Red Salmon is my favourite!
But I also like the sweet Red Morwong and a good slab of Marlin over a T-Bone any day.
Fishos rave about Snapper & Flathead, but I really *yawn about them.
Give me a Black Jewfish (like the one we lost off the spear the other day :P ) over them easily.

NZ Hoki & Blue Grenadier is my favourite 'stock' feed.

...but 'Garfish' is my dark horse. If cooked properly, nothing really compares.

It is interesting to see how the diet of a fish does have an effect of how itself 'tastes' when eaten.


Only 24 get the 4 stars. Ten are temperate species: WA jewfish, pearl perch, King George whiting, sand whiting, snapper, Tasmanian trumpeter, black sole, and john, silver and mirror dory. Eight are tropical: barramundi, coral trout, barramundi cod, rosy snapper, and sweetlip, grass, blue-lined and yellow-tailed emperor. Six species overlap: spangled emperor, narrow barred Spanish mackerel, mangrove jacks, baldchin groper, blackspot pigfish and tripletails.

I've tried a majority of these and wouldn't dispute the rankings. Baldchin groper I haven't, but given their popularity in the West they must be good. Likewise tripletails, which I was surprised at initially, but after reading Peter Zeroni's recent web piece on their eating qualities I shouldn't have been.

So what about species that didn't crack the 4 stars?

For me, golden snapper, black jew, threadfin salmon, red emperor and dusky flathead must be knocking on the door for selection in the top team. But it's all pretty subjective and largely based on handling and keeping qualities. Some fish do well for a day in the fridge, some are great straight out of the water. Some freeze well, some don't. Maybe the best eating fish is the best handled, or maybe it reflects where they're caught. Or maybe it's the fish you caught and kept this morning. To her dying day my old nan wouldn't eat mullet, luderick or "black" bream, which I think were just bream caught from well up the estuaries.....a bit like dark coloured barra from predominately freshwater areas, which taste tainted

The best fish I've had was freshly caught coral trout. The most surprisingly good fish I've eaten is Eel Tailed Catfish out of the freshwater. You get 2 good pearly white fillets with hardly any bones. And the flavour is lovely. They don't look too appetizing though. Eel is nice also which is surprising.

Mr Hammer wrote on Jan 9^th, 2018 at 7:27pm:

The best fish I've had was freshly caught coral trout. The most surprisingly good fish I've eaten is Eel Tailed Catfish out of the freshwater. You get 2 good pearly white fillets with hardly any bones. And the flavour is lovely. They don't look too appetizing though. Eel is nice also which is surprising.

Interesting.
Saw a number of them in Menangle River.
9m deep/6m viz.
Might try them now that you've mentioned it.

I like the Australian salmon, the kind you catch on the SW coast.

Its quite a strong flavour, which is what I am after.

It has to battered and thick pieces cut along the grain.

Wimps complain that its dry,,,,it isn't if you cook it properly.

The other one I like is Baldchin Groper, much better than snapper and even better than WA Dhufish.

I did catch a huge Red Emperor off Rottnest island which was magnificent also.

miketrees wrote on Jan 9^th, 2018 at 8:01pm:

I like the Australian salmon, the kind you catch on the SW coast. Its quite a strong flavour, which is what I am after. It has to battered and thick pieces cut along the grain. Wimps complain that its dry,,,,it isn't if you cook it properly. The other one I like is Baldchin Groper, much better than snapper and even better than WA Dhufish. I did catch a huge Red Emperor off Rottnest island which was magnificent also.

Yes - they're like that with Kangaroo & Emu meat as well.
If you cook such meats properly - they are delicious.
I'm good at cooking the meat - but crap at what 'additives' to infuse and mix with.

Btw Mike Trees - you really are a nice guy. Did anyone ever tell you that?

Spanish Mackerell, yellowtail kings when I am down south.

