I was home all day yesterday recovering from New Years festivities. Appears I missed herring trickling into Magnolia vicinity late Saturday . Then some of my Long Beach friends texted me to get my butt over there last night. I said see you Monday. Well I am getting ready to hopefully make my own reports. Later gents. Talk soon
More herring streaming to Magnolia since Monday. Inconvenient bite though. Sunset bite 4pm to about 8 pm. More consistent bite is from 5 am to about 9am. No full buckets yet. But if u put in your time u will have enough to pickle or put away some nice ones for bait.
Hey gents, I been working harvesting herring day and night at Magnolia Pier since Wednesday morning. Had to take a breather and the day off today. They're in. great for pickling, smoking, baking, etc. Terrific for using some of em whole to drift for some serious ocean fluking. And you Canyon boys can load up for your chunking them or tile fishing, sharking, whatever. Mild January so far. 😀 👍 👍
Well, herring may be done any minute at Magnolia Pier. With all the rain run off and especially the winds today, what was remaining of a trickle of herring lately may be it. I hope the fat lady did not sing. But it was a bonus that they showed and lasted for over 3 weeks. Nowadays that is decent for local south shore herring run. If it has to be, I will look forward to April for next herring run here and maybe the bass on them??? It was fun. 🙂 👍
Well, herring may be done any minute at Magnolia Pier. With all the rain run off and especially the winds today, what was remaining of a trickle of herring lately may be it. I hope the fat lady did not sing. But it was a bonus that they showed and lasted for over 3 weeks. Nowadays that is decent for local south shore herring run. If it has to be, I will look forward to April for next herring run here and maybe the bass on them??? It was fun. 🙂 👍
Saddest part of the herring leaving is I ate the last of some pickled herring in cream sauce with lots of sliced onions made by my Magnolia friend 80 years young. He got the recipe from our 88 year old German friend who got the recipe from his grandfather. It is better than anything you can buy and that includes Barney Greengrass in Manhattan. 😛 👍 👍
Saddest part of the herring leaving is I ate the last of some pickled herring in cream sauce with lots of sliced onions made by my Magnolia friend 80 years young. He got the recipe from our 88 year old German friend who got the recipe from his grandfather. It is better than anything you can buy and that includes Barney Greengrass in Manhattan. 😛 👍 👍
In fact, “sardine” means “small fish.” (The fish in question were named after Sardinia, the second largest island in the Mediterranean, because they used to be plentiful in this region.) When they're young and small, these fish are called sardines. When they get older and bigger, they're called herring.
Maybe you and gazillions of other have really eaten herring after all. 🙂
In fact, “sardine” means “small fish.” (The fish in question were named after Sardinia, the second largest island in the Mediterranean, because they used to be plentiful in this region.) When they're young and small, these fish are called sardines. When they get older and bigger, they're called herring.
Maybe you and gazillions of other have really eaten herring after all. 🙂
I've eaten sardines and pickled herring all my life, but the one time I ate "grilled" herring, I was extremely disappointed, the same disappointment I had when I had shad fillet.
A few years ago the Foodie clique got hot about "Grilled Herring" and while dining at one of the shrines for these folks in Portland, a restaurant that I do enjoy, I say an appetizer special of "Grilled Herring" so I figured WTF? No matter how you cut it, herring, shad, bunker, etc. are all related, oily fish. Grilling them doesn't make them any better, BUT preparation like smoking and pickling does make them culinary delights.
Now I haven't tried any preps of bunker, but I'm betting that smoking might work for them. Regardless, ALL of us have had bunker, be it as Fish Oil or Fish Meal...
Shall I go to heaven or a-fishing? - H. D. Thoreau Veni. Vidi. Cepi. - with apologies to Gaius Julius Caesar
I've eaten sardines and pickled herring all my life, but the one time I ate "grilled" herring, I was extremely disappointed, the same disappointment I had when I had shad fillet.
A few years ago the Foodie clique got hot about "Grilled Herring" and while dining at one of the shrines for these folks in Portland, a restaurant that I do enjoy, I say an appetizer special of "Grilled Herring" so I figured WTF? No matter how you cut it, herring, shad, bunker, etc. are all related, oily fish. Grilling them doesn't make them any better, BUT preparation like smoking and pickling does make them culinary delights.
Now I haven't tried any preps of bunker, but I'm betting that smoking might work for them. Regardless, ALL of us have had bunker, be it as Fish Oil or Fish Meal...
I am lucky to have a friend that gives me back smoked fish that I catch and share with him. Smoked herring ( KIPPERS) are indeed a culinary delight.
In fact, “sardine” means “small fish.” (The fish in question were named after Sardinia, the second largest island in the Mediterranean, because they used to be plentiful in this region.) When they're young and small, these fish are called sardines. When they get older and bigger, they're called herring.
Maybe you and gazillions of other have really eaten herring after all. 🙂
Another spectacular view before beginning another hunt of the elusive herring this early AM. No pickling for these. Vacuum pack and deep freeze. B-A-I-T. ? ? 🙂
