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 Post subject: Boarfish stuff up?
PostPosted: 09 Nov 2009, 21:03 
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got my first boarfish today and cooked it for lunch. I wrapped it in foil with a little butter, lemon and chopped fresh parsley, then cooked it over charcoal for about 15 mins. was not at all happy with the result. the flesh looked great and had nice consistancy but tasted crap... Any hints what I did wrong or better recipies? I hate to waste a fish I rarely catch..

thanks

leigh

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 Post subject: Re: Boarfish stuff up?
PostPosted: 09 Nov 2009, 21:52 
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You sure it wasn't one of these? They look fairly similar if you haven't seen them side by side, VERY different eating quality though.

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 Post subject: Re: Boarfish stuff up?
PostPosted: 09 Nov 2009, 22:35 
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I was about to ask if you were sure it was not an Old Wife. Claymore is right, it was most probably one of them.

Have a looka t photos of both and you will see the difference. It is pretty easy to spot in the water.

Was the said Boarfish thin, or was there a fair bit of meat on it?


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 Post subject: Re: Boarfish stuff up?
PostPosted: 10 Nov 2009, 10:03 
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it was unmistakeably a long snout boarfish. plenty of meat on it. whole it weighed 500grams. haven't seen an old wife that big. I have a photo of it i'll post later. How have you guys cooked them?

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 Post subject: Re: Boarfish stuff up?
PostPosted: 10 Nov 2009, 16:13 
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The only similarity is the colour, unmistakable difference, Blinky know's what a Boarfish look's like, we have taken one before and seen countless Old Wife's, don't know about cooking it in it's own juices is the way to go with any fish, try another method next time round.


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 Post subject: Re: Boarfish stuff up?
PostPosted: 10 Nov 2009, 16:58 
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here's the pic along with the rest of the days catch. off topic I found the yellow eye mullet in coastal water to taste much nicer than mullet caught in the barwon river..


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boarfish.jpg
boarfish.jpg [ 127.82 KiB | Viewed 7357 times ]

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 Post subject: Re: Boarfish stuff up?
PostPosted: 10 Nov 2009, 17:03 
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It'd suck to come back in another life as a sweep ey'? Pretty darn good eating and burley too, they stand no chance! :twisted:

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 Post subject: Re: Boarfish stuff up?
PostPosted: 10 Nov 2009, 18:02 
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Yeah LOL . . .

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 Post subject: Re: Boarfish stuff up?
PostPosted: 10 Nov 2009, 19:09 
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On topic, has anyone got another method of cooking boarfish?


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 Post subject: Re: Boarfish stuff up?
PostPosted: 10 Nov 2009, 20:01 
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They have firm white flesh that holds together well, awesome for tempura, sashimi and cerviche but just plain pan fried fillets rock too. One of my favourites, just a pity they don't give any sport and you can only take 1.
15 mins on hot coals was probably a bit long, they are pretty thin.

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 Post subject: Re: Boarfish stuff up?
PostPosted: 25 Nov 2009, 20:24 
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well I've gotten lucky a couple of weekends in a row with two more boars and firstly tried one skinned and filleted, plain fried with a little salt and it was delicious. Its definately a fish that has its own flavor. with the second one I filleted it again but dipped it in a little soy mixed with tiny bit of wasabi. was pretty good too but prefer just the plain fried taste better.

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 Post subject: Re: Boarfish stuff up?
PostPosted: 25 Nov 2009, 20:56 
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Wraped in foil with lemon, dill, S&P, love it. Tempted to try the pan fry though.

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 Post subject: Re: Boarfish stuff up?
PostPosted: 25 Nov 2009, 21:17 
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Just got onto the lemon and dill! :P you can buy it in a bottle, awesome for fish and cray!

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 Post subject: Re: Boarfish stuff up?
PostPosted: 29 Nov 2009, 22:07 
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Had some boary last week. I just filleted, breadcrumbed with some parsley. The flavour was bloody bewdiful!!!!!


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