Old Man Dave said:Just a quicky for podge and anyone else interested.
Eating wrasse. First off I remove the 2 fillets. I don't gut or scale the fish but only cut the classic "J" fillets thus avoiding the rib bones. I remove the skin with a sharp knife running it between the skin and the fillet meat with the fillet skin side down on a flat surface. I check for any lateral line pin bones which you sometimes get if you cut too close to the ribs. Then I chunk the meat. No bones no scales just firm white flesh.
Cooking wise I must profess not to be a great chef but younger brother smokes them for me and they are delicious. Older brother frys/bakes/fish cakes them etc and he rates them. The meat is very firm with a fine texture and a mild flavour.
Lots of rubbish talked about wrasse being inedible, mainly said by people who've never tried it.
Dave
Thanks Dave will give it a go.
I guess that the bigger wrasse are the better ones to go for a fish of around 4-5lbs would be all right?