1st off, nice tattoos,,, 2nd nice Porgies caught,, 3rd I'm liking the dressing you made,, 4th doing it all on the side of the dock is great in my eyes 5th ( will try the recipe as you have done it , especially scoring the fish.,,,,,,,,, Note: my 13" Porgies were caught in the Long Island Sound,, and I scale them, but cut off the head.. On another note: the 6 15" porgies caught 10 days ago in Shinnecock bay where delicious with my Dad's recipe with olive oil, salt pepper & oregano.. but I look forward to your recipe... GREAT VIDEO, And thanks for your time and effort!!!!!!! PS... I know I'm going to enjoy your recipe!!!!!! Thanks GM
My dad and I caught loads of blowfish near there when I was a kid 50 years ago. It was on the Rockaway side on the inside. We about 50 yards off the bank. Porgies I caught on the Rockaway end near the old Broad Channel Bridge. That was probably around 1970?
@@CookingWithClams I saw your UA-cam about Weakfish. That’s another fish that comes and goes. Another long ago memory. My Dad started fishing in Jamaica Bay long before I came along in 1952. He told me I started fishing with when I was about 3 years old. He had an old 16’ Thompson with a 15hp Evinrude. He told me about weakfish sometime around 1968 when they came back to Jamaica Bay. We caught them outside Mill Creek in the channel. I think it was a year later when they disappeared. The same thing happened with blowfish. Although they stayed around longer however the numbers were much less and scattered. I haven’t fished in Jamaica Bay in a very long time.
I can’t believe you... I’m digging into ALL your videos . I’m surprised. I’m thinking to travel from Chicago to Florida to meet you and push you up a little to make you the “ Lionel Messi” of the kitchen. You are doing a good job. Standing ovation !
Love to see that you’re using a “trash” fish that’s often overlooked and rarely served in restaurants. Porgy is delicious and inexpensive on the east coast.
If you live near the water… it may not make sense to keep 60 fish. However, if you fish party boats and have limited time and plenty of mouths to feed… 60 is good. Vacuum sealed and distributed to those mouths.
@@CookingWithClams … ahhh, yes, I’m familiar with those types. Many of them have agreements with local fishmongers. By the way, I loved the recipe. I have a few jumbos from Massachusetts I’ll give it a go on. Thanks.
I’ve heard this before and I just haven’t had this experience with Porgy. If they’re a little bit smaller, I cook them home but even when they’re larger and I takeoff the fillet, I don’t find that they’re any more bony than any other fish.
Good grief.. it was a joke. I didn't know about your hand, sorry to hear that. The porgy was clean, which is all that really matters. And it looked delicious. I apologize if I offended you or anyone else.
Love the calming music while prepping
Thanks! I was trying something new
@@CookingWithClams I've always found chopping to be therapeutic so the music was a perfect compliment
Good fun with great results. That is a good fish. Awesome cooking also. Thanks.
Thank you!
In Australia they are called Bream , I'm going fishing this weekend an I have to try it this way , Cheers again for another great video
1st off, nice tattoos,,, 2nd nice Porgies caught,, 3rd I'm liking the dressing you made,, 4th doing it all on the side of the dock is great in my eyes 5th ( will try the recipe as you have done it , especially scoring the fish.,,,,,,,,, Note: my 13" Porgies were caught in the Long Island Sound,, and I scale them, but cut off the head..
On another note: the 6 15" porgies caught 10 days ago in Shinnecock bay where delicious with my Dad's recipe with olive oil, salt pepper & oregano.. but I look forward to your recipe...
GREAT VIDEO, And thanks for your time and effort!!!!!!!
PS... I know I'm going to enjoy your recipe!!!!!!
Thanks GM
Hey thank YOU!! What exactly is your dads recipe if you don’t mind sharing?I have another porgy video coming next Wednesday
I've learned so much from your videos! Keep up the great work!
That means a lot to me! Thank you for watching
Lovely! Nice that you detail the time per side - makes it easier for us to try. Like the way you play the weather also - its not always pretty
They can’t all be beautiful days! Thanks Bill!
It's 8 am and I'm drooling. Thank you
Perfect!
great video man, that chimichurri looks great, gonna have to try. The line on those northeast porgy are a little intense though so I typically filet
Blood line*
If bled and immediately iced I don’t mind it
Gonna have to try this one. Chimmichurri makes everything better.
I love it on fried things, it cuts through and makes them lighter
I caught one yesterday it was 14 and 1/2 in right out of Jamaica Bay. Just east of you get back out there they are huge!
