Deep water reds, nannygai sometimes tough to eat ?

[OldManRiver]

Keith you must be as old as the hills mate. The expression " london to a brick " was one of race caller Ken Howard's favourite expression's and he died in 1976, LOL

Cheers mate

[odes20]

The biggest long nose I've caught was from 50 metres and was so soft and tender to eat. Speaking of Jacks, I don't even keep anything over 3 kgs from the reef , they taste terrible.

[Back In Black]

Keith you must be as old as the hills mate. The expression " london to a brick " was one of race caller Ken Howard's favourite expression's and he died in 1976, LOL

Cheers mate

Ah, at last, someone has woken up to the fact Keith is older than he would like us all to believe!!

[scuttlebutt]

I find with Jacks (and most other fish but particularly noticeable with Jacks) when skinning I try to leave a little bit of meat on the skin. If you go too close to the skin you end up with sinewy stuff on the fillet and this seems to give it a real bad taint.

[nathan dumschat]

I was shown how to brain spick and bleed your fish buy Craig Tomkinson when I did a pro trip with him as he brain spicks and breeds every fish even hussar it just kills them quicker and they do not suffer, and get the tough fish syndrome as much, Too me they do taste better after this proses, but as Keith says once its cooked it would be hard to tell the difference unless you new what had happened to them. but were you see the difference is when you fillet them, as I worked filleting fish for a fish shop on the weekends, and some times Craig would come in with a load of fish and would help me fillet them, strait away his fish did not have all that blood thought the flesh, in fact they look unreel all the fillets of a lot of different spices looked as white as trout, and his fish always sold twice to three times quicker as any other pro fish that did not brain spick and bleed there fish, Nathan

[bannana]

I was shown how to brain spick and bleed your fish buy Craig Tomkinson when I did a pro trip with him as he brain spicks and breeds every fish even hussar it just kills them quicker and they do not suffer, and get the tough fish syndrome as much, Too me they do taste better after this proses, but as Keith says once its cooked it would be hard to tell the difference unless you new what had happened to them. but were you see the difference is when you fillet them, as I worked filleting fish for a fish shop on the weekends, and some times Craig would come in with a load of fish and would help me fillet them, strait away his fish did not have all that blood thought the flesh, in fact they look unreel all the fillets of a lot of different spices looked as white as trout, and his fish always sold twice to three times quicker as any other pro fish that did not brain spick and bleed there fish, Nathan

On that advice I'm back to brain spiking and bleeding.

cheers

[nathan dumschat]

Hi Keith, not only did they sell quicker but he got another 1 to 2 bucks kg across the board better the other fisherman suppling fish to the shop, Nathan

[odes20]

[Qvery convincing , I'm gonna give this a go.
Thanks heaps!

UOTE=nathan dumschat;1585871]Hi Keith, not only did they sell quicker but he got another 1 to 2 bucks kg across the board better the other fisherman suppling fish to the shop, Nathan[/QUOTE]

[bannana]

Keith you must be as old as the hills mate. The expression " london to a brick " was one of race caller Ken Howard's favourite expression's and he died in 1976, LOL

Cheers mate

I feel old mate thats for sure. My old man used that saying all the time so its sort of stuck.

[bannana]

Hi Keith, not only did they sell quicker but he got another 1 to 2 bucks kg across the board better the other fisherman suppling fish to the shop, Nathan

Mate I'm going to head out on friday for an overnighter and i'll spike and bleed one, bleed only one and I'll do nothing at all to one (Flame snapper is my target) and when i fillet them I'll see if theres any noticeable difference. I assume there will be more blood in the fillet but I've never done the exercise side by side but i will this weekend and post the results.

[nathan dumschat]

Hi Keith, Mate, Craig used chicken scissors to cut one gill, then bleed his fish into a fish bin of normal temp sea water for a couple of minutes this made them bleed more and you can change the water all the time once bloody, before putting them away in the ice slurry, will see how you go, good luck fishing, Nathan

[Daintreediver]

Odes we have come across tough specimens in, reds, fingermark, jacks as well as a long list of highly regarded speciestc as well that curl up in the pan. I have even speared two 7+kg fingermark off the same wreck on the same day and one was tough and the other was absolutely perfect as fingermark normally are. I think the only fish that I havent seen tough is the humble Spanish mackerel

[odes20]

Yep
its remarkable.
Its heartening to hear someone else in the far north having this prob. I've never Experienced it with finger mark on the East coast, but did with a 83 cm one from the gulf
cheers

Odes we have come across tough specimens in, reds, fingermark, jacks as well as a long list of highly regarded speciestc as well that curl up in the pan. I have even speared two 7+kg fingermark off the same wreck on the same day and one was tough and the other was absolutely perfect as fingermark normally are. I think the only fish that I havent seen tough is the humble Spanish mackerel

[phantomphisher]

Worst thing I've ever had of this nature was kudoa in mahi mahi. Turns the flesh into basically toothpaste. At least it was obvious before they were filleted/cooked/eaten...

[nautical prince]

Hi

i was talking to a pro deep drop fisherman who targets trevala etc. I mentioned that a few I have caught are tough and chewie. His response was similar to all animals if they are under enormous stress this can make the flesh chewy and tough. He said the trick is to get em up quick and brain spike ASAP.
i have changed to spiking all my fish now and the results are much better I believe.