Cooking With Hugo! Ginataang


Podcast 125 Hugo

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Guest intro read by Liz Covart host of Ben Franklin’s World a Podcast about Early American History

ben-franklins-world Podcast


Barry Singer, Fish Artist and Fish Nerds supporter, called us last week to discuss why he supports the show.

I love cooking fish, but am not great at it.  Fish Nerds Culinary Correspondent Hugo Mederios came to the rescue with this fantastic Cod recipe.



(Filipino Coconut Milk and Vinegar Dish)


6 cloves garlic thin sliced

2” knob of ginger peeled and minced

1 large onion julienned

1 tbs olive oil

1 can coconut milk

1/4 cup vinegar

1 long hot chili pepper

1 pound of fresh cod fish

1 tbs fish sauce (optional)

1 tbs brown sugar

salt and pepper to taste


This is one of my favorites. Its so very simple, yet has such a delightful flavor.


I was lucky to have cod that a friend of mine caught himself and gave to me.


Combine all of the ingredients and cook over medium heat until fish is flaky. To check for flakiness, stick a fork in the filet and twist.  If the fish flakes apart it is done.  Do not overcook or the fish will fall apart.  For one inch cod filets this takes about 10 minutes.


 Serve with jasmine rice. Garnish with thin sliced Thai chilies and lots of scallions.

Also in this episode, Hugo visits the Westboro Farmer’s Market and interviews Hannah from  Farmstead Goatcheese.  Listen to find out what this has to do with fishing!

Hugo wasn’t done!  He then bumped into Spencer from  Red’s Best Seafood and filed this interview… makes me want to head down to Massachusetts and go to this farmer’s market. 


As you know October is Breast Cancer Awareness Month, this month the Fish Nerds were asked to help raise money for the National Breastcancer foundation and partnered with a bunch of organizations to make it extra valuable to make a donation. If you donate through the Fish Nerds link you will be entered to win fantastic prizes, Sweatshirts from, Dexter Knives, Line Cutterz Rings, a Guided Ice Fishing Trip with Me, a Guided river trip with Twin Maple Outdoors, Pink Fishing Swag, FINS line, and Karent Talbot Art gave us a set of four Angler’s Pints…

Just go to and make your donation.


We have lots of Fish Nerds friends impacted by cancer, as you heard earlier this month Lindsay Whithers from Maine Tuna had breast cancer at 27, hence the fundraising we are doing.


Super Friend of the FIsh Nerds Ryan Dubay suffered from Lukemia, Hugo bumped into him this Summer in MA and gave us this interview. I think you’re all going to like Ryan as much as we do!




So that’s it, you’ve listened to a bunch of Fish Nerds when you should have been fishing


If you want to support the fish nerds, head to FISH NERDS . COM and CLick the Patreon link and help us crowdfund this show, we really need and appreciate your support


Big fat thanks to Hugo for doing the heavy lifting in this episode, to follow his adventures look for the outdoor culinary group on facebook, you will find a link at


Until next time Follow the Code of the Fish Nerds

Spawn early and often


Never trust a free meal with strings attached


And swim against the current every chance you get.

Broiled Rainbow Trout with Portuguese Garlic Vinegar Sauce- Hugo Medeiros

  Here’s one I made this week with my first open water trout of the year.

Rainbow Trout

Scaled and gutted, three diagonal slices on either side
Season with white pepper and sea salt
Rub with chopped garlic
Stuff with chopped garlic, a bunch of cilantro and lemon slices.

Broil 4-5 minutes per side.

broiled rainbow trout

And now here’s the good part.

The sauce:

Portuguese Garlic Vinegar Sauce (aka Molho Frito or Molho Vilão)
Background: This is a traditional sauce from the Azores islands of Portugal that is served over fried fish and often boiled potatoes on the side. Good bread is also a must to dip in the sauce and gather the garlic.

