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phatboy
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Joined: Nov 25, 2008
Posts: 213
Location: Pembrokeshire

PostPosted: Sat Aug 22, 2009 5:37 pm Reply with quote Back to top

1st of all are red/tub gurnards edible? and if they are how would i cook them?
cheers
Phatboy
 
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joliroger
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Joined: Jul 27, 2008
Posts: 1931
Location: DAGENHAM

PostPosted: Sat Aug 22, 2009 5:55 pm Reply with quote Back to top

They are truly edible, they need to be "skinned" and as to how you cook them.....................its up to you, baked in tin-foil with butter herbs etc, fried, or whatever. For myself in the league of fish for taste i would only put them just behind Sole or Bass

JOLI
 
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phatboy
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Joined: Nov 25, 2008
Posts: 213
Location: Pembrokeshire

PostPosted: Sat Aug 22, 2009 6:21 pm Reply with quote Back to top

cheers joli.
i caught a couple on a mackeral charter boat last week the skipper told me he thinks theyre edible but he didnt know how to cook them.
ill have em for tea tomorrow maybe just baked in foil with some herbs.
could i fillet them and then peel the skin off after cooking or is it easier to skin them and cook em whole?
 
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joliroger
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Joined: Jul 27, 2008
Posts: 1931
Location: DAGENHAM

PostPosted: Sat Aug 22, 2009 6:32 pm Reply with quote Back to top

HIYA,
In my opinion it is easier to skin them first, take the head off , gut it, nip where the neck would be and peel back the skin, dont rush just take it slow and the skin will peel off...............eels & Bass in the same fashion



JOLI
 
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phatboy
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Joined: Nov 25, 2008
Posts: 213
Location: Pembrokeshire

PostPosted: Sat Aug 22, 2009 6:39 pm Reply with quote Back to top

cheers m8
looking forward to tea time tomorrow
 
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joliroger
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Joined: Jul 27, 2008
Posts: 1931
Location: DAGENHAM

PostPosted: Sat Aug 22, 2009 6:42 pm Reply with quote Back to top

You are welcome...........enjoy them, YUM YUM !!!!!!!!!
 
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andy1_i
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Joined: Aug 02, 2008
Posts: 1839
Location: lowestoft,suffolk

PostPosted: Sun Aug 30, 2009 9:57 am Reply with quote Back to top

mr.hugh fearnley-whittingstall highly recommends this species as highly underrated,so you should try out a few recipes by the man ?

Andy1i
 
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phatboy
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Joined: Nov 25, 2008
Posts: 213
Location: Pembrokeshire

PostPosted: Sun Aug 30, 2009 11:04 am Reply with quote Back to top

cheers guys
i baked them in foil with a bit of garlic, lemon and a few herbs.
very nice will definitely have them again big grin
ill chk what fearnly-whittingsal reccomends and maybe try it a different way nxt time
 
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conni
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Joined: Oct 23, 2008
Posts: 55
Location: essex

PostPosted: Wed Jan 27, 2010 11:14 am Reply with quote Back to top

had a red gurnard on the bbq in the summer just gutted it and a few slices of lemon,also done a bass at the same time to compare,not much in it both beautiful,
 
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andy1_i
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Joined: Aug 02, 2008
Posts: 1839
Location: lowestoft,suffolk

PostPosted: Thu Jan 28, 2010 11:28 am Reply with quote Back to top

conni when you bbqed them did you do it in tin foil or just skin side down,as im the kinda chap that with my luck the fish would fall apart and end up in the barby coals crying

Andy1i
 
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eccles
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Joined: May 19, 2005
Posts: 3536
Location: Hayling Island, Hampshire

PostPosted: Thu Jan 28, 2010 3:32 pm Reply with quote Back to top

When I can get decent size gurnards, I do goujons: - Cut into suitable size pieces say around three inches long, dip in thin batter then breadcrumbs and fry very quickly - superb!
 
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