Couta over 5 feet is too small. I don't want to see the mother of that couta.Hosery wrote:
Hmm the esky would want to be looking grim to bring 1 back I recon. Have caught a few monsters 5+ feet that would have a decent fillet on them.
Effing couta
- Fish-cador
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Re: Effing couta
- crumpet_avenger
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Re: Effing couta
any couta under 2 foot are full of small bones. better off as bait. 2 ft and over, the bones are bigger than dinosaur bones and are easily taken out.4liters wrote:Dad talks about buying big slabs of couta from the fish shop back in the day. Never had an issue with worms in it so I don't know if that is a more recent development.
A question for the people who keep them to eat, what size do you keep to have big enough bones to eat around but not have worms?
mind you a few times this winter ive done what I said I wouldn't do and bought home small couta just to get a feed. Ate 2 or 3 out of the 5 I cooked and fed the rest to the chooks. In hindsight I should of cooked half and kept half for next trips bait...
just love the taste, I always order couta from a fish and chip shop. maybe try that if they have it. A lot of fish n chip places don't sell it now cause young people don't eat fish with bones. On a positive its about 2 bux cheaper than flake at my local and bloody beautiful
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Re: Effing couta
you should try snapper in other countries like japan.cheaterparts wrote:I've never rated Snapper as much of an eating fish - 35 to 45 cm aren't to bad under 35 have little flesh and over 45 start getting dry and tastelessfrozenpod wrote: you cant be serious re snapper poor quality table fish.
I rate snapper as good to very good along with flathead, KGW, Gars, Squid ect.
yes you can stuff and bake larger Snaps but if you have to flavour a fish to eat it catch better tasting fish
I rate Whiting ,Flatties and gars a huge step above snapper
the snapper you catch in melbourne are horrid to even the like of farmed ones from NZ
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Re: Effing couta
Would take whiting or flathead over snapper. But Couta over Snapper nope effing couta is bait or burley.
- 4liters
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Re: Effing couta
Cheers. I've kept a couple of smaller ones but by the time I'd picked out the bones the meat had gone cold and cold fish is **** to eat.crumpet_avenger wrote:any couta under 2 foot are full of small bones. better off as bait. 2 ft and over, the bones are bigger than dinosaur bones and are easily taken out.4liters wrote:Dad talks about buying big slabs of couta from the fish shop back in the day. Never had an issue with worms in it so I don't know if that is a more recent development.
A question for the people who keep them to eat, what size do you keep to have big enough bones to eat around but not have worms?
mind you a few times this winter ive done what I said I wouldn't do and bought home small couta just to get a feed. Ate 2 or 3 out of the 5 I cooked and fed the rest to the chooks. In hindsight I should of cooked half and kept half for next trips bait...
just love the taste, I always order couta from a fish and chip shop. maybe try that if they have it. A lot of fish n chip places don't sell it now cause young people don't eat fish with bones. On a positive its about 2 bux cheaper than flake at my local and bloody beautiful
I had kept a couple of bigger ones but they had worms, and I felt bad turning a nice fish that I'd bled, cleaned and put on ice into burley so I stopped keeping them except one per trip for bait.
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
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Re: Effing couta
Don't bleed, clean just mince or mulch.4liters wrote:Cheers. I've kept a couple of smaller ones but by the time I'd picked out the bones the meat had gone cold and cold fish is sh*t to eat.crumpet_avenger wrote:any couta under 2 foot are full of small bones. better off as bait. 2 ft and over, the bones are bigger than dinosaur bones and are easily taken out.4liters wrote:Dad talks about buying big slabs of couta from the fish shop back in the day. Never had an issue with worms in it so I don't know if that is a more recent development.
A question for the people who keep them to eat, what size do you keep to have big enough bones to eat around but not have worms?
mind you a few times this winter ive done what I said I wouldn't do and bought home small couta just to get a feed. Ate 2 or 3 out of the 5 I cooked and fed the rest to the chooks. In hindsight I should of cooked half and kept half for next trips bait...
just love the taste, I always order couta from a fish and chip shop. maybe try that if they have it. A lot of fish n chip places don't sell it now cause young people don't eat fish with bones. On a positive its about 2 bux cheaper than flake at my local and bloody beautiful
I had kept a couple of bigger ones but they had worms, and I felt bad turning a nice fish that I'd bled, cleaned and put on ice into burley so I stopped keeping them except one per trip for bait.
