A few days ago I purchased some large N.T. Wild caught barramundi fillets and cooked them simply fried in butter with a little seasoning. It was my first time eating this fish and I had great expectations. I was very disappointed in the meal and wondered why so many people rave over it. Maybe it was a long time frozen, maybe I cooked it the wrong way?
So when it comes to seafood this is my top five
Southern crayfish
Whiting
Flathead
Spencer Gulf prawns
Snapper.
How do you rate your top five?
Baz421 said
09:50 PM Apr 29, 2014
Fish wise,,
Jewfish
Snapper
Whiting
Crustations,,,,,,,
Crays
SA King Prawns,,,,, OR if available Tiger Prawns (200mm long) cooked in Thai spices and sweet chilli,, OR Fresh NT muddies
Sheba said
10:30 PM Apr 29, 2014
Only one, but you're not allowed to catch them these days.
Maori Wrasse.
Cheers,
Sheba.
Rip and Rosie said
08:44 AM Apr 30, 2014
Had barra the night before last- rolled in breadcrumbs and shallow fried in olive oil.............beautiful.
Hendo said
09:02 AM Apr 30, 2014
Razor Fish
Red Emperor
Coral Trout
Sweet Lip
Black Fish
Snapper
Flathead
Bream
Maybe quicker to list what I don't like!
Carp
GaryKelly said
10:04 AM Apr 30, 2014
Back in the '80s there was a fish n chip shop in Forest Lodge just up the road from my house in Glebe, called Frying Times run by a co-op of young blokes. It served the best fish n chips I've ever tasted. Have no idea what the fish was but it was always perfect. Their potato scallops were their piece de resistance though... dried before being dipped in batter and deep fried. Oh me oh my... they were soooooo good. The place was always packed - eat in or takeaway. BYO from the pub across the road.
Dougwe said
11:23 AM Apr 30, 2014
Blue eye trevalla
Barracuda
Flathead
Spanish Mackerel
Gummy Shark
Prawns, in small amounts
Sea scollops
Oysters kilpatrick
Aus-Kiwi said
09:07 AM May 3, 2014
Love a flounder or Sole when I can..
Eat them from centre out due to outside bones..
The Phantom said
08:27 PM May 4, 2014
Any fish steamed in the Chinese manner is good for me.
Prepare fish (fillets or whole) and place on a plate. Finely chop one shallot or spring onion, shred one red chilli, add 3 thin slices of ginger and a splash of white wine or lemon juice. Sprinkle on top of the fish.
Place the plate on a stand (a saucer is fine) in a frying pan and add hot water to the underside of the plate and cover. Steam until the fish flakes (shorter period for the fillets). Remove and enjoy.
A Chinese chef is often judged by his ability to cook fish and make a clear soup.
Delicate is the aim.
Just remember the Chinese superstition with regard to eating whole fish. When the top side has been consumed, it is the responsibility of the host to turn the fish otherwise a fishing boat will overturn at sea.
The Phantom
deverall11 said
12:39 PM May 12, 2014
GaryKelly wrote:
Back in the '80s there was a fish n chip shop in Forest Lodge just up the road from my house in Glebe, called Frying Times run by a co-op of young blokes. It served the best fish n chips I've ever tasted. Have no idea what the fish was but it was always perfect. Their potato scallops were their piece de resistance though... dried before being dipped in batter and deep fried. Oh me oh my... they were soooooo good. The place was always packed - eat in or takeaway. BYO from the pub across the road.
Back then, frying in animal fat was also widely accepted and tasted good.
Try crumbing your fish/whatever in polenta instead of bread crumbs. Works well for those who are gluten intolerant and you end up with crispy skin.
Larry
native pepper said
09:11 AM May 18, 2014
Only one fish, other than seasonal tuna, which is staring to become rare. Tasmanian native black back salmon baked in it's own oils. The best fish in the planet and I agree about Barramundi having caught some myself, overrated and over priced.
