Cooking cabazon

[Mediumrarechicken]

What goes good with it? I like sauces or marinades on my fish, so I can't really do just salt and pepper

[Jonathan Brown]

Anything that goes good with catfish.

[Mediumrarechicken]

Anything that goes good with catfish.

So it has a mucky taste to it?

[Jonathan Brown]

Boiling cabezon chunks in 7-up and then dipping the chunks in drawn garlic butter tastes like lobster.

Don't eat the roe. Its poisonous.

Last edited by Jonathan Brown on Tue Aug 01, 2017 12:55 pm, edited 1 time in total.

[Mediumrarechicken]

Boiling cabezon in 7-up and then dipping the chunks in drawn garlic butter tastes like lobster

That's really random, but I'll have to try it.

[Jonathan Brown]

the big ones can get tough, so I'd pass on anything over about 5 lbs.

And don't eat the ones from Elliott or Commencement Bay. Too many toxins.

[Jonathan Brown]

This is also good.

Cut cabezon into chunks, bite size. In pot add one can progresso tomato basil and one can progresso vegetable classic soup. Throw
in bite size chunks of cab. set stove top at med. low for about 20 min. Don't overcook.

[Mediumrarechicken]

This is also good.

Cut cabezon into chunks, bite size. In pot add one can progresso tomato basil and one can progresso vegetable classic soup. Throw
in bite size chunks of cab. set stove top at med. low for about 20 min. Don't overcook.

I just found that recipe when I googled cabazon and 7up.

[Jonathan Brown]

A great place to find them is the Green Bank up at Neah Bay.

[cmica]

Cabs are awesome steamed in a foil pouch. Lay out the foil, throw down a layer of carrots/broccoli/asparagus/mushrooms then put the fillet on top of the veggies. a couple thin slices of butter, crushed sea salt, black pepper and lemon and wrap it all up so its enclosed....toss in oven at 375 or on the grill for 7-10 minutes depending on fillet thickness. I usually eat straight outta the foil....some may call it lazy but I call it efficient.

butter and garlic pepper on grill


like jb mention small chunks batter up and fry

[Jonathan Brown]

And don't overlook the head meat..... dig it all out of there.

[PMB]

I've never tried these fish... They look like a Pleco.
*rubs hands*
Balrog may wake up in the morning and have questions though.

[Jonathan Brown]

They are ugly mofos. But so is Monkfish. Yum.

[Fungunnin]

Cook them like you would any other white fish. Absolutely delicious. I don't find larger fish to be tough, but can be wormy.

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