From Tide to Table
You’ve done the hard part! Getting the boat out on the water, putting you and your crew on fish, and the cleanup process. Now it’s time to enjoy your catch and spend some time with the people who made it happen. Today, we’ll be running through a few of my personal favorite recipes that make the long day on the water come together.
You’ve done the hard part! Getting the boat out on the water, putting you and your crew on fish, and the cleanup process. Now it’s time to enjoy your catch and spend some time with the people who made it happen. Today, we’ll be running through a few of my personal favorite recipes that make the long day on the water come together.
Depending on what you’re fishing, your choice of cuisine may change. Sportsman’s are versatile vessels and allow you to go where you need to! Shallow fishing for reds and flounders or even harvesting oysters to the intense offshore lifestyle with tuna, grouper, and mahi! We’ve seen people do it all.
Starting with a low country special, the oysters, a personal favorite of mine. Oysters are so versatile and can be cooked (or not) in lots of ways. Oyster season is usually from around September to April (Months containing “r”), this is when they’re at their best. They are also a vital part of our ecosystem and fishery. Filtering the water, creating habitat for bait, protecting our coastline from eroding, and great structure to fish on are just a few things that oysters provide!
Now, down to the best way to snack on some. I personally crave oysters on the half shell, which is an acquired taste, but once you’re hooked you’re in. Steamed oysters is a classic here in the low country and nights with a bonfire, oyster table, and good friends is something I always look forward to in the fall. If you’re looking to get fancy, Charbroiled is a personal favorite. Leon’s Fine Poultry and Oyster Shop in Charleston, SC is a great spot to try this dish if aren’t ready to tackle it yourself!
If you’re keen to the offshore lifestyle, tuna or mahi may be more up your alley! Fishing on our more offshore friendly boats in the Open and Heritage series can be sure to make sure you’re outfitted to get on some big fish. Mahi Mahi is a great fish to fight and eats well in a lot of different dishes. Blackened Mahi Tacos with a slaw is an easy way to make mahi and is a house favorite! Be sure to try the sauce, it makes a huge difference! I also like trying different rice bowls with mahi such as this one Coconut Crusted Mahi with Pineapple Beer Butter Sauce.
If you’re on the tuna bite, I’m a sucker for a plate of tuna nachos. There are plenty of recipes and ways to customize them. I personally like wanton chips with mine with more poke style fixings! This recipe is something that’s easy to make at home and can be customized to everyone. A classic ceviche is also a great option for a quick bite if you want something fresh off the boat.
The Charleston favorite, 167 Sushi Bar serves up some of the best sushi I’ve ever had. Their sister restaurant also has a wide variety of dishes including a tuna salad that is hard to pass up. If you’re intimidated by the raw fish scene, you can go to the pros and try it first hand!
Being able to not only enjoy a day on the water but also being able to enjoy the gifts that it boast, is one of the best parts about eating fresh and local catches. Knowing where your food comes from while also gaining a respect for the trade is all a part of the process. Make sure you follow local DNR issued fishing laws and get all of your necessary licensure before heading out. Ensuring the health, longevity, and abundance of our fishery, and to continue to enjoy it, we have play our part!
Tight lines, and following seas!