Fishing Victoria Forum

Just wanting to see what people do with Tailor and what other peoples thoughts are to the eating quality.

Caught and pan fried the same day I found them to be ok but not the quality of Flathead of KGW.

IMO they sort of have the taste of Australian Salmon but not as strong.

Freeze them and they turn to mush.

Definitely dont freeze them.
Yes, same day and cut all the blood lines etc.
I tried to pan fry, yes nowhere near flatty or kgw.
Tried fish cake it, not bad. Otherwise smoke it with strong brine flavor.
Otherwise mostly catch and release, lol.

Yeah kill them and bleed them and eat the same day. Pretty good. If we are off camping and catch some, often do them on the camp fire. A bit of extra smokiness adds some flavour. I was thinking of smoking some next time I get some.
Any left overs I freeze and turn into bait or burley.

Ate quite a few on the Coffs trip I did earlier this year. Completely acceptable lightly fried and really fresh. Never tried freezing them.

I had one sew my jeans

I had fresh tailor In Angola, honestly it was out of this world. The guide used a tailor around 4kg caught that day, cut it into 3x3cm cubes and rolled in batter, fried it in hot deep oil a few minutes only. It was melt in the mouth, delicate and super tasty. If I ever catch one that’ll be the way I’d cook it for sure

Caught a few a month back and after bleeding them and keeping in ice slurry for the day trip my mate prepared them for sashimi with Japanese soy sauce and wasabi. It was very good. I usually only do fish cakes or bait with them otherwise.

Fish-cador wrote: ↑

Tue Jun 23, 2020 4:07 pm

I had one sew my jeans

*Ba doom boom tish*

Tailor are good fun to catch but very ordinary as tucker.

They need to be eaten the same day as caught and definitely never frozen.