eating sambos

This is my first winter of living in Perth with a decent boat(used to be a landbased fisherman in Perth then went north west) and have fished the 3 mile a few times this winter for skippy.

I seem to be finding samson fish up to 10kg easier to find than the skippy once the burleys pumping.

Kept one around 10kg,bled it and put straight in a slurry and it cooked up pretty good.

next trip i kept one around 4-5kg and it wasnt that flash to eat.

I know they have a pretty ordinary reputation as table fish but anyone else keep smaller ones for the table?


carnarvonite's picture

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Mashed newspaper

Fri, 2013-07-19 14:40

One in ten may be ok to eat, the rest are like eating mashed up newspaper.
Better to let them grow and catch them again

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SAMSON

Fri, 2013-07-19 14:48

Neighbor Fish or mother in law fish !

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tim-o's picture

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Kept one that was just size

Fri, 2013-07-19 14:51

Kept one that was just size last winter, my first ever, hadnt tried eatin sambo yet, bled and iced, had a tiny patch of black stuff in the flesh (worms), cut it out, pan fried fillets, was just like tailor, no mush. They all go back swimming now

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Vinesh87's picture

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Yeh i ate a small one once.

Fri, 2013-07-19 14:58

Yeh i ate a small one once. And they have all swam away since !

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My dog loves them.

Fri, 2013-07-19 17:01

My dog loves them.

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Goodz's picture

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 Have eaten quite a few over

Fri, 2013-07-19 17:19

 Have eaten quite a few over the years and some are definitely quite edible but overall most are pretty bland sometimes having no taste at all.. Great for currys or marinated as the flesh is normally pretty good. Found the ones I've tried from down Albany way to be generally better tho.

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Chris fish's picture

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 the warmer water ones seem

Fri, 2013-07-19 20:24

 the warmer water ones seem to go mushy more often i thought and im yet to have a bad one from albany yet. glad its not just me that thinks that haha

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azza1's picture

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Date Joined: 30/04/11

 Definitely have to agree

Wed, 2015-10-28 10:01

 Definitely have to agree have eaten quite a few from down esperance way and they taste great even up to 25-30kg, with nice firm flesh. Tried one out from metro and was mushy with worms.

tim-o's picture

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Like sambo, I dont rate

Fri, 2013-07-19 17:24

Like sambo, I dont rate tailor up there, thought it was great before I learnt to catch better tastin species. A bit of fresh sambo or tailor between two bits of bread and a runny egg, salt and pepper is good tucker

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Travis S's picture

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one a few weeks ago

Fri, 2013-07-19 17:55

One that I kept a few weeks ago was looked after and fried in breadcrumbs with heaps of salt and vinegar, was firm and tasty , happily kept eating it until all fillets were gone.

A lot better than the imported crap most non-fishos eat.

If its only going to be the odd one that tastes good then be a waste to keep them and hope for the best I spose.

Chris fish's picture

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the ones with firm cheeks

Fri, 2013-07-19 20:21

the ones with firm cheeks dont go to mush. if they have firm cheeks ive kept them, taste great and would rather a little sambo over dhuie anyday. if ive got a bad one its just turned into shark bait haha.

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Sea Hunter's picture

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Sambo over Dhuie?

Fri, 2013-07-19 20:32

 Are you a pom or have you just had your taste buds removed from your bum?

 

tim-o's picture

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LOL, shit Chris, that's bold

Fri, 2013-07-19 20:50

LOL, shit Chris, that's bold

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Chris fish's picture

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 i got spoilt, all i ate fish

Sat, 2013-07-27 23:01

 i got spoilt, all i ate fish wise was dhu for about 3 years so im well and truly over the bland flavor of dhuies. fresh pinkys, sambo, blue grouper ill take anyday.

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Smoked

Mon, 2013-07-22 19:32

 I kept one about 8kg that an over enthusiastic deckie gaffed and was stuffed.

Took it to the bro-in-laws for cray bait and his neighbour snaffled it to put thru his fish smoker.

I must say I was very impressed

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Timwoody86's picture

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sweet and sour fish

Sun, 2014-11-23 19:47

sweet and sour fish. sambos can be good if u keep them around the metre mark and bleed and put straight on ice. theyre a really firm flesh and if you beer batter them and put them in sweet and sour sauce theyre bloody awesome. no good in the freeze and also I recon fish mornay could be good to as the flesh is really firm

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gav077's picture

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 I find if you keep the

Tue, 2014-11-25 12:16

 I find if you keep the fillets thin around a cm thick they don't turn to mush and are quite tasty. My kids love them 

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Hutch's picture

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 Dont mind them, make a good

Tue, 2014-11-25 12:33

 Dont mind them, make a good fish curry and have nice firm flesh

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 I used to work in a few fish

Wed, 2015-10-28 03:51

 I used to work in a few fish markets,  filleting fish, and we used to sell a lot of Sambo, we just called it "Kingfish" (YTK was called Hiramasa Kingfish).

 

We used to take a sample off each fish we filleted, cook it up, and test it. About half of them had worms and were mushy as anything, tasting like wet cardboard. The rest were fine. So we just threw out the mushy ones, and sold the good ones. It's just the cost of doing business.

 

The ones that we did sell were still a fairly average fish, buy they went well in a curry or something like that.

Notorious's picture

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 I eat sambo's when I dont

Tue, 2015-11-17 08:24

 I eat sambo's when I dont have other fish. Sashimi, fish curry or fish cakes with them are great. 

 

Only ever had one with the mush bug. 

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 Smoked sambo is epic also

Tue, 2015-11-17 08:25

 Smoked sambo is epic also

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We caught a monster and I

Tue, 2016-07-12 23:08

We caught a monster and I tested a small piece on the fry pan then filleted and skinnned it and cut away all the dark meat and cubed the white flesh into inch cubes. Made a sweet yellow penang curry packed full of veges and tossed the fish cubes in to finish until just cooked and gently folded it through.

Very delicious and healthy, so much so I just realised I still have a container in the freezer left over and got it out for dinner tomorrow night 

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