- DiningDiva Jul 23, 2010 01:41 PM
My farmers market (CSA) bag usually includes 2# of just caught, fresh fish. (It's a $12 add on to the regular bag, best deal in town). This week the fish is Sculpin, which I've not had in recent memory and I have no clue what the best cooking method would be for it.
This would be Pacific sculpin, and yes, I believe this is a relative of the Scorpion fish. All I know is that it's a mild tasting, firm flesh fish.
Looking for suggestions on how to cook it or recipes that would work well with it.
I've never heard of sculpin so I just Had to search. Here's a link to Chow with a description of Sculpin characteristics and cooking suggestions:
Is it scaled, gutted and filleted? It seems as if you could treat it like any firm white fish. Here's a link to reports of various recipes for pan frying, baking etc. when Fish Wiithour a Doubt was COTM...
If the fish are big enough to filet, they're probably cabezon. It's the largest member of the sculpin family. I've caught more than a few of them when rockfishing. The flesh is white, mild, and delicate. Any recipe for rock cod or pacific cod will work just fine.