So I’m sitting alone in my 14 ft. ass tracker wading for a bite. I’m not shell fish, any bite will do. I just love the lure of fishing and I am in tuna with nature.
I know, alert readers across the country are groaning about today’s column already. After the gasps, faithful readers are asking themselves, “Did he just write that?”
“Is Rus running out of gas for story ideas? Does he have anything left in the tank?”
It caught my eye the other day that a guy reeled in a 231-pound halibut on Cook Inlet off Homer, Alaska. Using a sand flea-cheerios bait it took him 45 minutes to reel in the whopper, the fish, not the cheeseburger.
But that’s not all.
Last July and angler up in Norway used up an hour and a half of his life to reel in an enormous 515-pound halibut, that once landed, had to be towed back to port. 515-pounds. Holy carp…I mean crap.
Most halibut weigh in at somewhere between 20 and 100 pounds, still too big for the cast iron skillet, but tasty nonetheless. Full grown halibut resemble giant flounder in that they only have one eye on the side of their head to blend in with the ocean floor.
Eating younger halibut is preferred. They have a nice clean taste with a firm texture. Young female halibuts are called “Chickens”, and those born in March or April are called “Spring Chickens”. (Okay, I made that one up, I’m not an oceanic scientist but I did stay at Holiday Inn Select last night.)
Halibut can be baked, broiled, grilled or deep-fried with few worries about it flaking apart when cooking.
As with most animals, fish included, the cheeks are my favorite to eat. Halibut cheeks are among them.
The list today has three extraordinary halibut recipes. If you don’t have halibut, sea bass or snapper can be substituted.
Now go out and reel one in everybody.