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Post Options Post Options   Likes (0) Likes(0)   Quote felixx Quote  Post ReplyReply Direct Link To This Post Topic: Snapper for tea
    Posted: 02 Apr 2010 at 6:14pm
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Was going thru the freezer and found some snapper left over from an xmas swap.
 
Anyway the fillet had been skinned and in the freezer since dec, so I decided to make foil parcels.
 
Here goes.
 
I slashed light criss cross patterns accross the fish
 
Rubbed in the juice of 1/2 a lemon
 
In the mortar and pestle I crushed some mint, garlic, pepper, olive oil into a paste
 
I rubbed this into the fillets
 
Added a slice of red onion
 
A bit of lemon
 
 
Wrapped em in foil and bunged them in the oven.
 
Will pull it out about 7.15pm
 
 
Originally posted by TG

LMAO felixx, you a sick puppy! hehe
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Post Options Post Options   Likes (0) Likes(0)   Quote andy2fish Quote  Post ReplyReply Direct Link To This Post Posted: 02 Apr 2010 at 6:41pm
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Look yummy, just had snapper but fresh caught today in breadcrumbs very yummy Thumbs Up
If only I could fly
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Post Options Post Options   Likes (0) Likes(0)   Quote felixx Quote  Post ReplyReply Direct Link To This Post Posted: 02 Apr 2010 at 6:50pm
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yummy! I like to crumb my paua, I will post that recipe next time ;)
Originally posted by TG

LMAO felixx, you a sick puppy! hehe
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Post Options Post Options   Likes (0) Likes(0)   Quote felixx Quote  Post ReplyReply Direct Link To This Post Posted: 02 Apr 2010 at 7:36pm
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It tasted pretty good!
The cous cous had red onion and capsicums from the garden.
 
 
Originally posted by TG

LMAO felixx, you a sick puppy! hehe
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Post Options Post Options   Likes (0) Likes(0)   Quote Doubie Quote  Post ReplyReply Direct Link To This Post Posted: 02 Apr 2010 at 7:55pm
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Good stuff Felixx Thumbs Up
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Post Options Post Options   Likes (0) Likes(0)   Quote andy2fish Quote  Post ReplyReply Direct Link To This Post Posted: 02 Apr 2010 at 8:20pm
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Originally posted by felixx felixx wrote:

It tasted pretty good!
The cous cous had red onion and capsicums from the garden.
 
 

Looks better than when I cook snapper LOLLOL Need some cooking leasons just as much as some fishing ones as wellLOLLOLLOL
If only I could fly
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Post Options Post Options   Likes (0) Likes(0)   Quote felixx Quote  Post ReplyReply Direct Link To This Post Posted: 02 Apr 2010 at 8:24pm
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The cous cous looks like something the cat made, but it tastes good.
Should have put it on a coloured plate so it does not looked so washed out.
 
 
Originally posted by TG

LMAO felixx, you a sick puppy! hehe
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Post Options Post Options   Likes (0) Likes(0)   Quote Far Quirk Quote  Post ReplyReply Direct Link To This Post Posted: 18 Apr 2010 at 9:54pm
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That's an excellent recipe Felixx, but it would be hugely improved by using fresh snapper instead of frozen.
 
Freezing ruins fish.  There are 2 main reasons.  Firstly, when thawing the fish out, at least 5% and often more of the weight is lost when that weepy serum dribbles out.  The loss of that serum is going to leave the fillets a little drier and tougher than if they were fresh.  Secondly, the oil in fish oxidises even in the freezer.  If you want to avoid the stale flavour that most frozen fish has, there are a couple of solutions.  Cut off all the red and brown parts of the fillet, especially the centre line, because these parts are oilier.  Secondly, leave frozen fish in the freezer for a maximum of one month.  Fish oil is so unstable, it oxidises very quickly.
 
I don't mean to criticise your culinary skills.  I thought it might be interesting to other fishoes to know what you're sacrificing when you freeze fish.
 
