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

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Tue Aug 01, 2017 12:27 pm
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Anything that goes good with catfish.

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Tue Aug 01, 2017 12:34 pm
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Jonathan Brown wrote:
Anything that goes good with catfish.

So it has a mucky taste to it?

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Tue Aug 01, 2017 12:49 pm
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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.

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



Tue Aug 01, 2017 12:53 pm
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Jonathan Brown wrote:
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.

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Tue Aug 01, 2017 12:55 pm
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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.

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Tue Aug 01, 2017 12:56 pm
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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.

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Tue Aug 01, 2017 1:03 pm
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Jonathan Brown wrote:
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.

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If she sits on your face and you can still hear, SHE'S NOT FAT.

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Tue Aug 01, 2017 1:06 pm
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A great place to find them is the Green Bank up at Neah Bay.

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Tue Aug 01, 2017 1:08 pm
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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

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Tue Aug 01, 2017 5:36 pm
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And don't overlook the head meat..... dig it all out of there.

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Tue Aug 01, 2017 6:18 pm
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I've never tried these fish... They look like a Pleco.
*rubs hands*
Balrog may wake up in the morning and have questions though.


Tue Aug 01, 2017 6:32 pm
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They are ugly mofos. But so is Monkfish. Yum.

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Tue Aug 01, 2017 6:37 pm
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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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Tue Aug 01, 2017 7:53 pm
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