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 Post subject: Bluethroat Wrasse
PostPosted: 29 Jan 2009, 23:42 
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Just wondering how you guys cook bluethroat wrasse. Previously I haven't bothered with them, however I took a couple over the Australia Day weekend for the barbie and they tasted great, however, the flesh turned to mush. Any ideas on how to keep the flesh together, or recipes for fishcakes or similar where texture is not an issue?

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 Post subject: Re: Bluethroat Wrasse
PostPosted: 30 Jan 2009, 07:35 
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put them through a mincer? lol Ive tried them once and was not impressed at all

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 Post subject: Re: Bluethroat Wrasse
PostPosted: 01 Feb 2009, 08:03 
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The flavour is fine but the texture is always a bit of a let down. They are very easy to overcook which makes it worse.
Fish cakes are the best option but deep frying whole or steaming them like in the chinese restaurants also works kind of OK. plenty of better fish out there though. I'll only shoot one if there isn't anything else around and the freezer is empty

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 Post subject: Re: Bluethroat Wrasse
PostPosted: 02 Feb 2009, 17:42 
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My missus is Asian and when she cooks Bluethroat it is never mushy, the way she explained to cook fish like that is to get your pan stinken hot and to cook the fish till it stops sizzling, that way all the moisture is drawn out of the fish, but apart from that the Bluethroat is not a bad munch, everyone has their own preference for fish, regardless what others might say and bandwagons the inexperienced may jump on, it's all good.


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 Post subject: Re: Bluethroat Wrasse
PostPosted: 02 Feb 2009, 18:32 
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Sounds good chameleon i'll give it a try next time i dive.
Havn't bothered to shoot one in a long long time.


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 Post subject: Re: Bluethroat Wrasse
PostPosted: 03 Feb 2009, 08:20 
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You could also put salt on it whilst it cooks on the hot pan, the salt will draw the moisture out of the fish as well but it will taste great as well.


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 Post subject: Re: Bluethroat Wrasse
PostPosted: 22 Apr 2009, 21:47 
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Steam them!!!

They cook very well in a bamboo steam basket (for any asian shop) over a cup of water in a wok with a lid on.
5 to 10 min, all it takes.
What you put on it is matter of personal choice.
Soy sauce, ginger, shallot, garlic, curry............., can throw in some bok choy.
The water from under the basket can be used as a seasoning for the rice to come with the fish.
Quite nice!


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 Post subject: Re: Bluethroat Wrasse
PostPosted: 23 Apr 2009, 09:33 
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have you tryd battering and deep frying them?
you know fish n chip shop style:P

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 Post subject: Re: Bluethroat Wrasse
PostPosted: 23 Apr 2009, 18:36 
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paddyfish wrote:
have you tryd battering and deep frying them?
you know fish n chip shop style:P


Pretty messy to do and a pain. Not sure how they would turn out though.


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 Post subject: Re: Bluethroat Wrasse
PostPosted: 11 Jun 2009, 18:25 
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cought one of these for the first time on monday (queen's bday) fishing off the rocks...

we ended up putting it on the charcoal bbq wrapped in foil with some olive oil and garlic... tasted rather nice and they are fairly meaty, even the head.

don't know about mushy meat, but i think general rule of thumb with seafood is that the longer you cook it the stiffer/harder it gets... so maybe you undercooked it, Claymore? :|


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