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good old Ray BallsMONKEYwrasse wrote:The jaw muscles from Ray are a tasty delicacy,,but Gurnard gets the nod from me
there ya goJayball10 wrote:Oh yeh forgot about Monkfish! Amazing fish. I just had a nice 41cm Flounder I caught on Saturday. 4 nice fillets. Marinaded in salt, pepper and olive oil over night. Flash fried on the pan with skin still on. Very impressed! I wish there was a cooking thread on this site.
So instead of feeding the seagulls I should be bringing the little feckers home to cook.Does anybody bother with pin whiting iff you take the time to fillet them you can get nice goujons or scampi that are very tasty in a light batter.
serious?thekid wrote:anyone ever tried rockling ...you will never bother with anything else....![]()
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