Arvo session

[al49]

Great report, sounds like a bloody fun time Al.
As for the Kingys, from Coffs north, mates who have caught them said the flesh can turn to mush when cooked. Hope that doesn't happen for you.
Mate of fact they caught one in Sydney around Crissy and that happened to it and I know the fish was well looked after, ice slurry etc.
Interesting to see how yours turns out.

thats what I have read so will be interesting to see

[Ducksta]

Bit hard to look closely on my phone but looks ok.
The ones I've seen that had "worms" they have patches of harder flesh with holes.
If that's the one you mean we usually get it in bigger jewies and trevs. I've eaten them anyway - and fed the wormy bit to the cats and none of us died. I've only seen something like that in a king caught offshore from the gold coast. Not sure if it is the same really but that fish was ok to eat too.
I'll have a better look on my computer screen later.

[Barramag]

Any worries with ciguatera?

[Ducksta]

Al having a closer look at the fillet on a big screen - looks like there might be some 'pock marks' sort of under where the dorsal would have been?
Is that what you mean?
That's not something I've seen before. The marks look too spread out?

When I've had the "wormy" problem in jew fillets it's been very concentrated in one area - usually up the shoulder in front of the dorsal.
Very easy to just cut a chunk away and the rest seems fine.
Even the stuff I cut away I've heard people say it's fine to eat.
(I guess you wouldn't even notice if the fish was prepared whole?)

The yellow bile I try to wash off - but just a case of accidentally punching through the gall bladder with the fillet knife.

Might find a jew worth knocking on the head this weekend. If I do, and it has the worm holes I'll try to get pictures.

[al49]

Al having a closer look at the fillet on a big screen - looks like there might be some 'pock marks' sort of under where the dorsal would have been?
Is that what you mean?
That's not something I've seen before. The marks look too spread out?

When I've had the "wormy" problem in jew fillets it's been very concentrated in one area - usually up the shoulder in front of the dorsal.
Very easy to just cut a chunk away and the rest seems fine.
Even the stuff I cut away I've heard people say it's fine to eat.
(I guess you wouldn't even notice if the fish was prepared whole?)

The yellow bile I try to wash off - but just a case of accidentally punching through the gall bladder with the fillet knife.

Might find a jew worth knocking on the head this weekend. If I do, and it has the worm holes I'll try to get pictures.

just cooked up a small piece and it was perfect peeled away in nice slabs , the white dots thru the meat a mate was saying he reckons they are small fat deposits and the fish were fat and healthy

[al49]

Any worries with ciguatera?

wouldnt think so in a small fish like that but they do live on reefs up here so maybe they eat those small baitfish that carry it

[Blackfish]

The problem I'm talking about is what I believe is a enzyme in the flesh that turns it to mush when cooked. A few worms are OK that I've found in jewies and larger fish shouldn't be a problem as there's no health warning and are quite common.

[Apollo]

Nice work Al. Certainly dont get too many King report here.

[al49]

Cooked up some with just mixed pepper and lime really nice peeled of in layers so no parasite in flesh happy now as I didn't want to throw it out

[Ducksta]

Had some kingy for dinner tonight and had one piece turn to mush. Was in the freezer for a few weeks but treated well and cryo-vac packed.
Had a flashback of this thread. Unusual to get a mushy one this far south I think but we did have a warm summer.
Found this info on it anyway.
http://www.sydneyfishmarket.com.au/s...?cat=10&id=117
Can't ask Sydney Harbour for a refund though.
I hope it's not going to be a case of taking a pack out of the freezer and realising there's not enough for dinner with the rest of this fish...