Eating Aussie Salmon

[inked]

these guys aren't nearly as rough on the tooth as people had made out. This is the first time I had tried them.

bleed them, fillet them, cut out the blood lines.

melt some butter in a really hot fry pan

squeeze some fresh lime juice over the fillets, then some salt and cracked pepper.

throw them in the pan, with the heat still on super heat.

cook for a minute or two each side

enjoy

[Outnumbered]

gotta agree with you inked, we always keep a couple to eat, they go well as cutlets too fried with a few herbs

[Guest johblow]

Sounds nice! When do the salmon start to come on strong? I wanna get some beach rod action happening down at Garie fairly soon :-)

[Guest danielinbyron]

jew fish love em..

Edited September 18, 2006 by danielinbyron

[inked]

jew fish love em..

haha

johblow there are heaps about outside botany and sydney at the moment. not sure about off the beaches

[Clarkie]

The trick with salmon (goes for most fish really) is to bleed, gut and get them on ice as soon as you can. Also don't let them thrash about on the deck. they bruise easily. The do go mushy if you don't look after them.

[Martin]

I agree, it appears that the prep of the fish makes all the differance and to cook it on a high heat. A slow cook it never anywhere near as good or my attempts on the BBQ. The fry pan seems the go.

I have pressed Cajian spices on the flesh, dusted in flour and then fried in butter till nice and crisp on the outside.

Cheers

Martin