Pumpkin

Sword Donkey · 09-15-2006, 10:28 AM

Caught a pumpkin last weekend. Fish wasn't that tasty. Had a real buttery flavor. I really enjoy eating sword donkey, but this one tastes like ch*t.

Am now giving this sword away, because I'm convinced it has bad mojo.

Has anyone ever had a bad tasting sword or pumpkin sword?

NightCrawler · 09-15-2006, 10:53 AM

We caught a 63 inch pumpkin last saturday, and it was very tasty.
There are swords that taste better than others for sure, but never had one that tasted bad, specially not when eaten FRESH.
We try to ice them down well right after we catch them, specially summer months.
I used to vacuum seal the steaks with the skin on, but noticed that after awhile the skin gives off a fishy taste, so i skin the steaks before vacuum sealing up. I definitely don't cook it with the skin on, that stinks up the house.

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Duke · 09-15-2006, 11:04 AM

Yeah, you really need to saty away from those pumpkins. Going Forward just PM me and I'll pickup all of them from you. You may want to include giving me any sword between 80 and 150#'s as well as they can be tough...DUKE

Uncle Buck · 09-15-2006, 11:23 AM

I've noticed different parts of the same fish vary in taste. From the same steak, it seems the lower parts take on a mushier texture and fishier flavor. The upper 1/2 above the bloodline is the best in my opinion. The bottom 1/3, especially around the belly, seems to be the darker flavor when cooked. But from what I've been told, this lower belly meat is best for sashimi because of its higher fat content and softer texture. I've yet to try it. I'm gonna make it a point to bring some to my favorite sushi chef soon.

When I prep the steaks for storage (usually vacuum-seal) I remove the skin and all main bloodlines. The clean trimmings I save separetely... these are bite-sized pieces that I marinate in italian dressing, then wrap with prescutto, coat with olive oil, and pan-cook for a few minutes on each side. Makes great appetizers on a toothpick. The darker fish flavor is masked by the bacony prescutto. Damn, I'm getting hungry now.

Shark Tagger · 09-15-2006, 11:39 AM

the pumpkins are usually very tasty and we enjoy them... even without seeing it ,, we can usually tell the diff in taste.

Sword Donkey · 09-15-2006, 12:46 PM

Thanks for the replies,

Sword was eaten fresh and tasted like sword flavored buttery chum. I'm not kidding!

Duke, You can have all of what's left of this pumpkin. Is still fresh and has yet to be frozen, but does it taste like chum.

Buck,
Good description about the different cuts of meat. That prescutto recipe sounds sick!

This might be a bad apple, because it was the same fish that cost us money in the MiamiSwordfishTournament, by weighting no more than 100lbs ( it weighted 100 even ) and putting us in a tie for third. He was skinny too. Had two wimpy sardines in his belly. Must have been filled with bad mojo.

>Capt. T

Verado06 · 09-15-2006, 12:54 PM

we've never had the prob either.. fish could of been sick.

Duke · 09-15-2006, 12:54 PM

Donkey - actually heading out on a hunting trip to Kentucky next week. Will be in Miami tonight, Saturday and Sunday late afternoon 954-612-7561. I would LOVE to have it for chum/bait! I have been day dreaming about trying a late afternoon mako drift...DUKE

LHPfish · 09-15-2006, 01:00 PM

I've noticed a few smelling funkier than others, but never really had one taste that bad. As buck said, trim them up bloodllines and skin before you freez/vaccuum as this will spoil them meat over time.

Broadbill · 09-15-2006, 01:23 PM

Steer clear of the sword-ass!

NightCrawler · 09-15-2006, 02:22 PM

Quote:

Originally Posted by Uncle Buck

these are bite-sized pieces that I marinate in italian dressing, then wrap with prescutto, coat with olive oil, and pan-cook for a few minutes on each side. Makes great appetizers on a toothpick. The darker fish flavor is masked by the bacony prescutto. Damn, I'm getting hungry now.

Sounds good. Yes the pumpkin's belly makes great sashimi. Ed also made some jerky that came out pretty good. I would also give the carcass to my Japanese neighbor who would scrape all the meat left on
the bones and head with a spoon, she would mix it with mayo, scallions and hot sauce and make some really good sushi rolls with it...no waste

Uncle Buck · 09-15-2006, 02:54 PM

Hmmmm... I needs me a Japanese neighbor! :lol:

e-money · 09-15-2006, 03:41 PM

Quote:

Originally Posted by Uncle Buck

Hmmmm... I needs me a Japanese neighbor! :lol:

I had some sword sashimi a few weeks back.
I am normally NOT a big sushi fan, but the "crunchy" belly meat w ginger was AWESOME !!

Have had some fish w orange meat, but careful what we call a true "pumpkin".

