Posts by Toledo

  • this weekend

    I havent for quite a while. I'm mostly in Vegas but work all over west coast. I wanted to do the west coast thing, but haven't had a chance because of work and time of year.
    My "home" is still Pembroke Pines, but that's a whole nother story.

  • Louvar

    Did you see the pic of the flesh? Beautiful white.


    I've never seen one, but now I know. I also wonder about why only swordfishermen catch these. Deep waters?

  • Louvar

    http://www.giovannisfishmarket.com/pages/Fillet-Fish.aspx


    Louvar top
    Available: VERY RARE
    Local Season: Oct-Dec
    Fresh Season: Oct-Dec


    A fish shrouded in much mystery, Louvar is a Locals ONLY Secret! Rarely available, as a by-catch from the swordfish boats, Louvar has been called everything form the "Cadillac of Fish" to Point blank the "Best Fish in the Ocean". Louvar is a white fleshed fish with huge white flaky pieces that are firm, sweet, and succulent. We are lucky to receive 2-3 of these fish per year, as most of them are kept like gold by the fishermen. If you ever see louvar, don't pass up your chance to try this rare delicacy. "If you like Halibut, You'll Love Louvar"




    SOLD OUT



    $ 0.00 per LBS

  • "Cudezilla"

    Quote from Rolo

    I would say exactly the opposite from my perspective eating them off Florida's coast. I've ate cudas quite a bit and have had commercial guys also tell me they have never had a problem.


    The cudas up here where Emil and I dive are likely to never come into contact with ciguatera. The bottom structure up here is much more different than down south and in the caribean.


    Rolo,
    I have eaten as much or more cuda than anyone else. It's delicious. My grandfather was a fisherman. What Cuban fisherman doesn't eat Cuda? One thing though, I know personally, people that have gotten really bad Ciguatera from Cudas. Some to the point of losing hair and having bad neurological problems. In two cases it came from large cudas, but small ones can do it too.


    Anyhow, get one of those kits and call it a day. I love, and will always eat cudas.
    I agree with Dan on the fact that Cudas are much better food fare than other more sought after fish. Otra cosa, a mi me gustan los roncos fritos tambien...:D:D

  • "Cudezilla"

    Emil,
    hella Cuda and King:thumbsup2:.


    Marco,
    ciguatera from cudas has always been a problem in Florida, especially for us Cubanos:D.

  • Chimichurri

    Chimichurri is basically parsely, garlic, salt, vinegar, crushed pepper flakes and or Paprika, and olive oil.


    Fine chop flat leaf parsely until you get about 2 cups(put in bowl)
    Fine chop 4 or 5 cloves garlic(put in bowl)
    2 cap fulls white vinegar(stir)
    Olive oil until it's more saucy(runnier) than paste.
    Salt and Pepper flakes/paprika to taste


    Core,
    it's like an "Ajillo" but with some bite in it.

  • Chimichurri

    I had made a chimichurri sauce for some barbqued meat I had made when one of my Argentinian friends was here. Quite a bit was left over and I had been Jonesing for some fish. I had some shrimp and scallops left over so I decided to make it all together with some fish I bought(I know, blasphemy. I live in the desert, leave me alone). I cut the fish fillets into 4" square pieces and salted everything with garlic salt. I put all the sea meat in a bag an added the chimichurri that I had added some melted butter to. Squished it all around and let it sit for a while. Lit my grill to pretty darn hot and grilled it all. Didn't take very long to cook and it came out pretty freakin incredible.


    The End..

  • Tiger Woods guns

    Oye, en esa foto el Tigre se ve bien concentrado con su picua. Como si fuera a despingar a alguien....Una cosa mas, las chancleticas estan en algo...


    Dan,
    now that Im in Cuban mode, a Natalie se la echaron al pico...