Tile fish....

Tile fish....




So...for the first time in my five decades plus...I ate tile fish....oh.....mercy!!! Yum!!!


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RE: Tile fish....




Last year I ate at Hatteras Sol, they had it on their menu and I trusted my server, I would say double yum.


RE: Tile fish....




They are a great tasting fish. I was shocked the first time we had them. I don't care for catching them though, not a big fan of the "drop" fishing. Dropping your line down 250' and jerking for a few minutes, then cranking it back up. Killed my knees leaning on the rail while cranking.


RE: Tile fish....




I have never caught them, but after tasting them I would give it a try. Have caught a bunch of Tog but never Tiles. We made a day trip to the OBX this past Friday, bought some Tile and Cobia as well as some shrimp, and then stopped at Sam and Omies for lunch.


RE: Tile fish....




I had tile for the first time. I bought a filet at Buxton Seafood and did it up on the grill. Best tasting fish ever! One thing I read recently though is they are a big carrier of toxins they pick up in the water like mercury. Anyone know if there is any truth to this? You cant believe everything you read on the internet smiley with shades


RE: Tile fish....




Okay here's some more Tilefish info. My boat specializes in Tilefishing. There are several kinds of Tilefish. The two common to this area is the Blueline and Golden. Distinctly different. Recreationally you probably will catch Blues which can go up to 16 lbs. Then there is the Goldens (can go up to 60lbs.) which are caught in water deeper than 600 feet. The Blues meat is a bit softer with a smaller grain to it. Goldens are much firmer and the fillets are real thick. Locally most Blues are Fried or Baked, rarely Grilled. Goldens on the other hand are rarely Fried but commonly Baked, Grilled , Sauteed etc. Recreationally both are heavily regulated by the NMFS. For Blues be ready to fish in water 300 feet deep. We don't allow electric reels like some boats. That's no fun and you can get your limit of 3 per person "reel" quick. As far as Mercury and Toxins there is a lot to be said. Which species? Most research is on Goldens because that is the more common commercial catch. Next where were the fish caught? How much would you have to get to consume dangerous levels? Lastly check out Mercury levels in Tuna,.certain Mackerels and most notably SWORDFISH



RE: Tile fish....




Thanks Pickle. Always respect you perspective. We took a walk around the docks prior to going to O'neal's and saw your boat. Nice set up!

I actually just lightly seasoned these Tiles with a little salt and pepper and threw them in a cast iron skillet with some butter. I also blackened some Cobia, but had that before, and as good as it is, it was not as good as the Tile.


RE: Tile fish....




I had tile for the first time. I bought a filet at Buxton Seafood and did it up on the grill. Best tasting fish ever! One thing I read recently though is they are a big carrier of toxins they pick up in the water like mercury. Anyone know if there is any truth to this? You cant believe everything you read on the internet smiley with shades

1ADAM12


There is some level of mercury in just about all the ocean fish sold commercially. The same holds true on freshwater fish as as well. Tile fish are number one on the list with the highest levels though. I eat enough fish that I should be on the list smiley



www.fda.gov/food/foodborn...


RE: Tile fish....




So...for the first time in my five decades plus...I ate tile fish....oh.....mercy!!! Yum!!!

SwampDuck


I had it in Naples, Florida in February for the first time - delicious! Thumbs up


RE: Tile fish....




A follow up on Mecury Levels. The referenced list doesn't say where all the tests were done on all the species. It doesn't differentiate between Blue line and Golden Tilefish. What I did see was Atlantic Tiles were .533 PPM whereas Gulf of Mexico Tiles were 3.73 PPM. Compare the .533 Atlantic Tile with some of the biggest sold Restaurant Fish. SWORDFISH =3.22 PPM; TUNA = 1.816 PPM: Grouper = 1.205 PPM; Halibut = 1.52 PPM; Snapper = 1.366; Cod = .989; Atlantic Tilefish is lower than all those favorite Restaurant Memu Fish. Time is running out for some great Outer Banks Tile Fishing. Season Closes August 31st. Doesn't open again till next May.


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I am quite sure now that I have tasted Tiles the Mercury would not keep me from the dinner table. Grew up fishing in the James and Elizabeth RIvers during the Kepone days....and mostly our motto was Kepone Fishing...... Fish Fish Fish


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Mr.Swamp Duck, very cool. In today's world you can find something wrong with everything. I think there is more to be known about Human genes and your physical make up regarding susceptibility to diseases. My Father Smoked anything that would burn, Drank Beer and Whiskey everyday, Ate Aspirins like Candy, Had Prostate Cancer and he lived till he was 87. Just Sayin!


RE: Tile fish....




Tile and Spanish Mackerel are some of the best naturally tasting fish out there you will find mid Atlantic.
Simply salt pepper and butter. Use vegetable oil instead of olive oil when you cook it since it can take hotter heat and not turn black. Flip once and eat.





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Now I'm hungry and no where near the coast. Thanks. Theeth smiley

John


RE: Tile fish....




Way too many people from Northern States confuse or associate our Spanish Mackerel with their Northern Boston Mackerel Cousins. Spanish are great eating and fun to catch. They cook up pure white with a delicate flavor. Most fillets are not skinned as their scales are microscopic and the skin is edible. Boston Mackerel and the Northern green colored Thimble Eye Mackerel are very, very fishy tasting and have soft oily flesh. They don't cook up white. Although fun to catch, I used them for Bait or Chum, mostly Sharks, or fertilizer for my Tomato Plants. I do know that Bostons are Smoked or Pickled. They are popular in some countries in Europe.


RE: Tile fish....




Alexy, is that delicious looking picture of Tile or Spanish Mackerel?


RE: Tile fish....




Tile and Spanish Mackerel are some of the best naturally tasting fish out there you will find mid Atlantic.
Simply salt pepper and butter. Use vegetable oil instead of olive oil when you cook it since it can take hotter heat and not turn black. Flip once and eat.

Alexy


Agreed, I love Spanish Mackerel and see it occasionally along with Tile at the fish monger at the indoor market in Grand Rapids. I'ts also a really easy fish to filet. I was down last Nov and of course there were none to be caught but in Sep 2016 I caught a few nice ones. i skinned one filet, sliced it like sushi and marinated in citrus ponzu with green onion. It was delicious.


RE: Tile fish....




Alexy, is that delicious looking picture of Tile or Spanish Mackerel?

Blue Fish

Spanish Mac,
Fun to catch, easy to clean and great to eat.


RE: Tile fish....




Spanish, now you're talking! Wrap the fillet in tin foil with a little butter and lemon juice stick on the grill for a few minutes and let it melt in your mouth.


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