rockfisherman Posted December 13, 2012 Share Posted December 13, 2012 Hi Raiders Whilst away fishing a couple of weekends ago, our plastics got smashed by some decent sized Sargent Baker, around the 60cm mark, we had enough fish and weren't curious enough to keep one. I'm thinking I could get some awesome fillets off them, but I'm not 100% sure on the quality of the meat and if its a very bony fish, so any information would be helpful, thanks. Fishingphase Link to comment Share on other sites More sharing options...
boattart Posted December 13, 2012 Share Posted December 13, 2012 The meat isn't bad but they are very bony. I do know a few people over ther years that use them for fish stock or soup and they tell me they are quite nice. I would suggest if you got a bigger one and used to tail sections for the flesh and the rest for stock it would come out well. Link to comment Share on other sites More sharing options...
rockfisherman Posted December 13, 2012 Author Share Posted December 13, 2012 So really, it's an acquired taste thing.. Cheers, thanks Fishingphase Link to comment Share on other sites More sharing options...
Day's Fishin Posted December 13, 2012 Share Posted December 13, 2012 The old sargent baker is not that bad to eat if you BBQ the fillets. You have to get quite a big one as they are sure full of bones. I would say, in my opinion, that they are on par with fish like tailor! Regards Jeff Link to comment Share on other sites More sharing options...
rockfisherman Posted December 13, 2012 Author Share Posted December 13, 2012 The old sargent baker is not that bad to eat if you BBQ the fillets. You have to get quite a big one as they are sure full of bones. I would say, in my opinion, that they are on par with fish like tailor! Regards Jeff Cheers, thanks for the comparison Fishingphase Link to comment Share on other sites More sharing options...
barnzey Posted December 14, 2012 Share Posted December 14, 2012 (edited) Sargent baker are like a cross between red rock cod and a flathead both in the way they look and the texture/taste of their flesh. Fine white flesh, relatively firm and non-oily. Well worth eating, easy to take the fillets off due to small backbone vertebrae and low profile ribs. People mention that they're boney, this is due to a second lateral line containing relatively fine pin bones. These are easy to remove, just trace out with your fingers before cutting out carefully. The flesh is a good substitute for flathead and latchet in recipes. The frames do make good soups and are well worth keeping. I would not say the flesh is at all similar to tailor. Tailor is not as white, firm, has a greater oil content and is more 'fishy'/strongly flavoured than the baker. It is well worth keeping the larger specimens, much easier to fillet and remove the pin bones. One of the most underrated fish in the sea in my opinion. Edited December 14, 2012 by Barnzey Link to comment Share on other sites More sharing options...
rockfisherman Posted December 14, 2012 Author Share Posted December 14, 2012 Sargent baker are like a cross between red rock cod and a flathead both in the way they look and the texture/taste of their flesh. Fine white flesh, relatively firm and non-oily. Well worth eating, easy to take the fillets off due to small backbone vertebrae and low profile ribs. People mention that they're boney, this is due to a second lateral line containing relatively fine pin bones. These are easy to remove, just trace out with your fingers before cutting out carefully. The flesh is a good substitute for flathead and latchet in recipes. The frames do make good soups and are well worth keeping. I would not say the flesh is at all similar to tailor. Tailor is not as white, firm, has a greater oil content and is more 'fishy'/strongly flavoured than the baker. It is well worth keeping the larger specimens, much easier to fillet and remove the pin bones. One of the most underrated fish in the sea in my opinion. Well that's good news. Fishingphase Link to comment Share on other sites More sharing options...
shak4g63 Posted December 14, 2012 Share Posted December 14, 2012 Sargent baker are like a cross between red rock cod and a flathead both in the way they look and the texture/taste of their flesh. Fine white flesh, relatively firm and non-oily. Well worth eating, easy to take the fillets off due to small backbone vertebrae and low profile ribs. People mention that they're boney, this is due to a second lateral line containing relatively fine pin bones. These are easy to remove, just trace out with your fingers before cutting out carefully. The flesh is a good substitute for flathead and latchet in recipes. The frames do make good soups and are well worth keeping. I would not say the flesh is at all similar to tailor. Tailor is not as white, firm, has a greater oil content and is more 'fishy'/strongly flavoured than the baker. It is well worth keeping the larger specimens, much easier to fillet and remove the pin bones. One of the most underrated fish in the sea in my opinion. +1 Tight lines, Shakeel Link to comment Share on other sites More sharing options...
