Edible species

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David · #1 Post by **David** » Fri Jan 06, 2006 7:04 pm

What fish are not edible,(off the Irish\UKcoast). For instance, are tope edible, as in nice to eat,etc.

#2 Post by **liamdenn** » Fri Jan 06, 2006 7:41 pm

all are! well pretty much. even the weaver is eaten in france and is an ingredient in bouillabaisse although it cant b recommended to go looking for the buggers, they might get you before u get them!!!

Rockhopper · #3 Post by **Rockhopper** » Fri Jan 06, 2006 9:26 pm

Henry from Henry's Tackle told me that on his last fishing trip to Africa after spending a few minutes fishing in the surf, he turned around and his two guides were eating his bait :lol: :lol: :lol:

The French will eat anything from the ocean, careful if you go for a swim, come out and go for a Nap, you may end up in the pot :lol: :lol:

joking apart, I like almost any seafood, squid has to be cooked right as has other items too. Some are better than others, wouldn't like to use a Tope for the table though IMO there is not enough of them in the ocean for that.

Suppose we could be saying g the same thing about Cod, you can tell I don't have any French blood in me 8)

Tom.

quarterflounder · #4 Post by **quarterflounder** » Mon Jan 09, 2006 10:22 am

Protein is Protein. I would suggest that almost all is edible but there are some fish that taste horrible. I've tried a few different recipes for LSD's and am convinced that there is no good reason for taking these home. If anybody has a recipe for LSD that does work I'd be glad to hear it.

#5 Post by **liamdenn** » Mon Jan 09, 2006 11:26 am

they r a nightmare but if u soak them in milk they r ok. they are sold as rock salmon in supermarkets and chippers here in dublin

x · #6 Post by x » Mon Jan 09, 2006 12:09 pm

Spurdog is commonly sold as 'rock salmon', not LSD. While they make reasonable eating, spurdog are now so scarce that I wouldn't touch them, any more than I would eat ray or tope.

#7 Post by **liamdenn** » Mon Jan 09, 2006 12:22 pm

really, always assumed it was lsd

x · #8 Post by x » Mon Jan 09, 2006 12:43 pm

There has never, as far as I'm aware, been a targeted commercial fishery for LSD and when I was fishing, any we got went back over the side as by-catch. They're hard as nails and always seemed to uncoil themselves and swim off to be a pest for another day.

I have seen them landed and used as bait by the crab potters. Never heard of them being used for human consumption. I'd assumed that they were too skinny compared to spurdog to make processing them a pratical proposition.

While research indicates that they are becoming more abundant in some areas, perhaps due to reduced competition for food from whitefish like cod etc, I haven't come across one for months in my neck of the woods.

In keeping with their awkward nature, now I'm fishing in competitions where the odd doggie would make for some useful points, they're conspicuous by their absence....

Rockhopper · #9 Post by **Rockhopper** » Mon Jan 09, 2006 1:57 pm

Sandman,

Like Liam, I was once told buy a commercial fisherman back in England(years ago) that Dog Fish were sold as Rock Salmon in most of the Fish-n-Chip shops in London. But your conclusion makes more sense, as the guy who told me was on the NE coast of England and only once in the last 20 plus years have I even seen a Doggy caught on that coast.

I do know that the old ships carpenters would use the skin as sand-paper to clean the wooden parts of their boats up.

Tom.

#10 Post by **Cooke** » Mon Jan 09, 2006 3:14 pm

I was coaching some french anglers a few years ago on Killiney. I showed them how to peel a crab. One of the group asked for a closer look and then eat the peeler body and asked for the legs also. Needlesess to say, I quickly covered up the white rag.

Rockhopper · #11 Post by **Rockhopper** » Mon Jan 09, 2006 3:43 pm

:lol: :lol: :lol: Brian,

A buddy of mine back in England (a bait digger can you believe) was fishing one cold night and feeling a bit hungry. He was thawing out his frozen crab on his Tilley light and said the smell was nice, so he ate one.

Withing 15 minutes he was running back to the car, with an upset stomach, he said by the time he got home it was coming out of both ends :lol: :lol: :lol:

Yuk :x :x :x

Tom.

#12 Post by **dtsacs** » Tue Jan 10, 2006 12:47 am

I have ate LSD plenty of times and find them O.K. (mind you my missus says I'd eat s****), the hardest part is skinning them. My father loves them and gets them boiled in milk and onions for his dinner, and is always on at me to bring him home some.
I would normally leave them in the fridge/freezer for a few days before eating them though (I heard somewhere that laying them up for a few days makes them tast better).
Mind you while on holiday in Sardinia, Italy we noticed (what we would consider small 'Doggies') live ones in fish tanks with other fish awaiting customers to pick one out as you would with Lobster, so it's not just France that crave 'Doggies'.
All this talking about cooking is making me hungry, must go.

Damien

#13 Post by **BigPhil** » Tue Jan 10, 2006 1:50 am

have heard myself that spurs, lsd's ,even huss etc can all end up as rock salmon.
with the lsd's i was told by a few people that they had to be left for a while or steeped so that all the foul tasting ammonia comes out of them?
dont eat fish myself so dunno!

glengormley-gavin · Tue Jan 10, 2006 10:29 pm

I love fish and rarely refuse any type of food but after catching many an LSD along the Antrim Coast, I would think twice about eating one.

On holiday in Tunisia last year, the missus and I went to a fish restaurant and had a great feed of squid, tuna, sardines, octopus, sea bass, redfish and mussels - best meal ever and all for £10 per person!!!!

Coalies are not good to eat - too many bones
Flatties of all sorts are good
Gurnard - 'the chicken of the sea' - actually tastes like chicken with a hint of fish
Cod & Whiting - never caught one big enough for the pan!!!
Bass - now yer talking!!!!!!

GG

#15 Post by **blowin** » Wed Jan 11, 2006 2:09 am

dtsacs wrote:the hardest part is skinning them.

Yep - took me bloomin hours until I discovered a little trick - boil a kettle , hold fish up by tail and pour hot water along it . Don't need much . Gently rub with the back of a knife or even your fingers and the skin dissolves into a kind of rough paste . Rinse off . Sorted .

I'm going to try doing the next one like scampi - cubes in breadcrumb and shallow fry . Any thoughts ?

#16 Post by **liamdenn** » Wed Jan 11, 2006 10:31 am

i skin them like an eel. nail in the back of the head and then cut the skin all the way round just behind the head. a pliers is all u need then to whip it off

#17 Post by **IDPearl** » Wed Jan 11, 2006 10:46 am

On the subject of weevers, mentioned above, I have caught and eaten them in France, but they are a larger Greater Weever measuring up to 2lbs I believe. Mine were between 12 to 14 inches long. I pulled the spines out while preparing them and then steamed them - lovely sweet white meat.