wrasse good or bad

[sea bass 1]

anyone tell me if wrasse taste good or not and the best way to cook them :secret:

[Jamie Donnelly]

iv never come across a wrasse being cooked but theres no harm in trying!!!

Jamie

[sea bass 1]

thanks but an old boy told me that he had eaten them but didnt remember what it was like and as i catch loads of them i thought i might try to find out what they were like and the best way to cook them

[Devon_fisher]

aparently thats what the chinese people use in the takeaways when its just called fish

[Combatslippers]

i've eaten a wrasse a few years ago and, well, i havent eaten another one lol. they are not that great, quite watery, loose flesh with no great taste to them, me mam put one in a piella with some prawns just to bulk it out but really i wouldnt recomend it that much, unless you are really hungry.

[Rob1976]

I read in a magazine that they taste like sh*t.. but thats all i know..

[sea bass 1]

thanks think ill stick to flounder

[hairy beast]

take two pieces of drift wood, place the wrasse in between them, cook in the over gas mark 7 for 30 minutes, take out, throw the wrasse in the bin and eat the driftwood, will taste better than the wrasse. No doubt you will of heard that one before.

[sea bass 1]

good one will try thanks lol

[richierobins]

Wrasse have a bad press in the UK. In other parts of Europe, especially France and the Channel Islands, they are regarded more favourably.

They are one of the many ingredients in the world-famous bouillabaisse.

Tossed in flour, and fried in oil or butter, they are good served with mushrooms, new potatoes, mint and a dry white wine such as Chardonnay.

They also go well in sauce of fresh tomatoes, fresh basil, onion and garlic, topped with Parmesan, and washed down with Chianti or Montepulciano.

Try one. If you like it - ignore the British food bigots and scoff. If you don't, throw them back.

[neil005]

Don't they eat wrasse in parts of the channel islands?? I'm sure i either watched on telly or read somewhere that they make fishcakes or something similar with em... :unsure:

[woodsy]

the locals in lanzarote have orgasms about the small wrasse they catch with dried crab, they are the same as ours, and at about 9 inches they are sweet and firm, very nice fish, seen fights break out over them (spanish fights:) )

[steve w]

Was wandering around on a very hot Sunday at a place called Port Navallo in Britanny when the family were enjoying the beach,and found some soft velvets.Saw a local float fishing off some rocks went out for a chat he hadn't caught and wanted something for his family's lunch.I showed him the softees and he was after them for lunch! I attached one to the end of his line he cast out and had a bite straight away which bit him off! I had a look through his tackle box found some thicker line and a 2/0 hook put these on the end of his line he cast out again and had a wrasse of about 4-5lb! He put it straight in his box kissed me on both cheeks told me about his brothers restaurant and legged it! We went to his brothers seafood restaurant a couple of days later.The fisherman worked there and apart from giving us a couple of free bottles of wine he recommended the wrasse in a butter sauce and it was delicious!

[mickeythemackeral]

Tossed in flour, and fried in oil or butter, they are good served with mushrooms, new potatoes, mint and a dry white wine such as Chardonnay.



Anything tastes good cooked liek that haha!!
mtm

[sea bass 1]

thanks for the tip ill try next time i catch one

[rayking]

i tried it once ......... never again :nonono: :nonono:

[slayer]

you have to skin a wrasse aparntly if you dont the skin is very biter and will spoil the flesh. i was also told the skin will give you bad guts if not removed
i was told this from a relible source ,think he called it (gona) wrasse in other words

[solehunter]

I wish they would come and `commercial` fish the wrasse in my fishing haunts!!!
Bloody annoying bait robbing b@sterds!
Anyone who likes eating them are welcome to take all they want!!

[Guern211]

As a channel islander I can confirm that they are eaten down here but not in any great number and those I've seen in the fishmongers are sold at the same price as grey mullet! Most people use them to bulk out fish pies, fish cakes or as pot bait.

The bigger they are the better they taste don't bother with the little ones. (under 4lb put it back!). I've eaten small ones and they don't taste offensive but texture and flavour is nothing to rave about. One chap over here home smokes large wrasse fillets which look good but I've yet to try a piece.

[mattman]

Put the wrasse in the oven with a housebrick when you can pierce the brick with a fork the wrasse is ready to eat

[Audrey S]

Put the wrasse in the oven with a housebrick when you can pierce the brick with a fork the wrasse is ready to eat

The best one yet Matt :lmao:

But seriously, I've eaten wrasse, baked in an oven with a bit of butter and seasoning in the bit where it's guts were, for about half an hour,

Ubd

[blankerman]

tried wrasse once cos a guy we met in the isle of man reckoned they were good to eat...all i can say is one mouthfull was enough,it was bleeding horrible...i can still taste it now just writing this,and that was 30 yrs ago i tried it:yucky:

[geffaz]

bloody hell boys u lot that hungry? just coz euro trash eat it dosnt
mean we should (thos ***** eat snail for god sake)
put them back to fight another day!

