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charcoaled bream?

Started by dnalley, June 04, 2015, 09:50:20 AM

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dnalley

Anybody cooked Bream over charcoal or should I just deep-fry?  I am open to suggestions.  Do I need to batter or just cook and eat.  I have roasted trout over a fire on a stick while camping in the dark on a motorcycle and it was good...but I was cold and hungry in the north Georgia mountains.  Any good recipees?  Thanks, Dwight

fishpharmer

I have baked them in an oven.  I don't see why grilling wouldn't be good.
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DanG

Hey Dwight, glad to see you're still kicking! 8) 8)

I have a hard time getting past frying for bream, they're just so DanG good!  I bet they would be good grilled too.  I think I would baste them with some butter & lemon or lime juice.  ;)
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21incher

Could you please explain to this northerner what bream is. ???
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Ianab

Quote from: 21incher on June 04, 2015, 07:32:31 PM
Could you please explain to this northerner what bream is. ???

A freshwater fish. Exact species seems to depend on where you live.

Probably also called Bluegill?
http://en.wikipedia.org/wiki/Bluegill

I'd think a bit of lemon and pepper stuffed inside, wrap in aluminium foil, and sit them over the coals for ~10 mins and they should be good eating.
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dnalley

I guess I'd say it's probably a sunfish of somekind.  If they grew to the size of a bass it would take some serious tackle to put one on the bank, or in the boat!  Besides, it's like Dan said, they're mighty good eatin'.  Never tried grilling them, tho.
  Hey Dan.  It's good to hear from you and know you're still kicking, too.  Wonder how high??

WDH

What I have done is cooked them on the grill just to the point that the meat peels right off the bone.  Then, take all the meat off the bones and flake it.  To the grilled meat, add an egg (or two depending on the amount of fish), some salt, pepper, a dash of soy sauce, some bread crumbs soaked in half and half or cream (called a panade), diced onions ( a must!), finely chopped green bell peppers (if you like them), and mix all together.  Make patties, like croquettes.  Fry them to a golden brown

Grilling makes it easy to remove the meat from the bones and flake it.  You can also do this in the oven.  Also imparts a great smoky flavor.  It also meets DanG's fried criteria  ;D.  Works great for the smaller, hard to eat bream.  The meat is unparalleled in taste, not fishy and a little sweet.  About the best fish that you can get, just harder to eat conventionally since many times they can be small, at least around here.  My Dad called them stump knockers. 

Mmmmmmm.
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Magicman

Bream could be grilled, but I would suggest using a fish grilling basket to prevent it from sticking to the grill while turning.

Fish cooks quickly, so as soon as it flakes, get it off of the heat.
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dnalley

Thanks Danny, that sounds like some tasty eatin'.  I'm gonna try that, maybe substitute some "Texas Pete" for the soy sauce or maybe just add a little...don't want to experiment too much.

starmac

The wife used to run the small ones through a grinder, bones and all. I am not sure what all she mixed with it, but made them like gar balls. I would even take cold ones with me for lunch.
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LeeB

Perch, or bream, might be a little small for filleting but with a fish big enough to fillet I like to fillet it off the bone and leave the scales on. Cook it scales down and slide a spatula between the meat and skin when done. Throw the scales and skin away.
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