Preparing Salmon from Rod to Pan

[re-tyred]

The subject of the edibility of salmon comes up over and over so I will post my method here.
How to handle Salmon for eating.
When you land the Salmon, immediately kill it with a spike to the brain or a sharp hit on the top of the head with
an attitude adjuster.
Cut the throat and gut the fish, make sure you scrape out the blood membrane in the gut cavity.
Place the fish in cool seawater for 10 minutes while it bleeds.
Then place it in an esky with ice and a small amount of seawater.( I take 2x 2 litre milk containers with frozen
water with me)
When you get home fillet skin and bone the fillet.
Place the fillets in salted water in the fridge till you are ready to cook them.
Eat them within 24 hours.

If the fish is a large one make sure you cut the fillets in to small portions no more that about 15mm thick before
cooking.

I generally roll them in bread crumbs or couscous with my favourite spices mixed thru. If you use couscous let
them sit in the fridge for an hour or so after coating them, so the couscous can soften and soak up some of the
moisture.

I always pan fry them in a non-stick pan with a very small amount of oil. :cook2: :cook2:

[davek]

sounds very nice, now to catch one, :thumbsup: cheers davo

[Fishbref]

I do the same, but grill on pan with a little butter, no coating, just salt. Comes up schmick; eaters don't realise it's salmon.On a side note, did allright at Corringle surf a couple of weeks ago with a dozen salmon and a bucket of monster size sand crab in a couple of hours.

[cheaterparts]

I still think they are better bait than an eating fish but pickled is the way to go with salmon

http://fishing-victoria.com/viewtopic.php?f=32&t=5383" onclick="window.open(this.href);return false;

[Cuda]

Tried about 5 different methods of cooking them, and have given up.
I would agree they are very good bait, but isn't any freshly caught fish??