Triggerfish

4lb 5oz Trigger witnessed by Chris

Monster Paul!!...nice one!!

cracking fish mate, welldone

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

Stonker!!!!

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

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

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

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

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

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?

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.

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