Third time lucky

[TREVELLY]

Back out again yesterday arvo for a flick.

I found some choppy water and a bit of current - looked fishy

Ten minutes of flicking and finally a keeper

With that I was satisfied.

I fished till dark and that fish was the only hit I had apart from sundry rubbish - stick, plastic bag etc.

Cleaning the fish and looking in it's gut I suppose I matched it's target food - perhaps a small whiting

A good couple of hours with a bit more return than fresh air, sunshine and another beautiful sunset.

[WalrusLike]

Did you eat it Trev? Good?

How did you cook it?

I still haven't caught anything but will do one day.... stuffed if I know what to do with em after I catch it.

Haven't read up on that bit yet...


(Using Tapatalk on iPhone so can't easily 'thank' or 'like')

[TREVELLY]

How did I cook it:-

Well firstly I filleted it by cutting from underside towards top side and not through the skin - then I can peel the flesh out and leave behind the fish frame - so the fillets have no skin and no scales


If you imagine the knife blade is the spine and the knife handle is the head then these are how the fillets look


Then I remove the bones with pliers to make eating friendly - optional of course


I put into a plastic bag flour, salt, pepper and some seasoning


Put the fish in and shake with care just in case a fish bone punctures the bag - I know a guy who used to put the fish in then swing it over his head as you would a camp billy and the bag broke and the fish sprayed across the kitchen along with the flour


Shallow fry both sides


I take the fish out and put onto paper towels and serve up with a sauce - just finished and it was delicious

[WalrusLike]

Looks great Trev. Thanks very much for the detailed info and delicious photos.



(Using Tapatalk on iPhone so can't easily 'thank' or 'like')

[Franco]

Nice feed Trev

Wouldn't mind seeing how u start the filleting process don't quite understand how u fillet without goinf thru the skin from underside? I assume you're meaning knife insertion at the belly flap then leave the top (back) section of skin intact along the spine, making it easy to peel the fillet off.

Is that right? Pictures would be good!

[TREVELLY]

Nice feed Trev

Wouldn't mind seeing how u start the filleting process don't quite understand how u fillet without goinf thru the skin from underside? I assume you're meaning knife insertion at the belly flap then leave the top (back) section of skin intact along the spine, making it easy to peel the fillet off.

Is that right? Pictures would be good!

No worries I will show with pics next fish - shouldn't take me long

I put this together after already cleaning the fish and burying the frame in the garden - worms love fish frames.

Yes what you are saying is correct the cut from the underside of the fish does cut the first layer of skin then the flesh and stops at the top skin which as you say remains attached to the frame. I do gut the fish and remove the gills too first up. Anyway I will do a piccy thing soon. I hope to catch more flathead as a target fish.

[TREVELLY]

Okay I have posted the filleting process in detail here guys FYI

http://www.ausfish.com.au/vforum/sho...=1#post1488603