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Thread: Snapper ? ?

  1. #1
    Member redbang's Avatar
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    Snapper ? ?

    Hi folks, I've never seen it live, caught it or even eaten it, but have been promised some this weekend

    So, next question is what is the best way to cook it ?

    I fancy smoking a bit of it, so what is best to marinate it in or rub over it for the smoker, brown sugar ?

    Any replies much appreciated
    Muzzleloaders have big balls

  2. #2
    Sending it Gibo's Avatar
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    Fried in butter is the goods.
    veitnamcam and Blue Arrow like this.

  3. #3
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Gibo View Post
    Fried in butter is the goods.
    Yes that, dust in flour fry in butter.
    Cheeks of the big fullas are good smoked.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  4. #4
    Almost literate. veitnamcam's Avatar
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    And if it is really fresh the Chevish? Raw fish fish is really good
    Gibo likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  5. #5
    Sending it Gibo's Avatar
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    Quote Originally Posted by veitnamcam View Post
    And if it is really fresh the Chevish? Raw fish fish is really good
    Trev is dynamite for that. Nice firm flesh

  6. #6
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    [QUOTE=redbang;334728]Hi folks, I've never seen it live, caught it or even eaten it, but have been promised some this weekend

    So, next question is what is the best way to cook it ?

    I fancy smoking a bit of it, so what is best to marinate it in or rub over it for the smoker, brown sugar ?
    [QUOTE]

    Split fish and sprinkle salt over both sides. Leave overnight in the fridge to sweat. Take bottle of sweet chilly sauce and spread liberally as you would jam over the area without skin and pop in smoker. Vinegar and brown sugar mix is popular here but nowhere near as popular as sweet chilly sauce.
    veitnamcam likes this.

  7. #7
    Member Pengy's Avatar
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    Quote Originally Posted by Gibo View Post
    Trev is dynamite for that. Nice firm flesh
    Kingi is better still imho
    sako75 likes this.
    Forgotmaboltagain+1

  8. #8
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    Quote Originally Posted by Pengy View Post
    Kingi is better still imho
    Pengy when are you going to come by again??

  9. #9
    Member Pengy's Avatar
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    I don't know for sure Graeme, but likely to be in the very near future.
    I will PM you when I know for sure
    Forgotmaboltagain+1

  10. #10
    Member sako75's Avatar
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    if you have snapper fillets cut them in strips like fish fingers.
    in a plastic shopping bag put in a handful of flower and add lemon pepper, mix it up then put fillet pieces in and roll about until coated. shake off excess and cook in butter.
    don't get the pan so hot that the butter burns
    a side of sweet chilli sauce for dipping in is a good addition
    if you can't be fuked doing that, feed to the cat and open a can of tuna and eat with crackers

    if the fish was gurnard, the cat would go hungry
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  11. #11
    Member Gapped axe's Avatar
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    Quote Originally Posted by sako75 View Post
    if you have snapper fillets cut them in strips like fish fingers.
    in a plastic shopping bag put in a handful of flower and add lemon pepper, mix it up then put fillet pieces in and roll about until coated. shake off excess and cook in butter.
    don't get the pan so hot that the butter burns
    a side of sweet chilli sauce for dipping in is a good addition
    if you can't be fuked doing that, feed to the cat and open a can of tuna and eat with crackers
    if the fish was gurnard, the cat would go hungry
    ha ha. Me, I sometimes make a light batter from 1 egg and a cup of corn flour nothing else, except if the eggs a bit small I add a splash of milk. Put this on top of a colourful salad complimented by a cold Rose and the worlds yours. Only trout beats this dish. Off to Ngangaruru Waitangi weekend so hopefully Tangimoana will be kind. Soon will get out for a fish with Gibo, after the game season ends. ha ha. Tui Add
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    "ars longa, vita brevis"

  12. #12
    Gone But Not Forgotten Toby's Avatar
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    Quote Originally Posted by sako75 View Post
    if you have snapper fillets cut them in strips like fish fingers.
    in a plastic shopping bag put in a handful of flower and add lemon pepper, mix it up then put fillet pieces in and roll about until coated. shake off excess and cook in butter.
    don't get the pan so hot that the butter burns
    a side of sweet chilli sauce for dipping in is a good addition
    if you can't be fuked doing that, feed to the cat and open a can of tuna and eat with crackers

    if the fish was gurnard, the cat would go hungry
    Haha as I was reading down I was thinking bloody hell I have to tell these plebs the lemon pepper and flour way.

    The best way I've ever had fish before but I'm not much of a fish eater
    sako75 likes this.

  13. #13
    Member hunter308's Avatar
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    Frying just straight flour then fry in butter with a bit of tartare sauce , smoking salt overnight with salt that is not iodised rub brown sugar on it next day pop in smoker

    use of chili or any other spice is for heathens
    @sako75 I agree with you on the gurnard that is my favourite fish period followed very closely by john dory I just wish the buggers would get on my hook while fishing lol.
    EeeBees likes this.
    RULE 4: IDENTIFY YOUR TARGET BEYOND ALL DOUBT


    To be a Human is to be an Alien, ask the animals, We invade this world and we are killing it, we are destroying the earth and nobody gives a fuck except for the animals
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  14. #14
    Sending it Gibo's Avatar
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    Quote Originally Posted by Gapped axe View Post
    ha ha. Me, I sometimes make a light batter from 1 egg and a cup of corn flour nothing else, except if the eggs a bit small I add a splash of milk. Put this on top of a colourful salad complimented by a cold Rose and the worlds yours. Only trout beats this dish. Off to Ngangaruru Waitangi weekend so hopefully Tangimoana will be kind. Soon will get out for a fish with Gibo, after the game season ends. ha ha. Tui Add
    Only just seen this Tui is gross, bring some Waikats and we are into it

  15. #15
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    for the smoker , lay fillets skin side down in a dish , sprinkle rock salt , brown sugar and thin sliced onions all over , cover with glad wrap and leave in fridge for at least 12 hrs and then smoke , but don't over cook , 10 mins max in a pre heated warehouse smoker.
    fresh , I think the less you do the better, a sprinkle of ( flavoured? ) salt and a careful wiz in the microwave ( don't over cook , about 500watts max ) is pretty good. If your going to batter or crumb it fillets should be trimmed to about 1/2 inch thick and don't over cook.
    Oh yeah ! whatever you do don't overcook it

 

 

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