fishaman635 Posted August 19, 2005 Share Posted August 19, 2005 well today i went down to the moons on the georges and had a bit of fun with the bream (all let go ) but i hooked on to my first trevally, so i kept it to try ,so has anyone know of a good recipe that i could try.(piccie below). Laurie Link to comment Share on other sites More sharing options...
Outnumbered Posted August 19, 2005 Share Posted August 19, 2005 nice blurter mate either pan fry fillets lightly floured or baked whole in foil with a bit of butter, 2 tbl spoons of milk, garlic and thyme. Link to comment Share on other sites More sharing options...
fishaman635 Posted August 19, 2005 Author Share Posted August 19, 2005 thanks Brian that sounds great, ill cook it up for breaky thanks again Laurie Link to comment Share on other sites More sharing options...
cajun Posted August 19, 2005 Share Posted August 19, 2005 (edited) G'day Laurie, The is out at a lingerie party tonight - and I wasn't invited so I got to cook yesterdays catch for me and the kids. I just finished some trevor, and it was delish. I took the skin off, cut out the ribs, and made fish pieces. Then dredged them in flour seasoned with McKormicks Bush Spices, shallow fried till golden brown, served with fresh bread, green salad, and a beer. I think the important thing is to have bled the fish on capture, which it looks like you have done. Enjoy! Cheers Ken Edited August 19, 2005 by cajun Link to comment Share on other sites More sharing options...
fishaman635 Posted August 19, 2005 Author Share Posted August 19, 2005 thanks mate Iwill be doing that !! Laurie Link to comment Share on other sites More sharing options...
bombora Posted August 21, 2005 Share Posted August 21, 2005 OK Here's my blurter recipe (though I'll make a quick plea to limit your catch on the ol' trevors as they are a very slow growing fish with a long life span like bream) As said bleed and gut upon capture and into an ice slurry (NOT straight onto ice). Cut flesh into chunks about the size of half a matchbox. Get a can of coconut cream. Soak the chunks in the coconut cream. Remove and let excess drip off. In a plastic bag mix breadcrumbs, a touch of flour, and a table spoon of Thai spices (or any spicy mix). Put the chunks a couple at a time into the plastic bag and shake til coated. After you've done all the chunks, put on plate and leave in fridge covered for an hour or so. Then simply deep or shallow fry in GOOD FRESH oil. The batter seals the flesh and it's oh so moist, while the coconut cream and Thai spices add a flavour that really seems to compliment the trevor. Great finger food or serve with rice and cucumber slices or a thai salad. Kids love em too. Cheers Bombie Link to comment Share on other sites More sharing options...
kevvie Posted August 22, 2005 Share Posted August 22, 2005 I caught a couple of trevors last weekend and made the cardinal sin of not bleeding them upon capture. They ended up tasting like a jar of iodine. i riuned them totally. Usually they taste quite alright but not my favourite eating fish. I am interested in some of the recipes mentioned in this thread they sound great and can't wait to try them... Link to comment Share on other sites More sharing options...
robthefisherman Posted August 22, 2005 Share Posted August 22, 2005 G'day Laurie,The is out at a lingerie party tonight - and I wasn't invited so I got to cook yesterdays catch for me and the kids. I just finished some trevor, and it was delish. I took the skin off, cut out the ribs, and made fish pieces. Then dredged them in flour seasoned with McKormicks Bush Spices, shallow fried till golden brown, served with fresh bread, green salad, and a beer. I think the important thing is to have bled the fish on capture, which it looks like you have done. Enjoy! Cheers Ken 62987[/snapback] Ken Does the know your giving the kids Link to comment Share on other sites More sharing options...
cajun Posted August 22, 2005 Share Posted August 22, 2005 KenDoes the know your giving the kids 63231[/snapback] One of 'em turns 20 soon, and I have failed in my parental duties with him. He bought home a case of Fosters last week. Probably knows I wont drink it The others had to settle for cordial Cheers Ken Link to comment Share on other sites More sharing options...
Guest Jocool Posted August 22, 2005 Share Posted August 22, 2005 He bought home a case of Fosters last week. 63236[/snapback] It's a retro thing Ken. Everything old and tasteless is in vogue again. Link to comment Share on other sites More sharing options...
robthefisherman Posted August 22, 2005 Share Posted August 22, 2005 It's a retro thing Ken. Everything old and tasteless is in vogue again. 63238[/snapback] Allright I'm in vogue Link to comment Share on other sites More sharing options...
fishaman635 Posted August 22, 2005 Author Share Posted August 22, 2005 yes we had the trevor as cocktails in a beer batter washed down by a few more beers !!!!!!! Laurie P.S thanks for the recipies fella's Link to comment Share on other sites More sharing options...
Matt Posted August 22, 2005 Share Posted August 22, 2005 I actually find the Trevally has the best flesh for making Thai Fish Cakes out of. It has a solid, dense flesh which is perfect. Cheers Windy Link to comment Share on other sites More sharing options...
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