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Thread: Butterfish andMoki

  1. #1
    Member redbang's Avatar
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    Butterfish andMoki

    What are your preferred methods of cooking these ?

    Are they best deep fried, shallow fried, poached and pied, what do ya reckon ?

    I seem to think that frying moki was a mistake, but the memory bank seems to be empty !

    Thanks in advance folks

  2. #2
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    poach the moki, pie the butter fish ive done it to both and it was bloody tasty.post pic whn you have done something!
    mucko likes this.

  3. #3
    Almost literate. veitnamcam's Avatar
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    Pan fry butter fish dusted in flour salt and pepper in.... You guessed it butter.
    Will melt in your mouth like.... well butter.

    Not sure I have ever eaten Moki.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  4. #4
    Member sAsLEX's Avatar
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    Poach in milk and a bit of curry for butter fish

  5. #5
    GSP Mad Munsey's Avatar
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    I've baked moki whole , with a few herbs and butter in its cavity . I prefer it done that way . Butter fish fillets I believe is best after it's been set in the fridge over night ( firms up a wee bit ) usually crumb then shally fry in butter / oil .
    mucko and stingray like this.
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  6. #6
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    moki is a bit rubbish but butterfish dipped in flour egg and bread crumbs then pan fried is great
    moki are easy to spear but they arnt the best to eat, they dry out a bit. cook them knowing this and they should be ok
    butterfish are also called greenbone in some places

    spear fishing im guessing?
    Feral likes this.

  7. #7
    Member johnino's Avatar
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    Quote Originally Posted by sAsLEX View Post
    Poach in milk and a bit of curry for butter fish
    Or coconut cream instead of milk works well

  8. #8
    Member redbang's Avatar
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    Ok, shallow fried the butterfish today using Fogdog basic batter.

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    Ended up with the fish, sprouts, peas and kumara. . . .

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    and very nice it was . . . . . . however, I had some batter left over and the pan still hot, soooo. . . . . .
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    How about battered bacon !
    All in all a successful cooking session
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  9. #9
    Almost literate. veitnamcam's Avatar
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    Im not a fan of any batter but that looks ok
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  10. #10
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    nice one mate hungee now!

  11. #11
    Member Feral's Avatar
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    What he said. Butterfish is just so soft and tasty, I like to shallow fry it in beer batter. Moki should be the one getting cooked in pie or curry etc. Bit firmer and rubbishy but definitely edible.
    Quote Originally Posted by Bill999 View Post
    moki is a bit rubbish but butterfish dipped in flour egg and bread crumbs then pan fried is great
    moki are easy to spear but they arnt the best to eat, they dry out a bit. cook them knowing this and they should be ok
    butterfish are also called greenbone in some places

    spear fishing im guessing?

  12. #12
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    Put cut up pieces of raw moki and chopped up leaves of cabbage andcut up onion put it all in a jar, leave for three months. really nice. Was given a feed of this one day at Mussel Point, South Wesrlandwhen I was a meat hunter down there years ago

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    butterfish and moki

    Should have added cover with vinegar
    veitnamcam likes this.

  14. #14
    OPCz Rushy's Avatar
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    Welcome to the forum xkiwiculler
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
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