Smoked wrasse

[e.welch]

Are wrasse smoked any good?

[Irishfisherman]

I’ve never tried wrasse smoked, however, I believe it would work pretty well as when you fry them their flesh has a tendency to turn into mush. They have a very nice flavour though. Definitely worth a try.

[Sebb]

Not sure but I know everything smoked is good.

[ducky]

I’ve done it. It is legit rubbish.

[e.welch]

Ok so wrasse shouldn’t be kept to eat then?

[4liters]

It’s nice enough steamed

[Seniorfisho]

Ok so wrasse shouldn’t be kept to eat then?

Depends on the wrasse, I really like Blue throat wrasse and even Parrot fish, they do taste ok it's just the texture sometimes

[frozenpod]

Steamed ie chinese way is the only thing that seems to work.

Everything else I have tried has made a horrible tastless mess.

[eddyt]

Marinate with salt over night to firm up the meat. Texture becomes more firm and flaky after salting and won't turn into mush.

I pan fry it whole so it doesn't fall apart. For dipping sauce, mix together lemon juice, a bit of fish sauce, garlic, chili and sugar.

[SteveoTheTiger]

Marinate with salt over night to firm up the meat. Texture becomes more firm and flaky after salting and won't turn into mush.

I pan fry it whole so it doesn't fall apart. For dipping sauce, mix together lemon juice, a bit of fish sauce, garlic, chili and sugar.

Instead of just plain salt, try lightly curing it with a 50/50 mix of salt and sugar for about 8hrs depending on the size of the fillet, just check it after 4 or 5hrs to make sure it isnt curing too much. You dont want it to go too dry and rubbery.

Also you can soak the fillet in a flavoured liquid such as saki or diluted soy sauce (for an asian flavour) for 15mins or so before you cure it and you can add flavours to the curing mix such as chilli or lime zest.