Do you eat them? If so, how do you cook them? I still have yet to find a recipe that I like.
Yah, I have shot both but never tried a cownose. Neither me or my buddy that lives out there liked em. We fried some and boiled some in a crab boil. Didnt care for either one.grill em....fry em...deep fry em.....they are good alot of ways. (of course deep fried is best) You sure what you had was southern and not cownose?? Your one of the first ive heard say they didnt like it.
Ok so all the red strips inbetween the white have to be taken out. Thats where we f-ed up.gotta take the wing meat and get the "red" out...the "stringy" red vessels in the wing will give it a bit of a nasty taste...im guessing thats the way you had it (with "red" in)
+1 I toss the cownose in a big cooler and use em for shark chum sometimes. I just cut slits all in em and hang them on the transome. Southerns are great table fair!I have ate them but aint found a way to cook em that they were any good. I know guys do eat em but im not sure how they are fixin em
I fried my first one yesterday for lunch, I wasn't able to taste a difference in the upper and lower meat. I do have to say it was very good and I'll be experimenting with it a lot in the future.When you filet a southern, you'll have some nice white meat on top and the darker meat below....kinda resembles a bluefish filet. Cut that part out and toss it. The only thing worth cooking is the white meat on top. You can fry, I bake it with a wine sauce and bread crumb mixture on top.
still got all the fillets to try, haven't tried any yet, ready to get a couple southerns to tryHeres what we have cam up with.
When you boat a cownose, wing it immediately and throw the wings in a cooler with ice. If you hadnt done this then it might be why you dont like cownose. That ammonia smell that is in the fish barrel at the end of the day? (if you shoot many of them you know what i mean) That chemical leaches right out through the meat and skin after the fish dies.
When you get back, fillet the meat off the wing and let em soak in water(never tried milk but will next time) to leach the blood out.
Next cut the fillets into nuggets and put them in a bowl or bag and marinate in Texas Pete hotsauce for about 45min. Then just bread n deep fry.
The Texas Pete takes the fishy flavor out that a lot of folks dont care for. It doesnt make it hot at all.