I ate a few eel tailed catfish when I was younger. Definitely better than the common forktailed variety, but still tastes like mud. Probably depends where you get it from.

miketrees wrote on Jan 9^th, 2018 at 8:01pm:

I like the Australian salmon, the kind you catch on the SW coast. Its quite a strong flavour, which is what I am after. It has to battered and thick pieces cut along the grain. Wimps complain that its dry,,,,it isn't if you cook it properly. The other one I like is Baldchin Groper, much better than snapper and even better than WA Dhufish. I did catch a huge Red Emperor off Rottnest island which was magnificent also.

The salmon we get off Sydney is ok for rissoles or thai fish cakes.

Red rock cod / red scorpion fish.

One of the best.

Yes - they're like that with Kangaroo & Emu meat as well.

I found out last week that the indigenous people in the Midwest dont eat the grey kangaroo ( Yugedda)
They only eat the red kangaroo because it does not stink.

They really look down their nose at the people down south eating that stinky grey.

I always knew that grey kangaroos had a strong smell ,,, never knew the reds didnt.

Anyway, back to delicious fish stories.

The best part of a Dhufish ( West Australian species) to eat is the air bag, I was dubious however when I tried it I am absolutely sold on it.

Just scrub it up, cut into small pieces and throw on the hotplate, it goes all caramelized and sticky and the flavour is magnificent.

Gordon wrote on Jan 9^th, 2018 at 9:53pm:

Red rock cod / red scorpion fish. One of the best.

Really? :-?
I've been trying to 'tickle' them underwater or 'pat' them.
Gotta watch it when they turn side-on though or 'Ouch!'.
Never thought of them as 'tasty'. I wonder if they are similar to the Lionfish popularity (and necessity) over in the States for BBQ's?


freediver wrote on Jan 9^th, 2018 at 9:41pm:

Spanish Mackerell, yellowtail kings when I am down south. I ate a few eel tailed catfish when I was younger. Definitely better than the common forktailed variety, but still tastes like mud. Probably depends where you get it from.

The quality of the 'diet' of the fish goes a long way. Would anyone eat a fish from Parramatta River - even if you get two-heads for the price of one?  :P


miketrees wrote on Jan 9^th, 2018 at 10:54pm:

Yes - they're like that with Kangaroo & Emu meat as well. I found out last week that the indigenous people in the Midwest dont eat the grey kangaroo ( Yugedda) They only eat the red kangaroo because it does not stink. They really look down their nose at the people down south eating that stinky grey. I always knew that grey kangaroos had a strong smell ,,, never knew the reds didnt. Anyway, back to delicious fish stories. The best part of a Dhufish ( West Australian species) to eat is the air bag, I was dubious however when I tried it I am absolutely sold on it. Just scrub it up, cut into small pieces and throw on the hotplate, it goes all caramelized and sticky and the flavour is magnificent.

Well 'Grey' is the 'processed' Kangaroo meat you find in the Supermarkets and even the Boutique (expensive) Gourmet Meat places (same meat - far different price!  ::)).
Red Kangaroos are not as common and like all species, you don't really get BIG reds like you used to long ago.
Wonder what they Aboriginals would say if 'Reds' became 'protected'?  ;D

Dhufish (Jewfish/Mulloway): You just made me pine for that big 1.5m one that came off my mate's spear the other day ...leaving me to eat crumby Basa at the shop!

And how sad is it that Coastal 'Fish n Chip' shops sell their stock Fish fillets as coming from Vietnam & overseas?  :P :P

Jasin wrote on Jan 10^th, 2018 at 6:20pm:

