tryin2catch1 0 Posted September 30, 2010 Report Share Posted September 30, 2010 I had a very nice older gentleman tell me to soak Salmon fillets in milk overnight and the next day take out, pat dry with absorbent towel and cook as normal, either crumbed or battered or plain. You will be amazed, it has a totally different taste. Very similar to Mulloway. Quote Link to post Share on other sites
Guest Brent61southoz Posted October 1, 2010 Report Share Posted October 1, 2010 also try filleting unscaled then working from the tail back,slide knife along skin to remove . saves scaling bigger fishbrent Quote Link to post Share on other sites
kayakfisher 0 Posted October 1, 2010 Report Share Posted October 1, 2010 A bit fiddly but on the bigger ones skin them and cut out the dark bit down the lateral line. Then you end up with 2 pieces out of one fillet but improves flavour. Fresh slamon is nice baked and smaller ones filleted but if they go in freezer its bait for me. Quote Link to post Share on other sites
Quaker 0 Posted October 1, 2010 Report Share Posted October 1, 2010 I love fresh salmon on the barbie. Very underated fish imho. Quote Link to post Share on other sites
Yorky 309 Posted October 1, 2010 Report Share Posted October 1, 2010 if I've got a few I usually remove the fillets then cut down the lateral line & keep the bottom 1/2 of the fillet as a slab bait, then skin the top 1/2 of the fillet, remove the dark blood so I end up with a white fillet, must be eaten fresh. as with kayakfisher, if it goes in the freezer it's bait quality onlyYorky Quote Link to post Share on other sites
spog777 1 Posted October 1, 2010 Report Share Posted October 1, 2010 I like to skin mine as i find it helps heaps. Like yorky said-if it for the freezer its history-bit like snook. Ive heard of the milk idea and we use it on squid it makes them tastier and more tender. I also like to smoke my salmon but its a bastard keeping them lit Quote Link to post Share on other sites
spog777 1 Posted October 1, 2010 Report Share Posted October 1, 2010 Also welcome aboard tryin2catch1 just noticed it was the first of many posts from you Quote Link to post Share on other sites
tryin2catch1 0 Posted October 1, 2010 Author Report Share Posted October 1, 2010 Thanks spog777, went for an all nighter last night, started at Pt Noarlunga Jetty tried everything got none. Then went to the boat ramp at O'Sullivans and had the same luck. Spose there is always next time eh. Theres plenty of fish in the sea regardless of what the pencil pushers say!!!! Quote Link to post Share on other sites
davetheslave 0 Posted October 1, 2010 Report Share Posted October 1, 2010 Hi.As others have said salmon does not freeze particularly well but can be frozen for a short duration if prepared properly. Salmon which has been frozen can be used in place of tuna in a mornay, in a fish chowder or used to make fish cakes/patties. Quote Link to post Share on other sites
tryin2catch1 0 Posted October 1, 2010 Author Report Share Posted October 1, 2010 Thats a great idea I will make sure I give that a go. Thanks Quote Link to post Share on other sites
Timbo45 0 Posted October 27, 2010 Report Share Posted October 27, 2010 I love fresh salmon on the barbie. Very underated fish imho.I'm with you mate, fresh salmon on the barbie , especially when your away on a fishing/camping trip. Tim... Quote Link to post Share on other sites
Peelin 0 Posted October 27, 2010 Report Share Posted October 27, 2010 my missus' favourite, 1-2kg bled put on ice then turned into boneless skinless fillets (6-8 per fish this size)with the red meat trimed off, crumbed then shallow fried within 4-5 hours of being pulled from the water and they are about as good as any fish you will get. Quote Link to post Share on other sites
OLD SALTY 0 Posted October 27, 2010 Report Share Posted October 27, 2010 GUYS!!! dont waste ur frozen salmon!! :ohmy: :ohmy: it is absolutely GUN for fish cakes! (as has been stated) cook it break it up add to mash and fillings chillies onion ect then coat in bread crumbs. GOLD ;) Quote Link to post Share on other sites
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