Geez that made my mouth water 🤤 Flattie season in Sydney is almost upon us and I can’t wait ! My mate leaves the wings on and the tail on one fillet because he likes the crunchy fins when they are fried . The size of flattie you have there looks to be right in my size slot for keeping legal to 45cm - everything else goes back . Never really bled them though but i will try that this season . Thanks for the video Steve!
Really good video, have caught the odd flathead and always forget the best way to fillet them and look for a video at the time. I have had so much disappointment with the hands on skinning method. Glad to find your channel 👍
Y'all flat heads look nothing like ours do here in America, ours are the catfish variety. I was wondering if those are a fresh water or are they salt water? Here is a recipe for you to try if you want. After you get them cleaned, take a cup of salt per gallon of water, and brine your fillets over night then take them out of the brine and dry them good, then coat them in black pepper after that put them on the smoker and smoke them in your favorite type of wood smoke until they are tender and flaky. This is a simple recipe but very delicious. So please if you try this let me know what you think. So happy fishing from America God bless.
G’day Starlo, in terms of eating quality, do you prefer bluespotted or dusky flathead? Im Specifically referring to dusky’s that are caught in estuary waters that are near to being brackish.
There's not a heap of difference, but generally the offshore varieties have a "cleaner" flavour, in my opinion. Really dark duskies from well upstream can be slightly "tainted" at times, although they're not usually unpleasantly bad. But it's hard to beat bluespots and tigers from offshore waters!
Gday Steve, i work in the meat industry , i can get a victorinox 6 inch boning knife that has been hollow ground for 16$ and then plus postage i guess so if you ever need one .
@@StarloGetsReel No worries Steve, if you have a post office box number that would be great, cant expect an address, and no matter how good your stone is a knife just wont cut without a steel, even grandmas steel is ok, if too rough just hit with wet and dry paper to take away the roughness.. cheers
