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Cooking The Sea Robin with Chef David Standridge 

The Fisherman Magazine
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Cooking The Sea Robin with Chef David Standridge
The sea robin gets a bad rap among anglers, Dave Anderson joins James Beard Award winner, Chef David Standridge of the Shipwright's Daughter in Mystic, CT, to demonstrate how to elevate this 'throwback' species to fine dining.
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4 окт 2024

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Комментарии : 14   
@t.walker3101
@t.walker3101 4 дня назад
I tried sea robin with an ex girlfriends grandparents, we cooked it in lemon and butter and it still toasted like a boot. This guy is a master chef though it is evident in his technique, I’d definitely try this technique.
@WhitePerch
@WhitePerch 2 дня назад
As you just show us. It’s all in the presentation Thank you
@acrylicpangolin
@acrylicpangolin 3 дня назад
Well done let's get more content like this!
@smooveb191
@smooveb191 4 дня назад
my uncle call these things chicken of the sea . Never thought to butterfly them but that looks great .
@joedoug3647
@joedoug3647 3 дня назад
Excellent video! I'll keep the larger sea robbins for fish tacos and the smaller ones for fluke bait. Definitely a fish worth keeping either way
@cigarmann
@cigarmann 4 дня назад
I love searobins. I just use lemon pepper and seasalt then fry in butter.
@stevep7713
@stevep7713 4 дня назад
Searobin is delicious. Makes fantastic fish tacos. Tastes similar tog in my opinion
@TheDeadbirdy
@TheDeadbirdy 4 дня назад
Seriously?
@scaredycat8685
@scaredycat8685 4 дня назад
i live in NJ, i have caught hundreds of these fish throughout my life and have thrown every single one back, or cut them up and used them as bait. i would still throw them back to be honest lol. idk why i just cant keep those things
@bigjay1970
@bigjay1970 4 дня назад
Who knew.🤔🤪
@jackbhong8883
@jackbhong8883 3 дня назад
I mean, butter makes it, no?
@Mike-v4x
@Mike-v4x 3 дня назад
It’s not worth it
@t.walker3101
@t.walker3101 4 дня назад
I tried sea robin with an ex girlfriends grandparents, we cooked it in lemon and butter and it still toasted like a boot. This guy is a master chef though it is evident in his technique, I’d definitely try this technique.
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