Gordon wrote on Jan 9th, 2018 at 9:53pm: Red rock cod / red scorpion fish. One of the best. Really? :-? I've been trying to 'tickle' them underwater or 'pat' them. Gotta watch it when they turn side-on though or 'Ouch!'. Never thought of them as 'tasty'. I wonder if they are similar to the Lionfish popularity (and necessity) over in the States for BBQ's? freediver wrote on Jan 9th, 2018 at 9:41pm: Spanish Mackerell, yellowtail kings when I am down south. I ate a few eel tailed catfish when I was younger. Definitely better than the common forktailed variety, but still tastes like mud. Probably depends where you get it from. The quality of the 'diet' of the fish goes a long way. Would anyone eat a fish from Parramatta River - even if you get two-heads for the price of one?  :P miketrees wrote on Jan 9th, 2018 at 10:54pm: Yes - they're like that with Kangaroo & Emu meat as well. I found out last week that the indigenous people in the Midwest dont eat the grey kangaroo ( Yugedda) They only eat the red kangaroo because it does not stink. They really look down their nose at the people down south eating that stinky grey. I always knew that grey kangaroos had a strong smell ,,, never knew the reds didnt. Anyway, back to delicious fish stories. The best part of a Dhufish ( West Australian species) to eat is the air bag, I was dubious however when I tried it I am absolutely sold on it. Just scrub it up, cut into small pieces and throw on the hotplate, it goes all caramelized and sticky and the flavour is magnificent. Well 'Grey' is the 'processed' Kangaroo meat you find in the Supermarkets and even the Boutique (expensive) Gourmet Meat places (same meat - far different price!  ::)). Red Kangaroos are not as common and like all species, you don't really get BIG reds like you used to long ago. Wonder what they Aboriginals would say if 'Reds' became 'protected'?  ;D Dhufish (Jewfish/Mulloway): You just made me pine for that big 1.5m one that came off my mate's spear the other day ...leaving me to eat crumby Basa at the shop! And how sad is it that Coastal 'Fish n Chip' shops sell their stock Fish fillets as coming from Vietnam & overseas?  :P :P

Fishermen who scorn this fascinating fish don't know what they are missing out on as the fish's chunky white flesh is ideal for adding to a chowder or fish soup.

I made a chowder through the week with prosciutto, onion, celery, cream, corn and potato. The fish stock I added was the result of boiling the bones and heads of a few snapper I had caught together with a liberal sprinkling of black cracked pepper and sea salt - magnificent.

Steamed and chilled, the flesh of the "rocky" can be picked away from the bones and substituted in recipes for lobster or crab.

A word of caution when handling the "rocky" - take every precaution to avoid the spines and spikes on the head and along the fin line.

Once spiked you will do a dance that you never knew - a combination of the jitterbug, twist, stomp and hokey pokey.

In other news, we now have a garbage bin on the Nelson Bay Breakwall. Encourage locals and visitors to use it.

A statewide closure on the harvest of pipis was imposed by NSW Fisheries officers last Friday. Stinker

https://www.portstephensexaminer.com.au/story/1978643/red-rock-cod-needs-to-be-handled-with-care/

Hey Hammer!
I'm taking my fish to Gordo's!

Gordo wrote:
In other news, we now have a garbage bin on the Nelson Bay Breakwall. Encourage locals and visitors to use it.

A statewide closure on the harvest of pipis was imposed by NSW Fisheries officers last Friday. Stinker

Yes - a bin goes a long way. How many 'rock' spots do you see covered with empty plastic bait bags?
I remember snorkling Bass & Flinders (Cronulla) and besides collecting 16kg worth of sinker weight. The amount of 'fishing rubbish' littering the shallows was disgraceful.
Then these 'surface dwellers' tell me to F-off from 'their' spot  ::) I yelled back for them to "Shut the F-up or I'll have them charged for littering!"

Jasin wrote on Jan 10^th, 2018 at 6:34pm:

Hey Hammer! I'm taking my fish to Gordo's!

