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No problem Martyn...now sorted with Pierre. In anycase, after planning , organising and running another " fish in" weekend, I would think more spearos are the last thing u need atmo!Sorry Mike, it is the West show today and I have work tomorrow.
At first I thought it was some kind of crossbread as it was completely light silver with only a small amount of black in the tail and other small areas. Got back to shore and showed a couple of the boys and they to thought it was strange. 15 mins later I lifted the coolbox lid and it was as if it was a totally different fish. A lot darker with the orange and yellow guilty features.
I would never ruin a good curry with red mullet mate!
You want a firm fish (like Anglerfish) that doesn’t break up while cooking.
If you are going to cook your curry sauce and just drop in some fish chunks for a few minutes, then most firm fish will be ok.
If you want to cook your fish in the sauce for a longer time then you don’t want a small flaked fish that breaks up easily like pollock or wrasse but more dogfish or sole that stays firm.
Grey mullet is a favourite, there are lots of people who like strong fishy flavours and seem to enjoy a grey mullet curry!!!!
I ended up with a Gilty, should have been 2!!