1/4 cup olive oil
10 cloves of garlic, thick sliced (not crushed or diced)
1 tbs of paprika
Sea salt and white pepper to taste
1/4 cup white wine vinegar or to taste
1 bunch of chopped parsley or cilantro (depending on preference)

Bring oil to a medium heat in sauté pan
Add garlic and cook to either golden or browned depending on preference
Season with salt and pepper
Add vinegar and cook over medium high heat for 1 minute
Remove from heat and add the parsley or cilantro

broiled rainbow trout

Pulling the Trigger On the Tastiest “Funny Fish”

Pulling The Trigger On The Tastiest “Funny Fish”

Hugo Medeiros- Fish Nerds Culinary Correspondent 

Late summer in New England grants us the great opportunity to hook into a few “funny fish.” These warm water species, that only show up in our waters this time of year, include bonito, false albacore, banded rudderfish and the delicious grey triggerfish. I was lucky enough to “pull the trigger” on my first triggerfish just recently. A friend invited me out kayaking in Buzzards Bay Massachusetts and mentioned that, while hooking into black sea bass, sea robin and scup, we may get lucky and come upon triggerfish. We paddled out in search of good structure and began fishing using squid strips. Triggerfish have small, tough mouths that are geared to eating crustaceans. Small, sharp hooks are the key. It didn’t take long before we were onto them. I was soon doubled up with two nice sized triggers!

Everyone told me and I read everywhere that these were great eating so I brought them home to try. I decided to make them as fish tacos and the result was spectacular. Filleting them is a bit different only in that the skin is very tough. I used a Dexter-Russell Trout knife, which is there new 5” fillet knife, cut through the skin all around the edges before proceeding to fillet as you would any other fish. Below you’ll find a video, pictures and the recipes. I hope we all have a chance to get out there and “hunt” for these fun funny fish!

Pico de Gallo
  • 1/2 red onion diced
  • 1 jalapeno diced
  • 3 tomatos diced
  • diced cilantro to taste
  • salt and pepper to taste
  • vinegar and oil to taste
Combined all ingredients in a bowl and set aside.
  • 3 avacados
  • juice from 2 limes
  • 2 plum tomatoes minced (seeded if you like)
  • 1 jalapeno (seeded if you prefer less spicy)
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 1 clove garlic minced
  • 2 tbs chopped cilantro
  • salt to taste (1/2 tsp)
Remove avacado pulp and toss with lime juice in a bowl. Season with salt, cumin and cayenne. Mash with a potato masher. Fold in remaining ingredients. Set aside
Triggerfish Fillets
  • 1 egg
  • 1/2 cup milk
  • 3/4 cup flour
  • 1 tbs salt
  • 1 tbs paprika
Mix the egg in the milk. Season the flour in a plate with the salt, pepper and paprika. Dredge the fillets in the flour, dip in the milk and dredge in flour again. Deep fry at 375 degrees until golden brown.
Fish Tacos
Now simply use any combination of the prepared food, along with sour cream with soft tacos.
Video with triggerfish in the beginning:

Avoid a Pain in the Ass: Eat Fish

maple salmonColorectal cancer is serious.  According to the American Cancer Society it is the third most diagnosed cancer, and the third leading cause of cancer-related death in the US.  But Fish Nerds take heart: A recent study reported in CNN, Reuters and the New York Times indicates that a pescetarian diet (fish and seafood, no red meat) could reduce the risk of colorectal cancer by  27%.


Atheists are Screwed

The study published in the JAMA Internal Medicine was based on 77,659 Seventh-Day Adventist men and women, from the United States an Canada. This Christian-based church keeps very good records and advocates its members to be vegetarians.  By the way, about 50% of Seventh-Day Adventists identify their race as white and 27% as black. There have been many studies suggesting that spirituality can have an effect on health, so it is clear to us that people should eat fish and find a God to thank for it.



Clay getting his omega-3s


Researchers suggested that “Vegetarian diets are associated with an overall lower incidence of colorectal cancers. Pescovegetarians in particular have a much lower risk compared with nonvegetarians. If such associations are causal, they may be important for primary prevention of colorectal cancers.” It is widely believed that  omega-3 fatty acids may be the key to lowering the  risk of cancer, so people should eat anchovies, salmon, mackerel, sardines, sable fish and whitefish.


A Special Birthday Treat

The CDC recommends regular screenings for colorectal cancer should begin at age 50.  The disease can show now signs in the early stages, but that is when it is most curable.  We suggest that old men make their birthdays extra special by coupling the screening with a prostate check.


squidobo collage

We are very excited to announce that one of our favorite Nerd chefs, Hugo Medeiros, will be sharing his recipes here in the Fish Nerd Kitchen.  We look forward to seeing his amazing creations and sharing them with you.

squidobo recipe