How To Cook Sheepshead (The Simple & Delicious Way)
- By: Luke Simonds
- on
- Found In: Fish Recipes, Fishing Tips, Sheepshead, Weekly Newsletter: 2-23-20
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
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
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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Do what the “SMART ANGLERS” are doing and join the Insider Club.
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- Weekly fishing reports and TRENDS revealing exactly where you should fish every 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).
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
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.
Nice video Luke! Great job on the fish. What’s on those potatoes? They look good too!
Where did you buy the grill and how does it work?
We got the grill online direct from Traeger. Here’s a video that shows how it works along with the core pros and cons: https://www.saltstrong.com/articles/traeger-wood-pellet-grill-review/
I haven’t tried cooking sheepshead but a guide said to boil the meat it has the texture of lobster
Cool. I’ll try boiling it next time.
I haven’t heard of boiling sheepshead, but it is good fried. My husband would filet them, he caught them in inland water by Captiva Island, FL. He told me they had a double rib cage. He had a sink on the dock on a canal and the birds would be waiting for them to come in & clean them. Sometimes they would try to snatch them from them. Sadly Ian just pretty much wiped that area out.
now that looked good
Great job Chef Luke
Thanks for making time to leave the nice comment Igor! My meager cooking skills are limited to grilling only… I’m totally clueless when it comes to baking.
Looks yummy! Nice clean fillets…maybe a video showing how you dress the Sheepshead (and Triple Tail!)?
Thanks David! Great suggestion… I’ll add that to our list of videos to create.
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
Thanks so much for making time to leave the nice comment Jason! So glad to see that you’re enjoying the videos… many more coming soon.
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!
Thanks for making time to leave the helpful comment Scott! Good call on the zucchini spears… sounds great!