Day's Fishin Posted December 15, 2012 Share Posted December 15, 2012 Sargent baker are like a cross between red rock cod and a flathead both in the way they look and the texture/taste of their flesh. Fine white flesh, relatively firm and non-oily. Well worth eating, easy to take the fillets off due to small backbone vertebrae and low profile ribs. People mention that they're boney, this is due to a second lateral line containing relatively fine pin bones. These are easy to remove, just trace out with your fingers before cutting out carefully. The flesh is a good substitute for flathead and latchet in recipes. The frames do make good soups and are well worth keeping. I would not say the flesh is at all similar to tailor. Tailor is not as white, firm, has a greater oil content and is more 'fishy'/strongly flavoured than the baker. It is well worth keeping the larger specimens, much easier to fillet and remove the pin bones. One of the most underrated fish in the sea in my opinion. I said they were on par with tailor (eating quality, in my opinion) not the same flesh as tailor! Regards Jeff Link to comment Share on other sites More sharing options...
Benzeenees Posted December 22, 2012 Share Posted December 22, 2012 We've caught a few monster Sargeant Bakers recently. Some have even grabbed lures about 6m off the bottom. Next time we get a big one I'll try taking a couple of fillets off him and report back. Link to comment Share on other sites More sharing options...
rockfisherman Posted December 22, 2012 Author Share Posted December 22, 2012 We've caught a few monster Sargeant Bakers recently. Some have even grabbed lures about 6m off the bottom. Next time we get a big one I'll try taking a couple of fillets off him and report back. Is it just me or is big Sargent baker thing only recent, can't remember catching so many, so big! Fishingphase Link to comment Share on other sites More sharing options...
jdanger Posted February 27, 2013 Share Posted February 27, 2013 Bit of a late post but I'll back up what Barnzey said RE: similarity to flathead. Brought home a Sgt from a recent charter experience, cooked whole in foil on the BBQ with chilli, lime, ginger, garlic, coriander and roasted pine nuts. The lower lateral bones were a bit annoying but if you have decent size fish it's easy enough to pull the flesh off. Very white, flaky meat. Would eat again. Link to comment Share on other sites More sharing options...
Parto Posted March 4, 2013 Share Posted March 4, 2013 My mates dog loves them.. Eats them whole ..no worries with the bones Link to comment Share on other sites More sharing options...
rockfisherman Posted March 4, 2013 Author Share Posted March 4, 2013 My mates dog loves them.. Eats them whole ..no worries with the bones My mates dog, who has now passed, bobby the white German Shepard used to like munching on kingy heads. Fishingphase Link to comment Share on other sites More sharing options...
Devil Ray Posted February 5, 2014 Share Posted February 5, 2014 I have caught and thrown back more sgt baker than i have had hot dinners, i really need to try these things for myself before listening to others Link to comment Share on other sites More sharing options...
dufmack97 Posted February 5, 2014 Share Posted February 5, 2014 Caught a bunch of them one day, the smell was terrible when we got home despite being on ice. Chucked them as we were only guessing they were good to eat, time to give them another shot I guess. Dunno why they smelt so bad. Link to comment Share on other sites More sharing options...
benm Posted February 6, 2014 Share Posted February 6, 2014 You could wear a new badge? http://www.fishraider.com.au/Invision/index.php?showtopic=71678&hl=sargent By the way, I think it's spelt sergeant baker. If you do a google search on that you will get a few recipees. Link to comment Share on other sites More sharing options...
mrsswordfisherman Posted February 6, 2014 Share Posted February 6, 2014 You could wear a new badge? http://www.fishraider.com.au/Invision/index.php?showtopic=71678&hl=sargent By the way, I think it's spelt sergeant baker. If you do a google search on that you will get a few recipees. Thank you that spelling error has been corrected Link to comment Share on other sites More sharing options...
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