conger steaks

**salmon** · 07-11-2006, 22:50

my mate had a conger today and it was wanted by a family member. he needs to kno how you go about gutting these??

**Devon_fisher** · 07-11-2006, 23:10

basically whack its head of and find its excretion hole(lol) insert knife slice thru belly towards the head and hey presto rip the guts out(well not rip but u no what i mean).
tastes well nice as tandoori as well or just fried with butter

**scottonjayne** · 08-11-2006, 07:06

dont be put off by the smell when you gut it!!! they STINK

**dazza d** · 08-11-2006, 11:33

do they need skinning? and has anybody tried them battered?

**octopus** · 09-11-2006, 03:20

some will say to skin them, but i dont. just stick em in a pan with butter and garlic.

dont cut the steaks too thick tho, couple or three inches is about right, do 2 or three steak per serving if nead be, but keep em fairly thin as they cook a bit more evenly that way

**steve w** · 09-11-2006, 10:46

Use the head and tail to make a fish stock freeze in small portions. Conger stock is very gelatinous so if you add it to other fish sauces/stocks it adds richness and smoothness so you don't have to use so much buuter or cream or flour.

**hairy beast** · 09-11-2006, 22:32

cut into steaks about 2" thick, put on a baking tray in oven (unskinned) with a bit of oil, butter, garlic, and herbs, put it in the oven and bake, gas mark 5 for 20 mins.

**donkeydawe** · 13-11-2006, 00:10

Originally Posted by hairy beast

cut into steaks about 2" thick, put on a baking tray in oven (unskinned) with a bit of oil, butter, garlic, and herbs, put it in the oven and bake, gas mark 5 for 20 mins.

what is gas mark 5 in degrees c ??? lol