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well worth the effort to fillet - you end up with a chunk of pinky white flesh tasting like reef-fish. Cut in tight & diagonally behind the head - most of the flesh is on the shoulder with a good amount in under the gill plate-skull area. Be careful not to pierce the gall bladder - may be worth gutting before filleting them as i do cause they do have a sizeable gallbladder.
Don't insult it by frying - its too nice & delicate in flavour for that.
Well done on the flatties too - looks like another good season.
Jase im so glad you have proven yourself. Dano wheres youre post from sunday? you seem a little quiet. someones gonna get whooped in the classic and they know it!!!
p.s. that someone is you and your "team" if thats what your gonna call it.
love brad
aka. Flathead specialist.
when will YA learn ( Galeforce Boats Fishing team ) is gona Kick ya ASSes. [smiley=whip.gif] [smiley=whip.gif] [smiley=whip.gif]
did you get on the board last year????
Oooh, bit of Ausfish rivalry here... No Jaime we didn't get on the board (went very badly myself) but, like you, am hopeing to do better this year. Back to redeem myself Look out for team 'Al-Lure-ing Lizzards'
Dane
someones gonna get whooped in the classic and they know it!!!
Look out for team 'Al-Lure-ing Lizzards' 