How Fillet A Snapper

[icyfroth]

Went to the Blacktown Workers Club yesterday for a haircut. Yes they have a hairdresser there on the ground floor you get an excellent haircut for $16. I always tip her to make it $25. I know, I'm all heart.

Afterwards I went inside to invest $20 in the poker machines and lost. Bought a ticket in their seafood raffle and won a seafood tray with oysters, prawns and a small whole snapper. I wish I didn't accept it.

Can't stand oysters, hate peeling prawns and have no idea how to fillet a snapper. So I went to youtube and watched a demo, so I'll have a go this arvo and have the lovely snapper for dinner.

Anyone have any tips on how to cook a snapper? Woud appreciate some good cooking ideas.

I'll be out most of the morning so won't be able to respond til this afternoon.

[lloydslights]

Others will answer your query better than I, however.....

I would cook it whole myself simply because there's every chance I'd fillet myself in the process somehow

Watched Poh on ABC yesterday.  The cook used the offcuts of the fish to make fish stock.  The emphasis was to simmer the stock very gently.

Enjoy your meal.

DEB

[purplecarrot-top]

I would cook it whole as well. A contestant on Masterchef cooked a whole fish not long ago. Looked yummy

[j*oono]

We should get not a sock in here.  He would know 😄

I think cook it whole too Deb.

[the_hawk*]

I have only ever cooked them whole, stuff them with onion, rice spices, bacon or what ever wrap it in ali foil and bake

[icyfroth]

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@j*oono wrote:

We should get not a sock in here.  He would know 😄

I think cook it whole too Deb.

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Can't rely on Sock he only rarely pops in, Joono.

He's probably busy somewhere in an advisory position on piscatoral migration flows in relation to the search of the Indian Ocean.

Or as pilot for Greenpeace ships in the Southern Ocean.

[icyfroth]

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@lloydslights wrote:

Others will answer your query better than I, however.....

I would cook it whole myself simply because there's every chance I'd fillet myself in the process somehow

Watched Poh on ABC yesterday.  The cook used the offcuts of the fish to make fish stock.  The emphasis was to simmer the stock very gently.

Enjoy your meal.

DEB

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Yeah I know Deb, I'm scared of losing a finger or severing an artery as well. I have an excellent filletting knife it's sharp as.

[ajarnjenny]

I would fillet it and just coat it in flour and pepper and salt and shallow pan fry the fillets for just a few minutes each side.

[icyfroth]

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@ajarnjenny wrote:

I would fillet it and just coat it in flour and pepper and salt and shallow pan fry the fillets for just a few minutes each side.

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that's actually what I plan to do, jenny, only because that's the way we're used to having our fish. Crumbed, with chips. That's the way OH likes it.

If it was just me, I would've baked it whole as has been reccommended by other posters. At least you can pick all the meat off the bones that way.

Here is the fish after I filleted it. It wasn't as hard as I thought:

Here's what was left:

I feel bad because about 75% of that beautiful fish is going to be wasted.

My Indian neighbour and Sunday morning walking companion often tells me of how poor they were and how they used to even suck the eyballs out of the fishhead to get full nutritional value out of their fish meal.

Tomorrow morning I'm going to return the remains of the fish, the oysters and the prawn heads back to the ocean
 

[lloydslights]

Look out for attacking seagulls.

Or attach a hook and haul in another meal

DEB