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:
Preparing Salmon from Rod to Pan
- re-tyred
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Preparing Salmon from Rod to Pan
There's nothing . . . absolutely nothing . . . half so much worth doing as simply messing around in boats.
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
- davek
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Re: Preparing Salmon from Rod to Pan
sounds very nice, now to catch one, :thumbsup: cheers davo
It's an exhilarating feeling catching a fish
But it's an even better feeling releasing them
But it's an even better feeling releasing them
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Re: Preparing Salmon from Rod to Pan
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
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Re: Preparing Salmon from Rod to Pan
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;
http://fishing-victoria.com/viewtopic.php?f=32&t=5383" onclick="window.open(this.href);return false;
My kayak PBs
Gummy shark 128 Cm - Elephant fish 85 Cm - Snapper 91 Cm - KG Whiting 49 Cm - Flathead 55 Cm - Garfish 47 Cm - Silver Trevally 40 Cm - Long Tail Tuna 86 Cm - snook 64 Cm - Couta 71 Cm - Sth Calamari 44 Cm hood - Cobia 117 cm
Cheater
Gummy shark 128 Cm - Elephant fish 85 Cm - Snapper 91 Cm - KG Whiting 49 Cm - Flathead 55 Cm - Garfish 47 Cm - Silver Trevally 40 Cm - Long Tail Tuna 86 Cm - snook 64 Cm - Couta 71 Cm - Sth Calamari 44 Cm hood - Cobia 117 cm
Cheater
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Re: Preparing Salmon from Rod to Pan
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??
I would agree they are very good bait, but isn't any freshly caught fish??