I did a weeks long fishing trip at Swains reef off Gladstone last week with 14 others on a commercial tour. Caught a heap of fish, coral trouts, parrot fish, sweetlips, spangled emperor, mackerals plus other stuff. All gets filleted by the deckies, and bought home. But the trophy fish to catch is the red emperor. I caught this fella, 56 cm. So bought it home whole to cook up with some friends.
It doesn't get any better than a red emperor. Normally you'd add a lot of stuff to a fish to improve the taste, but I wouldn't want to over do it with this fish, it will taste fantastic as is.
It was frozen soon after being caught after being gutting. It wasn't scaled. A few people reckon I should scale it before cooking? Some say not to as the skin and scales will just fall off?
Seems a lot on here are great cooks. I don't do fish much.
How would you cook and eat this magnificent fish and impress my guests?
I have a big oven that it would fit in, in the kitchen, and a big BBQ with hood.
See ya's.
It doesn't get any better than a red emperor. Normally you'd add a lot of stuff to a fish to improve the taste, but I wouldn't want to over do it with this fish, it will taste fantastic as is.
It was frozen soon after being caught after being gutting. It wasn't scaled. A few people reckon I should scale it before cooking? Some say not to as the skin and scales will just fall off?
Seems a lot on here are great cooks. I don't do fish much.
How would you cook and eat this magnificent fish and impress my guests?
I have a big oven that it would fit in, in the kitchen, and a big BBQ with hood.
See ya's.
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