Going on a Grunion run for the first time this Sunday. To those who have done this before, some questions…
First, what wine would you pair with grunion?
What does a grunion taste like?
How is the best way to prepare it?
You need a fishing license. Right?
Even if you caught one, would you still want to eat it?
At Doheny?
Lets see… beach, midnight, 5 gallon bucket, grabbing fish with bare hands.
I recommend Night Train or Mad Dog, or, if you’re too sophisticated for that, a 750 of your favorite 80 proof indulgence in the pocket of your hoody.
Todd and Josh: it’s going to be at Cabrillo Beach, so Josh’s rec on the MadDog is probably right.
Speaking of which, have you ever seen this site… GENIUS.
I see your bumwine.com (funny but, no offense, old hat!) and raise you a prison hooch:
http://www.thesneeze.com/mt-archives/000373.php
GENIUSER
Contains one of my all time favorite single lines of prose:
“Do you know that smell of grass right after it’s cut? That’s nice. I was just making chit-chat, because this smelled like rotten eggs tucked into the anus of a dead cat.”
I did it once. Once.
First, what wine would you pair with grunion?
I think it’s more suited to beer, but since it’s fried, I’ll say bubbly.
What does a grunion taste like?
Aw c’mon, you know the answer to this. It tastes like chicken.
How is the best way to prepare it?
We tossed with cornmeal and fried 'em in a cast iron pan.
You need a fishing license. Right?
IANAL, but we didn’t get one.
Even if you caught one, would you still want to eat it?
I’m glad I did, but I’m not rushing to do it again.
It’s a lot of fun; especially if you lube up a bit beforehand with some cervezas.
As already mentioned, just use your hands to catch the fish toss them in a bucket.
To eat, rinse them in water, dry and dredge with seasoned flour and saute in clarified butter. A squeeze of lemon to finish. Oh, and more cervezas to wash em’ down.
Wow, taking me back a long time here. Y Indian Guides campouts when I was 9 or 10.
The fish has a clean, basic white fish flavor, very mild if cooked fresh. I could see some of the usual suspect wines, especially a nice summer rosé if there’s a little spice in the pan.
Now I’m looking it up - would love to go. I’m sure Doheny has it, but I’d prefer Salt Creek…
Would rather stay local, too! If you find a better place, let me know.