WewWWe prWewwe

I looked into it, and fritz was actually the first speaker that day.

We pan-fried about 40 brook silversides and 10 red-fin shiners. We caught twice that many in a single seine haul. They were very good. Next round we will consume silversides with heads on and some will be fried whole (guts and all). Texture and taste of red-fin shiners was decidedly different. I was a little apprehensive about consuming them but they were very much worth effort in end. Pictures will be provided at that time.

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#12 Guest_Skipjack_*

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Posted 17 June 2013 - 10:10 AM

How were they prepared?

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#13 Guest_centrarchid_*

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Posted 17 June 2013 - 11:00 AM

Secret recipe. Headed and gutted, washed in cold water, rolled in corn muffin mix with Creole Seasoning, then pan-fried in Olive Oil. Allowed to cool on paper towel then consumed using fingers. Even bones consumed. Finger-licking-good!