Best tasting fish

grill n chill · Senior Member

Best tasting fish

Baz421 · Guru

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 · Guru

Only one, but you're not allowed to catch them these days.

Maori Wrasse.

Cheers,

Sheba.

Rip and Rosie · Guru

Had barra the night before last- rolled in breadcrumbs and shallow fried in olive oil.............beautiful.

Hendo · Guru

Razor Fish

Red Emperor

Coral Trout

Sweet Lip

Black Fish

Snapper

Flathead

Bream

Maybe quicker to list what I don't like!

Carp

GaryKelly · Guru

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 · Chief one feather

Blue eye trevalla

Barracuda

Flathead

Spanish Mackerel

Gummy Shark

Prawns, in small amounts

Sea scollops

Oysters kilpatrick

Aus-Kiwi · Guru

Love a flounder or Sole when I can..
Eat them from centre out due to outside bones..

The Phantom · Guru

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 · Guru

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 · Senior Member

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 · Guru

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 · Guru

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 · Guru

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 · Guru

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 · Veteran Member

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 · Veteran Member

As I don't like strong tasting fish,

1 Flathead

2 Whiting

Kaid · Guru

Flake (shark) does it for me everytime

Rip and Rosie · Guru

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 · Newbie

Freshwater jewfish caught at the Bowen river, crumbed in egg and bread crumbs, fried. You wont eat salt water fish again.

neilnruth · Guru

Welcome to the forum Barvic. Hope you enjoy it. Lots of friendly people.

Glenelg · Guru

welcome from me to.

salmon and mash spuds .

oysters natural & kilpatrick

prawns

king george whiting

THE FLYING PIG · Member

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 · Member

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 · Senior Member

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.