Why not? :)

Jasin wrote on Jan 10^th, 2018 at 6:41pm:

Gordo wrote: In other news, we now have a garbage bin on the Nelson Bay Breakwall. Encourage locals and visitors to use it. A statewide closure on the harvest of pipis was imposed by NSW Fisheries officers last Friday. Stinker Yes - a bin goes a long way. How many 'rock' spots do you see covered with empty plastic bait bags? I remember snorkling Bass & Flinders (Cronulla) and besides collecting 16kg worth of sinker weight. The amount of 'fishing rubbish' littering the shallows was disgraceful. Then these 'surface dwellers' tell me to F-off from 'their' spot  ::) I yelled back for them to "Shut the F-up or I'll have them charged for littering!"

In Sydney the Chinese fishermen leave crap everywhere, filthy buggers. At least the occasional rogue wave reduces their numbers  ;D ;D ;D ;D

Gordon wrote on Jan 10^th, 2018 at 6:44pm:

Jasin wrote on Jan 10th, 2018 at 6:41pm: Gordo wrote: In other news, we now have a garbage bin on the Nelson Bay Breakwall. Encourage locals and visitors to use it. A statewide closure on the harvest of pipis was imposed by NSW Fisheries officers last Friday. Stinker Yes - a bin goes a long way. How many 'rock' spots do you see covered with empty plastic bait bags? I remember snorkling Bass & Flinders (Cronulla) and besides collecting 16kg worth of sinker weight. The amount of 'fishing rubbish' littering the shallows was disgraceful. Then these 'surface dwellers' tell me to F-off from 'their' spot  ::) I yelled back for them to "Shut the F-up or I'll have them charged for littering!" In Sydney the Chinese fishermen leave crap everywhere, filthy buggers. At least the occasional rogue wave reduces their numbers  ;D ;D ;D ;D

In Perth the white bogans, drunk on Jim Beam, do that.

greggerypeccary wrote on Jan 10^th, 2018 at 6:45pm:

Gordon wrote on Jan 10th, 2018 at 6:44pm: Jasin wrote on Jan 10th, 2018 at 6:41pm: Gordo wrote: In other news, we now have a garbage bin on the Nelson Bay Breakwall. Encourage locals and visitors to use it. A statewide closure on the harvest of pipis was imposed by NSW Fisheries officers last Friday. Stinker Yes - a bin goes a long way. How many 'rock' spots do you see covered with empty plastic bait bags? I remember snorkling Bass & Flinders (Cronulla) and besides collecting 16kg worth of sinker weight. The amount of 'fishing rubbish' littering the shallows was disgraceful. Then these 'surface dwellers' tell me to F-off from 'their' spot  ::) I yelled back for them to "Shut the F-up or I'll have them charged for littering!" In Sydney the Chinese fishermen leave crap everywhere, filthy buggers. At least the occasional rogue wave reduces their numbers  ;D ;D ;D ;D In Perth the white bogans, drunk on Jim Beam, do that.

We had two chinga-lingas get washed away last year down my way. Also, those 'jim-beamers' always flip their tinnies and drown.

At Tathra wharf - I always have fun with the Wharf Fishos.
Under the wharf - I hook on any rubbish I find laying around underwater. The best was a 'camping fold chair'  ;D
When I climb that long ladder up onto the wharf - those  >:( looks I get are priceless.
I get in from the side so they don't see me coming.  :D

Jasin wrote on Jan 10^th, 2018 at 7:18pm:

greggerypeccary wrote on Jan 10th, 2018 at 6:45pm: Gordon wrote on Jan 10th, 2018 at 6:44pm: Jasin wrote on Jan 10th, 2018 at 6:41pm: Gordo wrote: In other news, we now have a garbage bin on the Nelson Bay Breakwall. Encourage locals and visitors to use it. A statewide closure on the harvest of pipis was imposed by NSW Fisheries officers last Friday. Stinker Yes - a bin goes a long way. How many 'rock' spots do you see covered with empty plastic bait bags? I remember snorkling Bass & Flinders (Cronulla) and besides collecting 16kg worth of sinker weight. The amount of 'fishing rubbish' littering the shallows was disgraceful. Then these 'surface dwellers' tell me to F-off from 'their' spot  ::) I yelled back for them to "Shut the F-up or I'll have them charged for littering!" In Sydney the Chinese fishermen leave crap everywhere, filthy buggers. At least the occasional rogue wave reduces their numbers  ;D ;D ;D ;D In Perth the white bogans, drunk on Jim Beam, do that. We had two chinga-lingas get washed away last year down my way. Also, those 'jim-beamers' always flip their tinnies and drown. At Tathra wharf - I always have fun with the Wharf Fishos. Under the wharf - I hook on any rubbish I find laying around underwater. The best was a 'camping fold chair'  ;D When I climb that long ladder up onto the wharf - those  >:( looks I get are priceless. I get in from the side so they don't see me coming.  :D

