The first catch and cook porgy of 2018 is vaguely influenced by a Caribbean grilled fish I had last year in a NYC restaurant: it was excellent! Usually red snapper is used, but imo fresh, well-taken care of porgy is a superior substitute if you can catch your own.
Grilling whole fish takes practice and a few key steps, namely: dry the fish completely, thin coating of oil on both the fish and the (clean, hot) grates, and leaving it alone until it's ready to flip. Grill baskets are great tools if you have them.
For those of you curious about my lipless crankbait porgy video, here's a direct link: • Porgies on Lipless Cra...
Island Marinade/Salsa components:
Scotch Bonnet Pepper - to taste
Scallions
Red Onion
Tomatoes
Parsley
Dill
Garlic and Ginger, minced
Lemon Juice and Apple Cider Vinegar (1:1)
Olive Oil
1 tsp sugar
1 tsp soy sauce
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Fishing Gear:
Phenix Feather 7'1: amzn.to/2u44LO8
Daiwa Tatula LT 2000: goo.gl/ZpKdDQ
Rapala Slab Rap: goo.gl/7mr5st
Owner Single Hook size 2: goo.gl/FcPEqr
Seaguar STS Leader 6lb: goo.gl/oyaAHR
Cooking Gear:
Global Chef's Knife: goo.gl/fz5LJw
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