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    Posted: 03 Apr 2012 at 8:54am
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Maybe I'm jumping the gun by looking for a recipe before we catch one. Going out from Whangaroa for 5 days from the 9th.
What's a good way of cooking fresh marlin - have got smoked marlin but fancy some cooked another way. Can you roast/bake a chunk? Pan-fried steaks - any good sauces or marinades, please?
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Post Options Post Options   Likes (0) Likes(0)   Quote Boulder Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:04am
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I had some steaks off mine for tea last night Roy just sprinkled some Bradly fish spices that they have on it and snap fried in Butter Clap I know what I am having for tea tonight


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Post Options Post Options   Likes (0) Likes(0)   Quote Dave775 Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:16am
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Green thai curry... I did one last night using "Valcom" curry paste I got from the supermarket.... It took bugger all to prepare and was amazing.
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Post Options Post Options   Likes (0) Likes(0)   Quote daveo Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:17am
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Had some fresh pan fried in a little butter with sweet thai chilli was Thumbs Up

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Post Options Post Options   Likes (0) Likes(0)   Quote Dave775 Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:21am
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Post Options Post Options   Likes (0) Likes(0)   Quote Marligator Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:42am
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Roy, when you cut that marlin up into chunks, you will have quite abit of meat left up around the head, cut that out and fry that up, it is by far the best tasting bit on the fish. Also I cut all the stuff off left along the back bone. All I do is roll it in flour (some times add a bit of chicken coat and cook) and fry in butter, absolutely devine.
 
A really good sauce is Wasabi Dressing as follows:
 
2 teaspoons Sesame Oil
3 tables spoons Soy Sauce
1/4 Cup Rice Wine Vinegar
1/2 Teaspoon wasabi powder/paste
 
Mix it all together, This sauce is great on seared tuna steaks but is great with any fish.
 
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Post Options Post Options   Likes (0) Likes(0)   Quote Fishb8 Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:45am
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Originally posted by Boulder Boulder wrote:

I had some steaks off mine for tea last night Roy just sprinkled some Bradly fish spices that they have on it and snap fried in Butter Clap I know what I am having for tea tonight
Haha - I doubt that even if we get any, they'll be the size of yours, Boulder! (maybe 2??)
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Post Options Post Options   Likes (0) Likes(0)   Quote KikBac Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:53am
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Take the shoulder steaks off, cut them about 3/4" thick. You end up with nice medallions not unlike a pork chop. A quick sizzle on a hotplate with butter, add sea salt, cracked pepper & lemon to finish.

Like Roy said, get all the meat off around the head and frame and fry that too. Don't forget to remove the cheeks - the best part.

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Post Options Post Options   Likes (0) Likes(0)   Quote Telecaster Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 10:13am
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Portuguese chicken seasoning then a quick go on the bbq works great.
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Post Options Post Options   Likes (0) Likes(0)   Quote The cook Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 10:44am
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Stunning fish to eat fresh, dont understand why so much gets smoked (although it is is great smoked if done well)
Cut into loins, cut down to apropriate size & vacum packed. Freeze quickly & its good for at least 6 months.
All above methods are a great way to cook it, golden rule is don't overcook. Find it best cooked to 'medium rare' if using meat terminology, any more than 'medium' & it has a very dry mouth feel & looses flavour. 'Rare' is ok but it has a lot more robust texture than tuna which is best cooked this way & as a result can be a bit chewy.
 
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Post Options Post Options   Likes (0) Likes(0)   Quote Grunta Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 11:23am
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Sensational fresh if cooked as 'The Cook' suggests. The last one I had fresh was immaculately cared for in Boulder's insulated marlin bag - packed with salt ice and scored a 10/10 in our house.
Like the look of that Wasabi dressing too Vance.
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Post Options Post Options   Likes (0) Likes(0)   Quote Fishb8 Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 11:45am
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Originally posted by Grunta Grunta wrote:

Sensational fresh if cooked as 'The Cook' suggests. The last one I had fresh was immaculately cared for in Boulder's insulated marlin bag - packed with salt ice and scored a 10/10 in our house.
Like the look of that Wasabi dressing too Vance.
Agreed - that's caught my eye, too!
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Post Options Post Options   Likes (0) Likes(0)   Quote Marligator Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 12:19pm
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That wasabi sauce is really nice, even as a salad dressing.
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Post Options Post Options   Likes (0) Likes(0)   Quote wanabe Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 2:18pm
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crumbed fingers is great hot or cold Clap but I will say smoked is great in a salad 
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Post Options Post Options   Likes (0) Likes(0)   Quote BIG DOG Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:02pm
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It is some of the best Shashimi around. Chill it and slice thin. The bits off the back bone after you slab a fish are sweet as.
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Post Options Post Options   Likes (0) Likes(0)   Quote Spearsniper Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:16pm
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Originally posted by Dave775 Dave775 wrote:

Green thai curry... I did one last night using "Valcom" curry paste I got from the supermarket.... It took bugger all to prepare and was amazing.

+1 on the curry.


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Post Options Post Options   Likes (0) Likes(0)   Quote skidoggg Quote  Post ReplyReply Direct Link To This Post Posted: 03 Apr 2012 at 9:44pm
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yep cant empahasize enuf as to what cook said about not over cooking it . a good hot pan seared on both sides but try and leave it pink in the middle  once it goes white right thru it will turn chewy then a nice rich sauce drizzled over meeeeeeaaaan!!
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