I've seen about 6 share bikes in the water :(

Anyone eaten Leatherjackets?

Are they worth the effort?
Only because those Chinamen Leatherjackets can get in my face like flies that I could bang a few of them off with just a hand spear.

Jasin wrote on Jan 10^th, 2018 at 8:17pm:

Anyone eaten Leatherjackets? Are they worth the effort? Only because those Chinamen Leatherjackets can get in my face like flies that I could bang a few of them off with just a hand spear.

Actually one of the most under rated fish around and cheap as at the fish market.

Also easy to catch, can even catch them by hand.

Very sweet non fishy flesh.

The other day I was in shallow water on the SUP and saw one and pinned it to the bottom with the paddle. I couldn't be arsed taking it home so let it waddle away.

http://www.smh.com.au/news/entertainment/good-living/looks-can-be-deceiving/2009/01/02/1230681729524.html

Gordon wrote on Jan 10^th, 2018 at 8:29pm:

Very sweet non fishy flesh. The other day I was in shallow water on the SUP and saw one and pinned it to the bottom with the paddle. I couldn't be arsed taking it home so let it waddle away.

;D ;D

I have had leather jacket, its OK, could even be mistaken for crayfish.
Well someone told me they could cook it in a certain way and I would not be able to tell the difference.

I have eaten way too many crays to be fooled, but it was good all the same.

I used to eat leatherjackets. I think the deep body ones are OK, or maybe just bigger so less hassle to prepare. I think I used to overcook them and they were like leather.

miketrees wrote on Jan 10^th, 2018 at 10:15pm:

I have had leather jacket, its OK, could even be mistaken for crayfish. Well someone told me they could cook it in a certain way and I would not be able to tell the difference. I have eaten way too many crays to be fooled, but it was good all the same.

Leather jacket is a very sweet meat as is cray but  no matter how it is cooked it couldn't even come close to cray for mine, i like the way the jacket comes off and then thrown on the bbq whole, no scales, it takes quite a few to get a feed though.
They are one of the easiest fish to spear, they see you coming and stick their heads out of the rocks to check you out, head shots are easy.
They are a last resort for me and only catch them both on the boat or spearing if nothing else is available.

emperor red snapper

never tried leatherjacks though

Flathead Fillets are yummy 😋

Lisa Jones wrote on Jan 14^th, 2018 at 6:21pm:

Flathead Fillets are yummy 😋

X 2

Johnnie wrote on Jan 14^th, 2018 at 6:26pm:

Lisa Jones wrote on Jan 14th, 2018 at 6:21pm: Flathead Fillets are yummy 😋 X 2

We bought and cooked a kilo of flathead yesterday for tucker.

$45 a kilo!

I reckon that's a ridiculous price but it's an awesome tasting fish which the kids love to eat with salt and freshly squeezed lemon.

NB Our fishmonger is a Greek guy who sells super fresh quality stuff. Always.

