ANZAC Reds

[revs57]

Nice Dave, yeah the winds have been relentless, good to see ya getting ya new grounds sussed, that takes some time too, the tomato cod are a brilliant looking fish - great photo's, don't feel too bad about being outfished by Nic, happens to me all the time too if I have Jac on board

Cheers

Rhys

[Fisher4life]

Congrats on your firsts in those reds... They are both of good size too.

Sounds like you guys had a great weekend. My mouth is watering just thinking of how good those red emperor's taste.

Well done

Josh

[Alchemy]

Thanks for the support Rhys. I'm sure to have a better day next time? So far as sussing out the new ground, yes you are right. We really hadn't caught anything worthwhile until December last year, but things are coming together nicely now.

Hi Josh. The reds are good chewing, though we left the skin on and when it was cooked it was like rubber! Will take it off next and see how it goes from there.

Regards,
Dave.

[Fisher4life]

yeah i always skin all the fish i catch, takes a little longer, but they all taste much better and freeze better (as you can cut all the blood out of the fillets...)

[disorderly]

yeah i always skin all the fish i catch, takes a little longer, but they all taste much better and freeze better (as you can cut all the blood out of the fillets...)

yep..skinless, boneless fillets are definately the way to go for freezing..if you are worried about wasting the rib section then either smoke these offcuts or fry them and pick through the bones ...still very tasty.

As for taking longer..well once you get the hang of skinning reef fish it takes no longer than 10 seconds a fillet to skin them..

Scott

[george_lang]

great fish mate.You just have to like
that red color.

Well done

[Alchemy]

Hi Josh and Scott,

I agree on the skinning. I always used to skin all my fish, but Nic loves to eat the stuff so she scales all the fish we catch. Personally I couldn't be bothered . Normally the skin comes up really well, when deep fried but the skin on the red we fried was tough, and the sinew that goes from the skin into the flesh was also tough. We've never seen anything like it. Looking at a cross section of the skin, it looked like it had a layer of gristle, sort of clear stuff on the inside.

Before I cook the next batch, I will take the skin off and see how it goes from there. I am determined to get this right as I know how tasty reds are .

Thanks for your comments George and welcome to Ausfish. Red is definately my favourite colour, both in fish and boats!

Regards,
Dave.

[Michael Sharp]

Nice reds, sounds like a ripper trip. Great to see the lady's gettin stuck into it. hats off.