Never had a pumpkin that tasted bad, but there's a first time for everything?

Beerman · 09-15-2006, 03:52 PM

If you vacuum pack and freeze sword meat in bigger chunks, it stays alot better than slicing into steaks and then freezing

Uncle Buck · 09-15-2006, 04:29 PM

I cut my steaks rather thick. About an inch, maybe slightly more. I don't think I've had sword sit in my freezer for more than 3 weeks, so the decay in flavor is nearly non-existant. But I do understand your point, Zack. Only problem I've had with freezing slabs is the defrost time... much longer. Thick steaks can be ready for marinade in 20 minutes in just lukewarm water. (in the bag, not exposed)

BirdDog0219 · 09-15-2006, 07:52 PM

If the sword had bad MOJO and you ate it. You are going to have to bite the head off a live chicken to get rid of it.

ops:

get 'er done · 09-20-2006, 12:51 PM

i had some meat off this same fish, it was very tasty. guess it all depends on the chef and how the meat is maintained after it is cut.

JahMussa · 09-20-2006, 01:09 PM

Handle your catch properly. Do not throw the fish around on the deck. We used to toss the plugs out of the boat and they slammed on the dock. The side that hit the ground was always the side we gave away.

Now we 'pass' the fish off the boat and try and get it cleaned and iced as quick as possible.

Bleeding a Swordy seems to work wonders with the flavor as well.

Uncle Buck · 09-20-2006, 02:07 PM

I know I can bleed tunas easily by slicing behind the pec fins. Where's the main artery in a swordfish? ...or best way to bleed 'em?

09-15-2006, 10:28 AM	#1 (permalink)
Sword Donkey Lines In Join Date: Aug 2006 Location: Around 1,200 feet of water off Miami Boat: Killing and Releasing Sword Donkies Occupation: Salesman Posts: 91	Pumpkin Caught a pumpkin last weekend. Fish wasn't that tasty. Had a real buttery flavor. I really enjoy eating sword donkey, but this one tastes like ch*t. Am now giving this sword away, because I'm convinced it has bad mojo. Has anyone ever had a bad tasting sword or pumpkin sword?

09-15-2006, 10:53 AM	#2 (permalink)
NightCrawler Hooked Up Join Date: May 2005 Location: pompano Boat: fishing Posts: 618	We caught a 63 inch pumpkin last saturday, and it was very tasty. There are swords that taste better than others for sure, but never had one that tasted bad, specially not when eaten FRESH. We try to ice them down well right after we catch them, specially summer months. I used to vacuum seal the steaks with the skin on, but noticed that after awhile the skin gives off a fishy taste, so i skin the steaks before vacuum sealing up. I definitely don't cook it with the skin on, that stinks up the house. [/img] __________________ A long life may not be good enough, but a good life is long enough.

09-15-2006, 03:52 PM	#14 (permalink)
Beerman Hooked Up Join Date: Aug 2005 Location: Stuart, FL Posts: 629	If you vacuum pack and freeze sword meat in bigger chunks, it stays alot better than slicing into steaks and then freezing __________________ Word of Wisdom: Many a problem will solve itself, if we forget it and go FISHING!!!!

09-20-2006, 01:09 PM	#18 (permalink)
JahMussa Hooked Up Join Date: May 2004 Location: Lighthouse Point, FLA Boat: Contender 31 Best Catch: 96" x 64" Occupation: Tackle Ho! Posts: 588	Handle your catch properly. Do not throw the fish around on the deck. We used to toss the plugs out of the boat and they slammed on the dock. The side that hit the ground was always the side we gave away. Now we 'pass' the fish off the boat and try and get it cleaned and iced as quick as possible. Bleeding a Swordy seems to work wonders with the flavor as well. __________________ www.ILoveSwordfishing.com

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09-15-2006, 11:04 AM	#3 (permalink)
Duke Hooked Up Join Date: Feb 2005 Posts: 271	Yeah, you really need to saty away from those pumpkins. Going Forward just PM me and I'll pickup all of them from you. You may want to include giving me any sword between 80 and 150#'s as well as they can be tough...DUKE

09-15-2006, 11:23 AM	#4 (permalink)
Uncle Buck Grander Join Date: Jan 2006 Location: Boat in Boynton / Home In Boca Boat: Sailfish 218CC Best Catch: 350+ Mako Occupation: Graphic Designer Posts: 2,136	I've noticed different parts of the same fish vary in taste. From the same steak, it seems the lower parts take on a mushier texture and fishier flavor. The upper 1/2 above the bloodline is the best in my opinion. The bottom 1/3, especially around the belly, seems to be the darker flavor when cooked. But from what I've been told, this lower belly meat is best for sashimi because of its higher fat content and softer texture. I've yet to try it. I'm gonna make it a point to bring some to my favorite sushi chef soon. When I prep the steaks for storage (usually vacuum-seal) I remove the skin and all main bloodlines. The clean trimmings I save separetely... these are bite-sized pieces that I marinate in italian dressing, then wrap with prescutto, coat with olive oil, and pan-cook for a few minutes on each side. Makes great appetizers on a toothpick. The darker fish flavor is masked by the bacony prescutto. Damn, I'm getting hungry now.

