Its not red.....eh kasey.
No Orange Hats Allowed
Alcohol does not solve any problems, but then neither does milk.
Well... it wasn't dead
Good looking fish.
great to see the changes in fish coloring form different areas
Great colours on that hooter!
Great fat trout, ever get one that turns to mush when cooked, we have a few times dont know why, anyone else?
FILLET AND RELEASE!!
Do you use an ice slurry? The bug that can make fish mushy does it when the fish is left too warm too long.
Mark it was fish from your trip with Kasey!
Yes but not all was iced on capture and some fish on the top got soft on the trip home.
I dunno..All I had was fine. Mine was packed at the bottom
I just find up North when its hot a full ice slurry is the only way to make your fish stay perfect. Mackeral particularly turn soft and shit if the flesh gets warm
One lot was sensational and the other was shit!Cooked on the same day and both was trout as I skinned it but one was darker than the other!
Kasey gave me some last year from Onslow and some was magic and some mushy shit!
The boys from complete angler got a few last year as well, it must have something to do with spawning or something? we eat the wings the night we catch them, and if no good thier bait tomorrow. Some scientific explanation im sure?
I've heard that if a fish turns to mush like that (when others of the same kind don't) that it is caused by a parasite in the flesh. I could be wrong there, but that's what I've been told. Makes sense.
Weve had it fresh the same day of ice slurry and still crap but another on the same day ok, both treated the same instant ice!
Maybe its a parasite?
I still think the best size for trout is around 2kg. Believe it or not, the one pictured above was about 20.
did you get that from Kasey? 20kg's is HUGE man...
New Caledonia Max. Correct me if I'm wrong, but that's an oceanic coral trout - slightly different to the bar-cheeked and spotted ones we usually get in WA. A 9-10kg bar-cheek would be a VERY good size, I think Mark and Nealez got very close to this at Onslow.
would that ciguatera be an issue with the eating quality ?
If you think your " Out Wide " Go another 10 k
I reckon it tastes Texture wise that crappy you could not eat enough to get poisened LOL
we get a few fish every day on the processing side which once filleted you can't skin them as its like mashed potato , ill ask them what iis ?
Your description of mashed potato is so spot on! once I served up a slab to a guest and they asked if I was having a lend of em and serving mashed spud instead of trout, look forward to your answers. cheers Glenn.
WAFishaman Since 02/01/2009 We Fish !!