What is the Sea Robin?
scorpeniform fish, sea robines are characterized by large pectoral fins and a taste similar to goose or mokfish. Members of the Triglidae family, fish are also known as searobins. Firm, yet gentle, seabin can be used in various seafood recipes.
SEA Robins are named for their bird movement. While swimming, fish fins simulate the bird in flight as they open and close, like wings. Sea Robin can be several different shades of color, from red -brown to gray, with several spots or black spots. These fish, which can grow up to 16 inches (41 centimeters) in length, can also have light yellow, white or orange color in their bodies.
Most of the sea robins can be found along the coast of North America, especially in the South Carolina area. Sea robines, known as harsh fish or unhealthy fish, are usually discarded or used as a side catch when they are caught by other fish. Abundant fish, the sea robin was regarded as a pest, thereforethat often a bait designed for other commercial fish. Pieces of fish meat such as a bunker or mackerel can be used to deliberately capture seabin. Fishing baits usually do not work also when catching these fish.
When a fisherman decreases many fish populations, he turned to the sea robin as an alternative catch. They can be used as a replacement for other fish such as Rascasse or Scorpionfish, in traditional recipes. Although bony fillets, sea robin can be tasty when it is cooked with sufficient spices such as garlic and salt, or with breadcrumbs. They can be baked, grilled, smoked, fried or prepared in most other typical fish cooking styles.
When preparing a sea robin, it is necessary to remove bones and create the best possible food. After cutting behind the head, the knife should cut the fish from the spine to the tail. Skin whole fish and then crop creatable bones such as ribs of fish. The center of the fish isAnother row of bones that should be cut, so when cooking, two triangular cuts (10 centimeters) are required. The fillets should be rinsed and dried before cooking.
If they are not properly prepared, sea robins can be dry and hard. They can be used in recipes for Buillabaisse goulash, along with various vegetables such as potatoes, tomatoes and onions. Garlic, fennel, saffron and cayenne pepper are often used to flavor stew.
Another tasty recipe with fish is known as sea robin cakes. The pound of seabin meat can be microwave milk to form a fine texture. It is then covered with a mixture of biscuits, red and green pepper, hot sauces, worcestershire sauce, egg, mayonnaise, mustard and any other desired spices and then fried on both sides.