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Abalone, Blacklip |
Albacore
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Cooking Barracouta, Snook Recipes
Barracouta is easily prepared for the table by removing the
fillets. This produces a clean, white fillet which has few
bones and is easy to cook. The fish is quite reasonable when
cooked and excellent smoked
Cooking
Barracouta:
Although generally despised in New South Wales,
barracouta
actually have tasty, pinkish-coloured flesh which is firm and
white when cooked, and is also ideally suited to smoking. After
cooking, the many long, flexible bones are easily removed. The
flesh of barracouta can occasionally be infested with parasitic
worms. Cooking destroys these worms and they appear to have no
effect on the eating quality of the fish. However, barracouta
should never be eaten raw.
Snook Cooking Tips:
The fish is easily prepared for the table by removing the
fillets. This produces a clean, white fillet which has few
bones and is easy to cook. The fish is quite reasonable when
cooked and excellent smoked
It is sold fresh, smoked, canned and
frozen. It can be cooked by frying, broiling, baking and it
can also be microwaved. It is also made and eaten as
fishcakes in regions such as Japan. It is prepared most
often by grilling, frying or smoking. It is oily, extremely
bony (although the bones are large and easily removed from
the cooked fish) and has very fine scales which are almost
undetectable, making it unnecessary to scale the fish while
cleaning. Snoek has a very distinctive taste. Though very
popular in regions like South Africa, it was not so popular
to certain generations of British residents during the
Second World War due to it being considered a food item of
deprivation. Canned Snoek was imported in large quantities
into Great Britain and government marketing of the product
was not successful and may have had a negative effect. In
South Africa, it is mostly caught and eaten in the
southwestern coastal parts of the country. It is
traditionally served grilled over coals with boiled sweet
potatoes. This is a regional speciality.
Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50
seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium
See Also:
Information on Barracouta &
Snook
Angling & Fishing for Barracouta & Snook
Commercial Fishing for Barracouta & Snook
Cooking Barracouta & Snook Recipes |
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