The local fish and chip shop started selling red emperor, very nice and plenty of flesh
Gra
The local fish and chip shop started selling red emperor, very nice and plenty of flesh
Carl, I find some people and restaurants (the odd time I eat out) that fish are "over-seasoned" with this or that flavouring which lessens the taste and flavour of the actual fish.
Which fish and chips shop mate will have to go there sometime
Sweet firm white flesh. I also liked tassie trumpeter but you can’t beat flatheadBugatti wrote: ↑Fri May 29, 2020 6:36 pmCarl, I find some people and restaurants (the odd time I eat out) that fish are "over-seasoned" with this or that flavouring which lessens the taste and flavour of the actual fish.
Coral Trout is a fish I would like to try and heard so much about it. How would you describe it?
The same thing is done with meats and poultry, especially Beef and Pork. Done right (with the right cuts) the real flavours of the meat/flesh can be amazing.
Cheers, Bugs
It's in Hoppers Crossing, but, the fish has decreased in size & flavour
SteveoTheTiger wrote: ↑Sun May 10, 2020 11:09 amWe've seen the worst.. how about the best?
We are extremely lucky that we can walk out the door and target KGW, Flathead and Squid without even needing a boat. IMO three of the best eating fish in the sea.
However the best of the best for me is Patagonian Toothfish (aka Chillian Sea Bass). We use it at work from time to time and this really is the type of fish that all you need to do is cook it with a little sea salt. No need for heavy sauces and flavours or a special method of cooking. But at about $100 a kilo ($350+ a fillet) you would hope it would be good.