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  2. Caught some of these on a charter trip off of Ocean City, MD a few years back. We were trolling to target mackerel and blues but the water was especially cold that day so the only bites we got were from these guys until we switched to wreck fishing for black sea bass.

    The best way I tried cooking them was beer battered and fried. Did have to roll them up and stick a toothpick into them because of how long and thin the fillets were though but they were delicious.

  5. Seen em in Korean markets dried out, they always smelled more fishy and I'd prefer to spend the money for a flounder fileted in front of me.
    Maybe the weirdest thing was in markets, dried pasta/noodles as well as fish would get hit with water for the most outside vendors. Inside it was delicious onion seafood omelette/pancakes as well as other delicious street food.

  11. i can salt the fish for 30mins, then soak the fish in Japanese season rice vinegar same one they use in sushi rice for another 30mins to get a cleaner fish taste, very well favorite fish in Asian countries grilled, fried, even dried out in the sun till paper thin and fried ( the way i grown up eating it till this day )

  16. In Virginia, we call them Ribbon Fish the taste my opinion is similar to mackerel. Everytime Ive caught them, I've had to cut the lure, put a new on, and get them back after fishing. Also, did you catch them on the Potomac?

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