:clap2: the bizz,cheers gus,n1:clap2:
:uhuh: no m8,caght 4,but all about a pound lol,the perch were biggeryou tried any?
:g: 9 hours?I had a largeish one last year in a pit roast.
Basically it was baked at a low temperature in a pit for nine hours alongside a whole lamb.
It was served plain like that and was fantastic.
Don't fillet them mate, they have a double pin bone its barbed. Best steam them with skin on and lift it off in a one go then flake the flesh off checking for bones. It used to be the rich mans fish when salmon was the poor mans.:g: 9 hours?
id have to start cooking the blighter b4 id even caught him![]()
sounds goodIt only happened to be nine hours as the pit was intended for slow roasting a lamb, old celtic pit roast style.
A normal oven cook would do the job too, it was effectively steamed the way I did it.