Comments on: I Loves You, Whole Porgy

By: carol

carol — Sun, 15 Jan 2012 16:50:16 +0000

Have never had porgy before but was able to get a 3lb one for $2.00 a lb. off a boat in McClellanville,SC . Looking for a recipe I found your web site. Love it! We have steamed red snapper and was so good. Thanks for this recipe. Can’t wait to try it tonight.

By: Jennie Smith

Jennie Smith — Sun, 01 May 2011 02:50:52 +0000

Wow…I just made your recipe with a whole porgy I bought at the farmer’s market this morning, and man, was it good!!! I live in the Miami area and got the porgy for $3/lb. I got a massive fish for $5. I followed your recipe to the letter and I have to say that it was really and truly an excellent fish and an excellent dish. For $3/lb, I think I will start buying porgy over the hog snappers I usually get!

By: Rebecca

Rebecca — Fri, 25 Feb 2011 19:22:07 +0000

oh and you can get a whole bunch of pre-sliced scallions pretty cheap or whole ones very cheap

By: Rebecca

Rebecca — Fri, 25 Feb 2011 19:19:49 +0000

Nice site, thanks.

You can usually get fresh, whole fish including porgy in Hmart in flushing on sale for 1.29-1.49 / lb. The fish are smaller, the way we like em at around 1 1/4 – 1 1/2 lb each which is nice for single ppl cooking or for small side dishes.

By: Evan

Evan — Mon, 13 Sep 2010 01:26:30 +0000

i love to catch porgies. I give most of them away but i cook them too.
I love em
beer battered
panko fried
oven roasted greek style- scales on, lots of salt, pepper, garlic , oregano, basil, bay leaf
Grilled- soy marinade
grilled scales on plain with dipping sauce
porgy fish cakes
porgy gefilte fish
pickled porgy
steamed whole porgy
fried whole crispy porgy vietnamese, chinese too
porgy in fish chowder

Evan

By: Shajan

Shajan — Sun, 22 Aug 2010 20:59:52 +0000

So I was Google searching ways to prepare a small 1 lb Porgy that my girlfriend has purchased for us to enjoy this weekend, and viola I found your amazing blog! I favorited and Facebook shared it immediately. It is so nice to find blogs like yours on the web, promoting health conscious and responsible cooking that promotes social change.

I particularly perked up from your url name, as I live in Queens, NY and put much effort into eating at home.

-Shajan

By: mary

mary — Tue, 03 Feb 2009 12:02:56 +0000

You must try it broiled. Put a little lemon on top, salt, pepper and oregano or beat olive oil with lemon and the seasonings. Broil on both sides til slightly charred. Do not over cook. Poke in the center and as soon as it loses the gray color by the bone you are done.
Serve with fresh lemon. It is moist, delicious and you will swear you are on a Greek island.

By: pete

pete — Fri, 04 May 2007 22:20:31 +0000

yeah, my mom microwaves it too–throw some ginger and scallion up top, a little bit of soy sauce and god knows what else, and there it is.
I’m under the impression that you can avoid the small bones but cutting the fish a certain way (vertically? horizonally? diagonally?) though I’m not sure which way for which fish.

By: Deborah Dowd

Deborah Dowd — Tue, 01 May 2007 01:58:57 +0000

ONe of my favorite summer recipes is a whole fish (sans head for me!) stuffed with citrus and whatever herbs you have from your garden (or the market), sprinkled with sea salt and a drizzle of olive oil and cooked in foil on the grill. And I love bluefish- some are put off by the fishy taste, but that is why I like it, and so avid fishermen we know bring their spoils to us!

By: cathy

cathy — Mon, 30 Apr 2007 18:45:58 +0000

Whoa!