Bertram31.com General Bulletin Board

Re: 765# LA Mako

Posted By: Walter Kaprielian
Date: Friday, 13 January 2006, at 11:12 a.m.

In Response To: Re: 765# LA Mako (cwj)

Cut into 1"-1 1/2" thick steaks. With a fish that big, remove the tube of dark flesh that runs down the center of each steak on either side of the spinal bone, then cut portion sized pieces. Melt a stick or two of butter and mash 1 or 2 anchovy fillets into it. Brush onto each piece and continue to baste after you put the pieces on a hot grille. After a few minutes, lift with a spatula and do the other side the same way. A dash or two of Paprika on each piece will add color more than any taste. The Anchovy is an option. Surprisingly (for those who don't like Anchovy) it doesn't impart a fishy or salty taste. Mako steaks look and taste very much like Swordfish. Maybe because they eat so many of them. They are the Swordfish's only natural enemy and have been known to follow them in the blind spot behind them for days before dashing in and biting off their tails. Then it's dinner time! Walter

Messages In This Thread

765# LA Mako *LINK*
Vic Roy -- Thursday, 12 January 2006, at 8:33 p.m.

Re: 765# LA Mako
andre fourrier-Louisiana -- Thursday, 12 January 2006, at 8:50 p.m.

Re: 765# LA Mako
Jon Wagner -- Friday, 13 January 2006, at 8:19 a.m.

Re: 765# LA Mako
cwj -- Friday, 13 January 2006, at 6:48 a.m.

Re: 765# LA Mako
Doc -- Friday, 13 January 2006, at 10:55 a.m.

Re: 765# LA Mako
Garry Jordan -- Friday, 13 January 2006, at 3:48 p.m.

Re: 765# LA Mako
Doc -- Sunday, 15 January 2006, at 9:38 p.m.

Re: 765# LA Mako
Walter Kaprielian -- Friday, 13 January 2006, at 11:12 a.m.