Scaling your fish
Now, remove the scales from your snapper. This can be done easily using a standard (blunt) bread knife - I get told off when I try this inside so it's best for family harmony to do it outside.
Grab the fish by the tail, then by holding the knife edge vertically, rub the edge of the knife briskly along the fish from the tail towards the head.
If you are doing it correctly, scales should be flicking off all over the place - reinforcing the decision to do the descaling outside. If it's not working try using the back of the knife.
Simple stuff but if you want to try something fancier try some of the recipes that follow:
More fish species to come as the season progresses
In the Bay of Islands you are allowed to gut your fish while out in the bay. I gut and gill all the fish caught on the Arline while heading back to the wharf. It's a simple process but if you are not too sure how to go about it, just ask.
One thing to be careful about is what you do with the guts of the fish. Do not dump them into the water where others are fishing - you are just going to spook the snapper and attract the sting rays. It's a fantastic way of killing a fishing ground.
If you want to gut your fish while still fishing, please put everything into a bucket until you've left the fishing grounds.
Note: Fish guts makes very good fertiliser so take it home if you can.
No matter what fish you have caught, you usually have to make the decision wether to gut'n'gill or fillet your catch.
When talking about snapper I usually base my decision on the size of the fish:
27cm to 40cm - Snapper is best cooked whole. I believe that, apart from during the winter, snapper smaller than 32cm are not worth keeping. Help the fish stocks by returning these little guys to the water if you can.
40cm and above - Snapper can be cooked whole or filleted. The heads and racks of the filleted fish are often used for creating stock and soups (a great way of preventing waste.)
2kg to 6kgs - Once your snapper reaches around 2kg in weight many people opt to have fillets (myself included). Around 5-6kgs, I believe you are really reaching the end of tender fish.
Above 6kgs - You are better off smoking your snapper. I try and encourage people to photograph and release these larger fish if possible.
Gutting your fish
So you've been fishing and have a good supply of fresh fish. Now what?
To help people who are looking for new ways to prepare and cook their fish, I will endeavor to source a new recipe twice a month but lets start with the basics:
Fish Recipes
Snapper - cook whole or fillet ?
Try These