Results 1 to 6 of 6

Thread: Rooster Fish

  1. #1
    Pinolero De Cepa!! FisherCigarman's Avatar
    Join Date
    Jan 2007
    Location
    Casares/Estelii, Nicaragua
    Posts
    2,073
    Blog Entries
    13

    Default Rooster Fish

    This bad boy weighing 45 pounds was caught this past December out of Huehuete,it was caught by my brother in law Luis.Click on the image to see it full size.
    Thanks John,this new format is awesome :-o

    Enjoy
    Attached Images Attached Images
    Last edited by FisherCigarman; 01-29-2008 at 09:21 AM.

  2. #2

    Default

    So how did you cook it up!

  3. #3
    Pinolero De Cepa!! FisherCigarman's Avatar
    Join Date
    Jan 2007
    Location
    Casares/Estelii, Nicaragua
    Posts
    2,073
    Blog Entries
    13

    Unhappy Well, Well

    Quote Originally Posted by 3 frijoles View Post
    So how did you cook it up!
    Remember that Rooster fish are in the same family of Jacks , so they taste very bloody.We took this one home just for bragging

    One way we cook them up is in Nica style "Salpicon" to remove some of the bloody taste.
    Ask Mrs. 4.5Frijoles about Nica "Salpicon"

  4. #4

    Default

    Quote Originally Posted by FisherCigarman View Post
    Remember that Rooster fish are in the same family of Jacks , so they taste very bloody.We took this one home just for bragging

    One way we cook them up is in Nica style "Salpicon" to remove some of the bloody taste.
    Ask Mrs. 4.5Frijoles about Nica "Salpicon"

    I will ask her... Is that the boiled and shreded meat dishes I have had? Usually the maid cooks this up, covers the VERY chewy meat in tomato sauce.

    I am telling you, you could stop all the Cigar nonsense and open up a fish-stick factory with the amount of fish you catch.
    Last edited by tresfrijoles; 01-30-2008 at 02:57 PM.

  5. #5
    Pinolero De Cepa!! FisherCigarman's Avatar
    Join Date
    Jan 2007
    Location
    Casares/Estelii, Nicaragua
    Posts
    2,073
    Blog Entries
    13

    Default that's it buddy

    That's exactly what "A La Salpicon" is , furthermore the meat is beaten to soften it up a bit . No need to beat up" Rooster Fish Salpicon" thou.


    Quote Originally Posted by 3 frijoles View Post
    I will ask her... Is that the boiled and shreded meat dishes I have had? Usually the maid cooks this up, covers the VERY chewy meat in tomato sauce.

    I am telling you, you could stop all the Cigar nonsense and open up a fish-stick factory with the amount of fish you catch.

  6. #6
    Super Meditator
    Join Date
    Feb 2007
    Location
    Marathon, FL & Managua
    Posts
    269

    Default

    The way my wife makes Salpicon is to boil some squares of beef till it's cooked, let it cool, then chop and blend the beef till it's really fine (like ground beef). Also mince some onions, green pepper really fine. Mix all ingredients together with lemon ans salt to taste. Serve cold.

    It is served cold and kinda dry for me, but good.


    The shredded beef that 3.5 frijoles is talking about my wife also makes with chopped onions, tomatoes, green peppers and a touch of ketchup in the sauce. This is different from Salpicon that I am familiar with, but also really good.

Similar Threads

  1. Fish and shrimp for DSB
    By Just Plain John Wayne in forum Blog: Just Plain John Wayne
    Replies: 3
    Last Post: 09-02-2008, 06:03 PM
  2. fish moto
    By oladulce in forum Nicaragua Scrapbook
    Replies: 2
    Last Post: 08-15-2008, 10:57 PM
  3. Nice Fish huh?
    By FisherCigarman in forum Sports
    Replies: 9
    Last Post: 10-16-2007, 08:52 PM
  4. SJDS: fish problem
    By tresfrijoles in forum Sports
    Replies: 13
    Last Post: 05-26-2007, 08:03 PM
  5. When the fish don't bite...
    By cookshow in forum Sports
    Replies: 1
    Last Post: 04-17-2007, 10:36 AM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Also visit the False Bluff Blog!