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Bland on their own but firm and make a fair enough base for a spicy dish like a curry. The skin is tough so you need to remove it. Only worth bothering if they are large fish. I only keep wrasse if they are deep hooked and damaged, there are better fish in the sea, but preferable to eat than waste.
 

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I caught and cooked some wrasse recently.
The flavour is very good, due to them feeding primarily on shellfish they taste of said shellfish, the best of both worlds I would have said.
I did mine in a beer batter after filleting. The fish was about a 2lber and I got two very nice fillets off of it.

I can't recommend it highly enough as an eating fish.
 
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