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trevs in the trail


Krispy !

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Got up at 7 this morning with nothing planned so decided to wet a line for a couple of hours. Got a 2kg block of pillies and headed off. Began burleying but the water was too murky to see if much was around.i I sent an unweighted cube out on 6lb and it didnt last long. Was taken in free spool by a small trevally of about 20cm. From then on it was a cast a fish with the majority being undersize bream and trevally but managed a few legal bream and trevs in between. Kept 4 trevs between 32 and 34cm for sashimi. Nice few hours on the water.

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I'm a bona fide sashimiholic. I'll eat almost any fish raw before I'll cook it. Kingfish, Mahi Mahi, SBT, Snapper, Bream, Squid & Yakkas all run second preference to what i consider the best.....the humble Silver Trevally. I've got some fancy concoctions for sauces, but one of the simplest and best is light soy with heaps of finely chopped fresh garlic. Add chilli as well if you like it.

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nice catch, and yes I'd 2nd the notion of Trevally being a fantastic sashimi fish, my fav is just soysauce and wasabi.

Note, there is such a thing as 'too fresh', I tried impressing some overseas friends by slicing a fillet off a trevally only seconds after catching and bleeding and serving it up as sashimi, but it was actually quite rubbery - best to let the fillets set in the fridge for a few hours.

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How do you eat it mate?

Just with the sauce?

Just with some soy sauce and wasabi

I'm a bona fide sashimiholic. I'll eat almost any fish raw before I'll cook it. Kingfish, Mahi Mahi, SBT, Snapper, Bream, Squid & Yakkas all run second preference to what i consider the best.....the humble Silver Trevally. I've got some fancy concoctions for sauces, but one of the simplest and best is light soy with heaps of finely chopped fresh garlic. Add chilli as well if you like it.

Yeah the silver trevally is one of my favourites. Personally my number one favourite is amberjack but I don't catch them regularly enough lol

nice catch, and yes I'd 2nd the notion of Trevally being a fantastic sashimi fish, my fav is just soysauce and wasabi.

Note, there is such a thing as 'too fresh', I tried impressing some overseas friends by slicing a fillet off a trevally only seconds after catching and bleeding and serving it up as sashimi, but it was actually quite rubbery - best to let the fillets set in the fridge for a few hours.

Yeah I keep them in the fridge usually for 4 hours to firm up

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Israeli Green Skhug.

I make my own by the blender full and freeze it. Sorry, but I've got no idea where you'd buy it in Australia. I reckon some of the jewish kosher shops in Bondi would have it.

I found it by marrying a yemenite Israeli girl who's grandma from Yemen made it. Its also called Yemeni Hot sauce. I can no longer imagine life without this stuff, i use it everywhere, it goes with Everything from in soups, snazz up a suimin, in mash, on steaks. My arse hates me!

I can only offer my barstardised version:

juice of 2 lemons

1/2 cup olive oil

20+ hot chilli peppers

1 small head garlic (about 10 cloves)

salt

Add 10 bunches of coriander one at time to keep it fluid

Easy enough to downsize all that to a smaller processor for a smaller amout.

For sashimi I use it 50:50 with light soy.

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