09-15-2006, 11:39 AM	#5 (permalink)
Shark Tagger Hooked Up Join Date: Jul 2005 Location: Sunny Isles Best Catch: 475lb Mako Occupation: Engineering Posts: 927	the pumpkins are usually very tasty and we enjoy them... even without seeing it ,, we can usually tell the diff in taste.

09-15-2006, 12:46 PM	#6 (permalink)
Sword Donkey Lines In Join Date: Aug 2006 Location: Around 1,200 feet of water off Miami Boat: Killing and Releasing Sword Donkies Occupation: Salesman Posts: 91	Thanks for the replies, Sword was eaten fresh and tasted like sword flavored buttery chum. I'm not kidding! Duke, You can have all of what's left of this pumpkin. Is still fresh and has yet to be frozen, but does it taste like chum. Buck, Good description about the different cuts of meat. That prescutto recipe sounds sick! This might be a bad apple, because it was the same fish that cost us money in the MiamiSwordfishTournament, by weighting no more than 100lbs ( it weighted 100 even ) and putting us in a tie for third. He was skinny too. Had two wimpy sardines in his belly. Must have been filled with bad mojo. >Capt. T

09-15-2006, 12:54 PM	#7 (permalink)
Verado06 Hooked Up Join Date: Aug 2005 Location: Miami and New Orleans Posts: 490	we've never had the prob either.. fish could of been sick.

09-15-2006, 12:54 PM	#8 (permalink)
Duke Hooked Up Join Date: Feb 2005 Posts: 271	Donkey - actually heading out on a hunting trip to Kentucky next week. Will be in Miami tonight, Saturday and Sunday late afternoon 954-612-7561. I would LOVE to have it for chum/bait! I have been day dreaming about trying a late afternoon mako drift...DUKE

09-15-2006, 01:00 PM	#9 (permalink)
LHPfish Hooked Up Join Date: May 2004 Posts: 188	I've noticed a few smelling funkier than others, but never really had one taste that bad. As buck said, trim them up bloodllines and skin before you freez/vaccuum as this will spoil them meat over time.

09-15-2006, 01:23 PM	#10 (permalink)
Broadbill Hooked Up Join Date: May 2005 Location: Ft. Pierce, Fl Posts: 328	Steer clear of the sword-ass!

09-15-2006, 02:54 PM	#12 (permalink)
Uncle Buck Grander Join Date: Jan 2006 Location: Boat in Boynton / Home In Boca Boat: Sailfish 218CC Best Catch: 350+ Mako Occupation: Graphic Designer Posts: 2,136	Hmmmm... I needs me a Japanese neighbor! :lol:

09-15-2006, 04:29 PM	#15 (permalink)
Uncle Buck Grander Join Date: Jan 2006 Location: Boat in Boynton / Home In Boca Boat: Sailfish 218CC Best Catch: 350+ Mako Occupation: Graphic Designer Posts: 2,136	I cut my steaks rather thick. About an inch, maybe slightly more. I don't think I've had sword sit in my freezer for more than 3 weeks, so the decay in flavor is nearly non-existant. But I do understand your point, Zack. Only problem I've had with freezing slabs is the defrost time... much longer. Thick steaks can be ready for marinade in 20 minutes in just lukewarm water. (in the bag, not exposed)

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09-15-2006, 07:52 PM	#16 (permalink)
BirdDog0219 Lines In Join Date: Jul 2005 Location: ft.laud Boat: fishing Occupation: Marine electronics tech Posts: 94	If the sword had bad MOJO and you ate it. You are going to have to bite the head off a live chicken to get rid of it. ops:

09-20-2006, 12:51 PM	#17 (permalink)
get 'er done Grunt Join Date: Aug 2006 Posts: 2	i had some meat off this same fish, it was very tasty. guess it all depends on the chef and how the meat is maintained after it is cut.

09-20-2006, 02:07 PM	#19 (permalink)
Uncle Buck Grander Join Date: Jan 2006 Location: Boat in Boynton / Home In Boca Boat: Sailfish 218CC Best Catch: 350+ Mako Occupation: Graphic Designer Posts: 2,136	I know I can bleed tunas easily by slicing behind the pec fins. Where's the main artery in a swordfish? ...or best way to bleed 'em?