Bagging Out On Salmon

[Catchin Jack]

Hey Raiders,

Been going out each morning for last few days chasing salmon at sunrise, bagged out on them this morning within 30min. Each salmon is no smaller than 67cm, good exercise for a while when i'm on way home from work haha.

Going out again in morning for some more exercise after work.

A few photos of last few days.

Cheers,

Leo

[Catchin Jack]

What do u do with those bloody things?

No pun intended.

Musty

Haha Musty, wife found good recipe for them and got quite a few friends that love eating them so give most to them, keep one or two and sometimes give a couple to others that didn't catch any in morning rush, also got a mate that has taken a few to put in lobby pots.

Forget how many i release lol.

Cheers,

Leo

[Basil D]

they are great fun thats for sure

[toikle]

Haha Musty, wife found good recipe for them and got quite a few friends that love eating them so give most to them, keep one or two and sometimes give a couple to others that didn't catch any in morning rush, also got a mate that has taken a few to put in lobby pots.

Forget how many i release lol.

Cheers,

Leo

feel like sharing that recipe?

[Catchin Jack]

feel like sharing that recipe?

Here’s a recipe for Australian salmon (Arippis Trutta) over a kilogram:

As soon as caught, cut the fish’s throat and slash to the bone at each side of the fish’s tail.

1. Fillet the fish – skin the fillets – remove the ribs and remove the red meat along the centre of each fillet (the skin side – this thin layer of red meat is the really strong tasting stuff and is why most people don’t like it – keep the red meat for tomorrow’s bait or berley).

2. Starting at the tail end of each fillet and slicing at an angle across the fillet and towards the tail, cut each fillet into 15mm thick slices (should end up about 50-60mm wide pieces). This cuts the meat across the grain and the result will not be tough meat (which is why some people don’t like it).

3. Use a rolling pin or beer bottle and crush up a good handful of Kellogs Corn Flakes; put into a plastic bag with a half cup of flour. Add pepper and salt to taste – shake to mix.

4. Submerge fish pieces into a dish of fresh milk for five-ten minutes; turn a couple of times during this period.

5. Prepare a frying pan with a couple of knobs of butter and a dash of olive oil (not margarine) until butter is staring to brown. Remove fish from milk, drop into bag of crumbs and shake until fish is coated with crumbs.

6. Fry gently until crumbs start to darken up. Place on paper towel to drain.

7. Add some roughly crushed macadamia nuts, the juice of half a lemon, and a dollop of fresh unthickened cream to the remaining butter in the pan and cook down to a sauce consistency. You could add some parsley and/or peri-peri if you want to.

The fish cooked this way will be dryish in texture and of a completely new taste to you, I’ll bet.

Eat with nothing more than some asparagus and carrot sticks lightly steamed together. Perhaps a bit of mashed spud if you want bulk.

A bottle of crisp and cold Verdelho, or Semillon will see this off nicely.

Let me know how you like it, please.

[Piss'n'Broke]

Sounds like a good recipe might have to give it a try ! They also make good fish cakes

Dan

[bart]

Not for me. Even my dog turned his nose away from them. Good fun catching them though.

BART

[Supertan]

What do u do with those bloody things?

No pun intended.

Musty

mate my mum makes fish cakes.. next time you get some bring em over and ill get em fried up quick smart for a slow session.

[Rednet]

Wow thats a successful morning you got there. That would melt away any stress from work

[high_speed_metal]

Nice one, About time they showed up thick.

[Berleyguts]

Salmon make good fish cakes. I'd rather eat a freshly caught fish than one bought from a shop, most times.

I have also had a salmon cooked whole in foil in the oven, in an Asian style - very nice!

Baz

[squid hunter]

some cracker salmon there mate

would be good shark baits

regards

Squid Hunter

[Wobbler]

I give mine to a neighbour who makes a thick curry soup. Adds rice to the dish and it tastes fantastic.

[tan the fisherman]

Good on you for sharing mate - that sounds awesome - will have to try it.

Just a tip - dont rest fish on paper towel - the underside usually gets soggy.

Use a splatter mat - the mesh ones that you put over you fry pan to prevent splatter getting on the stove.

This way all sides remain crisp.

[bagga]

Salmon Pasta.

To make the sauce BBQ the fillets with skin and scales on, allow to cool, then flake off the white meat, add a jar of tomato based pasta sauce to the meat and heat in a saucepan.

At the same time but in a seaperate pot boil up your favourite pasta, drain, then add the meat sauce to the pasta.

If you don;t catch any salmon use a 400gm can of tuna instead (Sirena is the best)

Italian Raiders will know this recipe, its a classic. Salmon meat alone is dry but adding a sauce makes it moist. Bewdiful !

[Flanman]

I also reckon they are good to eat if handled and prepared correctly. Cut them into chunks and add them to a green curry or tagine at the last moment before serving. The fish pieces poach and do not go tough at all.

Never underestimate the power of 6 beers to help with the flavour, especially if you have been out catching them all day and you are Hank Marvin (Starvin')

[Keflapod]

Here’s a recipe for Australian salmon (Arippis Trutta) over a kilogram:

As soon as caught, cut the fish’s throat and slash to the bone at each side of the fish’s tail.

1. Fillet the fish – skin the fillets – remove the ribs and remove the red meat along the centre of each fillet (the skin side – this thin layer of red meat is the really strong tasting stuff and is why most people don’t like it – keep the red meat for tomorrow’s bait or berley).

2. Starting at the tail end of each fillet and slicing at an angle across the fillet and towards the tail, cut each fillet into 15mm thick slices (should end up about 50-60mm wide pieces). This cuts the meat across the grain and the result will not be tough meat (which is why some people don’t like it).

3. Use a rolling pin or beer bottle and crush up a good handful of Kellogs Corn Flakes; put into a plastic bag with a half cup of flour. Add pepper and salt to taste – shake to mix.

4. Submerge fish pieces into a dish of fresh milk for five-ten minutes; turn a couple of times during this period.

5. Prepare a frying pan with a couple of knobs of butter and a dash of olive oil (not margarine) until butter is staring to brown. Remove fish from milk, drop into bag of crumbs and shake until fish is coated with crumbs.

6. Fry gently until crumbs start to darken up. Place on paper towel to drain.

7. Add some roughly crushed macadamia nuts, the juice of half a lemon, and a dollop of fresh unthickened cream to the remaining butter in the pan and cook down to a sauce consistency. You could add some parsley and/or peri-peri if you want to.

The fish cooked this way will be dryish in texture and of a completely new taste to you, I’ll bet.

Eat with nothing more than some asparagus and carrot sticks lightly steamed together. Perhaps a bit of mashed spud if you want bulk.

A bottle of crisp and cold Verdelho, or Semillon will see this off nicely.

Let me know how you like it, please.

Hey Fezza,

Thanks for an interesting recipe. I don't chase salmon bcos I have not found a good way to cook them.

I might get out there and catch some to try the recipe.

Just a question. Do you dip the fish pieces into the thickened cream sauce or do you pour it on the fish pieces ?

Edited August 19, 2009 by Keflapod