Xskipper
Active Member
Very true, we ate fish ate sea regularly and would always take them from the boxes that had been iced 2/3 days before, they tasted much better than straight out of the net.
Fishy Ideas?
- Thread starter Nostrodamus
- Start date
simon barefoot
Well-Known Member
After working on a variety of commercial fishing boats over the last 20 years or so i would say that if the fish are properly iced when caught, then fair enough, but how many sailors have access to a decent supply of ice. I'm guessing most mackereling is done on a whim, then the fish sit in a bucket in the sun for a few hours... sludgey soft flesh isn't my idea of perfect mackerel.
As someone said earlier, most boats these days are far more aware of the importance of a quality product, unfortunately stores such as Asda (even my local one in Falmouth) sell fish that are just rancid. I've nearly bought sardines that were so soft that they fell to bits as the assisstant tried to pick them up. Our fishing industry should not be betrayed by practices such as this, and unfortunately this is where most peoples experience of wet fish begins and ends.
Right, I seem to have ranted myself waaay off topic here, sorry for that, it's just a subject that I feel strongly about!!
P.s. Mullet are delicious, bake them with some spring onions, a little garlic, chilli and soy sauce for 20 mins or so. If you are worried about what they eat then I assume you dont eat pork? (Or lobster, they scavenge dead things on the sea bed)
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Nostrodamus
Well-Known Member
Is there a good way to fish from a moving boat if you knew the sails were going to be set for sometime. We tried dragging a line on a channel crossing and back but caught nothing.
I also presume that if you come across a fishing boat just back in they would quiet happily sell you a fish (that is if we do have a fishing boat left in the indusry).
I also presume that if you come across a fishing boat just back in they would quiet happily sell you a fish (that is if we do have a fishing boat left in the indusry).
sailor211
Well-Known Member
Keep the speed to 2 knots then you wol get het big fat ones, at 6 konts you have to be close to the fish or it will not move fast enough. Fast sailing and fishing do not go together unless you are in tuna country,
Rough water for Bass towing a plug, but the family complain at sailing that way!!
GrahamD
Well-Known Member
This is by far the simplest way to cook mackerel on a boat. This method also minimises the smell and there are no greasy pans afterwards
1. Catch and clean mackerel
2. Put pan of sea water on to stove and bring to simmer(or salted water if worried about sea water quality)
3. Gently poach mackerel for about 4-6 mins.
4. Drain water, allow mackerel to dry and serve with lemon and salad.
1. Catch and clean mackerel
2. Put pan of sea water on to stove and bring to simmer(or salted water if worried about sea water quality)
3. Gently poach mackerel for about 4-6 mins.
4. Drain water, allow mackerel to dry and serve with lemon and salad.
Clyde_Wanderer
Well-Known Member
It is advisable to gut and clean all sea fish imeadiatly after catching, otherwise you will find them covered in thread like worms which emerge from their intestines if you leave them for a few hours or overnight.
Pollack are great fish to make a fish and cheese pie from, nice white flakey meat.
For those who dont like sticking your fingers down a fishes throat and breaking its neck, dispatch it with one or two sharp blows to the head slightly back from the eyes, using a spanner ar a purpose made Priest if you have one, its the most humane and instant way to dispatch fish.
Mackeral are clean fish with the bennifit that their oil is very good for the heart, they are also very greedy, I cought three on a set if feathers one day and because they were quite small I put them back, one of them immeadiatly took one of the feathers again which was dangling in the water, will they never learn!
Been fishing since I was nipper still love the anticipation of a take.
Screaming reels.
C_W
Pollack are great fish to make a fish and cheese pie from, nice white flakey meat.
For those who dont like sticking your fingers down a fishes throat and breaking its neck, dispatch it with one or two sharp blows to the head slightly back from the eyes, using a spanner ar a purpose made Priest if you have one, its the most humane and instant way to dispatch fish.
Mackeral are clean fish with the bennifit that their oil is very good for the heart, they are also very greedy, I cought three on a set if feathers one day and because they were quite small I put them back, one of them immeadiatly took one of the feathers again which was dangling in the water, will they never learn!
Been fishing since I was nipper still love the anticipation of a take.
Screaming reels.
C_W
Clyde_Wanderer
Well-Known Member
What really bugs me is the way supermarkets describe their salmon as "Fresh Scottish Slamon, they dont tell you its farmed and fed on oodles of rapid groath pellets, its discusting to eat and I would never again eat farmed salmon since I tasted the first 10lb spring salmon I cought on the river tay and the many springers and grilse I have caught since that, the difference is amazing.
C_W
prv
Well-Known Member
Fishing off Pembrokeshire as a kid (in a tiny Seagull-powered dinghy whose GRP was melting away into the water) we used to use an old clutch pedal off a tractor. Seemed to be an ideal shape for braining fish
Pete
Clyde_Wanderer
Well-Known Member
Fishing off Pembrokeshire as a kid (in a tiny Seagull-powered dinghy whose GRP was melting away into the water) we used to use an old clutch pedal off a tractor. Seemed to be an ideal shape for braining fish
Pete
A section of Deer antler is more traditional in Scotland, although I use a bought priest which also has a spooner tucked inside it, rather sore when one misses the fish head and rattles the nuckles.
Nostrodamus
Well-Known Member
There is someone on the pontoon at the moment, spear in hand trying to get ome Mullet. He says he catches quiet a few and they are good in a curry.
stuhaynes
Well-Known Member
I'm not keen on fresh mackerel, not to my taste. However, I love smoked Mackerel and Sainsburys Mackerel pate! The main thing to remember is that fresh fish of many species should be properly cooked or frozen for at least 24 hours to kill parasites.
When buying so called 'smoked' fish it's important to note that suppliers (including supermarkets) are not above selling fish that is 'smoked' with a smoke flavoured dye.
Fish are major carriers of worm parasites. Two important ones are Salmon and Cod. Salmon carries tapeworm and Cod carries roundworm. There has been a trend for some time to include Salmon in Sushi. If the fresh fish is used there is a danger of ingesting tapeworm which can live for 20 years plus and grow to more than 20 feet long. This is well documented. It is very important that Salmon that has not previously been frozen should be either cooked through, or properly smoked.
'Lamping' Cod is where the fillets are passed over an underlit table to allow worms to be pulled out. Again it's important that Cod be cooked properly.
Not trying to put anyone off eating fresh fish but….
fisherman
Well-Known Member
Mullet are fine, wrap in foil or barbecue. To catch, lay on the foredeck with a sharp gaff in the water next to the weed on the mooring chain. wait for a fish, make upward lunge, crack head on pushpit, fall in water.
longjohnsilver
Well-Known Member
Then you'll be missing out on a real treat. Mullet caught in a clean river are superb, I'd rather have a mullet as opposed to bass. My local fishmonger is also of the same opinion. We can't both be wrong