A 10lb 3oz Ballan Wrasse was recently captured off the shore in Guernsey by a 9 year old boy and eaten by his family! Full story here:-
http://www.thisisguernsey.com/
Potential Ballan Wrasse record eaten
Started by
Toerag
, Oct 14 2004 05:25 PM
19 replies to this topic
#1
Toerag
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#2
Scotty T
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Posted 14 October 2004 - 08:24 PM
DOHHHHHHHHHHH!!!!!!!!!!!!!!!!
No Luck This Time..............Roll On Next Time
#3
thurso angler
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Posted 14 October 2004 - 08:30 PM
Are they even any good to eat??
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"Forza Dons"
#4
Guest_gus angus_*
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Posted 14 October 2004 - 08:41 PM
never tried them, always thought they would be very boney.
#5
Socksy Squirrel
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Posted 14 October 2004 - 09:28 PM
They are quite nice to eat, a bit like plaice. Older Jersey people and the local Portugese population like them. They are a traditional ingredient in French fish soups I believe.
I keep a few 3 -4lbers every year for my parents. They are a fish best eaten really fresh as the flesh turns quickly. They have quite a lot of bones but they are large and easily separated when cooked.
I keep a few 3 -4lbers every year for my parents. They are a fish best eaten really fresh as the flesh turns quickly. They have quite a lot of bones but they are large and easily separated when cooked.
#6
Socksy Squirrel
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Posted 14 October 2004 - 09:30 PM
I could reignite the Guernsey v Jersey rivalry by saying that they are a bit daft over there, but the fish was caught by a South African
#7
Salar
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Posted 14 October 2004 - 11:05 PM
The only one I ever ate was completely and absolutely tasteless but looked nice and white and flaky. Cleaning and preparing it was difficult as they are armour plated - the scales are hard as they evolved to protect the fish when bashed into rocks (their preferred habitat) by turbulent currents. I have only seen them in French recipes when mixed in with other species in stews. Not a species I target for the pot, anyway!
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#8
Toerag
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Posted 15 October 2004 - 05:07 PM
There is an Alderney recipe which involves them being soaked in milk overnight. The big problem is cutting them up, my brother had a 6lb'er once, we had to take the tail off with an axe! The flesh does look good, but I believe there's not much taste. The scales go like a pine-cone when you cook them which is quite cool.
#9
Tog
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Posted 16 October 2004 - 01:42 AM
A skipper once told me they tasted like an oily rag?! Since then I've always chucked e'm back.
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#10
Socksy Squirrel
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Posted 16 October 2004 - 05:10 AM
The flesh of a wrasse is not oily or even remotely chewy so the the oily rag comparison is definitely wrong.
Taking the scales off before cooking is a good idea but the same applies to red mullet.
I would fry the fish in some nice butter with a few finely sliced onions and maybe a bit of garlic.
Like most things the trick is in the cooking, boiled parsnips taste like toxic sludge but roasted parsnips with a bit of meat juices and honey tipped over them and allowed to caramelise taste divine, at least I think so!
Taking the scales off before cooking is a good idea but the same applies to red mullet.
I would fry the fish in some nice butter with a few finely sliced onions and maybe a bit of garlic.
Like most things the trick is in the cooking, boiled parsnips taste like toxic sludge but roasted parsnips with a bit of meat juices and honey tipped over them and allowed to caramelise taste divine, at least I think so!
