A capt on a party boat long ago showed me how to take care of sea robins. He cuts off the head, guts it, and bakes the tail and body whole. Leave the skin on, just bake it as is.
If I ever get a big one, I'll take it home and eat it.
Sauteed and baked with spices, garlic, Italian dressing, baked on a tray at about 350 degrees. I would usually only cook a large one.
I ain't ashamed to say I've eaten them, and thank the party boat Capt for turning me on to them.
With the way fisheries management laws are going, in the future they might be the catch of the day!
Originally Posted by DarkSkies
A capt on a party boat long ago showed me how to take care of sea robins. He cuts off the head, guts it, and bakes the tail and body whole. Leave the skin on, just bake it as is.
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