faker Posted May 28, 2023 Share Posted May 28, 2023 Hi Guys, Just a curious question of how people would normally prepare their fish for a feed. The following species is how I prepare them Flathead: steam/fried Bream: Steam Tailor: Fried Australian Salmon: battered Fried Trevally: fried bonito: fried Kind of need ideas of how to eat a kingfish/mulloway and more ways to eat others 1 Link to comment Share on other sites More sharing options...
XD351 Posted May 28, 2023 Share Posted May 28, 2023 I’m pretty simple - fillet, dust in flour and shallow fry . A strong tasting fish like tailor I would crumb it , i have had trevalley filleted,skinned ,sliced into short strips then grilled and put on toast with some lemon juice and pepper - was pretty good for brekkie! Kingies and Mulloway used to get cut into steaks and done on the bbq. 1 Link to comment Share on other sites More sharing options...
Blackfish Posted May 28, 2023 Share Posted May 28, 2023 Tailor and Trevally grilled with a bit of butter on in the process. Butterfly the Tailor if not to big. 1 Link to comment Share on other sites More sharing options...
noelm Posted May 28, 2023 Share Posted May 28, 2023 Yep, agree with XD351, all quality species don't need fancy spices and sauces, just flour, clean hot oil and fry until "just right" that includes Jewfish. Kingfish we usually do fish cocktail size pieces and crumb or batter, then deep fry. Fish cutlets from bigger species are OK, but a bit "fiddly" to eat for some people. I personally don't eat Bonito, any kind of Shark, Red Rock Cod and most other "ugly" fish. Fish like Kingfish, Trevally and Salmon need to be filleted, skinned and any blood meat cut off, or they will taste very strong. 1 Link to comment Share on other sites More sharing options...
slothparade Posted May 28, 2023 Share Posted May 28, 2023 The gold old fish and chips 1 Link to comment Share on other sites More sharing options...
Rebel Posted May 29, 2023 Share Posted May 29, 2023 BBQ. Tops 2 Link to comment Share on other sites More sharing options...
Isaac Ct Posted May 29, 2023 Share Posted May 29, 2023 Love sashimi and ceviche with trevally, would work well with kingfish as well. As for Jewfish, have heard cutting them into steaks works well. 1 Link to comment Share on other sites More sharing options...
BaitDropper Posted May 29, 2023 Share Posted May 29, 2023 (edited) Australian salmon are straight into the smoker for me, sprinkled with a tad of salt and a sprinkling of brown sugar........ really have to do a good job of bleeding and get them on ice quick. Kingfish, I was shown a great way many years back, dicing the meat up to small cubes, bite size, put them in a bowl over night of Lemon juice, bit of diced onion or any mixture of your likings. Next night, in a super hot skillet, no more than 20-30 seconds, 2 sides only, ..... Oh Yummy... But overall, what a difference it makes to taste when dispatched and bleed properly first, makes all the difference in my opinion. Edited May 29, 2023 by BaitDropper 1 Link to comment Share on other sites More sharing options...
Jiggy Posted May 30, 2023 Share Posted May 30, 2023 There is a channel on Youtube I watch, Outdoor Chef Life, from the US. The guy is a former Japanese chef and he does catch and cook shows; his filleting skills are awesome! Anyway he was in New Zealand recently and tried kahawai for the first time. In his opinion it is an outstanding fish for sushi or sashimi and he highly rates them. Who would have thought that. 1 Link to comment Share on other sites More sharing options...
Fried Rice Posted May 30, 2023 Share Posted May 30, 2023 Kings go well cut into cubes and coated with cajun spice mixed with flour. Shallow fry in an oil/butter mix. They also make awesome sashimi. Decisions decisions. Link to comment Share on other sites More sharing options...
slowjigger Posted May 30, 2023 Share Posted May 30, 2023 Bream are best grilled. Link to comment Share on other sites More sharing options...
Rebel Posted May 31, 2023 Share Posted May 31, 2023 No. Bream are best BBQ. Wrapped in foil with sliced lemon & black pepper. Ask my Puppy. YUM. Link to comment Share on other sites More sharing options...
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