bass for the table

Bass are a bit over rated to eat I reckon, though still nice , prefer to catch them prefer eating ling, hake, monk or haddock in no particular order.

The only Bass I ever enjoyed, was one cooked at a 5 star Thai resort. Out of this world.
However, recent convert to plain Haddock. Very nice. I also love John Dory.

nice replies lads thanks, u just cant beat fresh mack cant wait for em

Has to be sole for me.Lemon or black I don't mind which,pity how its caught tho so I try not to buy it.
How come theres not a recipe thread on the site or a "What i cooked last night" thread ?

Love Bass but its hard to beat a bit of Pollock coated in a nice beer batter!!

What about Turbot lads? a friend of mine got a nice one and said its the business!

Bass is up there with the best....plaice, brill, turbot, john dory, hake, haddock, coastal mullet, monkfish and mackerel......lake trout, seatrout, salmon, pollan, eel and perch.

For bass check this out: http://www.bbc.co.uk/food/recipes/saltb ... with_74663

Try these for mackerel:http://www.youtube.com/watch?v=ZHVxQ5qJ6Ug&feature=related



A forum for recipes would be great but I suppose it could get out of hand.

Bass is an absolutely exceptional eating fish. the two main ways I like to have them are:

Fillets: Fried, skin side down first. Make sure and season each side with salt and black pepper. After the bass is cooked, throw a large knob of butter into the pan, heat until it turns nut-brown (beurre noisette). Finish the butter with dill and/or parsley, capers and a good squeeze of lemon juice.

An excellent accompinent to bass is fennel cooked according to this recipe. The aniseed of fennel is brilliant with bass: http://www.rte.ie/food/2009/1207/seabass.html

If you would like to cook the fish whole, salt baking as above is fantastic but time consuming and fiddly. An easier method is to

1. Lay the fish on a double thickness of tinfoil
2. Season the cavity well with salt and pepper.
3. Stuff the cavity with lemon slices, fennel fronds and any other fragrant herb (i.e. not sage, rosemary or thyme).
3. Season the outside of the fish, put a couple of dots of butter on the top.
4. Make the foil into a parcel, leaving an opening and throw in a splosh of white wine.
5. Cook in a moderate-hot oven for 20-35 mins (depending on size of fish) until the flesh lifts easily off the bone.

The jaw muscles from Monkfish or Ray are a tasty delicacy,,but Gurnard gets the nod from me

The jaw muscles from Ray are a tasty delicacy,,but Gurnard gets the nod from me

good old Ray Balls

Oh yeh forgot about Monkfish! Amazing fish. I just had a nice 41cm Flounder I caught on Saturday. 4 nice fillets. Marinaded in salt, pepper and olive oil over night. Flash fried on the pan with skin still on. Very impressed! I wish there was a cooking thread on this site.

there ya go

viewtopic.php?f=1&t=36004&hilit=Recipes

Also I love Flounder and eel, but I think taste comes from what every person likes, also were the fish itself was feeding, I've tried mullet that came from a horrible water source and it put me right off, tried wrasse a long time back and again didnt like it, then tried fresh water fish and found them rather lacking compared to the salt water cousins, in general i love fish and will eat more of it then meat.

Kev m8 you will have to LAND the bass first to eat it

Something different but very tasty !

Get some fillets and sink them into foil bath, add some pepper, salt and lemon juice.

Sauce: about 100g of strong mustard mixed with 6 table spoon of brown sugar and same amount of olive oil.

Cover the fish and grill it about 15-20 min, depends of the temperature.

Result, yummy for me

PS, these fish were taken from the fridge and caught before the ban date !






http://s555.photobucket.com/albums/jj45 ... d%20sauce/

Love bass,but cant beat pollock in a beer batter or mackerel goujons in a bap and some home made chunky chips

For me bass is up there as one of the best definately. Must try a few of those suggested that I never had before, Ling, John Dory, Gurnard, Hake etc, but I generally only eat what I catch and only get a few species from the shore. For me its all about how a fish is prepared, seasoned and cooked.

There are so many different fish we can eat, all with their own flavour differences, some subtle, some not, and with different meaty textures too. For me freshness makes a big difference. Frozen fish looses flavour and texture when it thaws out. It is noticable when you cook fish simply. Keep the eating fresh lads, you will have an excuse to keep getting out there to catch them.

Does anybody bother with pin whiting iff you take the time to fillet them you can get nice goujons or scampi that are very tasty in a light batter.also love gurnard steamed chinese style or a fish curry with the fish you got on the day even cubes of dogfish.

Does anybody bother with pin whiting iff you take the time to fillet them you can get nice goujons or scampi that are very tasty in a light batter.

So instead of feeding the seagulls I should be bringing the little feckers home to cook.
Must give that a try.

Yappo

give the gurnard a go lads beautifull or garfish if you like mackrell youll love it

anyone ever tried rockling ...you will never bother with anything else....

serious?

it has to be any flats (not ray) caught in clean open water (not estuary) for me.

Got some alder again and smoked plaice or flounder is something u have to try. Every fish is smokeable, but mack and flounders are the best in that way. Anyway i love smoked fish more than any other way cooked. And then you can smoke only with apple tree or alder.
But again, tastes are different, most of the European lads dont understand, how can u eat local sausages, as they taste horrible
Overall i like most local species, trying different receipts and never complain. Even dogfish is very eatable if cooked right !
Everyone has their own taste and favorites. Same with the fish i presume