Skunked hugely in western sound

18 posts in this topic

Posted (edited)

13 mins ago, Matty123 said:

Ok. The next one is coming home with me. 

Good!  I haven't done it, but supposedly nothing is better for making stock. But I've simply breaded and pan fried the fillets too. Beautiful white meat.



Edited by gellfex

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On 7/15/2020 at 5:29 PM, gellfex said:

I keep the big robins, they're quite tasty, and easy to clean once you see how.  They're a targeted table species in Europe called Gurnard there.

Agreed. Although many consider them trash fish here, I took a few home once.

As a first attempt they were slightly difficult to clean and I had to do some convincing for the family to try it, but once they did they were very pleased.

Robins taste great in my opinion, although I still never end up keeping them. I probably should.

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