What is the tastiest fish?

shad fried with onions and a bit of salt and white pepper!, Galjoen on the coals , white stump tastes great on the coals as well, geelbek,Snoek aslo some of my favourites. steenbras dont eat that much of this fish as it is rather rare to catch them these days.

 

1) Natal snoek chutney with yellow rice and pumpkin.

2) Extra hot rockcod curry and rice, the sweetness of the flesh and chilli curry

make a potent combination.

3) grilled blacktail or stumpy

Dorado!

Shad on the beach,as fresh as possible.salt pepper lemon juice in a skottle.

Pan fried Longfin steaks
Yellowtail sashimi
Fried Calamari rings
... and now I'm missing the odd Crayfish.

Was doing a braai once, with family and friends over...did some crayfish and elf on the grill, with a smallmouth bass that I caught that morning. Asked everyone to taste the two different fishies and tell me which one they preferred...everyone said the bass tasted better! They wouldn't believe me when I told them it was bass (freshwater).
::rofl:

keane wrote:

Anybody ever tried sea barbel? It's quite similar to kingklip, excellent fish. Then rockod, galjoen and musselcracker for curry, couta for biryani. And crisply fried sardines.

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Yeah, smoked, makes for very good eating! (The barbel). And no bones...

keane, How many crisply fried Sards do you think an average oke could eat?. I had a big mouth and said give me 6. I think I ate 4 and that was it. Too rich and oily I guess. I was warned but being a Vaalie......

Elf for breakfast
Galjoen for lunch
Red Steenbras for supper

oh yes and Bokkoms with the rugby

cold sea wrote:

Elf for breakfast
Galjoen for lunch
Red Steenbras for supper

oh yes and Bokkoms with the rugby

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::hapmad::hapmad::hapmad

.

tauruck wrote:

keane, How many crisply fried Sards do you think an average oke could eat?. I had a big mouth and said give me 6. I think I ate 4 and that was it. Too rich and oily I guess. I was warned but being a Vaalie......

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I have a cousin that can down 2 dozen washed with a dozen Castles!

Smoked:

Big eye kingfish

Rock salmon

Fried:

Pick handle baracuda

Anyone have a recipe on DORADO for braai or fried? Come on where's the naked chefs out there? Spices,sauces and how long?- any help would be appreciated. Thx chaps

Bluenose fried and tuna sashimi.

Galjoen always a winner-been eating it just about every week for the last two months!

Jacopewer also very tasty and because my wife's family are Portuguese, over the years I've acquired a taste for properly prepared bacalhau.

Oh, almost forgot the smoked angelfish!

 

uncleshad wrote:

Anyone have a recipe on DORADO for braai or fried? Come on where's the naked chefs out there? Spices,sauces and how long?- any help would be appreciated. Thx chaps

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Never braai naked, too many hot coals about!!
Dorado has a nice flavour as it is so dont put to much on it, when its fresh just a bit of salt , pepper and lemon!!

If you want to put a spice of sorts, rub some Ina Paarmans fish spice on it and put in the fridge for about 1hr while you prepare the fire and have a cold beer, then another one.

With a fairly warm grill, rub some olive oil into the fish on both sides to assist with it sticking on the grid, and place fish skin side up for about a minute(this will give it a nice color, then flip it over to the skin side and cook for another 5 minutes without turning(you can baste with some lemon butter if you fancy)when the fish starts coming away from the skin which should be sticking to the grid and the flesh starts flaking whip it off and enjoy!

If I am cooking it on the hotplate I use a Large non-stick pan or grill pan, wipe the pan with some olive oil using kitchen towel,do not leave excess in the pan. Heat the pan up and when the pan is hot(but not smoking) add the fish the same as when you are braai-ing skin side up, turn after a minute cook for a further 2 minutes then add couple of table spoons of butter and a squeeze of lemon cook for another 2 minutes then, add a good double of DECENT BRANDY not Klippies or Richleigh!! then light the brandy and flambe until the alcohol has burnt off and flame is out, and serve and spoon a bit of the sauce in the pan on the fish and enjoy...

Now I'm skraal.Thanks!!!

I love fish fingers lol jj

Here's my favorites:
Rock cod, Shad, Salmon, Dorado, Grunter and Sardines ( Not the Adcan Marine ones now)

But generally im not fussy with eating fish. As long as the fish is prepared well and tastes good then i cant complain