what fish are good for the dish ?

[Hungry Fisherman]

hi ppl i was wondering what species are good to keep obviously allowing for size etc

 

so far ive tried macky

plaice bass bream

eel crab lobster

cod

 

 

plaice being the best by far followed by mackerel then the lobster crab bass eel then bream what about the other species

 

what else should i try what should i not bother with

 

i intend to try when i catch one other flatties like flounder for example

which fish makes rock eel its a dogg type is it huss or common dogfish?

whats the rules with skate? seen gill netters take em looks to be too mutch effort skinning em though same with dogs

 

oh yes of course cod lol wonder if ill ever get the chance to catch one

what about whiting heard there bony and only good in fishcakes

 

feed back most welcome what to try what to avoid etc

[geffaz]

bass gota be the pinnacle of eating fish mate!

if not ya cooking it wrong!

never eaten a dog (well not knowing anyway)

[edd]

geffaz you rat lol and welcome to AN. dog fish is proberly one of the nicest tasting fish around but their are a bugger to skin.

 

[ 24. September 2005, 05:20 AM: Message edited by: edd ]

[SpeciMan]

What is best for the dish will often come down to personal preference and cultural influence. Some people don't rate bass whilst for others its top of their list - likewise for dogfish. I think lesser spotted dogfish and bull huss are both sold as rock salmon.

 

Next time I get pestered by spider crabs I will take a few.

 

Hugh Fearnley-Whittingstall writes in the 'River Cottage Cook Book': 'The meat is sweet and beautifully textured, which is why the Spanish, who appreciate such things, will pay more for a large Spider Crab than for a Lobster of the same weight. I am a total convert, and rate them as even better than Brown Crabs.'

[GB]

Add weever, gurnard, sole, pollack, coalfish and dabs to that list.

Most fish are edible, it's how you prepare them is the key. Bleeding a fish and gutting it a.s.a.p will keep any fish in good order as long as you keep it cold while out fishing.

 

Hungry now. Time to cook some lunch.

[SpeciMan]

Hi GB

 

Is there a technique for bleeding a fish?

[GB]

SpeciMan:

Hi GB

 

Is there a technique for bleeding a fish?

Yes mate, you just cut a gill (only 1) on each side of the fish with a sharp pair of scissors, the fish will start to bleed heavily and naturally pull the blood from it's flesh to it's organs to keep them going. About 5 mins is usually sufficient length of time to leave before gutting.

[kennosen]

Interesting thread. Being very green when it comes to sea fishing, does anyone know if there are any good websites that would aid me in identifying species of fish out there? Or the title of a good book to do the job. I can recognise the usual best sellers like cod, plaice ect, but the rest are a mystery.

Apologies in advance for my landlubishness.

[Hake]

Try www.fishonline.org

 

It is the site of the Marine Conservation Society. The pictures are small, but with each one there is a short narrative description about the specie, where it is found,etc.

 

Welcome to the site, I'm a recent newcomer too.

[rubberdob]

I totally agree with Speci that Spider crabs make superb eating better than Edible crabs.Try eating Garfish. They are a bit boney but are a lovely sweet tasting meat.I would eat the humble Pollack in preference to Bass any day, Rub.