Betty's Bay Galjoen

[Ellafish]

looks so yummy Mike! well done great catch

 

[rofflign]

looks nice but why do you cut the skin?

 

[Mike Smith]

rofflign wrote:

looks nice but why do you cut the skin?

Hi Rofflign,

I do not vlek my fish open from the backbone. So to get the flavour into the fish I make diagonal cuts and rub some salt, pepper and spice into the cuts and stomach cavity.

This also allows the lemon and herb basting to penetrate and infuse the flesh with flavour. Also I have a fish meal that looks like a fish. Presentation and preparation is the key to a good meal.

 

[speartackle]

There can'r be a "wrong" way to prepare a gallie on the braai. Rather a gallie on the braai than none at all.

Lekker catches there, congrats!

 Mike Smith wrote:

rofflign wrote:

looks nice but why do you cut the skin?

Hi Rofflign,

I do not vlek my fish open from the backbone. So to get the flavour into the fish I make diagonal cuts and rub some salt, pepper and spice into the cuts and stomach cavity.

This also allows the lemon and herb basting to penetrate and infuse the flesh with flavour. Also I have a fish meal that looks like a fish. Presentation and preparation is the key to a good meal.