Amen

As soon as they come aboard, iki them straight to the brain (very easy as they have a translucent skull)   then bury them in ice for 12+ hours to let them set, and then when filleting you trim off the red meat.  I'll do this to kahawai after having them in the icebin for 3 days (draining off the water in the bottom morning and night).  the other KEY thing is you need to eat them within 12-18 hours of them being filleted.

They make great sashimi, but not at good as Koheru (if you haven't tried them, you should).   They are also great panfried, battered etc etc etc, but they have to be treated right.  To get the best out of all fish, they need to be treated right.  

 I gave some snapper to someone 2 weeks ago.  It had spent 3 days in my ice bin, I filleted it, then it spent 6 days in their fridge before they were able to eat it and they said it was some of the best fish they've ever eaten.....

Look after it from time of catch and you'll be suprised at what is great eating and how long it will last....  Lots of people do not look after their fish......

Reel Deal wrote: So many less experienced or closed minded fishos treat it like a rubbish fish maybe harking back to the old days when you could hardly get your lines through them to catch anything else. So ended up with a heap of thrashing Kawhai in the sun to take home in a potatoe sack and over cook to eat and complain the fish quality. Ha.

I remember the days when we would throw snapper straight into the fish bin without killing em first.  No ice in the fish bin and and fish bin baking in the hot summer sun. 

I was only a 8,9,10 year old kid at the time but questioned (although not out loud) the whole thing.  Leaving the snapper to slowly die seemed inhuman to me, and letting em bake in the summer sun didn't seem right. I wondered if all that had to do with the snapper not tasting as nice as it potentially could taste. 

taurangatroutmaster wrote: Cholesterol is extremely important for brain function. Don't believe everything they tell u about that.