Robins, also known as searobins, are a bottom-feeding fish with bird-like movement and a flavor similar to goosefish or monkfish. They are usually discarded or used as bycatch, but can be intentionally caught and used in a variety of seafood recipes. When preparing, it’s important to remove the bones and they can be used in dishes such as Bouillabaisse stew and robin cakes.
A bottom-feeding rockfish, robins are characterized by large pectoral fins and a flavor similar to goosefish or monkfish. Members of the Triglidae family, the fish are also known as searobins. Firm yet tender, robin can be used in a variety of seafood recipes.
Robins are named for their bird-like movement. As it swims, the fish’s fins simulate a bird in flight as they open and close, like wings. A robin can be different shades of color, from red-brown to gray, with several spots or patches of black. These fish, which can grow up to 16 inches (41 centimeters) long, can also exhibit pale yellow, white, or orange coloration in areas of their body.
Most robins are found along the coasts of North America, particularly in the South Carolina area. Known as rough fish or junk fish, robins are usually discarded or used as bycatch when caught with other fish. An abundant fish, the robin has been considered a pest, as it often eats the bait intended for other commercial fish. To intentionally catch robins, chunks of fish meat, such as bunker or mackerel, can be used. Fishing lures generally don’t work as well at catching this fish.
As many fish populations decline, anglers have turned to the robin as an alternative catch. They can be used in place of other fish, such as rascasse or redfish, in traditional recipes. Although it is a bone tenderloin, robin can be tasty when cooked with enough spices, such as garlic and salt, or breadcrumbs. They can be baked, grilled, smoked, fried, or prepared in most other cooking styles typical of seafood.
When preparing a robin, you need to remove the bones to create the best dish possible. After cutting behind the head, the knife should cut the fish from spine to tail. Peel the entire fish, then cut away any visible bones, such as the ribs from the fish. In the center of the fish are another row of bones that should be cut away, leaving two 10-inch triangular cuts of meat to use in cooking. Before cooking, the fillets must be rinsed and dried.
If not properly prepared, robins can be dry and tough. They can be used in Bouillabaisse stew recipes, along with various vegetables, such as potatoes, tomatoes, and onions. Garlic, fennel, saffron and cayenne pepper are often used to flavor the stew.
Another yummy seafood recipe is known as robin cakes. A pound of robin meat can be microwaved with milk to create a tender texture. It is then topped with a mixture of crackers, red and green pepper, hot sauce, Worcestershire sauce, an egg, mayonnaise, mustard, and any other toppings desired, and then fried on both sides.
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