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Chipotle Pepper Yellowfin Tuna
Chipotle Pepper Yellowfin Tuna
Chipotle Pepper Yellowfin Tuna
With smokey chipotle and sundried tomato, this treatment rounds out the rich flavors and brings the subtle tastes and textures to the fore.
Fresh Bay Scallop Ceviche
Chipotle Pepper Yellowfin Tuna
Chipotle Pepper Yellowfin Tuna
During summer in Florida, along select locations along the Big Bend and Panhandle, you can dive for your own scallops, catch them by hand, and eat them fresh that night.
Captain's Tips on SERVING WAHOO
Fresh grilled wahoo is the first preparation you'll think of, and rightly so, but there are many other ways to make use of the firm, light-tasting meat. Wahoo is delicious made into sushi, and also smoked, as well.
Capt. Tony Young says that the wahoo they shoot in the Keys average 25 to 40 pounds, and he doesn't find the larger fish to be of less quality. "It is important to remember," he says, "that these fish are long. We call them meat missiles, so make sure you have a cooler long enough to properly ice the fish."
Young's favorite preparation is wahoo carpaccio. "Thinly slice the fillets and drizzle
with olive oil. I'll add red onion, cilantro, salt/pepper, jalapeno, and capers over the top of
the fillets. This preparation is light and fresh, and it truly capitalizes on the quality of wahoo
meat," he says.
"I'll freeze my wahoo in dinner size portions, the same day I shoot the fish. The easiest way to prepare wahoo carpaccio, in my opinion, is to thinly slice the frozen fillets with a meat slicer. You can prepare right from the freezer and the slices come out perfect!"
