cooking

[andrewbrogar]

I see a lot of the guys fishh for conger,do you eat them and how do you prepare them and the same question with wrasse hope to hear.
thanks Andy

[flounder_al]

Conger is best used for soups or casseroles. The thick flesh is good used in terrines. The thick middle cuts (steaks) can be roasted, poached or braised.

Wrasse are mostly fit for soups. Ballan can be baked if big enough.

[Thornback]

I have always liked conger on the barbie wrapped in tin foil with some fennel damned gorgeous or try baked and marinated in soy sauce some folk cant believe I will take a conger home for the pot but I think cookery wise its a very underated fish:secret:

[gusmcg]

The Irish eat wrasse................enough said

[Thornback]

never heard of anyone eating wrasse but each to thier own would be interesting to know what it tasted like:secret:

[blindog]

Why kill wrasse when they are supposed to taste sh**e plenty other more edible fish out there:yucky:

Only boyos eat Conger:) Paul

[gemka]

if adey catches a conger i maybe try it Thornback not 2 sure tho

[richierobins]

I guess that most people who say that wrasse don't taste nice have never eaten them. They are usually passing on something that they have heard. Wrasse have a slightly nutty flavour, very tasty fried or grilled. They are an essential ingredient in the world-famous Bouillabaisse and popular throughout the Mediterranean. Try a Google search on "Wrasse" and "recipe" for ideas. A dry white wine like Sancerre goes down well. Try a nutty flavoured cheese to follow, Pouligny Saint-Pierre or Valencay both go well with wrasse.

Bon appetit.

[rayking]

never heard of anyone eating wrasse but each to thier own would be interesting to know what it tasted like:secret:

i agree with thornback i have never heard of anyone eating wrasse :unsure: :blink:

[glensmadhouse]

i like to wrap 3 in steaksof conger in foil with butter and parsley on the bbq or poached in water with parsley and lemon then servered with mash peas and parsley sauce yum yum