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Old 30-11-2018, 02:32 AM
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Fish wings - Who's into em

I'd always chucked them out with the head until I went to W.A. and was shown what the locals do with them.
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Last edited by yellow door 1; 30-11-2018 at 03:10 AM.
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Old 30-11-2018, 04:45 AM
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Yup

and how good does that flesh close to the bone taste
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Old 30-11-2018, 05:09 AM
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and how good does that flesh close to the bone taste
You'd be surprised how many Victorians take the fillets and chuck away the best parts of the fish.
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Old 30-11-2018, 04:46 PM
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I started doing this with flathead then quickly adopted it to all fish I keep.
One or two make a great snack the following day.
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Old 01-12-2018, 07:09 PM
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I changed the way I fillet fish just keep the wings. Wings & cheeks are the best bits, Larry you should keep the heads as well or at least take out the cheeks
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Old 01-12-2018, 08:02 PM
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I changed the way I fillet fish just keep the wings. Wings & cheeks are the best bits, Larry you should keep the heads as well or at least take out the cheeks
Yeah when I bake them whole I mine the heads for nuggets but I'm guilty of leaving the head behind on some occasions.
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Old 12-01-2019, 07:07 AM
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Intersting point about the slime

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Old 13-01-2019, 11:27 PM
Seal1 Seal1 is offline
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Fish wings - Who's into em

Yeah, put a fair number of snapper wings into fish curries, where they go well.
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Old 13-01-2019, 11:43 PM
Seal1 Seal1 is offline
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Fish wings - Who's into em

Fish frames on a bbq hot plate have been a fav for years. A drizzle of simple oil, salt and pepper is all that's needed, but can add garlic and chilli if so desired. Crispy and delicious flesh, which goes down especially well with a cold beer. From memory I've done; snapper, southern bluefin tuna, spanish mackerel, coral trout, various emperor, freshwater trout and others for sure.
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Old 14-01-2019, 12:11 AM
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Fish frames on a bbq hot plate have been a fav for years. A drizzle of simple oil, salt and pepper is all that's needed, but can add garlic and chilli if so desired. Crispy and delicious flesh, which goes down especially well with a cold beer. From memory I've done; snapper, southern bluefin tuna, spanish mackerel, coral trout, various emperor, freshwater trout and others for sure.
Yeah its relatively new to me but I wish I'd known about it sooner.

I'm not sure if you saw this vid in the other thread but its a pretty comprehensive look on how to break down a snapper into its edible parts

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Old 06-02-2019, 06:49 AM
Seal1 Seal1 is offline
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Fish wings - Who's into em

Yep, seen it.

Particularly like the tip on removing wings from the gill apex. I'd managed it a few times by accident with a knife but wasn't paying enough attention to make a proper mental note and repeat with confidence. So, I'd been resorting to the use of poultry shears.
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