Cobbler
Submitted by trudy on Fri, 2012-04-27 22:51
Caught a cobbler off Hillary's rock wall any tips on how to clean, scale or cook would be much appreciated. Was told to be careful of its spikes and fins as they are poisonous but very tasty to eat
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Image Upload:
_2.thumbnail.JPG "Nice little haul from the tinnie")
joe amato
Posts: 731
Date Joined: 21/12/08
fillet and skin
you just fillet and skin cobbler,like every other fish,use a very sharp knife that has a flexible blade,and a skinning knife,with the spikes you can remove with a pair of pliers,do this first to make cobbler safer to handle
eli hellewell
Posts: 13
Date Joined: 26/04/12
i usually do a shalow cut
i usually do a shalow cut behind its head and then with salty fingers or pliers just pull the skin straight off, gut it head it and then ive found the best way to cook them is wrapped in alfoil on the bbq.. and i always snap the barbs off as soon as i catch them.
Paully
Posts: 3246
Date Joined: 15/08/09
I stood on a cobbler
barb many years ago now, was a pain that I will never forget
bod
Posts: 2319
Date Joined: 03/05/06
cobbler
deal with the 3 barbs first with pliers and get rid of them. stepping on a cut off barb will still inflict major pain. take the head off and gut. put the whole tail in the fridge overnight to set the flesh which will make it heaps easier to fillet and skin the next day. Only way to do it.
Egg and breadcrumb and fry, fantastic fish.
C.P
Posts: 345
Date Joined: 04/01/12
Cobbler
I spear a cobbler every now & then. Interestingly the flesh doesn't look that good. Its solft & kind of yellowy gray colour. Not what you're normally looking for. But it tastes very nice. I shallow fry it in batter as I do with most fish. As the others have said - you need to dispatch the three spines first. I then fillet & skin the same as any other fish. No tricks.