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Cabezon
- Thread starterBaka
- Start date
Thread Status: Hello
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A Cabezon, or "cab", or "cap" is a rockfish very similar in appearance to a sculpin. They can grow to over 10 pounds, I've popped them over 13 and are as far as I'm concerned, one of the tastiest fish up here in No Cal.
They're pretty much all head so load up your JBL Custom or small gun with a couple of 5/8 bands. They'll be found on the bottm near holes and cracks that are littered with the shells of their meals, abalone, crab and the like.
Handle them with care as the spines on the fins will leave you left handed for a looong day.
My favorite simple recipe is to fillet them and place in foil with butter, onions, garlic, salt and pepper and a splash of white wine. Lob a lemon over the mess, seal and bake at 350 for 15-20 minutes or flakey. Sour dough bread and a salad complete the deal. Any recipe calling for a white solid meat fish, such as lingcod, halibut or snapper will work as well.
They're pretty much all head so load up your JBL Custom or small gun with a couple of 5/8 bands. They'll be found on the bottm near holes and cracks that are littered with the shells of their meals, abalone, crab and the like.
Handle them with care as the spines on the fins will leave you left handed for a looong day.
My favorite simple recipe is to fillet them and place in foil with butter, onions, garlic, salt and pepper and a splash of white wine. Lob a lemon over the mess, seal and bake at 350 for 15-20 minutes or flakey. Sour dough bread and a salad complete the deal. Any recipe calling for a white solid meat fish, such as lingcod, halibut or snapper will work as well.
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I second the Sultan. If there is anyone out there with so delicate a palate that they can tell the difference between Cabezon and sculpin, my hat's off to them. Both fish are delicious and very delicately flavored. Gently with the herbs and spices and sautee' strictly in butter. Even the finest of olive oil (speaking as one who just about drinks the stuff) is will overpower the flavor of the fish. Damn, Sven, you've got my mouth watering and I'm on my post-Turkey diet. 
My favorite lobster hole is LOADED with sculpin. On of these evenings when the water is clear im planning on taking my pole spear and thinning the herd a bit. Las time I was out the friggin sculpin were "blocking" for the bugs. I suspect the sculpin might like eating smaller lobster.
Oldsarge said:If there is anyone out there with so delicate a palate that they can tell the difference between Cabezon and sculpin, my hat's off to them.
I'm pretty sure that a cabazon is the largest member of the sculpin family!! If I'm correct - then it stands to reason they would taste like sculpin -