Quote:
Originally Posted by Old Man Dave
I shot a 5lb ballan wrasse yesterday and filletted it last night. My brother (member Derek Foxen] is eating it tonight . Maybe Derek will comment or you could ask him tomorrow how it went.
Dave
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I'm quite happy to eat mild-flavoured fish such as wrasse,pollack etc
depending on the cooking ( usually fried with tartar sauce and chips ).
Properly filleted and skinned a 'rocky' provides large chunks of boneless flesh that are easy to eat.I prefer this type of more delicate tasting fish to the in-yer-face assault on the palate of,for instance, an oily fish like mackerel.Young brother Martyn ( foxfish ) ,something of a gourmet,says that really fresh fish shouldn't taste 'fishy'!
