FrigateMack Posted December 1, 2022 Share Posted December 1, 2022 I think people may be missing out when dismissing the Aussie salmon. I find that if they are bled and chilled immediately after being caught, the results can be pretty good. Also, I find that their quality varies. Some of the 80cm+ donkeys that sometimes turn up later in the year are not great. The smaller specimens can be quite nice. I also remember not having any issues with salmon caught in Port Phillip Bay, when I lived in Melbourne. So the place they are caught might also play a role. Anyway - here's what I do with them. 1) Clean and fillet. If logistics/timing allows, keep the fillets uncovered at the bottom of a very cold fridge for a few hours or overnight. 2) I make stock from the frames and the wings. See photo. I cook them with misc stock veggies, salt and some herbs (a bit of thyme is great), on slow fire, for a few hours. 3) I steam the fillets. Other ways of cooking the fillets make salmon too dry. Photo on steaming setup below. They only need 15 minutes or something like that. Add a bit of salt, pepper and lemon juice at the end. 4) One way to finish the project is to combine the stock, the steamed fillets, some noodles and other bits and pieces as per the 3rd photo bellow. Not bad! Thoughts? 8 1 Link to comment Share on other sites More sharing options...
JustJames Posted December 1, 2022 Share Posted December 1, 2022 Agreed - I think that they are hugely under rated. Bleeding when caught seems to be crucial, and they are a dry fleshed fish (which I prefer). If I catch one as I did a few weeks back, he's coming home for dinner! 2 Link to comment Share on other sites More sharing options...
bessell1955 Posted December 1, 2022 Share Posted December 1, 2022 That does indeed look delicious. Link to comment Share on other sites More sharing options...
dmck Posted December 1, 2022 Share Posted December 1, 2022 Bleed immediately, chill,skin. Coat in tandaco fish seasoning then dry bake over coals or in kettle bbq. Do not over cook. I had a restaurant owner/cook tell me it wasnt salmon.... it was far to mild. Its the skinning that is the trick 2 Link to comment Share on other sites More sharing options...
Green Hornet Posted December 1, 2022 Share Posted December 1, 2022 I quite like the flavor of salmon, possibly because they were a staple part of my family’s diet while growing up. Like others I bleed the fish immediately upon capture by cutting the throat latch and cracking their necks, plus a couple of cuts either side of the fish just above the tail helps the blood flow. Stick them head down in a bucket of cold water to let gravity do it’s work, then gut them as soon as they’ve bled out and chilled ASAP. Sure there’s nicer tasting fish in the sea, but I’d rather eat a well prepared salmon than sausages any day of the week. 6 Link to comment Share on other sites More sharing options...
noelm Posted December 1, 2022 Share Posted December 1, 2022 Salmon are fine if eaten fresh, a few days old they get very strong flavoured, but, filleted, skinned and all the blood meat cut away, they are fine, we had some for Dinner last night. Most people don't like them because the flesh is not real white when cooked, or the fish has been sitting uncleaned for a while, or is a few days old. Looked after when caught and prepared well, rolled in some flour, or cut into fish cocktails and crumbed, a few chips and some salad, yessir...... 4 Link to comment Share on other sites More sharing options...
mrsswordfisherman Posted December 1, 2022 Share Posted December 1, 2022 @FrigateMack very good post. Let’s move it to The Kitchen 👨🍳 Link to comment Share on other sites More sharing options...
Rebel Posted December 1, 2022 Share Posted December 1, 2022 As they say. Eat them straight away. 3 Link to comment Share on other sites More sharing options...
Larkin Posted December 1, 2022 Share Posted December 1, 2022 (edited) @FrigateMack that looks great! I’ve got to try a fish stock with noodles like this! Edited December 1, 2022 by Larkin Link to comment Share on other sites More sharing options...
kiwibrown Posted December 2, 2022 Share Posted December 2, 2022 Each time i go home and fish with my brother we are throwing these things back all day long in the hunt for gurnard and snapper. However, we will keep a couple occasionally and put them on the smoker. Use manuka chips and brown sugar.....absolutely delicious 1 Link to comment Share on other sites More sharing options...
DerekD Posted December 2, 2022 Share Posted December 2, 2022 Hi @FrigateMack I'm one of the people that loves fishing but won't eat fish. I'm highly unlikely to change that at this stage of my life either. Having said that, I appreciate an excellent article and I really like how you have presented the topic including photos Thank you for sharing. Regards, Derek Link to comment Share on other sites More sharing options...
big Neil Posted December 2, 2022 Share Posted December 2, 2022 Great post Frigate Mack, lovely photos to accompany your presentation. Made me hungry Yum... bn Link to comment Share on other sites More sharing options...
TheFishosGrill Posted January 7, 2023 Share Posted January 7, 2023 On 12/2/2022 at 2:35 PM, DerekD said: Hi @FrigateMack I'm one of the people that loves fishing but won't eat fish. I'm highly unlikely to change that at this stage of my life either. Having said that, I appreciate an excellent article and I really like how you have presented the topic including photos Thank you for sharing. Regards, Derek You know what they say Derek in the industry? They say if you don't like eating something, you probably haven't eaten it in a way that you enjoy In saying that, I believe you though Link to comment Share on other sites More sharing options...
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