How To Cook Sheepshead (The Simple & Delicious Way)

http://how%20to%20cook%20sheepshead

Do you want to learn how to cook sheepshead in a way that’s quick, easy, requires little cleanup, and tastes delicious?

If you’re not hungry now, I guarantee you will be after watching this video…

I’ll show you:

  • How to prepare sheepshead filets to maximize freshness and flavor (without the fishy taste)
  • What not to do when cooking sheepshead
  • How to grill sheepshead filets to perfection
  • How to tell when they’re done (so you don’t burn and dry them out)

Let’s dive in!

How To Cook Sheepshead [VIDEO]

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Before we get into the actual preparing and cooking of sheepshead, let’s talk about the materials you’ll need.

Since this is cooking sheepshead the simple way, the materials list is just seven items:

  • Sheepshead filets
  • Butter knife
  • Metal spatula
  • Seasonings (I like Chef Paul’s Seafood Magic)
  • Olive oil
  • Glass pan (for prepping the filets in)
  • Plate (for taking the filets off of the grill)

Note: A Traeger wood pellet grill was used for this video.

Now before you start cooking the filets, it’s important to prepare them properly.

It’s bad for fish meat to be hot and in freshwater, so after I filet a fish and before I start cooking them, I soak the filets in water with salt and ice.

The last thing to do before you start seasoning them up is to cut out the bloodline.

This will remove the fishy taste and also some bones in sheepshead.

How To Cook Sheepshead Step By Step

how to cook sheepshead on the grill

Now that the bloodline is removed, you’re ready to start cooking.

Step 1. Heat up the grill to 350-400 degrees

Step 2. Dry the filets

Step 3. Cover them with olive oil in the pan

Step 4. Season the upside of the filets

Step 5. Put the filets on the grill seasoned side down and season the other side

Step 6. Flip them after 2-3 minutes per side, depending on how thick they are

Step 7. Take them off the grill and eat! You’ll know that they’re done if a butter knife slides through them without any resistance.

Conclusion

best way to cook sheepshead

Sheepshead are so delicious and I hope you get to try out this way of cooking them soon.

Have any questions about how to grill sheepshead?

Let me know in the comments below!

And if you want to learn how to catch them, check out these resources:

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Tad Thomas
Member
Tad Thomas
6 months ago

Another great video Luke you always do a good job simple concise and to the point!! I will try your tip about soaking in saltwater… It makes good sense

Roger Bonifield
Member
Roger Bonifield
7 months ago

Great video Luke. I have got to do more grilling or broiling. I’ve always been into breading and oil in a skillet, but then, you are right, that leaves a mess to deal with and you really don’t taste the actual fish. Also, you mentioned there is a video on how to clean Sheepshead, but I couldn’t find it. I am new here and haven’t caught one yet, but have heard they can be a bear to clean, and take a toll on your knife.

Robert Janger
Member
Robert Janger
7 months ago

Nice video Luke! Great job on the fish. What’s on those potatoes? They look good too!

Michael Webster
Member
Michael Webster
7 months ago

Where did you buy the grill and how does it work?

Anonymous
Anonymous
7 months ago

I haven’t tried cooking sheepshead but a guide said to boil the meat it has the texture of lobster

ROY l NOBLIN
Member
ROY l NOBLIN
7 months ago

now that looked good

Igor Umansky
Member
Igor Umansky
7 months ago

Great job Chef Luke

David Stoots
Member
David Stoots
7 months ago

Looks yummy! Nice clean fillets…maybe a video showing how you dress the Sheepshead (and Triple Tail!)?

Jason Stewart
Member
Jason Stewart
7 months ago

Luke, great video. I really enjoy this type of video…and for the record: I think your videos are all very well done, whether fishing or cooking. Nice job

Scott Rispaud
Member
Scott Rispaud
7 months ago

Taste Buds are craving fish now! Got to find a little time today to put some fish on the plate. I learned years ago, bleeding a fish makes all the difference in the world. For those that don’t subscribe to that notion, catch two of the same species, bleed one off and leave the other one alone. Look at the color difference in the meat when filled, the bled fish will be much lighter…and tastier. The blood line in particular will be far lighter as well. Love the vid Luke!

