Tag Archives: Eats & Drinks

12.20.20 The Village Pub reviews Pliny the Elder

While not specifically related to fishing we think most anglers out there will relate to the topic at hand… that being beer.

The idea that beer and fishing go hand in hand isn\’t a far stretch for many. It is easy to think that many of you have enjoyed a celebratory beer on the water (safely of course) or off the water. So we thought a beer blog series made perfect sense. With each installment of this series I will explore a beer and give you an honest review. Sometimes we may pair our beer with food, or sometimes we may just share one of our behind the scenes stories related to the beer.

In our first series post we will start off with an iconic double IPA that debuted in the year 2000. This beer may be 20 years old but its still remains incredibly relevant today. Some even refer to it as the Holy Grail of Double IPAs. We are talking about Pliny the Elder by Russian River.

Don\’t let its plain green and red label fool you. Beneath it\’s brown-paper wrapping lies one of the most iconic beers in the craft beer scene. Officially called Pliny the Elder, and commonly referred to as simply \”Pliny.\” Its named after a Roman naturalist, scholar, historian and author, who died in 79 AD while saving people during the eruption of Mt. Vesuvius. So is this beer the paragon of hopiness that so many claim? I\’m not sure I could say the Holy Grail, but it definitely makes it to my top 10 list of beers. If you consider yourself of beer connoisseur of any level you need to taste this beer. So what makes it so special? I think it\’s the perfect amount of sugar that creates a delicate balance against the bitterness of the hops. Even with an IBU (International Bitterness Units) of a 100, you don\’t get that kick in the face hoppy bite that is common to many Double IPAs. Instead you get juicy citrus flavors with a smooth hopy finish. Even at 8% ABV (Alcohol by Volume) it ranks high in terms of \”drinkability.\” This allows you to sit back and really enjoy the hoppy flavors of this masterpiece. When you do enjoy a Pliny make sure you take a minute to enjoy its deep golden color, and spend a few moments enjoying the aroma of citrus and caramel. Trust me this will only that first drink better.

Pliny maybe consider tame in today\’s work of Double IPAs, but no self respecting craft beer fan would say this beer is no longer relevant in the world of Double IPAs. As I get older I am finding life and happiness is all about balance, and that is what this beer excels at, \”Balance.\” High ABV and IBU can sometimes end up overwhelming the palate, but somehow Russian River has managed to combine all of this into one of the most juiciest well balanced Double IPAs on the planet. I will be honest you will probably have a hard time finding Pliny in your local BevMo, but thankfully you can order delivery off their website (California residents only.) The Fish Village team has ordered numerous times and we are always surprised that the speed and quality of their shipping department. The beer is delivered so fast it will still be cold when you pull it out of the box. I am not pressuring you to buy this beer, but if you respect yourself you should. Hahah just joking.

In my opinion, this beer sets the standard for double IPAs. Go enjoy and please do so safely.

12.14.20 We love fishing and we love beer… soooo

Whether you enjoy a cold brew while fishing, cracking a cold one after a fun day on the water with your friends or pairing the perfect beer with your fresh catch… we can all agree that beer and fishing go hand and hand or rod to rod… whatever.

As Californians we are proud of the brews that hail from the Golden State, however we have a bad reputation for being a bunch of beer snobs. Sure… they exist all throughout the state but not here. No sir… No mam\’m. We love beer.

I challenged Joe (Director of Marketing, Technology) to put together a blog series about beer and the good eats we get to enjoy by catching our own fish. His response was a resounding \”F*** yea\”. Why challenge Joe to take this on? That is easy… Joe is an incredibly savvy beer connoisseur with a wide palette ranging from pilsners to stouts. As Joe says… \”I like beer, period. Some may be taste better than others and I certainly have my favorites, but I like beer\”.

So… to help launch this thing, we are going to start with the following brews:

Ponce Family Cookbook: Ceviche de Fuego

Our family loves ceviche. We like it prepared all kinds of ways with all kinds of fish, crab, lobster or shrimp. But if we had to pick one… it is the in your face with flavor paired with incredibly tasty fish version that we like the most. Our recipe is a hit with just about anyone that tries it including people that don\’t like fish.

