whiting
Submitted by keg on Thu, 2023-03-02 20:01
i got some big 32cm sand whiting the other day and some smaller ones, i filleted the big ones but the smaller ones are too hard. has anyone tried putting them through a fine blade mincer whole minus head and scales and use the meat for fish cakes or other recipes. i was curious to see if the bones mince up fine enough. gotta get a feed while the bans are on lol....
Faulkner Family
Posts: 18026
Date Joined: 11/03/08
With the smaller ones you can
With the smaller ones you can take the fillet off but don't worry about the bones as they are quite fine. I tend to wash the fillet and straight into a flour and lemon pepper mix . Leave in the fridge for half hour and deep fry . The flour coating crisps up and they taste great. Don't even notice the bones
RUSS and SANDY. A family that fishes together stays together
rob90
Posts: 1526
Date Joined: 06/02/13
Flour and Fry the smaller
Flour and Fry the smaller ones on the frame. Once cooked the fillet pulls off the spine and the rib cage and other bones pull out easily. Much less waste than filleting just a little fiddlier at the plate
Hi my name is rob............. and I'm a........... fishaholic
Jackfrost80
Posts: 8141
Date Joined: 07/05/12
Kind of hard to explain but I
Kind of hard to explain but I whip off the fillet then press my knife down along the pinbone on the dorsal fin side flick the blade upwards and run it under the rib bones taking all the bones out in one hit and not having to cut a V to remove the pinbones. Very little wastage and you'll be left with some roughness where the pinbones come out but it'll cook away into nothing. You obviously need a semi rigid and very sharp knife.
Officially off the Pies bandwagon