Some seasoned zucchini spears on the grill would have been a great add on. Olive oil and seasoning 2-3 minutes per side. DON’T over cook. You can throw them on the grill while plating the fish and potatoes. BON APETITE!

Brian Hoffstetter
Member
Brian Hoffstetter
7 months ago

Any concern for taste when cooking big ones over 10lbs? Is there a difference in taste between the big ones and little ones?

Lara DeLorenzo-Sims
Member
Lara DeLorenzo-Sims
7 months ago

Great video, the fish looked like it was very tasty. Don’t forget to eat your vegetables 🙂

Charles Phillippi
Member
Charles Phillippi
7 months ago

Great video and butter knife trick. Didn’t see the link for the free bag of Slam Shadys…but if they are available I know some fish that would like to try them out.

Greg Batchelor
Member
Greg Batchelor
7 months ago

Yep, what we do! Yum

Thom Ray
Member
Thom Ray
7 months ago

Let’s chip in an get Luke a better film knife ! Those Bubba Blades have a nice handle but the knife blade is cheap. Get a Dexter or Buck Knife.

Bruce Chaput
Member
Bruce Chaput
7 months ago

Joe-if I may- an old guide passed down-take live sheepshead put in a perforated 5 gal bucket full of water with hose trickling in. Slit the bottom of the throat at about the mid gill area and slice halfway through the gills also-let the fish continue to breath and pump the blood out of his system for a few minutes.
As per your instructions removing the bloodlines-then resulting in a very white filet. I will amend our cleaning regime to incorporate the iced salt water in lieu of tap water-makes great sense.
Thank you
Bruce

Tom Witowski
Member
Tom Witowski
7 months ago

Great ideas with the butter knife and soaking the fillets in salt water versus fresh. Will definitely give it a try! Thanks.

Robert Peck
Member
Robert Peck
7 months ago

Great video Luke . You appear a little nervous. It’s normal in front of the camera . You might want to have easy going soft music in the background.. There are other fish to catch/cook in the future . On your spices hold in front of your camera for 4-5 seconds so we can snap a pic . If you have an extra bag of sham shady I’ll take you up on your free offer . T U????????????

Robert Peck
Member
Robert Peck
7 months ago
Reply to  Luke Simonds

TU ..You might want to look into Everglades Seasoning (Traditional )& Cactus Dust..They are located in your neck of the woods..Don’t forget the soft music in the background .LOL
PS-Is that free bag of slam shadys still available?

Shawn Pitts
Member
Shawn Pitts
7 months ago

It is very cool that you did this easy quick cooking video! One stop shopping ye all at Salt Strong! How to rig and set up to catch them, what to look for and know how to find them, what they like to bite on and Finally how to cook them up Deliciously!!! Love it Bro! Another great job by you guys!!!

Thomas Marks
Member
Thomas Marks
7 months ago

Great fisherman and chef! You got it all.

Phil
Member
Phil
7 months ago

Yum????????

Ron Vahey
Member
Ron Vahey
7 months ago

Nice video Luke. It looked like you might need to put a little edge on your filet knife… Nice simple meal, those are the best! Thanks for sharing. If you want to spice it up a little try, “Slap Your Mama”, it’s a Cajun seasoning mixture… good for boils too.

Bill Zimmer
Member
Bill Zimmer
7 months ago

Awesome video Luke, hope you can make more of these with different fish. I also soak my fish in salt water but since them before cooking because I am afraid they will be too salty. Does drying them with the paper towels take enough of the salt out or do you just not worry about it. Thanks

Ronald H Mattson
Member
Ronald H Mattson
7 months ago
Reply to  Bill Zimmer

Thank You so much for the excellent video. One difference I can suggest is using non-iodized salt.

STOP WASTING TIME ON THE WATER!

Do what the “SMART ANGLERS” are doing and join the Insider Club.

Here’s what you’ll receive today when you join:

  • Weekly fishing reports and TRENDS revealing exactly where you should fish ever trip
  • Weekly “spot dissection” videos that walk you through all the best spots in your area
  • Exclusive fishing tips from the PROS you can’t find anywhere else
  • Everything you need to start catching fish more consistently (regardless if you fish out of a boat, kayak, or land).

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