Skin the sheepshead, cut the belly off, trim all of the “red stuff” (blood lines), saving just the big filet back. Cut the filets into one-inch chunks. Bring a pot of water to a boil, drop the fish in and let them boil for 90 seconds. Then pour the fish chunks into a colander and immediately douse with cold water. Pat the fish dry and refrigerate. After they’re chilled take the sheephead chunks out and serve them with a “cocktail sauce” that is three parts catchup, one part straight horseradish.
For dipping almost any fish, you can make your own tartar sauce with mayonnaise, dill, sour cream and fresh grated onion. For the best, tangy tartar, make it up the night before, let it chill and be sure to use a lot of fresh dill.
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