Fishing Victoria Forum

hey guys,
how would i go about filleting a gummy shark? what should I cook it in? how should I cook it? how long should I cook it for?

thanks,
fisho999

Fush and chups
Or fish curry, i tried it, was nice.

Look here.

viewtopic.php?f=32&t=15086&hilit=Show+u ... ou+cook+it

The number one thing is to bleed and gut the gummy as soon as it hits the floor of your boat .
I cut the fins off then as you would fillet any fish cut down behind the gills till you feel the cartilage backbone turn the knife towards the tail then just follow the backbone some times if it's a big one you have to support the fillet as it's coming off .
To skin it I use a stiff blade starting at the tail with the blade at a 45 degree angle cut through the flesh to the skin then with downward pressure on the knife using a sawing motion with the knife move towards the heads when you get to the thicker parts I pull the skin to assist the knife some times I fold the fillet back on its self to assist the skin grip.
As for cooking it's a great tasting meat I have done it crumbed,battered and baked. The big parts some times I have cut them to make them thinner.

fisho999 wrote: ↑

Wed Sep 14, 2022 8:08 am

hey guys,
how would i go about filleting a gummy shark? what should I cook it in? how should I cook it? how long should I cook it for?

thanks,
fisho999

Youtube will help

Smack it over the head. Then slice each side at the base of the tail fin, and from the gill slits underneath to just before midway, on both sides. Knife up the backside, to just before your cuts under the head, rip all the guts out and wash the carcass in saltwater. Then when you hold it up for a photo afterwards it doesn't look like you've tried to hack its head off with an axe and it's bled. Then cut the head and all its fins off. Run your knife along the ridgeline in the middle of the trunk to the depth of the backbone. Flip it over and repeat on the underside, only from its backside to the tail. Start at the head end, and separate one half from the backbone, then take the backbone off the other side, you should end up with just the backbone in your hand. Starting tail end, pick what you like as a portion size and slice down to the skin, then do as nude up said with the saw motion, rinse repeat for the rest. Lightly crumb or batter with salt and pepper and/or lemon and garlic, shallow fry each side for 35ish seconds each side depending on thickness.

Fresh flake- fish and chips.
Can’t go wrong.
Cheers

Lightningx wrote: ↑

Thu Sep 15, 2022 6:29 pm

Fresh flake- fish and chips.
Can’t go wrong.
Cheers

I always freeze my flake before eating. Just one night is all it needs. It just tastes better that way imo

Kimtown wrote: ↑

Fri Sep 16, 2022 6:01 pm

Lightningx wrote: ↑

Thu Sep 15, 2022 6:29 pm

Fresh flake- fish and chips.
Can’t go wrong.
Cheers

I always freeze my flake before eating. Just one night is all it needs. It just tastes better that way imo

That sudden change from extreme cold to exteme heat is the key.
Even with the batter. Put it in the fridge first before dipping the flake and frying.
Just gotta make sure to use a lot of oil and make it super hot first.

Kimtown wrote: ↑

Fri Sep 16, 2022 6:01 pm

Lightningx wrote: ↑

Thu Sep 15, 2022 6:29 pm

Fresh flake- fish and chips.
Can’t go wrong.
Cheers

I always freeze my flake before eating. Just one night is all it needs. It just tastes better that way imo

You're rupturing the cell walls when you crystallise the fluid within, which then drains away as it thaws. Might be some residual urea which will come off as an ammonia taste you don't like or something. How do you go with larger sharks without freezing?

Sebb wrote: ↑

Fri Sep 16, 2022 6:50 pm

Kimtown wrote: ↑

Fri Sep 16, 2022 6:01 pm

Lightningx wrote: ↑

Thu Sep 15, 2022 6:29 pm

Fresh flake- fish and chips.
Can’t go wrong.
Cheers

I always freeze my flake before eating. Just one night is all it needs. It just tastes better that way imo

That sudden change from extreme cold to exteme heat is the key.
Even with the batter. Put it in the fridge first before dipping the flake and frying.
Just gotta make sure to use a lot of oil and make it super hot first.

I don’t cook it frozen lol