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Discussion in 'Preparation & Cooking' started by User1, Aug 16, 2005.
What's your preferred meal of fish? Prepared and cooked which way and served with what ?
I think the best meal that I have had, was Red Emporer, fresh from a reef off broome and cooked the night it was caught. Grilled with some lemon and server with fresh prawns, calamari, fries and salad. Does it get any better? YUM!
Whats yours marc?
Well to throw a spanner in the works i dont like eatting fish. I dont mind a bit of flake from the fish and chip shop dont get me wrong or the odd bit of chilli calamari or smoked trout but in general i dont like fish or any seafood much at all.
I certainly wouldn't say I'm a big seafood eater as there are many things I don't like... oysters etc.
But I would have to say the nicest fish I have eaten is Gernard cooked in foil with lemon and coriander and slapped on the BBQ! Delish!
Second to that would be Rainbow Trout cooked the same way, same day caught
I'm really torn... really can't beat a nice pan sized redfin, cooked up with some eggs and lemon. Then again, one of the nicest fish I've eaten was a massive Mangrove Jack, cooked in foil with lemon, onion, tomato etc, and buried with hot coals for quite some time... it was magical.
Also hehehe, can't go past elephant fish (no bones), cooked up in VB beer batter, served with a plate of hot chips and lemon YUMMMMM!
gezz just too many i do like
fresh shark battered served with some chips
calamari srumed with chips
some sweet chille crab
some raw tuna sushimi or sushi style
and then some fish baked or steamed or or or or LOL just too many chooises
best fish i have eaten is mangrovejack cooked on the barb with homemade chips
GERNARD?? we throw them back. I know they have nice white flesh but who can be bothered cleaning them with all their spikes and such.
Best fish i have had is Red empror, Coral Trout, Blue Bone, Dhu Fish, Snapper any top quality table fish that we have just pulled over the side, straight onto the gas cooker lightly fried and whacked in between two slices of bread, cant beat that.
Or Fresh Yellow fin sliced up with soy and wasabi not even ten minutes out of the water, then you understand why the japs pay so much for fresh tuna.
I can honestly say that no fish i have eaten in a fancy restaraunt even comes close to some of the fish me and my old man have cooked fresh out of the water on a K Mart Gass cooker
Venus Tusk Fish aka parrotfish.
whole with lemon in the gut cooked on the BBQ nothing will beat it. :razz:
Once caught a heap of Hussar out at the Swains.
After removing the fillets for bait, the cook cut away the belly flaps, butterflyed them and baked in the oven with just a little lemon pepper.
:grin: OMG they were heaven...
Depending on where I am at the time and what fresh fish is available.
In Tasmania - Fishing by a running steam, catching trout, cooking in pan with little butter over a log fire. Served with warm rolls heated in the fire, potatos in jackets thrown in fire, lemon and cracked pepper. The serenity, relaxation, chardonay is well worth waiting for.
On holidays - Whiting wrapped in foil with a little butter, parsley and lemon thrown on the BBQ.
Melbourne Cup Day - Baked snapper with a few herbs, prawns, tartar sauce, roasted french potatos, salad - with friends, beer, sparkling shiraz, white wine (cheers).
On a hot summers night - Sushi served with salad and potato salad (don't forget the wine).
I could go on but as you see I enjoy ALL TYPES OF SEAFOOD. I don't eat red meat or chicken - who needs that when some of us can eat fish and know that it is fresh if not fresh we use it for bait so there's no waste!
Now that sounds good !!!
Then do you throw the fish away and eat the lemon? :grin:
Ive never actually tasted a good parrotfish..... :???:
calamari in tomatoe sauce 1/ cut calamarie into squares not to big 2/ lightly fry for 30sec each side in olive 3/ 2to3 bottles of tomatoe sauce put put calamari into sauce. add garlic and herds if you wish. cook for 1to 11/2 hrs on very low flame or until you think it is tender 4/ cook spaghetti. 5/ pour over pasta that is how my mum cooks it that is why when i catch same the go to her. bon appetite nick
Favourite fish dish: Does crab count? Whenever I have fresh blue swimmer crab i love cooking up a Singapore style chilli crab.
It's great to se someone looking through the old posts.
Some great dishes amongst those. My personal favourite would have to be redfin, scaled and filleted, rolled in plain flour and fried in butter, turned once and given a light sprinkle of vinegar and eaten with chips and salad or on bread and butter.(Now I feel hungry) Cheers, creekboy.
One feed that sticks in my mind was some gummy shark caught in western port bay.Done in egg & breadcrumb and cooked on the bbq plate over some red gum coals.Pretty simple. What made it special was the bloke brought it all the way up to the banks of the murray for a cod trip.About a dozen of us shared it on a saturday night,all sitting round the camp fire,talking bulls5it and sucking on a cold beers. Doesn't get any better.
there is some great old threads on this forum, and plenty of good fishing stories for people looking for tips. Easily searchable, so a forum such as this wins out over other social media platforms in that regard.
Yum, that sounds awesome.