Thread: Butterfish andMoki

Originally Posted by sakokid

Yum

+1

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.

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!

Originally Posted by stingray

Never shot a red moki, they're just to damn tame / trusting ... Easy going!

Another Nelson Spearo I see!!!

When I started spearfishing I was told it is best to freeze butterfish, then thaw it for cooking. Can't say I noticed a huge difference either way, it's a hit and miss fish, shoot two (or more) during the same dive, one is glorious, the other is tough and chewy. They can get quite broad, so I have found that slicing down the fillet to make it half as thick before frying in the pan works best, hot and fast. Ceviche with butterfish goes well also.

Moki goes great in a curry, Thai style. Throw it in last so it just cooks through, magic. Otherwise, I find it a bit 'fishy' for most uses.

yea i can agree with that, iv been told unless moki is fat then give it a miss