Aquasport Osprey 170 (The Ambassador) - Hv question.

[Bahi]

Ya, Rick, it was a real good catch. We were 5 friends with 2 boats, and we got lots of emperors & some groupers, too.


BTW, it's not me who found this devil fish. They discovered it in Spain, as I commented on the photo. ;o)

[Undertow2]

Bahi -

How will you, traditionally, prepare those fish to eat?  Fry? Saute'? Bake?

How about the catfish?

Are there any size/bag limits in your local waters?

[Bahi]

Hello Undertow2, (what's your name?!)
;o)

If I'll talk about tradional cooking, I have to mention first that I'm Egyptian living in Qatar. I don't know about the Qatari tradional cuisine, but I'll tell you about how we cook them in Egypt. In general, we bake the big size fish in the oven with fresh vegetables, such as potatos & tomatos, but make sure to add lots on onion & green/chilli peppers. For the small size fish, they are more tasty if fried. We may cut the big size fish with bones/filleted & fry them, too. In any case, if you will cook the whole fish, stuff them with a mix of salt, white/black/chilli pepper (chilli pepper always optional), dry & fresh parsley, and a lot of ground cumin & garlic.

Below, you will find two great detailed Egyptian recipes for both medium & big size fish.

1st RECIPE

Ingredients:
2 garlic cloves
1/4 cup fresh coriander leaves
1/2 table spoon ground cumin
1/4 cup parsley leaves
Salt and black/white/chilli pepper to taste
1/4 cup olive oil
1 whole fish, filleted
4 cups chopped vegetable mixture: potatoes, tomatoes, carrots, red capsicum, green capsicum
1/2 cup water
1/2 cup pitted green olives
1 teaspoon ground dried coriander
2 bay leaves
1 table spoon fresh grated ginger
1/2 cup bread crumbs
1/2 table spoon freshly ground black pepper

Direction:
Combine the garlic cloves, fresh coriander leaves, fresh parsley leaves, ground cumin, salt and pepper and olive oil in a food processor and mix until blended.

Rinse the fish then season with salt and pepper.

Place the chopped vegetables in a large pot, add water and cook over a medium heat.

When the vegetables begin to cook remove from the burner and spoon the mixture into a baking dish. Add the bay leaves and place the fish on top.

Mix the remaining olive oil, coriander, ginger, salt and pepper and bread crumbs, and spread over the fish covering it completely, and place in the oven to bake. The length of time it will take to bake will depend upon the size of the fish.

Garnish with the green olives just before serving.

2nd RECIPE

Ingredients:

1-Seasoning
Garlic
Green bay leaves
Green parsley
Salt and pepper
Olive oil
Lemon juice
Chilli pepper

2-Big fish
Big fish slices
Salt and pepper
Olive oil

3-Butter Sauce
Fish seasoning
Cold butter cut in small pieces
Lemon juice

Direction:
1-Seasoning
• Chop garlic, bay leaves, parsley and coarse chilli pepper.
• Mix with olive oil and lemon juice. Season with salt and pepper and mix well.

2-Big fish
• Season fish with salt and pepper.
• Heat oil and add fish pieces. Fry until their color is changed, then turn on the other side and fry.
• Pour some of the seasoning mixture on it .Set aside for a while.
• Remove from heat .Put aside in the serving dish.

3-Butter Sauce
• Put the rest of the seasoning mixture in the same frying pan of fish.
• Add cold butter and lemon juice .Mix until butter melts.
• Remove from heat when it is hot .Pour sauce on tuna or serve next to it.

Try them & tell me your opinin.

In regards to the bag/size limits in Qatar, yes they do exist, but, frankly speaking, I have no idea about the limits. I asked same question to a professional fisherman I know, and he confirmed the same, but didn't tell me about the limits.

[RickK]

As for the Devil Fish - I wonder how you get it off your hook if you catch one - SHOTGUN ?
Are your "emperor" fish like a perch?

[Capt. Bob]

With all due respect, it looks like a lot of grunt to me

[Bahi]

Rick...I don't know the perch, but what we get here is the Spangled Emperor (Lethrinus nebulosus), and they call it locally "Shaari". The average weight of this fish is approx. 4 lbs. I searched the net for perch photos, and the results were more like the grouper we have. If you wanna see a clear photo of the emperor, check this link http://www.scuba-equipment-usa.com/mari ... _nebulosus).html

Capt. Bob...I know that they are a little complicated, but I assure you that you won't regret in case you tried these recipes. Moreover, please consider this as an "Official Invitation" to visit us, either in Qatar or in Egypt (in August only), and we will prepare you delicious plates of seafoods. BTW, I like the word Captain, because my father is an x-Navy Admiral. ;o)

[Bahi]

Marc...this photo is clearer

the middle fish are the grouper we have, and the fish on both sides are the emperor (silver with little red).

[Capt. Bob]

Capt. Bahi,
By grunt, I mean the fish, not the recipe.
Depending on where you "drop your hook" grunt are also known as "Silver Snapper" or "Key West pork chops" :o

Your Emperor fish reminds me of a grunt.
Also, taking "grouper" that size in the Gulf o' Mexico could end up costing you a very high "price per pound", but at least there are no worms.

[RickK]

Rick...I don't know the perch, but what we get here is the Spangled Emperor (Lethrinus nebulosus), and they call it locally "Shaari".

Ahhh, I did a search on "emperor" and "emperor fish" and it kept coming back with something about "perch" - that's why I mentioned perch.  Now that you add "Spangled", and I see the pics, I agree with Bob that they look like a fish we know as a "grunt".

Also, Bobs response about being a high price per pound means that those would be undersize here and if you're caught with them by the authorities, it could result in a stiff fine, possible confiscation of your boat, trailer, truck - whatever they can get away with.

[Bahi]

OK, I understand now. There are so many species, and we usually use our countries local names. I can't go to a fish shop asking for fish by the English names. I have to say "Hamoor" in Qatar/"Wa'ar" in Egypt for the Grouper.  

Yes, I know that many of the fish are small, but you can't pick the big ones while fishing with rode & reel. Frankly speaking, I can't return a good fish back to the sea, unless it is toooooooooooooo small.  

[Bahi]

Capt. Bob & Rick...Check the topic "Qatari fishermen's trip" under "Chum"