My policy is to only take what I can eat or give away.  I try to avoid using the freezer.  Yesterday I gave away 2 & brought home 4 snaps.  Son 1 had a couple of fillets last night for dinner.  Today I smoked the biggest one and it will go into some pate (mixed with cream cheese & capers & whizzed up), and the rest will go into the freezer to be made into fish pie.  Even smoked fish will oxidise, so it'll be used within the next 2 weeks.  The rest of the fish went into a green Thai-style fish curry.  We ate most of it tonight, but the leftovers will make a good lunch over the next few days.
 
This "fresh is best" policy provides the perfect excuse for going fishing more oftenTongue
Far Quirk - I'm goin' fishn!
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Post Options Post Options   Likes (0) Likes(0)   Quote felixx Quote  Post ReplyReply Direct Link To This Post Posted: 19 Apr 2010 at 10:24am
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Dude, I live in chch
It is a bit hard to get fresh snapper here.
When people give me frozen fish I am not too proud to take it.
However I agree fresh is best. But with a new baby in the house and juggling 3 jobs it can be a bit hard to get out fishing whenever I want a feed.
Glenn
Originally posted by TG

LMAO felixx, you a sick puppy! hehe
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Post Options Post Options   Likes (0) Likes(0)   Quote jamesdaulton Quote  Post ReplyReply Direct Link To This Post Posted: 19 Apr 2010 at 2:29pm
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decient fresh snapper's not soo easy to get up here at the moment either... too many Kahawai and baby snapper!
 
I learned how to make perfect cous cous in the microwave when I was a student.... you can literally live on that stuff!!
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Post Options Post Options   Likes (0) Likes(0)   Quote feeder Quote  Post ReplyReply Direct Link To This Post Posted: 19 Apr 2010 at 5:26pm
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Wink F Q, buy yourself a vacuum packer, just do as you described in preperation, no more freezer taste, no curled up dried out bits of cardboard looking fillets (freezer burn).
I refridgerate the fillets over night in a tupperware bread saver, the one with the little tray, this allows that smelly juice to decant, vacuum pack and 6 months later just like fresh.
 
Cheers
The only bar to frequent is the Kawhia Bar
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Post Options Post Options   Likes (0) Likes(0)   Quote Moggy Quote  Post ReplyReply Direct Link To This Post Posted: 19 Apr 2010 at 5:45pm
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Originally posted by feeder feeder wrote:

Wink F Q, buy yourself a vacuum packer, just do as you described in preperation, no more freezer taste, no curled up dried out bits of cardboard looking fillets (freezer burn).
I refridgerate the fillets over night in a tupperware bread saver, the one with the little tray, this allows that smelly juice to decant, vacuum pack and 6 months later just like fresh.
 
Cheers
 
Agree with that 100% - best thing I ever did buy - only extra I would add - Never Never wash the fillets in fresh water - try to keep them as they come in in salt water only - the fresh water will set off the bacteria and it will spoil the fish, but if done proper then you have at least 6 months - smoked lasts even longer - I have got 12 months so far and they taste as fresh as what they were when I packed them
Mind you I know of only one packer thats up to the job - and thats the one sold by Bradley!
People who say it cannot be done should not interrupt those who are doing it!
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Post Options Post Options   Likes (0) Likes(0)   Quote felixx Quote  Post ReplyReply Direct Link To This Post Posted: 19 Apr 2010 at 6:55pm
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Moggy.. you have the same vacuum packer as me!
Awesome eh!
Much better than the red shed special i used to have
Originally posted by TG

LMAO felixx, you a sick puppy! hehe
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Post Options Post Options   Likes (0) Likes(0)   Quote feeder Quote  Post ReplyReply Direct Link To This Post Posted: 19 Apr 2010 at 7:29pm
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Approve Forgot the bit about noooo water, an episode of the ITM fishing show did the bacterial counts of fillets contaminated with fresh (horrendous) and salt water (not so bad but bad enough) so no water at all for me, mines a Food Saver, imported it long before they became the fashion, fantastic bit of kit.
 
