Preparing fresh water Barra
Submitted: Sunday, Oct 07, 2007 at 16:34
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Member - Wayne B (QLD)
Ok what is the do and don'ts for preparing fresh water Barramundi, ended up with a new Barra and would like to try it.
cheeers
Reply By: Member - andrew B (Kununurra) - Sunday, Oct 07, 2007 at 17:31
Sunday, Oct 07, 2007 at 17:31
Kill and bleed immediately on capture, and either gut or fillet and put on ice as soon as possible.....after that, its not much different to salt water barra. most people I know who winge about the muddy taste tend to be the ones who catch the fish and let it flip around in the bottom of the tinny to die slowly, then leave it there for an hour or more in 40 odd degrees, and bung it in the esky on the way
home when the beer volume is low enough for it to fit. (I fillet
mine asap, and put in a plastic bag in the esky asap, even if I have to up the tempo on the beers to make room (the sacrifices we make)
I tend to crumb and
cook in a fairly std mannor, but douse the fish with lemon and or lime juice while its cooking, this is heaps better than after (IMO), and does a great job on the barbie plate too.
Might go fishing this time
home....
Cheers Andrew
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Reply By: Jimbo Vic - Sunday, Oct 07, 2007 at 19:50
Sunday, Oct 07, 2007 at 19:50
Freshwater Barra.
Here's what you do.
Put them in a pot of heavily salted water with some diced onion, fresh garlic, lemon rind, lots of freshly ground pepper and and a house brick.
Bring to the boil, then reduce to a simmer for 30 minutes. Then throw away everything other than the brick. Serve the brick with good crusty bread and a bottle of cheap red.
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Follow Up By: QLD Kev - Sunday, Oct 07, 2007 at 20:14
Sunday, Oct 07, 2007 at 20:14
Jimbo,
I use the same method for Galahs LOL
Kev
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Reply By: Member - Wayne B (QLD) - Monday, Oct 08, 2007 at 17:38
Monday, Oct 08, 2007 at 17:38
The barra was good, not bragging but it was just shy of a metre in length and weighed 15kg. The guys at the ramp told me to cut away the
grey flesh and also trim plenty of top flesh away, cant remember why but as I had plenty took a good layer off to play it safe.
Placed in a iced salt brine for two hours then did a beer batter for some and also grilled with lemon and chilli.
All turned out
well and pretty stoked
thanks for
feedback as for the brick, it was hard to swallow- hah ha
Wayne
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Follow Up By: QLD Kev - Monday, Oct 08, 2007 at 18:49
Monday, Oct 08, 2007 at 18:49
Wayne,
Swallowing the brick is the easy part ;))
Kev
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