Taylor are on the go
- re-tyred
- Moderator
- Joined: Tue Dec 27, 2011 5:54 am
- Location: Lakes Entrance
- Has liked: 375 times
- Likes received: 938 times
Taylor are on the go
Went for a quick fish in the Lake today. Launched at 11am, trolled my way up past Kalimna jetty to the cliffs and wack nice Taylor in 4mtrs just before Nyrimelang light. Pulled up on a patch on the sounder and flicked metal lures at them for 30 minutes . Some small ones that went back, kept 9.
Bled and gutted the 2 biggest, around 40cm, and kept the rest for offshore bait.
So back home for a 1pm lunch. Taylor and chips. Filleted boned and skun, Crispy fried in non stick pan.
Can't beat that. :a_goodjob:
Bled and gutted the 2 biggest, around 40cm, and kept the rest for offshore bait.
So back home for a 1pm lunch. Taylor and chips. Filleted boned and skun, Crispy fried in non stick pan.
Can't beat that. :a_goodjob:
There's nothing . . . absolutely nothing . . . half so much worth doing as simply messing around in boats.
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
- crumpet_avenger
- Rank: King George Whiting
- Joined: Sat Jul 23, 2011 8:16 am
- Location: rowville
- Has liked: 6 times
- Likes received: 13 times
Re: Taylor are on the go
Well done. Aounds like good fun. Never caught or eaten tailor.
Would love to try 1 day
Would love to try 1 day
-
- Bluefin
- Joined: Wed Oct 01, 2014 4:21 pm
- Has liked: 72 times
- Likes received: 976 times
Re: Taylor are on the go
Taylor are good tucker when cooked fresh, very good in the smoker too.
Cheers
Ango.
Cheers
Ango.
-
- Rank: Australian Salmon
- Joined: Wed Apr 03, 2013 12:13 pm
- Has liked: 41 times
- Likes received: 23 times
Re: Taylor are on the go
Best grilled fish I've ever had is Mediterranean branzino, in the US ironically; the second best is tailor, but must be fresh.
For a real treat, try grilling boned fillets with the skin AND scales left on, in some butter and light olive oil with a clove of garlic, left to sizzle and then spread across the pan before slapping the fillet on skinside first. Cook for 2 minutes and flip, grind some rock salt over it and squeeze a line of lemon, then flip back and do the same... fuckin' delicious, skin and all. (The scales melt away to a tasty crisp...)
For a real treat, try grilling boned fillets with the skin AND scales left on, in some butter and light olive oil with a clove of garlic, left to sizzle and then spread across the pan before slapping the fillet on skinside first. Cook for 2 minutes and flip, grind some rock salt over it and squeeze a line of lemon, then flip back and do the same... fuckin' delicious, skin and all. (The scales melt away to a tasty crisp...)
-
- Bluefin
- Joined: Wed Oct 01, 2014 4:21 pm
- Has liked: 72 times
- Likes received: 976 times
Re: Taylor are on the go
That does sound really nice mate. Will give it a go next time. Cheers :thumbsup: