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Thread: Butterfish andMoki

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  1. 11-07-2014, 02:30 PM #1
    308jase
    308jase is offline
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    Blue Moki is fine if you treat it right, gill, gut and on to ice straight away.

    Apparently it's great smoked but I prefer to just crumb it,

    My favourite is to squeeze lemon juice over fresh fillets, cover it and leave in the fridge for the day, then crumb and quick pan fry.
    stingray and Boulderman like this.
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  2. 15-07-2014, 12:38 AM #2
    stingray
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    just like kaiwha, bleed gut and chill, best speared and iki'ed ( head shot recomended, body shot or netted their flesh goes tends to grey). Smoked they are amazing huge chunks of firm white flesh! Great to use the left overs for fish pie, if find you get a big one break the fillet down to bite size pieces rather than over cook large fillets. That is cut the fillet in half width ways and / or length ways so you can cook it through quickly.

    Never shot a red moki, they're just to damn tame / trusting ... Easy going!
    Haggie and 308jase like this.
    Nil durum volenti !!
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  3. 16-07-2014, 04:31 PM #3
    308jase
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    Quote Originally Posted by stingray View Post
    Never shot a red moki, they're just to damn tame / trusting ... Easy going!
    Another Nelson Spearo I see!!!
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