wetspot

Get someone else to do it is the best way Seriously though, easy as, just like any other fish. If you don't like filleting, cook the fish whole, less waste more taste.

Don't forget if you don't like the taste of vinegar, you can freeze crab meat.When I was running my restaurant I used to buy it in frozen from Anjelakis brothers in Adelaide. It was good quality meat packed into small 500gm bags and frozen. I used to use this a a standby when fresh was not around. Tastes great.

Flathead are one of the best tasting fish out there. Right up with KG in my opinion.As a chef I would put flathead on the menu as a special and get more comments than any other fish (apart from Atlantic Salmon)Half your luck with the big one. For me good seafood needs very little attention. Cooked simply they taste the best. Leave all the sauces and smothering with herbs and spices for the poorer tasting species. Perhaps fillet, then season with S&P, lightly flour, cook in a little oil and butter, squeeze of lemon or lime, that's all that is needed for a great meal. Batter or crumb is OK,

Whole baby squid send the kingies up my way beresrk!!Throw one on a hook and wait for the action.

Had a friend that was up in Darwin when cyclone tracy hit and he stayed behind for the cleanup. His job was in a gang that went around and cleaned out everyones fridges and freezers (a job that took months).You can imagine the stench of a freezer full of seafood sitting in the tropical sun, he reckons he has never touched seafood to this day as he dry reaches whenever he smells it. Cant blame him really as it would have been big time on the nose !!

That's what you have a nose for. Smell it, if it smells OK and seafoody then all is good. If it's starting to pong, feed it the the neighbours cat.

Another tip....don't overcook them. My Chef's tip for the day.Method 1Rapidly boiling water (Salt water, not salted water)Plunge crabs in, whack lid on for quicker re boil, once water is boiling again, leave for a max of 2 minutes before removing and plunging into ice seawater. Shell and eat !! Delish !!!!Method 2Same as method 1 but clean the crabs first, and once you put them into the boiling water and then it re boils turn the heat down to a gentle boil not a rapid boil.

I want to take my dog fishing, but she has to stay home do the ironing, clean the house, and get the kids gear ready for school !

Like all seafood, the 'KISS' principle is best.When I was cheffing I used to do it numerous ways, most popular being with Szechwan Pepper and sea salt.Liberally coat with the pepper and salt, then deep fry in very hot oil for 15 seconds max. Serve with wedges of lime or any dipping sauce you prefer.Next method I used to use for seafood buffets as it prepared well earlier and people loved it. Big pot of water, throw soe white wine in, lemon juice, bay leaves, mixed fresh herbs S&P TT. Put fresh squid rings in and bring to boil then simmer for 30 mins till no longer rubbery.Remove and refre