Thread: Is cray fish overrated or am I cooking it wrong?

Originally Posted by 7mmwsm

Has to be cooked in salt water. From the sea not fresh water with salt added.

What the man said for 6 minutes then dump into ice water.

I read about a method of freezing crays that I tried on fish fillets and it worked nicely. Freeze the fish, once frozen dip the fillet in water & refreeze it. Repeat it a few times and it's a an airtight pack.
I don't know if this would work long term as I only kept them frozen a few months.

100 ways to skin a cat.My method steam in sea water 8mins .Cool Hanging by their tale so it doesn't coil up rigor mortis .Split the tail in half lengthways,fry on the Barbie with garlic butter.Blue cod is better but.As Baz says if freezing them down,wrap in newspaper then gladwrap with the reqd catch date label to keep the feds happy re accumulation rule[ATTACH]

ohh lord blue cod not going there except to say as a North Island fisherman just cannot understand the souths fasisination with blue cod - mushy - snapper every day or better blue nose

Originally Posted by No good names left

I read about a method of freezing crays that I tried on fish fillets and it worked nicely. Freeze the fish, once frozen dip the fillet in water & refreeze it. Repeat it a few times and it's a an airtight pack.
I don't know if this would work long term as I only kept them frozen a few months.

Some US fishermen swear by freezing fish fillets in bags of water!

At one point we were making up bulk batches of fish fingers for my son. Usual flour, egg wash and panko breadcrumbs. We froze them separately on trays. On defrosting and cooking, it was apparent that the fish was well preserved without freezer burn. A coating of some kind does seem to protect the fillets.

fish fingers that sounds good recipe the commercial ones now in supermarket bloody disgusting its like some sort of minced paste in them not even heaps of tartare makes them taste good really gone downhill

Originally Posted by Barry the hunter

ohh lord blue cod not going there except to say as a North Island fisherman just cannot understand the souths fasisination with blue cod - mushy - snapper every day or better blue nose

Nope Baz ,think you are confusing with Red(also known as Akaroa)Cod.Mushy shyte.Blue Cod raised in cold southern waters,firm, flakey,fillets.Put a horn on a jellyfish.

that may be it the ones here dont rate them coming down that way later next year will have to try some real southern ones

Originally Posted by Barry the hunter

fish fingers that sounds good recipe the commercial ones now in supermarket bloody disgusting its like some sort of minced paste in them not even heaps of tartare makes them taste good really gone downhill

Fish fingers are usually made from Hoki and that's a fish I really enjoy, Very crumbly but great cooked in bite sizes. I do eat more of the cheaper fish due to the cost but have always preferred most fish over snapper

no these fish fingers her ladyship has been buying one could not tell what kind of fish its made of its so processed -its not fish slices like a proper piece of fillet - its like they have minced all the guts and waste bits and made them into a fish fillet shape cause that is what they taste like

Originally Posted by Barry the hunter

no these fish fingers her ladyship has been buying one could not tell what kind of fish its made of its so processed -its not fish slices like a proper piece of fillet - its like they have minced all the guts and waste bits and made them into a fish fillet shape cause that is what they taste like

So not unlike the method they make chicken nuggets ....Its all T.L.A....Tits Lips and Arseholes......

bugger ya I actually dont mind chicken nuggets with some sweet and sour sauce - but after that description

Originally Posted by Barry the hunter

bugger ya I actually dont mind chicken nuggets with some sweet and sour sauce - but after that description

Its called utilising every part of the animal. In truth it is actually a way of making the most out of food production. I prefer the curry suce....I still prefer chicken nuggets to the faux meat they make from Soy etc....

Originally Posted by Barry the hunter

ohh lord blue cod not going there except to say as a North Island fisherman just cannot understand the souths fasisination with blue cod - mushy - snapper every day or better blue nose

Blue cod should never be mushy it's the best eating fish and is even better out of the freezer.
Once caught bleed and put on ice the flesh will stay firm and white.


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Boil them for a minute then split and pull the still raw meat out of the shell. Flour, egg , crumb then fry up with garlic butter. Delish