Eaten it many times and every time is tastes different! I've found the sambos caught down south (Albany/Walpole) have generally been better than metro caught. Curry fish, marinated or beer battered. 

 Never really had any that tasted good, catch and release for me.

cheers

Dale

on the BBQ the other day and was surprised how good it was. ( drizzle of olive oil, cracked pepper and squeeze of lemon)

You can get a mushy one though, in which case just bin the lot. cheers Pete.

We keep smaller ones down here in Esperance. Keep the fillets thin and cook them quick and its firm and quite good....my kids love it!

ate some last week deep fried after being in the freezer asnd still tasted good. another feed on the way tonight.

 Dale,best way to look after them is spike and bleed straight away.unfortunatly sometimes they have got  worms in them which will make them useless, they go mushy and tainted, just wondering if you scored one of them oinfected ones. i never had a prob with taste

Kept a just legal one, my first ever, was just like eating tailor only bigger fillets (pan fried). Have also eaten some with a runny fried egg between 2 bits of bread, again, much like tailor

I have caught a fair few sambos over the last year and kept the smaller ones. I actually give them to my mother in law,

she panko crumbs them and reckons they taste great. Personally I am not a huge fan and prefer snapper and the like, agree with tim-o the

flesh is very much like tailor and is best when eaten fresh. I did eat some about 2 weeks ago and used a salt and pepper crumb from

a packet with a homemade tartare sauce, tasted reasonable.

I always cook a small section prior to giving it away to see if it goes mushy. I did not realise that they froze OK.

 Ate some over summer the day it was caught after bleeding and putting in the ice box. Very nice! Had it it again the next 2 days and by the 3rd started to not hold together and went a bit mushy.. But first night or 2 was delicious oil/bread crummed!

 Small ones curry up well

Roughly chop up the following

• carrot
• onion
• celery
• red and green capsicum 

Rub garlic, curry paste any will do red or green through the chopped veges.  bake in a hot oven until they are soft.

once they are cooked take out and puree, may need to add a little oil to help puree.

Then add some coconut milk and seasoning.

Steamed the fish or bake it, then add some of the heated up curry sauce.  

For chicken seal the marinated chicken first (set aside), then saute some diced onion,celery,capsicum.  add the curry sauce and then the chicken simmer until cooked.

You can you this for chicken, fish or whatever you like.  you can also add curry leaves if you have them.  also lime leaves if you have, but offshore you are limited to what we have.

Eating sambo depends on two things -------what other fish do you have to eat instead, if its buff bream or dusky morwong sambo is fine, if its snapper or better then sambo is a no go.

Fresh is the best just simple pan fried or beer battered for me. 

I froze some ad its not as nice a few weeks later but even then was still good in a pasta bake.