cooking tailor

[Az]

nah,,, ya all wrong,,wrong ,, wrong,,,,,,,,fillet each fish,,, retain carcass for crab bait,,,

gently slice each fillet into 12mm strips,, trim to approx 50mm lengths,,,retain off cuts,,,

place neatly onto a 1/0 long shank,,, with little weight,,,

cast into your fav bream hole,,,,, and whamo,,,,,,fresh bream


tastes better than tailor anyday

i was waiting for that one, I was going to say the same thing but say they make great snapper bait or a livie for jew

[CHRIS_aka_GWH]

Get yourself a hot smoker, otherwise known as the kipper box etc, IMO the best way to cook taylor, but what you said works well too.

the best tailor i've tasted was done in a hairy mackeral man's smoker using hickory chips and 50% brown sugar, 50% salt marinade....
...to be honest though ...
a day old, sun stewed pilchard would taste good the way he does fish.


Az & choppa have a point, one of the bonuses of surf tailor fishing is catching the kg+ bream that hang under the tailor schools - i call them silver emperor because they are much sweeter than their estuary juveniles.

freezing tailor? Ice slurry, then fillet, skin & blood-line and freeze flat with gladwrap between layers so you can cook as Jewy said without to much thawing or handing. Even go to the trouble of crumbing then freezing.

chris

[richieboy]

Thanx for all the advice fellas. I got some fresh ones this morning and just kept it simple, flour, butter and in the pan. Lemon on top with salad and fries. YUMMY!!

Saved a few for the oven though fishn_ads.

Cheers.

Rich

[chisel]

Skin fillets and take some of the blood-line out. Then into a plastic bag with some egg, shake ... then add breadcrumbs until they're well coated. Into a hot pan with a fair bit of oil, but not swimming in it. Mmmm.

[DICER]

get out the wasabi paste mix with water. fill a small bowl with soy sauce. ice tailor, then scale and fillet tailor, and cut into strips. place onto plate. get chop sticks out and hey presto dinner....

[roz]

nah,,, ya all wrong,,wrong ,, wrong,,,,,,,,fillet each fish,,, retain carcass for crab bait,,,

gently slice each fillet into 12mm strips,, trim to approx 50mm lengths,,,retain off cuts,,,

place neatly onto a 1/0 long shank,,, with little weight,,,

cast into your fav bream hole,,,,, and whamo,,,,,,fresh bream


tastes better than tailor anyday

Ya can't be serious!!

Although fresh is best, and the KISS method, fillets into seasoned flour and into the fry pan....jobs done!

cheers roz

[PinHead]

Roz has it ...the only way to eat fish..why ruin the taste by adding garlic or herbs or anything else.