The Kitchen - Seafood Recipes - Luderick--from an Auzzie perspective

Okay as far as cooking goes to prepare upon capture immediately break the neck and bleed then gut and put straight on ice or keep them alive in a keep net and do same. fillet the fish leaving the scales on then cut out ribs with the black stomach lining skin the fish and you are left with a niceslighly oily piece of firm white meat. its important to bleed them whilst alive a dead parore will get an iodine taste this is due to their omnivourous diet they are a scavenger like black drummer and its the blood clotting in the flesh that does this so alive and fresh killed is best.

To cook you can grill poach steam, batter or crumb and shallow fry we have even had them sashimi, they have a distinct flavour that is not everyones cup of tea and they are best avoided when in roe or smelt as that is when they candevelope a very rich and strong flavour and you can smell it when cleaning them, oh i forgot when gutting the fish score the backbone in the gut cavity wit ha sharp knife to get the remsaining blood from the fish. Follow these steps and parore (luderick) are every bit as good as the next table fish, don't do this and they taste crap, many a family survived on parore here during the great depression and they do have a bit of a repautation over here as a third rate eating fish which is undeserved it is only as good as you treat the catch inits preparation and done right its good, i beleive thisapplies to all table fish.