Where did you surf today ?

[alakaboo]

Got my last one in, recharge for later in the week.
Could do a lot worse than target dart, braithy, they're in plague proportions at the moment.

[crabmeat thompson]

Got my last one in, recharge for later in the week.
Could do a lot worse than target dart, braithy, they're in plague proportions at the moment.

I know mate ... they're everywhere down here, huh?

I love a chew of Tailor and after this little cold burst, I'm predicting the first little run of greenbacks entering the coastline.

And a freshly bled tailor in a beer batter on the hotplate just dances on the tongue ...

[alakaboo]

mid Goldy near some rocks.
Was a lot more fun than I was expecting.

[steve shearer]

they'll be in on the week leadin to the dark moon....or the run-in to the full.

always found dart fun to catch but a pain in the arse to deal with as a food fish.

[alakaboo]

how so?
Filleting can be a bit tricky. Skinning just requires the right knife, filed down hacksaw blades work best.
Bleed them immediately and keep cool.

[steve shearer]

Well, they are thin for their size.

unlike tailor which are easy to get a meaty fillet off, even when choppers.

and the flesh has an unpleasant odour to it.

[alakaboo]

Yeah, true. I only keep decent sized ones, probably 40cm plus.
No scientific evidence, but the odour seems to be related to coastal water quality.
They're inedible whenever there's an algal bloom, the flesh can actually turn green and mealy.
Bleeding and pithing does a lot for the taste. They actually make reasonable sashimi too which covers a lot

[steve shearer]

Yeah, I bleed and ikijima everything.

Find that initial odour in the gut cavity and flesh very off-putting though it tastes fine when cooked.

I reckon bonito make the best sashimi.....the little watsons leaping bonito.

sensational.

[alakaboo]

tried whiting? The bit under the pectoral fin, eaten while still warm, is one of life's great pleasures.

[steve shearer]

Not yet......but you'd have to put whiting in the top 5 of table fish.

not much sweeter than that fine=grained white flesh.

[steve shearer]

Hard to argue with that top 5 RR.

I'd put fresh yellowfin tuna (ahi) over bluefin though.

cut into steaks off the fillet and seared on a super hot barbie plate, dipped in soy and consumed with plenty of ice cold hinano's.

I'll throw some on at the party in July.

[daryl]

if your gonna serve that tahitian crap beer tell me in advance. save me the trip

[alakaboo]

shouldn't really be eating bluefin or yellowfin. Definitely not Southern Bluefin.
Most sustainable choice is skipjack, though mostly the line caught stuff is alright from a sustainability perspective.
the belly-loin you're thinking of comes from bluefin.

Happy to see flathead in the top 5, clearly you are a man of refined taste.
I'd have fingermark over snapper.
sand whiting is better than king george.

[daryl]

if your gonna serve that tahitian crap beer tell me in advance. save me the trip

don't worry, I've seen the light

2012-04-14 15.19.32-1.jpg (26.08 KiB) Viewed 2897 times

not bad beer, brewed at the rocks

[crabmeat thompson]

Can't have a top 5 eating fish without Pearl Perch on the list.

Got no centre console anymore, so haven't eaten it in about 10 years ... but shit on me, it's the best fish I've ever tried. I'd put Red Emperor up there ... and for some reason -- and I know I'm in a minority -- but spanish mackerel steaks tickle my panties too. Every one I've ever caught, I bled straight away, into an iced slurry and eat it that night on a bbq with a spicy thai salad like som tum and a cold beer. It's as good as it gets.

[crabmeat thompson]

Braithy must admit, he's never tried walnuts with fish before, therefore his curiosity levels are moist with desire.

[daryl]

walnuts are one of the highest source of protein available. They are gods nuts

[crabmeat thompson]

God's nuts?

Braithy loves how the forum has suddenly embraced Jesus Christ, our lord and saviour.