[Sussex Schumacher]

bloody hell boys u lot that hungry? just coz euro trash eat it dosnt
mean we should (thos ***** eat snail for god sake)
put them back to fight another day!

Even the foxes, seagulls and crows dont bother eating dead Wrasse !!!! :)

[The Leadhead]

Those French Would Eat Anything That Boulibase Crap Is All The Small Crap That Wont Get Sold(wrasse Gurnard Sprats Blennies Friggin Sticklebacks Heh Heh) Boiled Up Unscaled And Uncleaned Until It Ends Up Some Sort Of Fish Soupthey Really Are A Bogging Bunch Those French

[sef148]

Wrasse are commonly used in fish pies, and I read an article by alan yates and he said it was nice so it must be:yucky: :yucky: :yucky: :yucky: :yucky: :blink: :blink: :uhuh:

[Robski]

Don't they eat wrasse in parts of the channel islands?? I'm sure i either watched on telly or read somewhere that they make fishcakes or something similar with em... :unsure:
yeah i have read that too....
used to live on south coast and we made soup and fish cakes out of them on occasion they were nice... i think as with many lesser known species is that we gotta look at different less conventional ways of preparing our fish.... France and the Med countries have such culinary diversity.
Another point is the cooking time much of the smaller species the meat is delicate and takes much much less cooking time.

[shaggy]

:yucky::yucky: shaggy

[alana]

we eat wrass in guernsey. you need one at least 4lb.(record here is somewhere around 8lbs) i fillet and skin them, you get nice white flesh. BUT dont take them from a sandy/ muddy bottom as i have found that they will be grey and taste like poo. if they come from rocky/cliffs they make good eating. and then the rest of the carcass makes the best lobster pot bait

[geffaz]

4lb wrasse for the pot? wot a crying shame!

[alana]

yes i know 4lbs is a bit small but you still get a meal from it

[cabbytx1]

4lb bloody hell ,the last time i had anything close to 4lb on my line it turned out to be jade goodys tampon:clap3:

[Jamie Donnelly]

thanks for that mate, i dont want to be thinking about that in the morning!

Jamie

[alana]

4lb wrasse for the pot? wot a crying shame!

we dont get excited unless they are very near or over 7 lbs

[Bonjour]

Alana is right about bigger wrasse being Ok, but they are nothing to get excited about, virtually no flavour at all. Some older Channel Islanders seem to like them. One old boy told me it's because they don't taste fishy:confused: A good substitute, if your recipe requires small wrasse, is cotton wool dipped in hot water.

[sea bass 1]

just read some one is cooking and eating greater weever so i think wrasse a lot safer bet and who cares how it tastes at least you will still be alive lol

[oakley_ten]

I got a recipe for wrasse:-

1 Wrasse
2 Onions
1/2 pint Milk

Chuck the lot in a baking tray, bung in the oven gas Mark 200 for half hour, chuck the wrasse in the bin , drink the liquid!

[sea bass 1]

I got a recipe for wrasse:-

1 Wrasse
2 Onions
1/2 pint Milk

Chuck the lot in a baking tray, bung in the oven gas Mark 200 for half hour, chuck the wrasse in the bin , drink the liquid!

i had the same one but with wine not milk

[sailfish]

think in bouillabaise they use racasse not wrasse

[bassmad]

think in bouillabaise they use racasse not wrasse

They use wrasse as well, And just to really upset the bigoted idiots racasse is the french name for scorpion fish, and in marsaille they won't make bouilabaise without it. Havn't tried wrasse yet but i'll definatly give it a go, try anything once, thats how i found out how nice escargot are:clap3:. Methinks we have a lot to learn from our european bretherin.

[EoinMag]

I like wrasse. Had some for breakfast while on holidays in Cork, caught off the rocks about 3.5lb filleted and skinned seasoned and shallow fried in beer batter. I think the bitter taste that people talk about is the taste of the shellfish that it feeds on, at least that is primarily what I could taste off it, was the best of both worlds, white fish and tastes like shellfish.

[Liam_Harrison]

I tried one once and it wasn't very tasty! I think the portugese population eat alot of them over here, think that might just be because they are easy to catch though!