Eating Tailor and how you cook them
Submitted by Fish guts on Tue, 2013-06-18 11:59
how many of you enjoy eating tailor? are there any good recipies you havce come across.
or are they just a good catch and release fish?
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All men are equal before fish....
Scott Family
Posts: 42
Date Joined: 22/10/12
Would love to hear also, we
Would love to hear also, we love catching them, have just pan fried them on the beach before.
uncle
Posts: 9322
Date Joined: 10/02/07
my missus loves them
fried in batter,her favourite fish, she used to hate it when BJ and I caught them at the Carn. jetty and took them for a ride to quobba,there was always enough for a feed though
all aggressive fish love bigjohnsjigs
carnarvonite
Posts: 8622
Date Joined: 24/07/07
Pan fried
Done in a pan with a bit of butter, don't freeze or keep them for more than one-two days because the flesh turns to mush
spook
Posts: 325
Date Joined: 15/02/10
Carnarvonite is spot on there
Carnarvonite is spot on there
Haunted by water
Uluabuster
Posts: 722
Date Joined: 12/12/10
Salt, pepper, curry powder
Salt, pepper, curry powder and olive oil on top. Wrap it up in aluminium foil and put it in an oven/grill at 200 degrees for 5-10 minutes.
Garnish with coriander and serve.
Buz
Posts: 1555
Date Joined: 28/08/07
+1 Carnarvonite.
+1 Carnarvonite.
Philly
Posts: 44
Date Joined: 06/03/13
Agree eat em fresh or
Agree eat em fresh or mulloway bait
I love beer
fisherking
Posts: 730
Date Joined: 29/05/08
I lightly fry 'em in butter.I
I lightly fry 'em in butter.
I have had no problem keeping them in the freezer. Defrost them overnight & cook as if fresh. Beautiful.
"Some cause happiness wherever they go; others, whenever they go." - Oscar Wilde
deanot
Posts: 24
Date Joined: 23/04/13
I usually lightly fry in
I usually lightly fry in butter with stacks of diced garlic, very low heat, and a couple of mins either side, never let the butter brown and cook until the garlic goes soft like roasted garlic, never brown the garlic.
My other method is to soak in milk for 20mins, then crumb in panko bread crumbs, lightly fry in veg oil until crisp. Drain the oil and then throw back in the lightly oiled pan/wok with diced green onions and chillis for 30 seconds at the last second throw a cap full of chinese cooking wine into the pan and toss, then sprinkle with a spice mix of equal quantities, ground ginger, five spice, chicken stock powder, salt and black pepper.
D_d_001
Posts: 1522
Date Joined: 09/03/13
"This is some serious gourmet
"This is some serious gourmet shit"
carnarvonite
Posts: 8622
Date Joined: 24/07/07
Mouthful
Might just as well have a handful of spice in one hand and a bit of fish in the other and take alternate bites of each.
AlwaysFishin
Posts: 644
Date Joined: 13/11/11
Bang em in a smoker, wicked!
Bang em in a smoker, wicked!
Willlo
Posts: 1490
Date Joined: 07/10/11
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Mick71
Posts: 125
Date Joined: 18/12/10
+ 2 for smoked..
..but needs to be fresh, don't freeze
To fish or not to fish....
Shakespeare had it SO wrong!!!!
beeroclock
Posts: 729
Date Joined: 22/08/12
Dont bother with big tailor
Caught 5 tailor ranging from 87cm to 65 - 70cm in Kalbarri January this year. Decided to keep the 87 and 70cm ones for eating. They quite literally had no taste pan fried in butter so i tried smoking them - crap as well - just no taste at all - I even noticed it when i was gutting and filleting them there was hardly any "fresh fishy smell" . I agree with the above recipes for smaller ones they taste OK (but still wouldnt rave about them personally) from now on I will take a photo and release anything over say 45 - 50 cm what do other people think, anybody had the same situation?
WSHN4FSHN
Posts: 224
Date Joined: 19/09/12
I gotta say beeroclock I had
I gotta say beeroclock I had an experience quite the opposite. I had heard a similar thing until I caught an 83cm last year up north and with snapper on the barbie already this one went to the freezer. We started eating it a week later and it was one of the sweetest tailor I had had in years. I frequently eat 35-50's so I was pleasantly surprised. Not bad coming out of the freezer either. The only thing that needs to be done is a natural defrost on the sink. Def no hot water or microwave!! I also fillet as soon as possible and get the fillets on ice. I think this helps the preservation and quality through freezing as well.
Burley it and they will come.
Snags
Posts: 558
Date Joined: 07/05/09
Ginger, soy sauce, spring
Ginger, soy sauce, spring onions, baked whole wrapped in al-foil. Everyone who's tried it likes it!
Sambal & lemongrass is another recipe worth trying.
