Jewfish on the bar-b-q

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shaggs

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Location
Australia
first of all you have to go out and catch some fresh jewfish
Caught this one about 35lb of the reef at Dundee
jewie 2.jpg
Fillet the fish and slice up into 100-200 gram pieces
place on tin foil and smear with sweet chilli sauce
sprinkle with smokey bar b q herbs add a dollop of butter and some capers with a slice of lemon on top and freshly ground black pepper
Wrap up in the foil and throw onto a hot bar b plate for 5 minutes each side
Let rest for 5 minutes on the side and then unwrap and hoe in
Sorry no pics of the final outcome ,it got eaten before I could get the camera back out
jewie feed.JPG
 
Had me scared there for a minute when I read "Jewfish" I thought you were talking about a type of grouper fish now known as the "Goliath Grouper" which are a pretected spieces.

Anyways the chille sauce sounds good, I will give it a shot - that for sharing :beer:
 
[url=https://www.tinboats.net/forum/viewtopic.php?p=323557#p323557 said:
fool4fish1226 » 25 Jul 2013, 09:37[/url]"]Had me scared there for a minute when I read "Jewfish" I thought you were talking about a type of grouper fish now known as the "Goliath Grouper" which are a pretected spieces.

Anyways the chille sauce sounds good, I will give it a shot - that for sharing :beer:

We have a lot of fish here in Australia that are the same as what you have over there
Here is a pic of a 54lb sampson fish a17lb tailor and 28 lb sampson fish we caught from the beach
The tailor is the same as your Blue fish I think
sampson and tailor.JPG
 
[url=https://www.tinboats.net/forum/viewtopic.php?p=323725#p323725 said:
Jim » 26 Jul 2013, 11:03[/url]"]looks like a bluefish! :beer:

Im a fan of blue fish while others think they are too oily.

I don't mind them cooked fresh but they tend to go mushy after freezing them
 
[url=https://www.tinboats.net/forum/viewtopic.php?p=323816#p323816 said:
shaggs » Today, 06:17[/url]"]
[url=https://www.tinboats.net/forum/viewtopic.php?p=323725#p323725 said:
Jim » 26 Jul 2013, 11:03[/url]"]looks like a bluefish! :beer:

Im a fan of blue fish while others think they are too oily.

I don't mind them cooked fresh but they tend to go mushy after freezing them

They (blue fish) make great smoked dip
 

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