The first catch and cook porgy of 2018 is vaguely influenced by a Caribbean grilled fish I had last year in a NYC restaurant: it was excellent! Usually red snapper is used, but imo fresh, well-taken care of porgy is a superior substitute if you can catch your own.
Grilling whole fish takes practice and a few key steps, namely: dry the fish completely, thin coating of oil on both the fish and the (clean, hot) grates, and leaving it alone until it's ready to flip. Grill baskets are great tools if you have them.
For those of you curious about my lipless crankbait porgy video, here's a direct link: [ Ссылка ]
Island Marinade/Salsa components:
Scotch Bonnet Pepper - to taste
Scallions
Red Onion
Tomatoes
Parsley
Dill
Garlic and Ginger, minced
Lemon Juice and Apple Cider Vinegar (1:1)
Olive Oil
1 tsp sugar
1 tsp soy sauce
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Fishing Gear:
Phenix Feather 7'1: [ Ссылка ]
Daiwa Tatula LT 2000: [ Ссылка ]
Rapala Slab Rap: [ Ссылка ]
Owner Single Hook size 2: [ Ссылка ]
Seaguar STS Leader 6lb: [ Ссылка ]
Cooking Gear:
Global Chef's Knife: [ Ссылка ]
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Catch and Cook Porgy: Caribbean Grilled Fish!
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Catch and Cook Porgy: Caribbean Grilled Fish!Catch and CookPorgy fishingGrilled FishGrilled SnapperKayak Fishingi11sHobie Kayaksphenix feather roddaiwa tatula ltBream Fishingcaribbean cookingCaribbean FishHow to Grill fishJigging PorgyFishing for porgywhole snapper grilledwhole snapperred snapper recipegrilled red snapperjerk snapper recipejamaican fish recipejerk fish recipegrilled porgyporgy fish recipecooking porgy
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