Cooking Redfin

[Rod Bender]

Here is where I got it from. Only trouble we have following this is getting the chips to 'stick'. If you know any better method try that.
http://www.hooklinesinker.tv/seafood/salt-vinegar-fish/" onclick="window.open(this.href);return false;
cheers
Jim

[Time Poor]

Many years ago I invited a young lady to dinner at my house.

Starters: strawberries
Main: fresh rainbow trout cooked in white wine(elderberry) & parsley, new potatoes, chives, courgettes, runner beans
Desert: Rhubarb and custard

Sloshed down with elderberry wine.

The only thing I didn't catch, grow or pick from the hedgerow was the custard.

Reeeeeeesult!

[Linc]

Many years ago I invited a young lady to dinner at my house.

Starters: strawberries
Main: fresh rainbow trout cooked in white wine(elderberry) & parsley, new potatoes, chives, courgettes, runner beans
Desert: Rhubarb and custard

Sloshed down with elderberry wine.

The only thing I didn't catch, grow or pick from the hedgerow was the custard.

Reeeeeeesult!

is this young lady still the one that you have to beg permission from today to get out for a fishing trip?

[Time Poor]

Nah, but one hell of a weekend

[Speedstick]

Geez TIME POOR that sounds tasty.
As for Redfin I have cooked them in a white wine, garlic and cream reduction, fillet and skin then cut into chunks and into the sauce to simmer for fifteen mins

I also added fresh yabbies I had caught aswell

[Time Poor]

That's a good one Speed, I'll remember that one. The bit I like about the parcel is that you can cook them on the bank.... Assuming no fire ban, etc. all ingredients are portable. I used to have a portable smoker, I reckon that would work too?

[Speedstick]

Yeah those smokers are great, pretty cheap to from tackle world/ bcf
Cheers

[rixter]

The smokers are great , i love smoked fish. Even butter doesn't cut it for me to like freshwater fish taste / but smoked anything tastes good.
My method before i smoke any fish is :
Make a mix of ( depending how much you need to coat the fish ):

Mix 1 part rocksalt with 1/4 part brown sugar (eg. 1cup of salt & 1/4 cup of brown sugar).

Make sure your filleted or gutted fish is moist, not soaking wet, then fully smother the fish in the mix, cover it and let sit in the fridge for around 4 to 6 hrs.
Remove from fridge, brush off the excess salt/sugar mix then put in the smoker for around 4hrs using hickory as the chips.
Gives you that great smoked flavour and texture you get when you buy a smoked cod. YUM.

[Tp_18]

Thanks everyone

[Tomcat1]

i haven't gone to do any fresh water fishing here yet. but since the redfin is a perch i would think they aren't much different to the perch i use to catch back in the usa. we use to fillet them skin them, wash them down well and then pat dry and roll them in a mixture of corn meal, flour and salt and pepper with any other spices you might like we usually added a little bit of cajun spice. then deep fry them. or you can go to the usa food stores and look for zatarans fish fry to roll them in. it is much easier way to get the mixture of corn meal to flour right. really great tasting fish if they taste the same as the usa perch did. will have to catch some and try to see if they taste the same.