Cheers
The only bar to frequent is the Kawhia Bar
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Post Options Post Options   Likes (0) Likes(0)   Quote Far Quirk Quote  Post ReplyReply Direct Link To This Post Posted: 21 Apr 2010 at 10:16pm
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I might start another argument here, but I use fresh water to rinse my fillets.  I work in the food industry, so I'm very aware of hygiene.  The fish goes into an ice slurry, so even if a bit of poo gets mixed in with the ice, the bugs won't grow much.  I keep 2 towels beside me while filleting the fish.  After each fish is filleted, I wipe the board down with towel 1 "the dirty towel" to get the worst of the blood & guts off, then polish it up with towel 2.  This ensures that the fillets have a relatively low number of bugs on them (about 1 million per sq cm, instead of 100 mill.)  I then rinse the fillets with lots of household (chlorinated) cold water, drain them on the bench for a minute, then lay them out on paper towels and pat them dry.  The bug count has probably gone down to between 10,000 and 100,000 per sq cm.
 
These fillets keep for at least five days in the fridge before they develop the slight ammonia smell of old fish, just like you'd buy "fresh" from a fish shop.  We prefer to eat them within 3 days of filleting, because the first off flavour you get is from oxidation of the oil.  This is not a bacterial oxidation, just oxygen reacting with the omega-3 part of fish oil.  I've been an edible oil chemist for over 35 years.  The taste of even slightly oxidised fish oil puts me right off.
 
Some other reasons for rinsing fillets
      - gets rid of blood and other fluids
      - gets rid of scales
      - a final QC check to make sure I've got rid of all the bones.
Far Quirk - I'm goin' fishn!
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Post Options Post Options   Likes (0) Likes(0)   Quote feeder Quote  Post ReplyReply Direct Link To This Post Posted: 26 Apr 2010 at 5:58pm
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Wink F Q, can't argue with a man of your credentials, a couple of tricks you might like to try to keep the blood from getting on your fillets, good for any fish, (I do this to all our table fish)
Iki if you wish, run your knife around the gills, blood will pour out, then into your slurry etc.
I'm a fussy bugger when preparing any food, fish in particular, so this is my method.
All of the above, gut n gill when back on land, leave head & wings on, into the chiller over nite, at 1* C, I have plenty of room on my fish cleaning setup, 1 white board for filleting, 1 for skining, 1 for trimming and taking the bones out.
Each fish is wiped down with a damp towel, filleted, skined and trimmed, every second or third fish all the white boards are wiped clean, no need to spray water all over everything, when skining with a bit of practise you can leave all the red meat on the skin, loosing only a tiny fraction of your fillet.
Mates I take out tell me I'm far too fussy, I just tell them , you take your share home and deal to them as you see fit, it's not work to me, but a labour of love, and the eating is the proof in the pudding.
 
Cheers
The only bar to frequent is the Kawhia Bar
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Post Options Post Options   Likes (0) Likes(0)   Quote Far Quirk Quote  Post ReplyReply Direct Link To This Post Posted: 27 Apr 2010 at 9:18pm
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Some good thinking there Feeder.  Next time I'm at the supermarket I'll get myself a couple of  plastic boards to further improve hygiene during filleting.  As for bleeding snapper as they go into the bin, I'll give it a try, but not sure about the overall effect on hygiene.  Should make for cleaner fillets.
 
I have a love-hate relationship with the oily part of fish.  I know fish oil is really good for me & mine, and the red meat next to the skin is the oiliest.  So I tilt the knife down and take as much of the fillet off the skin as possible.  But I know it makes the fillets last for a shorter time.  Betterthanwork had a good solution to this.  He took the fillets off, but left the skin on.  He only skinned the fish just before cooking.  This makes a lot of sense to me.  The skin is a protective organ that will help stop the oil from oxidising.  Take it off, and the oxidation process will increase several times over.  I'm just a little set in my ways and too lazy to wonder outside to the cleaning table when fish is needed for dinner.  As for skin and scales in the kitchen - wouldn't go down well in our house.
Far Quirk - I'm goin' fishn!
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