>>5483241My absolute favorite fish is Grouper from Indonesia. China Grouper is garbage. Best to saute it to sear it and then shove it under a broiler to finish the job. I generally make Boston style Crabcakes. Cut a pocket into the fillets and stuff them with it. A light flouring and boom. Good shit. Goes well with a tangy red sauce.
If it's local fish I catch a lot of Salmon and Trout. Everything else I pretty much chuck back in.
The rest is just basic stuff you can grab everywhere. I generally hit up Asian markets for shellfish and squid for Calamari.
>>5483242Oh yeah I know. I generally won't touch it unless it's been jarred for a good month at a 62RH.
I keep my drying area at 60RH and chop down to individual branches. After a week break em down to individual nugs and START the sweating process. Leave em jarred for 24 hours so the moisture evens out in the nugs. If they're 80RH and over I'll pull em out til they feel a bit crispy outisde. Usually 6 hours or so. Rejar and repeat. I find I can hit that sweet spot of 62 if I do it like that. I keep notes on the last RH with a wet erase marker on the lids.
Once they hit 70 it's strait burping the jars instead of taking all of the nugs out. Works like a charm and get some smooth as shit bud out of it. Stinks all to fuck just opening the jar.
Can't transport it in a bag or the car smells like it's been hotboxed in within 10 minutes.
Trust me I'm all about the curing lol.
It's "smokable" in a week. I run several strains perpetual at a time under 18 inch scrog nets each. So I never run out of good cured herb with a variety.
I do scrogs cause I keep 100 day sativas as my personal treats. But also run 55-65 day indicas alongside of them.