Read a science article the other day, which predicts ocean fish will disappear from markets in the next year or so, because it unsustainable to take of over 3 billions tonnes a year. That's just by major fishing companies and doesn't include the billions of people who fish every day around the planet.
pauline said
02:32 PM May 18, 2014
Not being a real fish lover I had my first taste of Murray cod just recently and it was to die for.................so to speak
Rip and Rosie said
05:03 PM May 20, 2014
Were at Nambucca last week... and discovered the local fish co-op on the River.
Fresh local prawns and oysters..... add fresh rolls from the local bakery, and what a great picnic.
Also tried the smoked mussells. They have their own smoker and I had read online about the smoked mussels... sooo good.
One afternoon I got some flake which I took back to the van, rolled it in peppered flour and shallow fried in olive oil..............OMG !
So the next afternoon I went back and came away with fresh snook (Marlin) cutlets. Rolled this time is plain flour and shallow fried, served with home made chips and salad.
Got to go back to this wonderful place, maybe live there.
03_troopy said
06:20 PM May 20, 2014
Mine are: Mangrove Jack Snapper Whiting Flathead Tailor Raw Bonito Australian salmon done in a curry
One fish I won't touch is Basa Catfish. I won't even buy any fish, if the shop has basa in the same counter (not that i buy fish often)
Incidentally R&R, snook are a type of pike that are common to southern coastal waters. Never heard of marlin being called snook before, but who knows what fish are being sold under various names these days.
neilnruth said
07:26 PM Jun 3, 2014
We've just been to Norfolk Island and the Fish Fry is to die for. They said it was local trumpeter which we would call 'sweet lip'. It was soooo delicious.
A friend served us Murray cod at Easter time. It had been filleted and frozen and then thawed in salt water, patted dry, soaked in milk and then dipped in SR flour before being fried in butter. It was also delicious. Next time I cooked my frozen fish the same way and even though it wasn't Murray cod, it was also very nice.
Willow said
08:22 PM Jun 5, 2014
Whitebait
Mussels
Kina
NZ cray
Flounder
I hope that list doesn't let the cat out of the bag as to my country of birth.
johnno02 said
02:59 AM Jun 6, 2014
As I don't like strong tasting fish,
1 Flathead
2 Whiting
Kaid said
08:14 AM Jun 6, 2014
Flake (shark) does it for me everytime
Rip and Rosie said
10:57 AM Jun 13, 2014
I'm with you re flake Kaid, a very under-rated fish but soo good.
Winter's coming, so I'll be pulling out my soup and chowder recipes soon. I use whatever I can get, white fish, salmon, mussels, calamari,prawns... ....whatever I can get locally.
Never use oysters though -if I can get them fresh, they are too good to waste in soup!
Barvic said
10:24 AM Jun 17, 2014
Freshwater jewfish caught at the Bowen river, crumbed in egg and bread crumbs, fried. You wont eat salt water fish again.
neilnruth said
07:24 PM Jul 23, 2014
Welcome to the forum Barvic. Hope you enjoy it. Lots of friendly people.
Glenelg said
04:35 AM Jul 24, 2014
welcome from me to.
salmon and mash spuds .
oysters natural & kilpatrick
prawns
king george whiting
THE FLYING PIG said
07:58 AM Jul 30, 2014
I love Cobia but not often caught.
Just been in Karumba for the last 5 days & the seafood there is absolutely fabulous (prawns, mudcrab, blue salmon)
If you are on your way there, stay at the "Karumba Point Tourist Park", they have a FREE fish BBQ on Saturday nights & the fish just melts in your mouth, not to mention what a great night it is.
peterseaford said
06:21 PM Sep 4, 2014
well we love FLAKE - the only fish to ever reach the headlines on international papers - thats us - " man eating shark "
have a great day
regards
peter
gypsynolmate said
05:24 PM Jun 11, 2015
yep love the Cobia, had that in Broome, now in Mackay house sitting and the best FRESH SEAFOOD outlet is Debbies Seafood. Our fav here in take away is cooked Spanish Mackerell & Chips at the Mackay Marina.
A few days ago I purchased some large N.T. Wild caught barramundi fillets and cooked them simply fried in butter with a little seasoning. It was my first time eating this fish and I had great expectations. I was very disappointed in the meal and wondered why so many people rave over it. Maybe it was a long time frozen, maybe I cooked it the wrong way?
