Triggerfish

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Triggerfish

Post by tipper on Sun Sep 09, 2012 2:50 pm

4lb 5oz Trigger witnessed by Chris

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Re: Triggerfish

Post by Record Eater on Sun Sep 09, 2012 2:57 pm

Monster Paul!!...nice one!!
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Re: Triggerfish

Post by luggs on Sun Sep 09, 2012 3:01 pm

cracking fish mate, welldone
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Re: Triggerfish

Post by Weaver on Sun Sep 09, 2012 3:58 pm

Added. That will be around for some time I think.

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Re: Triggerfish

Post by metalmark on Sun Sep 09, 2012 5:21 pm

Stonker!!!!
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Re: Triggerfish

Post by deano on Sun Sep 09, 2012 6:56 pm

Cracking fish there tipster,,,will have a go this week ,,rough or not,,
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Re: Triggerfish

Post by ArronBarclay on Sun Sep 09, 2012 6:58 pm

think i may have to have a proper go soon...... got a british record to catch after last years little episode thomas!!!!!
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Re: Triggerfish

Post by Minimal Effort on Sun Sep 09, 2012 7:22 pm

Well done mate, couldn't believe the size of it when i grabbed it out of the water, almost as big as your smile!!
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trigger

Post by Guest on Wed Sep 12, 2012 5:17 pm

Sorry, may be a dumb question to ask but can you eat them?

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Re: Triggerfish

Post by jules.barlow on Wed Sep 12, 2012 8:19 pm

apparantly they taste like shite so i think the answer is no. a mate who i work with used to keep them alive years ago in a bucket filled with sea water and sell them to weymouth sealife centre. dont know if they still take them though. sure they've got enough in there now
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Re: Triggerfish

Post by wish2fish on Wed Sep 12, 2012 9:30 pm

Tis a belter, well done! re eating , ive got mates who fillet fish for a living n they tell me there skin is as tough as leather? but they taste good?
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Re: Triggerfish

Post by Weaver on Wed Sep 12, 2012 10:46 pm

Tried eating one once. Total pain to get the fillets off. The skin is like thin dry leather and really hard to cut cleanly. The flesh is really disappointing after all that work. Not worth the effort in my opinion, but give it a go if you fancy.

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Re: Triggerfish

Post by bluemicky on Sat Sep 15, 2012 2:09 pm

Amazing Trigger Paul,dont see them that big up by me any more truely a cracker.

As for eating them,well anyone who says that taste bad is either a crap cook or hasnt tried them.
No need to bother with filleting them,just gutthem out nicely,stuff with things of your choice i prefer a slightly japanese theme like thin red chillis,onion,garlic and ginger.season well with salt and pepper get fish into a foil parcel with some fresh boiled water from the kettle and some olive oil to steam/broil away in the oven.

take a while,i tend to go for about 170-180c in a fan assisted oven on the middle shelf.allow more time than most other fish.
when its done its case of lift the lid,and pull off the skin in one jacket.voila big steaks of fish with no bones.job done
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Re: Triggerfish

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