Easy no fuss Yellabelly and Bass

[Dinodadog]

Fillet and remove the skin and bones from the fish, remove all fat that you can see, and cut the fish into peices ready to be cooked later.

With the yellabelly wash well and sprinkle salt over and enough water to just cover the fish and return to the fridge for 24 hours. Remove from fridge and any fat remaining on fish will stand out snow white, remove if any than flour and shallow fry.

With the bass do as for above with the addition of some smokey BBQ sauce before putting in fridge for 24 hours. The sauce removes the wild taste.Its best to put the fish in a dish rather than a plate.

This is basic fish cooking and the best part is most kids enjoy it.

Dino

[Malcolm]

Thanks Dino

[Angus]

I have never heard the BBQ sauce idea.

[Dinodadog]

Smokey BBQ sauce, I stumbled across this idea one day when I ran out of what I used to use which was the salad dressings,french and italian etc. It gets rid of the wild taste in the bass. I used to be able to eat the yellas but did not like the bass. By the way the bass are the best for you I heard they have more amega 3.

[Davo_Dinkum]

i have never seen fat on a fish.

is this just freshwater fish that have fat ?

1 day hopefully i get a yellow or bass big enough to eat.

when i do at least i will know how to cook them and prep them.

cheers dino info on how to prep /cook fish is always handy.

[big al]

davo saltwater fish the blue groper have fat on them we used to catch a few up at double island point back in the 70ts i thing they are protected now - we had to cut the fat off before cooking -could use the fat to cook with if you forgot to bring some al

[Davo_Dinkum]

ah

learn something new everyday

[teckee7]

The live freshwater perch sold in restaurant have plenty of fats, but they are really good steam. With ginget, shallots, soy, oyster sauce and salt and sugar to taste. Follow that with hot searing peanut oil poured over it after the steaming process.

[Feral]

No fuss yellow belly?.

My no fuss recipe is straight off the hook, dong on head, wrap in alfoil chuck in fire.

Pull out in a few minutes unwrap, rub skin off and eat.

As for the fat, there should be a couple of "how to" posts from the various trips done over the last couple of years. Try searching for the AFO Glenlyon, Monduran or Awoonga trips.

[Davo_Dinkum]

fish fat is prob good for u .

i know i heard from a few people that fish is the best source of calcium , as from milk it's to rich for the human body to absorb.

eating real fish is more fun and taste better than them fish pills .yuck puke yuck they are mega yuck.

[Feral]

Except in native fish fish it taints the flavour of the fish quite badly.

[Dinodadog]

This is the reason a lot of people dont like freshwater fish, they are happily munching away on a nice piece of fish when thary get the smallest bit of fat in their mouth and yuk it spoils the whole meal

[Angus]

Davo_Dinkum wrote:

fish fat is prob good for u .

i know i heard from a few people that fish is the best source of calcium , as from milk it's to rich for the human body to absorb.

eating real fish is more fun and taste better than them fish pills .yuck puke yuck they are mega yuck.

I dont think the removal is a health based issue. Id say if the fat tasted good we would happily leave it on. Wagyu Yella!

But freshwater fish fat tastes like mud.

It depends on the dam as well.

I have found at Hinze dam there is no need to remove any fat. Fish are nice and lean but still meaty. I have always surmised this could be due to feeding habits are there are no oversized prey resulting in the fish having to hunt more often for smaller morsels.

Angus

[yoyo]

Davo_Dinkum wrote:

fish fat is prob good for u .

i know i heard from a few people that fish is the best source of calcium , as from milk it's to rich for the human body to absorb.

This is not really true davo. There is not really a great deal of calcium in fish flesh, it could be that whoever it was that told you this was referring to eating fish such as sardines, or any other small fish that is commonly eaten with bones intact. The calcium is derived from the bones in this instance.

The point about calcium in dairy being too 'rich" for absorbtion is simply not true.

I dont mean to correct you mate, i just dont want others to get funny ideas in their heads, and this stuff has prob been told to you by someone who doesnt really know what they're on about...

Here's a link to some tables outlining calcium content of seafoods ;

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[Do$tylz]

teckee7 wrote:

The live freshwater perch sold in restaurant have plenty of fats, but they are really good steam. With ginget, shallots, soy, oyster sauce and salt and sugar to taste. Follow that with hot searing peanut oil poured over it after the steaming process.

my old man loves this and does a killer on it too. Next recipe that I doco??