And like others have said, release the bigger ones, they are drier.
crasny1
Posts: 6985
Date Joined: 16/10/08
Personally dont rate them
And as they have become more infrequent, they are now a pure sports fish for me. Still love catching them because of the hit and aggression, but if possible released to fight another day.
"I would like to die on Mars. Just not on impact!!" _ Elon Musk
Fish guts
Posts: 318
Date Joined: 20/07/12
i tend to agree with you
i tend to agree with you cransy. some good recipies on here thou...
All men are equal before fish....
sea-kem
Posts: 14833
Date Joined: 30/11/09
Fresh only skin down and pand
Fresh only skin down and pand fry as Carnarvonite says until flesh is nearly cooked flip for 10 secs then serve with lemon juice and salt, taste of the sea yummo.
Love the West!
Justo82
Posts: 482
Date Joined: 17/10/11
yeah, not a big tailor fan
yeah, not a big tailor fan here either. but if fresh, most fish will taste good. give me a Bight Red Fish anyday!!! def my favourite fish
Noxious
Posts: 504
Date Joined: 22/12/11
I think something that is
I think something that is worth noting is immediately bleeding and icing the fish. I never go fishing without at least one bag of ice. It is good to keep your drinks cool, your bait fresh and your catch in the best possible condition. Something so simple that many people overlook. Makes a significant difference.
WSHN4FSHN
Posts: 224
Date Joined: 19/09/12
+1
+1
Burley it and they will come.
Justo82
Posts: 482
Date Joined: 17/10/11
you are spot on. a bucket of
you are spot on. a bucket of water just doesn't do it. I usually have 3-4 bags of ice on the boat. I bleed all my fish (except whiting), and put them into an ice slurry. Filleting becomes easier, and you can tell the quality from the firmness of the flesh on the fish.
great point you make.
Noxious
Posts: 504
Date Joined: 22/12/11
Yeah, a bucket of water is no
Yeah, a bucket of water is no good. When I take the boat out, i grab 3 bags of ice usually 10bucks from the servo. Put one in an esky for drinks and put two in the kill tank with some salt water to make a slurry, lasts all day.
Tailor are terrible if you don't ice them immediately, if iced they are a decent fish to eat (not amazing but worth eating). The flesh is easily bruised compared to other fish also, be gentle with them don't go throwing them around etc. Not all fish flesh is born equal.
Nelly
Posts: 518
Date Joined: 04/05/08
With the keeping side i
With the keeping side i thing i cryovac the fillets and they keep fine in the fridge for upto 2 weeks.Have also eaten frozen cryovacced tailor expecting it to be shit,but was still quite nice..I love tailor and would happily eat along dhuies,snapper etc..50CM is the perfect eating size imo 1 fillet serves 1 person and still nice and tasty.Recently ate the big one i caught a bit over a week ago (75cm) and it was still nice but not as good as the 40-50cm models.
mjohns
Posts: 337
Date Joined: 11/01/07
Another vote for smoked, had
Another vote for smoked, had a couple last weekend came up a treat!
Have caught quite a few 70cm ones and they were fine, maybe a bit hit and miss i guess? even one i didnt have ice on me (but it was a cold winters morning, still tasted good just had a bit more fishy flavour to it)
CityFlicker
Posts: 524
Date Joined: 31/01/13
Don't mind them & I've had a
Don't mind them & I've had a few in the 70-80cm range that tasted fine, just pan fried or on the bbq with a bit of butter lemon juice & pepper. There's better eating fish around imo that you can pretty much bank on catching if you target them. So these days if I want a feed I'll go after some whiting or flathead, I only keep the occasional tailor for bait, the rest go back to fight another day.
Just because I smile & nod does not mean I believe the crap coming out of your mouth.
All people have the right to stupidity but some abuse the privilege.
Super peg
Posts: 760
Date Joined: 02/09/12
mostly catch and release,
mostly catch and release, sometimes bait, seldom green thai fish curry.
some great recipes on here though! thanx fellas
The art of fishing consists of casting, winding, trolling and jigging
while freezing, sweating, swatting and swearing.
saltatrix
Posts: 1072
Date Joined: 30/03/08
Wrap them in alfoil (Stops
Wrap them in alfoil (Stops them drying out)
Ginger, Salt, Chives, spring onion, oil, + dash of chinese cooking wine
or
Garlic, Salt, butter plus Corn chip Salsa if you like
Angling tourism is worth $10 billion to the Australian economy - 90000 jobs; more than any sport; spread the word
Sunburntfeet
Posts: 160
Date Joined: 04/01/13
Ice is all good on the boat,
Ice is all good on the boat, ever tried walking a k up the beach with all your gear and a bag of ice... Neither. Do keep an esky with ice in the back of the ute in summer now, after gettin home with half cooked fish a couple of times. My favourite would have to be crumbed (flour, egg, crumbs) dipped in orange sauce, potato gems on the side.
Fisherman, constantly trying to out-smart fish.......with limited success