So when it comes to seafood this is my top five
Southern crayfish
Whiting
Flathead
Spencer Gulf prawns
Snapper.
How do you rate your top five?
Fish wise,,
Jewfish
Snapper
Whiting
Crustations,,,,,,,
Crays
SA King Prawns,,,,, OR if available Tiger Prawns (200mm long) cooked in Thai spices and sweet chilli,, OR Fresh NT muddies
Only one, but you're not allowed to catch them these days.
Maori Wrasse.
Cheers,
Sheba.
Red Emperor
Coral Trout
Sweet Lip
Black Fish
Snapper
Flathead
Bream
Maybe quicker to list what I don't like!
Carp
Barracuda
Flathead
Spanish Mackerel
Gummy Shark
Prawns, in small amounts
Sea scollops
Oysters kilpatrick
Eat them from centre out due to outside bones..
Any fish steamed in the Chinese manner is good for me.
Prepare fish (fillets or whole) and place on a plate. Finely chop one shallot or spring onion, shred one red chilli, add 3 thin slices of ginger and a splash of white wine or lemon juice. Sprinkle on top of the fish.
Place the plate on a stand (a saucer is fine) in a frying pan and add hot water to the underside of the plate and cover. Steam until the fish flakes (shorter period for the fillets). Remove and enjoy.
A Chinese chef is often judged by his ability to cook fish and make a clear soup.
Delicate is the aim.
Just remember the Chinese superstition with regard to eating whole fish. When the top side has been consumed, it is the responsibility of the host to turn the fish otherwise a fishing boat will overturn at sea.
The Phantom
Back then, frying in animal fat was also widely accepted and tasted good.
Try crumbing your fish/whatever in polenta instead of bread crumbs. Works well for those who are gluten intolerant and you end up with crispy skin.
Larry
Read a science article the other day, which predicts ocean fish will disappear from markets in the next year or so, because it unsustainable to take of over 3 billions tonnes a year. That's just by major fishing companies and doesn't include the billions of people who fish every day around the planet.
Fresh local prawns and oysters..... add fresh rolls from the local bakery, and what a great picnic.
Also tried the smoked mussells. They have their own smoker and I had read online about the smoked mussels... sooo good.
One afternoon I got some flake which I took back to the van, rolled it in peppered flour and shallow fried in olive oil..............OMG !
So the next afternoon I went back and came away with fresh snook (Marlin) cutlets. Rolled this time is plain flour and shallow fried, served with home made chips and salad.
Got to go back to this wonderful place, maybe live there.
Mine are:
Mangrove Jack
Snapper
Whiting
Flathead
Tailor
Raw Bonito
Australian salmon done in a curry
One fish I won't touch is Basa Catfish. I won't even buy any fish, if the shop has basa in the same counter (not that i buy fish often)
Incidentally R&R, snook are a type of pike that are common to southern coastal waters. Never heard of marlin being called snook before, but who knows what fish are being sold under various names these days.
A friend served us Murray cod at Easter time. It had been filleted and frozen and then thawed in salt water, patted dry, soaked in milk and then dipped in SR flour before being fried in butter. It was also delicious. Next time I cooked my frozen fish the same way and even though it wasn't Murray cod, it was also very nice.
Whitebait
Mussels
Kina
NZ cray
Flounder
I hope that list doesn't let the cat out of the bag as to my country of birth.
As I don't like strong tasting fish,
1 Flathead
2 Whiting
Winter's coming, so I'll be pulling out my soup and chowder recipes soon. I use whatever I can get, white fish, salmon, mussels, calamari,prawns... ....whatever I can get locally.
Never use oysters though -if I can get them fresh, they are too good to waste in soup!
welcome from me to.
salmon and mash spuds .
oysters natural & kilpatrick
prawns
king george whiting
Just been in Karumba for the last 5 days & the seafood there is absolutely fabulous (prawns, mudcrab, blue salmon)
If you are on your way there, stay at the "Karumba Point Tourist Park", they have a FREE fish BBQ on Saturday nights & the fish just melts in your mouth, not to mention what a great night it is.
have a great day
regards
peter