Bluenose vs Bass

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    Posted: 09 Feb 2024 at 12:10pm
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So I guess this question has been put forward before, but would still like to hear what you people like best; Bluenose or Bass.

I'm a Bluenose fan myself simply because of it's flavour and ease of skinning.
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Post Options Post Options   Likes (0) Likes(0)   Quote jac Quote  Post ReplyReply Direct Link To This Post Posted: 09 Feb 2024 at 12:41pm
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For me a small bass refrigerated for few days before cutting.
Rich n buttery
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Yesterday I was given some fresh Gemfish that went down well.
Think I'd prefer that to either of the other two..
Having said that, anyone of the three ahead of snapper.
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I've just had a lovely snapper fillet with skin on for lunch. I wonder if we lose some of the flavour and certainly texture when we take the skin off our fillets. Agree though, those deepwater fish can be tasty. 
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Agree. Skin on. Skin on is much tastier,crisper, and much of the food value in fish is in and just under the skin. Skin also helps prevent fillet from drying out when cooking.Little bit of effort scaling fish but well worth it. 
And tonight fresh snapper fillet ,skin on. Dusted with spelt flour,pan fried in butter.
Grew up with tasty deep water fish out in cook strait. Mainly puka, terakihi to 8lb,blue cod to 10 lb. But dont ever recall seeing bluenose.
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Bluenose all the way for me, just something about that meaty, tender, tasty texture. Altho bass and puka are not far behind. The only other fish that beats them for me is found a whole lot closer to shore and ankle deep water, there is just something special about flounder for breakfast!
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BN for me.
Having said that - been dining out on gemfish last few days - because I didn't get any BN.
But it is a decent 2nd prize. Rolled in flour, panfried in butter.
not to mention smoked - awesome.
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Bluenose for me too. But getting them out from my way is getting tough and long way to go. My close (ish) spot has been cleaned out. 
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I have to go 40k for mine. A few days ago, and a few times previous I have been scouting an area half way. Edge of a trench. Nothing but Gems so far. Last time - HEAPS of sign, but no BN or puka. I could fill my bin with Gems in a couple of hrs.
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Originally posted by Alan L Alan L wrote:

  been dining out on gemfish last few days...But it is a decent 2nd prize. Rolled in flour, panfried in butter. Not to mention smoked - awesome.
Alan

Superb fish, but perhaps better suited to curries and stir fries. BN firmer like dorado - also highly rated. Hard to beat a puka, though the humble snapper comes close. Or cod, or pink maomao, or JD, or...

If you get a smaller one treat it like a flounder. Sounds from above that you already may.
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Originally posted by waynorth waynorth wrote:

Originally posted by Alan L Alan L wrote:

  been dining out on gemfish last few days...But it is a decent 2nd prize. Rolled in flour, panfried in butter. Not to mention smoked - awesome.
Alan

Superb fish, but perhaps better suited to curries and stir fries. BN firmer like dorado - also highly rated. Hard to beat a puka, though the humble snapper comes close. Or cod, or pink maomao, or JD, or...

If you get a smaller one treat it like a flounder. Sounds from above that you already may.
maomao pink or blue,now youre talking,have their own special spiciness, snapper bland,no wonder restuarants cover it in sauceLOL
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Post Options Post Options   Likes (0) Likes(0)   Quote waynorth Quote  Post ReplyReply Direct Link To This Post Posted: 09 Feb 2024 at 8:28pm
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Never been fussed with blueys, but a mate caught a big snapper on a sweep when there was nothing else. A hungry scavenger will eat anything. Bought fish aren't there for us, but they are convenient.
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I think most white fish is bland in taste, but some have nicer textures than others. As mentioned, crispy skin adds a lot of flavour. In general, strongly flavoured fish doesn't suit the European palate.
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Originally posted by MB MB wrote:

I think most white fish is bland in taste, but some have nicer textures than others. As mentioned, crispy skin adds a lot of flavour. In general, strongly flavoured fish doesn't suit the European palate.

Kippers for breakfast then MB. Wink I'd rather eat porridge. 
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Originally posted by waynorth waynorth wrote:

Kippers for breakfast then MB. Wink I'd rather eat porridge. 

https://www.saltwaterseafoods.co.nz/shop/p/kippers-butter
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I fondly recall cooking and eating cutlets of both puka and bass when I resided in NZ.  I never really knew much about bluenose at the time.  All three species are caught wide off Perth but not in the same numbers compared to NZ waters.
I found bluenose rather difficult to cook, however I think that was as a result of me cutting the pieces too thick which resulted in the outside over cooking and becoming chewy.
Alan L you are fortunate, my bluenose (known as blue-eye trevalla over here) area was 67kms from the ramp.

Waynorth - kippers, perhaps not to everybody's taste.  20+ years ago when I was working in outback WA the catering contractor feeding the 2,000+ construction workers would on occasions serve kippers as a breakfast option.  I'd take a few as part of my crib lunch.  A quick zap to heat in the microwave and into a fresh bread sandwich, magic.
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Post Options Post Options   Likes (0) Likes(0)   Quote Alan L Quote  Post ReplyReply Direct Link To This Post Posted: 10 Feb 2024 at 7:52am
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Its getting a bit off the BN/Bass topic - but I do rate gurnard. And I don't have to go 40k for them.
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Originally posted by Fish Addict Fish Addict wrote:

I found bluenose rather difficult to cook, however I think that was as a result of me cutting the pieces too thick which resulted in the outside over cooking and becoming chewy.

I think this is a common problem that people have with larger fish and somewhat explains why big snapper have a reputation for poor eating. Once upon a time, I expected good results from tossing a great big thick fillet in a pan. Inevitably, it was underwhelming, either overcooked on the outside or undercooked on the inside. These days, I cut big fillets across the grain to the desired thickness.
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Post Options Post Options   Likes (0) Likes(0)   Quote corosanta Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2024 at 9:47am
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Yeap, in this case sixe does matter. It is the main reason fish 'n' chip shops sell batter big fish in aroud 100g pieces.
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Post Options Post Options   Likes (1) Likes(1)   Quote Mc Tool Quote  Post ReplyReply Direct Link To This Post Posted: 11 Feb 2024 at 5:11pm
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I have never caught  any wreak fish , would rather have blue cod than snapper , rather have a flounder than blue cod ..... and John dory  is king for me . More about  the fact that I get FA j dory  than whether its tastier than the others .The ability to cook it properly makes more difference than  variances in different breeds of fish tastiness.
I must try the skin on  thing .
I wish I was young again .... Id be heaps smarter than this time
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