WHAT ARE THE WORST FISH TO EAT?

[Sebb]

Australian Salmon for me, horrible fish to eat, never smoked it, they say it good smoked but if you are just after a simple fried fillet then they are just crap

I tried it frozen and defrosted, was horrible.
However, later i tried fresh (as in filleted same day), not the best but edible m make sure to get rid of the dark colour flesh, thats the ugly part. White flesh only.
Similar to tailor. The blood line and the dark meat are the worst part.

[Seniorfisho]

Australian Salmon for me, horrible fish to eat, never smoked it, they say it good smoked but if you are just after a simple fried fillet then they are just crap

I tried it frozen and defrosted, was horrible.
However, later i tried fresh (as in filleted same day), not the best but edible m make sure to get rid of the dark colour flesh, thats the ugly part. White flesh only.
Similar to tailor. The blood line and the dark meat are the worst part.

That's the same with Trevelly, you have to take away the bloody and dark meat, then it is passable shallow fried

[SteveoTheTiger]

No mention of Carp?

[eddyt]

It's not a fish , , , , and a delicacy to so many BUT to me, Sea Urchins have the texture and taste of salty fish snot

I've tried them a zillion ways , , , , well a few ways, but I have to say that a squirt of Lemon Juice helps explain the face you pull when eating them.

My Parents love them


Sea Urchin.JPG


Cheers, Bugs

Try cooking it in with pasta with garlic and olive oil, and other seafood like mussels, calamari, fish chunks, etc. It completely changes the flavour and it's actually quite nice and not fishy.

[Andrews]

I don’t mind Australian Salmon, Trevelly, always remove the blood line and cook with aromatics and herbs. Yakka can be really nice, but often overlooked similar to other species in the mackeral and herring families.

I wouldn’t do butterfish or wrasse, I’m not that hungry.

[Blue]

I,m one of those who don,t mind the taste and always looking for new ways to try them.
Have picked up a couple on this thread and wouldbe interested to hear Carman,s mate,s mornay recipe as well as what Re-tyred does with them.
Anyone else who has a genuine method of cooking them is welcome as well.
Blue

[Paulanderson]

Thanks for the posts everyone. I have never tried a toady and do not plan to. Wrasse (Parrot Fish) even very fresh are soft and mushy and as for Butterfish - yuk! Its interesting how a trout from a cold mountain stream can have bright orange flesh and taste delicious while the same species from a warmer stream or lake has very pale flesh and little taste - like most fish farm trout!

[Snapper Snatcher]

No mention of Carp?

Carp taste pretty good but I'd only eat them from clean areas and make sure you bleed them. The only reason I wouldn't bother is that they have way too many bones, maybe a bigger fish wouldn't be too bad.

[Fishbref]

I don’t mind Australian Salmon, Trevelly, always remove the blood line and cook with aromatics and herbs. Yakka can be really nice, but often overlooked similar to other species in the mackeral and herring families.

I wouldn’t do butterfish or wrasse, I’m not that hungry.

Bloke at work swears by wrasse, but it must be steamed. He has it Korean style, on a bed of rice with some ginger/shallot/soy sauce sautee, reckons it's premium tucker in Asian restaurants; flesh stays nice and firm.

I'm yet to give it a crack next time I accidentally snare a decent specimen.

[Robbie1950]

Thanks for the posts everyone. I have never tried a toady and do not plan to. Wrasse (Parrot Fish) even very fresh are soft and mushy and as for Butterfish - yuk! Its interesting how a trout from a cold mountain stream can have bright orange flesh and taste delicious while the same species from a warmer stream or lake has very pale flesh and little taste - like most fish farm trout!

My understanding is there flesh is all dependant on what they are eating mate more than anything. Different food source different colour flesh.