Hanson Fish Co Plated Thread

[Mossy]

Possible PM my way with how our Christmas dinner can look like that??  My scallop order needs to be done right 

That was a while ago.  I'm 93% sure I seared in a cast iron skillet with garlic and butter, seasoned with only salt and pepper at 85seconds a side.  Sitting on a piece of bear back strap that was sous vide at 160 for 2hours, then pan fried.

Thank you sir.  Unfortunately no meat from my hunting adventures to pair with so they’ll be accompanied by a NY Christmas roast

[wadu1]

Someone posted cooking the black cod in a air fryer. I just got one and a box of cod now it's time to go. Any recipes on this? 

[92xj]

Possible PM my way with how our Christmas dinner can look like that??  My scallop order needs to be done right 

That was a while ago.  I'm 93% sure I seared in a cast iron skillet with garlic and butter, seasoned with only salt and pepper at 85seconds a side.  Sitting on a piece of bear back strap that was sous vide at 160 for 2hours, then pan fried.

Thank you sir.  Unfortunately no meat from my hunting adventures to pair with so they’ll be accompanied by a NY Christmas roast

Any chance you or a family member is running through the tricities tonight or tomorrow? I can supply a deer backstrap.

[Alchase]

Those scallops make my mouth water! 

[92xj]

Just pulled the collar and one side of belly off the smoker.  Smoker set at 225 for 1hr 12min.  Internal temp hit 123 degrees and pulled off.  Only seasoned with salt and pepper.
I will never discard a collar again.  The meat by the fin under the bone is insane; very king crab like. 

[HUNTINCOUPLE]

Looks.graet 92xj! Learned years ago to not waist collars and bones. With the bones I mean the left over carcus with meat still attached.  Smoke it and use a fork to pull meat out. Great for making salmon dip with cream cheese and such.

[Mossy]

Possible PM my way with how our Christmas dinner can look like that??  My scallop order needs to be done right 

That was a while ago.  I'm 93% sure I seared in a cast iron skillet with garlic and butter, seasoned with only salt and pepper at 85seconds a side.  Sitting on a piece of bear back strap that was sous vide at 160 for 2hours, then pan fried.

Thank you sir.  Unfortunately no meat from my hunting adventures to pair with so they’ll be accompanied by a NY Christmas roast

Any chance you or a family member is running through the tricities tonight or tomorrow? I can supply a deer backstrap.

Unfortunately we won’t be traveling anywhere but I appreciate the offer!  Merry Christmas!

[92xj]

Roger that.
Merry Christmas to you as well.

And to all. It's been a hell of a year for everyone, with a lot of true colors being shown the last 12 months, hopefully these next few days are great for all and normalness is around the corner.

[7mmfan]

Just pulled the collar and one side of belly off the smoker.  Smoker set at 225 for 1hr 12min.  Internal temp hit 123 degrees and pulled off.  Only seasoned with salt and pepper.
I will never discard a collar again.  The meat by the fin under the bone is insane; very king crab like. 

Collars are amazing. I leave all abdominal fins on my fish for the reason you just stated. The meat around them is superb.

[KNOPHISH]

No pics, just ate and saw this thread. Scallops looked similar to this with ribeye as steak option. Beer was a good chaser. OMG Christmas came early.

[kenzmad]

Possible PM my way with how our Christmas dinner can look like that??  My scallop order needs to be done right 

Whitpirate turned me on to this. Get the pan HOT! 1.5 minutes per side. Everything else needs do be done and ready to serve. HOT pan with just a smidge of olive oil. If you think the pan is gonna burn them, you are ready to toss them in. 1.5 min. Flip. 1.5 min. One flip, no more. On the plate and eat.

[Alchase]

I do the same, but use garlic olive oil, 

Just made some last Sunday (sadly not Skillet’s) with sautéed shrimp, sautéed pearl onions, Grilled Asparagus, and macaroni shells with garlic cheese sauce.

[duramax]

92xj..how hot are you running the cast iron and how much garlic? I don't want to over power these pieces of gold.  Thanks

[Stein]

Someone posted cooking the black cod in a air fryer. I just got one and a box of cod now it's time to go. Any recipes on this?

I don't have an air fryer, but I like to go very light on the seasoning.  The fish is so smooth, buttery and mild with a great but subtle flavor that you could overpower it in my opinion.  I like a bit of salt, bit of ginger and then cook it - I would use whatever seasoning you like.  Incredibly forgiving fish, it's so fatty it is tolerant of overcooking and I do cook it more than I would something like salmon.  If it's undercooked, it won't flake as well and in my opinion doesn't have as good a mouth feel.

With salmon, I'm kind of to the point where I don't like to cook it at all for a point of reference.

[mburrows]

Dang, that all looks amazing well done. I’m kicking myself for not jumping on the group buy