We have tried this out with California sheephead, yellowtail, Bluefin tuna, Yellowfin tuna, Cabrilla, Mahi-mahi (Dorado) and now redfish. We love them all. If I had to pick one… I would say California sheephead and yellowtail.

Ingredients

  • 2-3 lbs. of fresh fish, fresh crab of fresh shrimp
  • 2 large tomatoes or 4-5 Roma tomatoes
  • 2 large cucumbers
  • 1 red onion
  • 1 cilantro bunch
  • 4 yellow chili peppers (looks like yellow jalapenos)
  • 4 jalapeno peppers
  • 4 serrano peppers
  • 5-7 lemons depending on size (1 cup of juice req\’d)
  • 6-8 limes depending on size (1 cup of juice req\’d)
  • Salt
  • Pepper
  • Secret sauce… 1 bottle of shrimp cocktail sauce
  • Tortilla chips or hard tortilla shells

Fish Preparation

  1. Catch fish
  2. Show off catch
  3. Fillet fish
  4. Cube up meat
  5. Squeeze lemons to get one (1) cup of juice
  6. Squeeze limes to get one (1) cup of juice
  7. Mix together lemon, lime, fish in a bowl
  8. Place in fridge for at least 30 mins.

Continued Preparation

  1. Dice up tomatoes, cucumbers, red onion and cilantro
  2. I suggest wearing gloves for this next part… Slice the peppers open to remove the seeds (for a mild experience) and then continue to dice. If you want a lot of heat, dice all of the peppers without removing any seeds beforehand.
  3. Mix together the fish in the lemon/lime mixture with all of the cut vegetables and peppers.
  4. Add salt and pepper to taste (don\’t over salt it)
  5. Add shrimp cocktail sauce (the red should turn into a dirty water color after it is mixed together) – start with half a bottle until you get it right.
  6. Let sit overnight or at least 6-8 hours

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The fish is cured essentially after the 30 minute soak in the lemon/lime juice mixture. The additional time suggested above is to get all of the flavors to come together. Each of the vegetables carry water and all of that gets extracted and mixed together with the fish and the citrus.

If you need to serve by lunch time the next day, prepare the night before and let it sit overnight in the fridge. If you need to serve late in the afternoon or around dinner time, you could make it in the morning and let it sit until you need to serve. Serve with fresh tortilla chips or hard tortilla shells and slices of avocado (we are from Cali after all).

The fish used will determine how long this dish can last. Firmer meats have about a 48-72 hour limit while flakier meats have about a 48 hour maximum shelf life. When you push the limits, everything gets mushy and blends together, not how it is intended to be enjoyed.

Quotes

Cute Girl\”Your salsa is really good\”
Me\”What salsa?\”
Cute Girl\”The salsa that you brought\”
Me\”I didn\’t bring salsa, I brought bluefin tuna ceviche\”
Cute Girl\”No you must be mistaken, I don\’t eat fish\”
Me\”You do now\”

\”This is bomb\” – Pop\’s

\”Where is it?\” \”I know you made ceviche, where is it?\” – Tommy

Taste of Louisiana: Redfish on the Half-shell

We learned about this recipe from Eric Muhoberac of the Louisiana Kayak Company during our trip road trip to Louisiana in Nov 2020. This simple fish recipe had the group drooling for more. We had redfish multiple ways that night… this was method was incredible. We had no idea that redfish were so fatty and that played a factor in the deliciousness.

Ingredients

Preparation

  1. Cover the meat side of the fillets w/ Tony Chachere\’s Original Creole Seasoning – don\’t be skimpy
  2. After the fillets are seasoned, cover fillets in Italian dressing
  3. Marinate for 45 mins.

We recommend a charcoal BBQ for this meal. Heat the coals until they settle nicely at around 500 degrees and then throw on the fillets with the skin side down. Cook for about ten (10) minutes. Open the grill and squeeze some Myers lemon over the fillets. Shut lid for five (5) additional minutes. The meat should flake off in chunks and look all greasy like!

Quotes

\”This is bomb\” – Pop\’s

\”Fuuuuuuc*\” – Me

\”Where have you been my whole life?\” – Also me

\”Hmmmmmm, chewing sounds\” – EVERYONE