Are river blackfish good eating?

Not a lot of anglers chase our river black fish and they are missing out on a real treat. The river black fish is an Australian native. If you find a creek full of rocks and fallen branches that makes it almost impossible to fish – there’ll probably be blackfish there! …

What does blackfish taste like?

The meat of the blackfish, also called tautog, is ideal for chowders; it’s firm and holds up well under heat. And blackfish taste like what they eat—mussels, barnacles, crabs and lobsters, another reason why it’s known as the chowder fish.

What’s the best way to cook Blackfish fillets?

Scrape off any remaining scales and season the fillets on both sides with salt and pepper. Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan. Add the fillets and adjust the heat according to their thickness.

How to make spicy blackened fish AllRecipes recipe?

In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides.

How do you make herb vinaigrette for blackfish?

Preparation. Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs. Return the pan to the heat and bring the sauce to a rapid boil for half a minute. Remove from the heat. Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.

What’s the best way to marinate black fish?

Marinate the fish in 1/4 cup of olive oil, 2 tablespoons of lemon juice, and 1 tablespoon of minced parsley, rosemary, or dill. Drain the fish, heat at the side of the grill to brush on the fish while grilling.