Flounder.


http://fishesofaustralia.net.au/Images/Image/RhombosoleaTapirinaCSIRO.jpg

Lisa Jones wrote on Jan 14^th, 2018 at 6:31pm:

Johnnie wrote on Jan 14th, 2018 at 6:26pm: Lisa Jones wrote on Jan 14th, 2018 at 6:21pm: Flathead Fillets are yummy 😋 X 2 We bought and cooked a kilo of flathead yesterday for tucker. $45 a kilo! I reckon that's a ridiculous price but it's an awesome tasting fish which the kids love to eat with salt and freshly squeezed lemon. NB Our fishmonger is a Greek guy who sells super fresh quality stuff. Always.

Yes, you have to know your fishmonger, mine rings me up when fresh shark is in, shark is very under rated, i could live on it, no bones and firm texture, i am feasting on tonight.

Johnnie wrote on Jan 13^th, 2018 at 9:06am:

miketrees wrote on Jan 10th, 2018 at 10:15pm: I have had leather jacket, its OK, could even be mistaken for crayfish. Well someone told me they could cook it in a certain way and I would not be able to tell the difference. I have eaten way too many crays to be fooled, but it was good all the same. Leather jacket is a very sweet meat as is cray but  no matter how it is cooked it couldn't even come close to cray for mine, i like the way the jacket comes off and then thrown on the bbq whole, no scales, it takes quite a few to get a feed though. They are one of the easiest fish to spear, they see you coming and stick their heads out of the rocks to check you out, head shots are easy. They are a last resort for me and only catch them both on the boat or spearing if nothing else is available.

Well the first opportunity I get to spear some LeatherJackets to BBQ, I'll take it. Sounds like I should catch about x5 for a decent feed. On some dives, those Chinamen Leatherjackets can get in one's face like flies in the outback. A bit like Crayfish eh? Interesting. Due to the Sanctuary Zones in our area - the Crays are popping up a lot in good Packhorse style sizes. Maybe in 10 years they will be 'bountiful' again with the help of the big breeders.

Eastern Blue Groper

https://www.dpi.nsw.gov.au/__data/assets/image/0007/163609/blue-groper-male.jpg

I've always wondered if they were any good, but I've never seen one in QLD, even though they are in plague proportions on the tween coast. It's like they are afraid to cross the border. How do you catch them?

freediver wrote on Jan 31^st, 2018 at 9:03am:

I've always wondered if they were any good, but I've never seen one in QLD, even though they are in plague proportions on the tween coast. It's like they are afraid to cross the border. How do you catch them?

Blueys? As you probably know they may only be taken by line in NSW.

I hand feed them with urchin and you could probably catch them with your bare hands.

Maybe the spearos have depleted their stocks in QLD?

Too hard to pick one,

Gummy shark
Whiting – King George
Blue grenadier/hoki
Flathead
Snapper
Salmon

Quote:

Maybe the spearos have depleted their stocks in QLD?

I expect so. It's a dramatic change at the border.

Jasin wrote on Jan 10^th, 2018 at 6:20pm:

Gordon wrote on Jan 9th, 2018 at 9:53pm: Red rock cod / red scorpion fish. One of the best. Really? :-? I've been trying to 'tickle' them underwater or 'pat' them. Gotta watch it when they turn side-on though or 'Ouch!'. Never thought of them as 'tasty'. I wonder if they are similar to the Lionfish popularity (and necessity) over in the States for BBQ's? freediver wrote on Jan 9th, 2018 at 9:41pm: Spanish Mackerell, yellowtail kings when I am down south. I ate a few eel tailed catfish when I was younger. Definitely better than the common forktailed variety, but still tastes like mud. Probably depends where you get it from. The quality of the 'diet' of the fish goes a long way. Would anyone eat a fish from Parramatta River - even if you get two-heads for the price of one?  :P miketrees wrote on Jan 9th, 2018 at 10:54pm: Yes - they're like that with Kangaroo & Emu meat as well. I found out last week that the indigenous people in the Midwest dont eat the grey kangaroo ( Yugedda) They only eat the red kangaroo because it does not stink. They really look down their nose at the people down south eating that stinky grey. I always knew that grey kangaroos had a strong smell ,,, never knew the reds didnt. Anyway, back to delicious fish stories. The best part of a Dhufish ( West Australian species) to eat is the air bag, I was dubious however when I tried it I am absolutely sold on it. Just scrub it up, cut into small pieces and throw on the hotplate, it goes all caramelized and sticky and the flavour is magnificent. Well 'Grey' is the 'processed' Kangaroo meat you find in the Supermarkets and even the Boutique (expensive) Gourmet Meat places (same meat - far different price!  ::)). Red Kangaroos are not as common and like all species, you don't really get BIG reds like you used to long ago. Wonder what they Aboriginals would say if 'Reds' became 'protected'?  ;D Dhufish (Jewfish/Mulloway): You just made me pine for that big 1.5m one that came off my mate's spear the other day ...leaving me to eat crumby Basa at the shop! And how sad is it that Coastal 'Fish n Chip' shops sell their stock Fish fillets as coming from Vietnam & overseas?  :P :P

