Smoked wrasse
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- Rank: Australian Salmon
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Re: Smoked wrasse
I’ve never tried wrasse smoked, however, I believe it would work pretty well as when you fry them their flesh has a tendency to turn into mush. They have a very nice flavour though. Definitely worth a try.
- Sebb
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Re: Smoked wrasse
Not sure but I know everything smoked is good.
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A fish is a fish
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A fish is a fish
No fish is worth a life, stay safe
- 4liters
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Re: Smoked wrasse
It’s nice enough steamed
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
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Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
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- Rank: Snapper
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Re: Smoked wrasse
Depends on the wrasse, I really like Blue throat wrasse and even Parrot fish, they do taste ok it's just the texture sometimes
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Re: Smoked wrasse
Steamed ie chinese way is the only thing that seems to work.
Everything else I have tried has made a horrible tastless mess.
Everything else I have tried has made a horrible tastless mess.
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- Rank: King George Whiting
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Re: Smoked wrasse
Marinate with salt over night to firm up the meat. Texture becomes more firm and flaky after salting and won't turn into mush.
I pan fry it whole so it doesn't fall apart. For dipping sauce, mix together lemon juice, a bit of fish sauce, garlic, chili and sugar.
I pan fry it whole so it doesn't fall apart. For dipping sauce, mix together lemon juice, a bit of fish sauce, garlic, chili and sugar.
- SteveoTheTiger
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Re: Smoked wrasse
Instead of just plain salt, try lightly curing it with a 50/50 mix of salt and sugar for about 8hrs depending on the size of the fillet, just check it after 4 or 5hrs to make sure it isnt curing too much. You dont want it to go too dry and rubbery.eddyt wrote: ↑Fri Jul 10, 2020 2:54 pmMarinate with salt over night to firm up the meat. Texture becomes more firm and flaky after salting and won't turn into mush.
I pan fry it whole so it doesn't fall apart. For dipping sauce, mix together lemon juice, a bit of fish sauce, garlic, chili and sugar.
Also you can soak the fillet in a flavoured liquid such as saki or diluted soy sauce (for an asian flavour) for 15mins or so before you cure it and you can add flavours to the curing mix such as chilli or lime zest.
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