Rankin Cod
Submitted by Giggsy on Mon, 2012-09-24 12:24
We were given some rankin cod fillets by some guys who had just got back from the monty's and being a chef i was looking forward to cooking it, when i seared it on the hot plate i got all the skin crispy seasoned nice then we all went to try it for lunch and the flesh was inedible the flesh was just like mush and floury can any 1 tell me why this is? the fish had been frozen but shouldnt have affected the fish that much
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Living the Dream
scotto
Posts: 2474
Date Joined: 21/04/08
parasite?
dont often get them in demersals, but it sounds like a similar parasite that you get in sambos, YTK's and ambers, that makes the flesh go mushy and sour when cooked.
sea-kem
Posts: 15123
Date Joined: 30/11/09
Yeah we found touches of them
Yeah we found touches of them in some of the Rankins we caught this year. Carefully cut out the flesh has been fine. Rankin freezes beautifully so that wouldn't be the reason.
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JohnF
Posts: 2841
Date Joined: 07/07/10
About a quarter of the
About a quarter of the Rankins we got at the Montes had parasites of some sort. Most were just the odd large worm, but a few smaller ones had small black worms all through the flesh and wopuld have been unedible. The fact none of the larger ones had this sort of thing suggests it kills them......
The majority of Rankin fillets we kept were fine and cooked up a treat after vacuum packing and freezing.
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