Dhufish are not mulloway or (black) jew as known on the east coast.
They are a member of the pearl perch family hence they look like a big pearly.
They are delicious.

My go too fish are...
Red emperor.
Mangrove jack.
Spotty mackeral.
Snapper.
Dolphin. (Mahi mahi) not the playful dolphins. Calm down tree huggers.

All with a side of mud crab, sand crab or squid. Love fresh squid.

If I don't catch it...I won't eat it.

Ajax wrote on Jan 31^st, 2018 at 9:25am:

Too hard to pick one, Gummy shark Whiting – King George Blue grenadier/hoki Flathead Snapper Salmon

my list as well minus the salmon and shark- but add in red mullet/coral trout/flounder aka sole and almost all species of whiting

Coral Trout

http://www.seasky.org/sea-gallery/assets/photos/sea-gallery-03-09-se01.jpg

Agnes wrote on Feb 16^th, 2018 at 11:02am:

Ajax wrote on Jan 31st, 2018 at 9:25am: Too hard to pick one, Gummy shark Whiting – King George Blue grenadier/hoki Flathead Snapper Salmon my list as well minus the salmon and shark- but add in red mullet/coral trout/flounder aka sole and almost all species of whiting

A good selection there,, did you catch your bag limit of blue swimmer crabs and whiting the other day Agnes, or just some puffer fish and an old boot?

Had flying fish in Timor Leste with some lime and sea salt. Very bony but nice flesh.

Prime Minister for Canyons wrote on Feb 16^th, 2018 at 12:07pm:

Had flying fish in Timor Leste with some lime and sea salt. Very bony but nice flesh.

Same as long tom.
Gar are nice too. Rolling pin method to remove bak bone and you're away.

Prime Minister for Canyons wrote on Feb 16^th, 2018 at 12:07pm:

Had flying fish in Timor Leste with some lime and sea salt. Very bony but nice flesh.

  I caught a flying fish but I released it~

Captain Caveman wrote on Feb 16^th, 2018 at 12:23pm:

Prime Minister for Canyons wrote on Feb 16th, 2018 at 12:07pm: Had flying fish in Timor Leste with some lime and sea salt. Very bony but nice flesh. Same as long tom. Gar are nice too. Rolling pin method to remove bak bone and you're away.

Garfish are delicious but very bony and fiddly to fillet

Johnnie wrote on Feb 16^th, 2018 at 11:17am:

Agnes wrote on Feb 16th, 2018 at 11:02am: Ajax wrote on Jan 31st, 2018 at 9:25am: Too hard to pick one, Gummy shark Whiting – King George Blue grenadier/hoki Flathead Snapper Salmon my list as well minus the salmon and shark- but add in red mullet/coral trout/flounder aka sole and almost all species of whiting A good selection there,, did you catch your bag limit of blue swimmer crabs and whiting the other day Agnes, or just some puffer fish and an old boot?

  I ended up NOT going jeez- my girl developed a head ache mmm and I didnt want to fish alone- next time :-[