I’m not a fan of the term “trash fish.”
I believe that all fish have a purpose in the ecosystem and the dinner plate. However, just because someone is skilled at catching a fish doesn’t mean they know HOW to cook it.
That’s why I brought in celebrity chef Daniel Holzman who’s an absolute stud in the kitchen to try and cook our not-so-common table fare fish.
Listen to this post on the Cast & Spear Podcast
Spearfishing for “Trash Fish”
All three of these fish are not considered the highest-quality table fare.
What a shame!
After I shot a few of each fish I proceeded to gut and scale them. We had fresh fish for him to use in a dish that he seemingly whipped up from thin air. The secret to cooking fish is knowing how to sear the skin to make it crunchy, cook it just the right amount of time to keep the meat tender, and just the right amount of salt and spices.
Foraging for Uni and Octopus
No catch and cook meal would be complete without a bit of uni and octopus as side dishes. Chef Holzman made us some of the best-tasting octopus ceviche from an octopus he was able to find while spearfishing.
For the uni, we incorporated it within our veggies to give it a bit of an umami flavor. I prefer going after the red sea urchin, however, you can use the smaller purple ones as well.
No Such Thing As a Trash Fish
Honestly, there’s no such thing as a trash fish, but rather inexperienced cooks. If you’re planning to take fish home then spend a bit of time on YouTube looking for lessons on how to prepare it so it tastes great.
You have one of the best resources at your disposal, savor it.
Listen to Why You Need to STOP Eating Fresh Fish on the Cast & Spear Podcast