Thread: Butterfish andMoki

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!