Caught this one yesterday between Lamb & Karagarra...just on 40cms.
Are they good eating...and....what is the best way to cook ?
The fish in question is now scaled, gilled & gutted.
Thanks, Ray.Golden Spot Rock Cod 008.jpgGolden Spot Rock Cod 009.jpg
Slimey buggers aren't they. Yeh pretty good eating, not as sweet as snaps but still good. I just fillet them, a good fish for beer batter IMO.
Yep I have recently beer battered and they are nice. Another option is to bake. They have a big head on them, so the amount of meat that you get off them can disappoint.
My wife wouldn't speak to me for 3 days after I threw a just oversized one of those back. It was so pretty that I threw it back to grow some more before it would go on the table. There is a surprising amount of flesh in and around the skull. Filleting would waste a lot of this fish.
Thanks for the replies & tips guys....yep with the amount of flesh around the head, I think we will bake.
Ray & Kerri.
A few deep cuts in the thicker parts of the fish and rub in flour salt and pepper . The sweet meat around the eyes is like crab meat, very tasty. Enjoy guys.
Yep shes a goldspot rock/estuary cod alright. The blackspots are ridiculously slimy and I think they are also called greasy cod , not as tasty as the gold spots if you as me. In fact I don't keep the black spots anymore. Ben
Starting with SummerT...yep...greasy/slimey as all get-out....used a nappy to get most of it off.
Will bake with Kerri & mum 2morrow night
Filleting an Estuary Cod should be an Olympic competition.
I am also of the opinion that 38 cm. is too small for a keeper.
The bigger ones may require you to set them up on a corn sack to minimise them sliding about whilst filleting.
Not bad to eat, we skin ours and dice the fillets before cooking in Egg and Breadcrumbs.
Contary to popular opinion up to a meter long is still good tucker and over that may be too big.
Remember the upper size limit is 120 cm.
Have fun Haji-Baba
I think the eat significantly better than Snapper. Even in the larger sizes they are top table fare. I normally only keep them above about 45cm as the fillet return is not great. In the Bay only Tings, Flattys and Parrot beat them on the plate
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They are my favourite eating fish. We just baked the wings(pectoral fins) from that 19 kilo one I caught the other day that Moffy posted in the other thread.
If you use a towel they sit still nice enough to fillet. Well worth the effort. A highly underrated table fish.
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