Fishing Victoria Forum

This applies to all fish.. If you have fillets with a bit of blood still in them. Put quite a bit of salt in some water, put the fillets in it and leave in the fridge overnight. This will get most of the blood out.
Second tip, cut the fillets into thin strips or cubes. The piece of fish should not be more than about 15mm thick. This makes it cook much fast and stops the mushy texture.

congratulations on the fish, nice photo, thank you

Yeah well done, haven't caught one of those yet.

Nice fish mate, well done, I`ve never caught one, so no idea what they`re like. For future reference though, please don`t hang a a fish up by the hook and line to take a photo, it`s not a good look, nor is it good policy.

They are early this year. They are good fun to catch when in big numbers. Well done

re-tyred wrote:This applies to all fish.. If you have fillets with a bit of blood still in them. Put quite a bit of salt in some water, put the fillets in it and leave in the fridge overnight.

Ah yes , i forgot about that, the good old brining method. That method can actually make some crappy fish taste good too, good way to tenderise a chunk of meat overnight before cooking it also.

cheers , Rick.

re-tyred wrote:This applies to all fish.. If you have fillets with a bit of blood still in them. Put quite a bit of salt in some water, put the fillets in it and leave in the fridge overnight. This will get most of the blood out.
Second tip, cut the fillets into thin strips or cubes. The piece of fish should not be more than about 15mm thick. This makes it cook much fast and stops the mushy texture.

Would the salt stay in the fish or do you rinse it off before cooking it?

Personal choice really, it doesn't make the fish that much more saltier unless it is left stored in a fresh clean brine mix again after cooked.

To get an idea of the saltiness brine adds , get 2 small tins of plain tuna , one in springwater, and the other one in brine, taste the difference.

Cheers , Rick

purple5ive wrote:They are early this year. They are good fun to catch when in big numbers. Well done

Not really early, I've gotten them around this time the last few yrs. Probably wont be thick up the top end for another few weeks though.



I also agree with doing them in batter, my kids eat it no worries like this and it is only slightly different to flake, done this way.

I got 2 nice chunky fillets out so I might try one in a beer batter and the other one as a green curry as was suggested and see how they taste.