Harbour blackfish with pongrass

[Guest hawkesbass]

Took chris (pongrass 18ft) out today to my harbour spot for blackfish on weed.

We have caught plenty before together on bread but chris was yet too get one in the more traditional way.

Rigged up and shot berley out on the falling tide the bites started slow but heated up pretty quick with us going fish for fish until a half hour lull with the slack tide but i told chris once the tide starts making and current flow returns they will be back on the chew and as predicted this happenend.

We fished untill dead high tide then called it quits we kept fifteen fish for chris too take home for a feed.

Biggest going 38cms and smallest 33cms.

We shot back atleast twenty fish between us and dropped a few.

Chris had two shortlived tangles with surgeons and now understands when i say they are pretty powerfull fish for their size.

I took a dip in the harbour as i lost another float today while re rigging from a tangle between us it was rather refreshing.

Cheers trevor

[Jew Stalker]

Great work Trev. They are some tasty looking blackies... I am keener than mustard to have a go at them down the coast, I can't wait to try one out on the fang. I have heard they are extremely tasty. I am curious though, do you have to remove the black lining of the gut before feasting? Does it affect the flavour if left on? The reason I ask is because I have seen folks catching and filleting them and noticed the black lining which they left on the fillets.

[Guest hawkesbass]

I dont eat em but the black lining needs to be removed or it spoils the flesh with a iodine flavour.

Once your settled down the coast i will make my way down there for a weekend.

[Jew Stalker]

Sounds like a good plan mate. The blokes pull them in one after the other off the wharf down there. They are in some great numbers and of quality too.

[Koalaboi]

Hi,

Over 40 years of fishing for blackfish under my belt I have tried eating them about as many different ways as there are. For what it's worth, I take a small long handled kitchen brush ( like the ones you use for washing up) to scrub the black lining from the abdominal cavity when cleaning them. When I get home, I fillet the fish around the ribs and take the skin off at the same time leaving skinned, boneless fillets.

The best way of eating blackfish without any shadow of a doubt for mine is to cook them up as a Thai green curry of fish:

Green Curry paste: 4 seeded green chillis, half a bunch of coriander leaves, (stems and roots too), 1 small brown onion finely chopped, 1 teaspoon salt, 1 teaspoon black peppercorns, 1 teaspoon galangal root, I teaspoon turmeric, 2 teaspoons cumin powder, 3 teaspoons coriander powder, 1 stem lemongrass, 1 teaspoon grated lemon rind, 1 teaspoon belachan (dried shrimp paste) 1 tablespoon oil. Whizz up in a blender (add water as needed).

Curry Recipe: Add 3 tablespoons of the green curry paste to a stainless steel saucepan with 1 tin coconut milk. Bring to the boil stirring add bite sized pieces of fish and simmer till ready (not too long). Freeze the remaining curry paste for a super quick meal next time.

5 minutes before serving, add another 1 to 2 finely chopped green chillies, fish sauce to taste and some chopped up basil. Serve with rice.

Thai cucumber salad : 1 finely grated cucumber, 1 finely grated onion, chopped red chilli to taste, lemon juice and fish sauce. Stir to mix thoroughly and serve.

Green chillies vary in their level of spicy heat so check them before you cook. I usually leave out the seeds.

Enjoy.

KB

Edited February 9, 2014 by Koalaboi

[Yowie]

Good catch of blackfish there.

[reubs]

Nice work Trev!!

[Blood Knot]

Hi,

Over 40 years of fishing for blackfish under my belt I have tried eating them about as many different ways as there are. For what it's worth, I take a small long handled kitchen brush ( like the ones you use for washing up) to scrub the black lining from the abdominal cavity when cleaning them. When I get home, I fillet the fish around the ribs and take the skin off at the same time leaving skinned, boneless fillets.

The best way of eating blackfish without any shadow of a doubt for mine is to cook them up as a Thai green curry of fish:

Green Curry paste: 4 seeded green chillis, half a bunch of coriander leaves, (stems and roots too), 1 small brown onion finely chopped, 1 teaspoon salt, 1 teaspoon black peppercorns, 1 teaspoon galangal root, I teaspoon turmeric, 2 teaspoons cumin powder, 3 teaspoons coriander powder, 1 stem lemongrass, 1 teaspoon grated lemon rind, 1 teaspoon belachan (dried shrimp paste) 1 tablespoon oil. Whizz up in a blender (add water as needed).

Curry Recipe: Add 3 tablespoons of the green curry paste to a stainless steel saucepan with 1 tin coconut milk. Bring to the boil stirring add bite sized pieces of fish and simmer till ready (not too long). Freeze the remaining curry paste for a super quick meal next time.

5 minutes before serving, add another 1 to 2 finely chopped green chillies, fish sauce to taste and some chopped up basil. Serve with rice.

Thai cucumber salad : 1 finely grated cucumber, 1 finely grated onion, chopped red chilli to taste, lemon juice and fish sauce. Stir to mix thoroughly and serve.

Green chillies vary in their level of spicy heat so check them before you cook. I usually leave out the seeds.

Enjoy.

KB

That sounds fantastic Koalaboy - made my mouth water

[Jew Stalker]

Koalaboi... you are my new hero. I looooovve Thai curries. The first blacky I catch I am doing that to it. Cheers for the inspiration.

Luc.