Pan fried fresh the way to go with Skippy Till. Just oven baked some Red Emp and Estuary Cod wings. Half devoured the rest going into a creamy Sunday night pie.
Nah not true at the tsukiji the slices were nice and thick too but all uniform in shape, need lots of skill and a knife much sharper that I have. Watching them slice up is a like a work of art.
Agree with Ron. I like it reel thin. I recently bought a wetstone 1000/3000 grit for my knifes and the result is a blade sharper than a razor. As long as you keep the knife wet and slice with long strokes it cuts superb pieces.
Seared some YTK as well. crusted with pine nuts. For me its gone from a toss back fish to keeper now for sure.
alfred
Posts: 3097
Date Joined: 12/01/07
That looks great. Get out
That looks great. Get out today?
till
Posts: 9358
Date Joined: 21/02/08
Yeah, bit of spearing a
Yeah, bit of spearing a little bit of trolling.
milsey
Posts: 1462
Date Joined: 22/08/07
and the verdict????
and the verdict????
till
Posts: 9358
Date Joined: 21/02/08
All good but man is skippy
All good but man is skippy great for such a neighbour fish!
sea-kem
Posts: 14857
Date Joined: 30/11/09
Pan fried fresh the way to go
Pan fried fresh the way to go with Skippy Till. Just oven baked some Red Emp and Estuary Cod wings. Half devoured the rest going into a creamy Sunday night pie.
Love the West!
till
Posts: 9358
Date Joined: 21/02/08
Yeah always liked it pan
Yeah always liked it pan fried, but I only ever eat it raw these days!
The pie sounds pretty tops too!
Knot Big Enuff
Posts: 395
Date Joined: 17/05/11
Love my Sashimi ... Well
Love my Sashimi ... Well done there mate.
try it with fresh whiting too ... Loved it!!
Cheers,
Hesh
PGFC Member
fisho-ron
Posts: 2539
Date Joined: 26/09/09
its all dirty
its all dirty mate....yuk...lol
i thought it was meant to be paper thin?????
till
Posts: 9358
Date Joined: 21/02/08
Paper thin is only trad in
Paper thin is only trad in the Jap restaurants, where it is also traditional to go home hungry, and with an empty wallet ;)
fisho-ron
Posts: 2539
Date Joined: 26/09/09
sounds about right...lol
sounds about right...lol
alfred
Posts: 3097
Date Joined: 12/01/07
Nah not true at the tsukiji
Nah not true at the tsukiji the slices were nice and thick too but all uniform in shape, need lots of skill and a knife much sharper that I have. Watching them slice up is a like a work of art.
grayzeee
Posts: 2283
Date Joined: 09/07/09
Good stuffskippy also goes
Good stuff
skippy also goes alright in the smoker. Not such a neighbours fish
If I spent half as long fishing , as I do reading this bloody forum , I'd be twice the fisherman I am.
JohnF
Posts: 2836
Date Joined: 07/07/10
yep, skippy gets my vote,
yep, skippy gets my vote, although i like longtail tuna as well.
Boston Whaler 235 Conquest......getting the flogging it was built for.
southcity104
Posts: 1659
Date Joined: 27/01/09
Just finished th last of my sashimi
I thought the skippy went down just fine!
Agree with Ron. I like it reel thin. I recently bought a wetstone 1000/3000 grit for my knifes and the result is a blade sharper than a razor. As long as you keep the knife wet and slice with long strokes it cuts superb pieces.
Seared some YTK as well. crusted with pine nuts. For me its gone from a toss back fish to keeper now for sure.
"Its a life style job"