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Probably my PB Barracouta so far
by Mark Totzke
Comments
4 years ago
by dazzling79
He looks very vicious fish!
4 years ago
by sallad61
Hey mark heard of a new way to prep your fish for the table?,think it is called "dry cleaning"!,was on last weekend talk show HIGH TIDE on 2sm super radio network. all about stopping any water using a dry towel& can keep in fridge for 30day`s or more.
4 years ago
by Mark Totzke
Hi Sallad61, Fresh water is the worst enemy when cleaning saltwater fish and rinsing fillets. It'll spoil the fish much quicker. I couldn't find any infos about dry cleaning fish, but 30 days in fridge sounds pretty long. I would think that's only possible if it's being dried out with salt first. The less water the meat contains and comes in contact with the longer it will keep.
4 years ago
by sallad61
Mark gave you a bum steer there? it was "Reel Adventures"with Pat Dangerfield & Aaron Habbgood ,heard it last sunday so as it is not live look up show on 25th Jan or !st Feb it really is an insight to keeping your catch fresh.I will track it down & send you a link ok??
4 years ago
by sallad61
Found it for you mark go to Reel adventures & Podcast episode 136 the 31min & sam talks about kingfish , it is an old japanese tradition a chef in Sydney showed this guy.
4 years ago
by Mark Totzke
awesome mate, thanks for that - I'll look it up and have a listen. Sounds very interesting. ?
4 years ago
by hat
Mark, the barracuda is a good eating fish but you have to be careful of sigatoa poisoning when they get too big, as the eat the seaweed.
4 years ago
by Mark Totzke
I think I must have overcooked it. It looked good after smoking but the meat was very dry and had a fishy taste to it. Perhaps the smaller ones are better to eat.
4 years ago
by Chris Symons
its not barracuda hat different species all together. now for the fishy smell. The brine should always grab a good scoop of nice saltwater not in the bay if your out fishing on a boat. use this to clean your fish and soak for 30 minutes in this water not freshwater which has chlorines and flourines that cause breakdown and decomposing to happen. ive had one fish spoil on me cause i used freshwater in the freezer bags.Ivory meat on a king Chinook salmon all to waste. also note the skin(scales) of the fish should be scaled or skinned to help from rotting the skin holds the slime that will start the rotting process and if that slime were to make it on the meat then theres the smelly smell and spoil starting to happen. 3 freezers here and they got at least 7-10 fish in emm each. lol Hope this helped and gl on the next batch to your smoker!
4 years ago
by Mark Totzke
Hey - it's a barracouta not baracuda ( see title ) - slight difference there. Also known as Thyrsites atun or snoek in South Africa. I used filtered water for the brine. So no chlorine in there and in New Zealand the water doesn't contain flourines either. I use a 6% salt solution and 6% brown sugar for my brine. Works a treat for any other fish I smoke. Most people here in NZ don't eat barracuta and use it only for bait due to it's poor eating qualities compared to other fish we get here. But I thought I'd try anyway. I guess it's probably better to prepare it the South African way. As it's a delicacy over there.
4 years ago
by J kuse
That is a cutless fish or ribbon fish it is not a baracuda
4 years ago
by Mark Totzke
looks like everyone has a different idea as to what this fish is, LOL
It's not a cutlassfish (also known as frostfish) as they have very different fins and look different altogether. It's is a barracouta - look at the eyes and tail fin and compare it to some other barracouta photos on the internet if you don't believe me ?
4 years ago
by Mark Totzke
some info on barracouta: http://bestfishguide.org.nz/seafood/barracouta/
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