Headed there soon
My dad and I caught loads of blowfish near there when I was a kid 50 years ago. It was on the Rockaway side on the inside. We about 50 yards off the bank. Porgies I caught on the Rockaway end near the old Broad Channel Bridge. That was probably around 1970?
The blowfish were back in numbers this year. Nothing crazy big but hundreds of them
@@CookingWithClams I saw your UA-cam about Weakfish. That’s another fish that comes and goes. Another long ago memory. My Dad started fishing in Jamaica Bay long before I came along in 1952. He told me I started fishing with when I was about 3 years old. He had an old 16’ Thompson with a 15hp Evinrude. He told me about weakfish sometime around 1968 when they came back to Jamaica Bay. We caught them outside Mill Creek in the channel. I think it was a year later when they disappeared. The same thing happened with blowfish. Although they stayed around longer however the numbers were much less and scattered. I haven’t fished in Jamaica Bay in a very long time.
I can’t believe you...
I’m digging into ALL your videos . I’m surprised.
I’m thinking to travel from Chicago to Florida to meet you and push you up a little to make you the “ Lionel Messi” of the kitchen.
You are doing a good job.
Standing ovation !
Come fish and cook with us!
Great vid! Keep them coming!
Thank you! Working on making it a consistent weekly thing
To be honest I liked that chilled track too.
Haha heck yeah
Key west waterman send me here, looks delicious.🤙
Thank you!
Awesome
Thank you!!
Looks good! How long do you usually fry it on each side?
Depending the size of fish but about 6 mins on med heat. I usually check at 6 mins from the inside to see if it’s cooked
Looks so good. Thank you 😊
Thank you for watching !!
Love to see that you’re using a “trash” fish that’s often overlooked and rarely served in restaurants. Porgy is delicious and inexpensive on the east coast.
One of my favorites! We get them in the keys as well
Look delicious!!!
Thank you Dan!
People on the Cape MA call thems scups -- either you catch them or find them in some stores: they are cheap and very good!🥂
One of my favorite fish
👍👍
🎉
Are you self taught or formally trained?? Your food is on point my man.
Self taught but cooked in nyc for 15+ years at a few fine dining restaurants
I ate the porgy that they caught and it was delicious!!
An underrated fish for sure!
Man I’m hungry now !
My work is done
💯💯💯💯💯💯❤️🔥
👍
Looked food
Thank you!!
If you live near the water… it may not make sense to keep 60 fish. However, if you fish party boats and have limited time and plenty of mouths to feed… 60 is good. Vacuum sealed and distributed to those mouths.
Agreed, unfortunately most of the guys we see catching limits are out almost every day. You tend to see the same faces in the same places
@@CookingWithClams … ahhh, yes, I’m familiar with those types. Many of them have agreements with local fishmongers. By the way, I loved the recipe. I have a few jumbos from Massachusetts I’ll give it a go on. Thanks.
I wanna go fishing with you 😍
Let’s go!
@@CookingWithClams I'm in south jersey let's go!
Anyone here who plan to cook porgy must serve it over French fries and call it Porgy over Chips.
Next time?
@@CookingWithClams yeah, I guess
@@CookingWithClams But still a good video.
why would someone keep 60 porgies? Maybe because they have friends and family who they give the fish away too....
I see people do it all the time. I have no clue why. Just because you can doesn’t mean you should
Porgys freeze well
them damn tiny bones tho , besides that they delicious
So delicious
Just got back home from the Cape (Cod) 16 huge ones
So you just not going to wash the fish😢
Wash the fish?
Lmao 😂
Cooked a few yesterday and they were absolutely horrible good taste but all bones 😂straight trash
I’ve heard this before and I just haven’t had this experience with Porgy. If they’re a little bit smaller, I cook them home but even when they’re larger and I takeoff the fillet, I don’t find that they’re any more bony than any other fish.
I love your videos, but dude..... Your fish cleaning skills need some work! Keep up the great videos
Haha yeah having dull scissors never helps.
Also truth be told my right hand is partially paralyzed so I have trouble with fine motor skills
I disagree. Looked nice and clean to me . Bet you feel bad now bad hand .
Good grief.. it was a joke. I didn't know about your hand, sorry to hear that. The porgy was clean, which is all that really matters. And it looked delicious. I apologize if I offended you or anyone else.
No offense at all!! There is always room for improvement! I was just explaining why my cuts sometimes look awkward
Im from queens bro idk about eating anything from Jamaica bay 🤮
Welp been doing it since I was 5. Where were you with that info 40 years ago
@CookingWithClams lol - y not, cant be worse then a dirty water frank son!
💯💯💯💯💯💯❤️🔥
😉
💯💯💯💯💯💯❤️🔥
You legend! Thank you
Just remember me when you get famous hahahaha