- 4liters
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Re: Effing couta
I'd bled and cleaned them with the intention of eating them, only to take a fillet off and find a bunch of worms which meant the whole thing went in the burley bucket. I have enough fish frames to use for burley that killing fish specifically for that purpose is unnecessary.rb85 wrote:Don't bleed, clean just mince or mulch.4liters wrote:Cheers. I've kept a couple of smaller ones but by the time I'd picked out the bones the meat had gone cold and cold fish is sh*t to eat.crumpet_avenger wrote:any couta under 2 foot are full of small bones. better off as bait. 2 ft and over, the bones are bigger than dinosaur bones and are easily taken out.4liters wrote:Dad talks about buying big slabs of couta from the fish shop back in the day. Never had an issue with worms in it so I don't know if that is a more recent development.
A question for the people who keep them to eat, what size do you keep to have big enough bones to eat around but not have worms?
mind you a few times this winter ive done what I said I wouldn't do and bought home small couta just to get a feed. Ate 2 or 3 out of the 5 I cooked and fed the rest to the chooks. In hindsight I should of cooked half and kept half for next trips bait...
just love the taste, I always order couta from a fish and chip shop. maybe try that if they have it. A lot of fish n chip places don't sell it now cause young people don't eat fish with bones. On a positive its about 2 bux cheaper than flake at my local and bloody beautiful
I had kept a couple of bigger ones but they had worms, and I felt bad turning a nice fish that I'd bled, cleaned and put on ice into burley so I stopped keeping them except one per trip for bait.
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
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Re: Effing couta
Had plenty from the east gippsland and east coast as well as NZ.HyperX wrote:you should try snapper in other countries like japan.cheaterparts wrote:I've never rated Snapper as much of an eating fish - 35 to 45 cm aren't to bad under 35 have little flesh and over 45 start getting dry and tastelessfrozenpod wrote: you cant be serious re snapper poor quality table fish.
I rate snapper as good to very good along with flathead, KGW, Gars, Squid ect.
yes you can stuff and bake larger Snaps but if you have to flavour a fish to eat it catch better tasting fish
I rate Whiting ,Flatties and gars a huge step above snapper
the snapper you catch in melbourne are horrid to even the like of farmed ones from NZ
Winter Reds I agree not so good but the new season reds are good.
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Re: Effing couta
That's fair enough.4liters wrote:I'd bled and cleaned them with the intention of eating them, only to take a fillet off and find a bunch of worms which meant the whole thing went in the burley bucket. I have enough fish frames to use for burley that killing fish specifically for that purpose is unnecessary.rb85 wrote:Don't bleed, clean just mince or mulch.4liters wrote:Cheers. I've kept a couple of smaller ones but by the time I'd picked out the bones the meat had gone cold and cold fish is sh*t to eat.crumpet_avenger wrote:any couta under 2 foot are full of small bones. better off as bait. 2 ft and over, the bones are bigger than dinosaur bones and are easily taken out.4liters wrote:Dad talks about buying big slabs of couta from the fish shop back in the day. Never had an issue with worms in it so I don't know if that is a more recent development.
A question for the people who keep them to eat, what size do you keep to have big enough bones to eat around but not have worms?
mind you a few times this winter ive done what I said I wouldn't do and bought home small couta just to get a feed. Ate 2 or 3 out of the 5 I cooked and fed the rest to the chooks. In hindsight I should of cooked half and kept half for next trips bait...
just love the taste, I always order couta from a fish and chip shop. maybe try that if they have it. A lot of fish n chip places don't sell it now cause young people don't eat fish with bones. On a positive its about 2 bux cheaper than flake at my local and bloody beautiful
I had kept a couple of bigger ones but they had worms, and I felt bad turning a nice fish that I'd bled, cleaned and put on ice into burley so I stopped keeping them except one per trip for bait.