Fishing Thread
- Thread starter TheDaBoss
- Start date
My list would look more like this.
S: Mangrove jack, Red throat emperor, Coral trout,
A: Luderick, Spanish mackerel, Estuary cod, Snapper,
B: Tuskfish, Murray cod, Flathead, Archerfish, Whiting, Sooty grunter, Bream, Jewfish, Schoolie mackerel, Spotted mackerel,
C: Tailor, Bonito, Drummer, Trevally, Queenfish,
D: Golden catfish, Shark, Stingray, Australian salmon
F: Barramundi, Carp
A surprise package for all you southern fishers is the Wirra or Old Boot. This is a fish that everyone I fished with threw back. Dont! Properly prepared, I'd put it on the A: line. They eat crab. Any fish that eats crab usually tastes good.
The problem is the slime. It stinks and has an unpleasant copper taste. You have to clean off ALL the slime and theres lots of it.
If you catch a big one, bleed it head and tail. Keep it seperate from your other catch or the slime could taint them. Rinse thoroughly under running water before you fillet. Dont allow any slime to contact the flesh. I also skun mine before filleting. If you're patient and careful you will have A grade fillets.
S: Mangrove jack, Red throat emperor, Coral trout,
A: Luderick, Spanish mackerel, Estuary cod, Snapper,
B: Tuskfish, Murray cod, Flathead, Archerfish, Whiting, Sooty grunter, Bream, Jewfish, Schoolie mackerel, Spotted mackerel,
C: Tailor, Bonito, Drummer, Trevally, Queenfish,
D: Golden catfish, Shark, Stingray, Australian salmon
F: Barramundi, Carp
A surprise package for all you southern fishers is the Wirra or Old Boot. This is a fish that everyone I fished with threw back. Dont! Properly prepared, I'd put it on the A: line. They eat crab. Any fish that eats crab usually tastes good.
The problem is the slime. It stinks and has an unpleasant copper taste. You have to clean off ALL the slime and theres lots of it.
If you catch a big one, bleed it head and tail. Keep it seperate from your other catch or the slime could taint them. Rinse thoroughly under running water before you fillet. Dont allow any slime to contact the flesh. I also skun mine before filleting. If you're patient and careful you will have A grade fillets.
Thanks for your break-down champion @NT_Tiger - and mate, I've never heard of the Wirra. Sounds like an effort but must be good ........
