Tailor on the troll

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coattail rider
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Tailor on the troll

#1 Post by coattail rider » Mon May 23, 2016 10:45 am

Nice little tailor from the basin on a crystal minnow

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Kayak PBs

Spotted Mack 87cm ,Murray cod 73cm,Trout Cod 35cm, Snapper 65cm, Mangrove Jack 54cm, Kingfish 74cm, Sooty Grunter 40cm, A. salmon 58cm, Bream 38cm, Flathead 70cm, GT 50cm, Jewfish 60cm, Yellowbelly 55cm, Bass 45cm (to the fork), Estuary Perch 50cm, Tailor 62cm, Squid 45cm, Redfin 36cm, Flounder 37cm, Mac Tuna 38cm, Macquarie Perch 33cm, Rainbow trout 47cm,Bonito 47cm Albatross 75cm (wingspan!)

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mouse
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Location: Scarborough, Nth Brisbane

Re: Tailor on the troll

#2 Post by mouse » Mon May 23, 2016 9:31 pm

Very nice Tailor Coat, well done! :cool:
Did that one make the pan or swim away for another day :wink:
Cheers,
Kym

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coattail rider
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Re: Tailor on the troll

#3 Post by coattail rider » Tue May 24, 2016 10:21 am

Like 99% she went back

I was really looking for flathead and jew but only managed one tiny flathead
Kayak PBs

Spotted Mack 87cm ,Murray cod 73cm,Trout Cod 35cm, Snapper 65cm, Mangrove Jack 54cm, Kingfish 74cm, Sooty Grunter 40cm, A. salmon 58cm, Bream 38cm, Flathead 70cm, GT 50cm, Jewfish 60cm, Yellowbelly 55cm, Bass 45cm (to the fork), Estuary Perch 50cm, Tailor 62cm, Squid 45cm, Redfin 36cm, Flounder 37cm, Mac Tuna 38cm, Macquarie Perch 33cm, Rainbow trout 47cm,Bonito 47cm Albatross 75cm (wingspan!)

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Estuary Girl
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Re: Tailor on the troll

#4 Post by Estuary Girl » Tue May 24, 2016 12:08 pm

Mmmm would have been nice in the smoker!! :grin:
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arpie
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Re: Tailor on the troll

#5 Post by arpie » Tue May 24, 2016 12:37 pm

Cracker!! I concur ..... VERY nice in a smoker! :wink: Smoked Fish Pie! :gu:

cheers

Roberta
(Mark's) Prostaff Member: Ten20 Rods
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Perception Minnow - "Squidgies" Hobie Sport - "Fisharoo"

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Re: Tailor on the troll

#6 Post by coattail rider » Tue May 24, 2016 1:13 pm

I don't think I've ever eaten smoked fish
Kayak PBs

Spotted Mack 87cm ,Murray cod 73cm,Trout Cod 35cm, Snapper 65cm, Mangrove Jack 54cm, Kingfish 74cm, Sooty Grunter 40cm, A. salmon 58cm, Bream 38cm, Flathead 70cm, GT 50cm, Jewfish 60cm, Yellowbelly 55cm, Bass 45cm (to the fork), Estuary Perch 50cm, Tailor 62cm, Squid 45cm, Redfin 36cm, Flounder 37cm, Mac Tuna 38cm, Macquarie Perch 33cm, Rainbow trout 47cm,Bonito 47cm Albatross 75cm (wingspan!)

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arpie
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Re: Tailor on the troll

#7 Post by arpie » Tue May 24, 2016 1:51 pm

Easy Peasy (my way!)

When Hot Smoking fish:

Main Rule No 1 - Smoke the fish outside, away from the back door/open windows, or the house will smell of smoked fish for days!

Rule No 2 ..... refer to Rule No 1!!

For smoking at home, I use a 2 layered portable one, & use one of those small 'camping' gas stoves (with disposable gas bottles) to cook them. LINE THE BOTTOM OF THE SMOKER WITH 1-2 layers of alfoil and put the wet wood chips onto it ..... it is MUCH easier to clean up afterwards, just wrap it all up & toss it away!

Turn the heat up till the smoke happens, then turn it down to about half, so it doesn't cook it too quickly. Longer slower cooking is better than short sharp cooking when 'smoking fish'. IF you use the old 'metho' cooker that comes with some smokers - just make sure you don't put it on a timber surface!

I prefer hickory or mesquite chips ahead of sawdust - much better result. Soak the chips in water for about 3 minutes (about 1/4-1/2 cup of chips depending on how many fillets you are cooking.) Don't go overboard with the amount of wood chips ..... too much & the fish may taste horrible - too 'tanniny'

Make sure the fish you are smoking has been 'rested' overnight, or at least for some hours before smoking. The fillets can curl up & not cook evenly if smoked whilst the fillets/whole fish are 'too fresh'. I usually leave them overnight at least, and smoke them later the next afternoon. You can leave them another day if you want & they definitely won't curl up then! When cooked, it is quite easy to remove any bones from the fillets as they are quite easy to see after the smoking as the flesh shrinks a bit & they poke out a bit.

You can leave the fish whole (less messy - I just cut behind the neck down to the stomach cavity & and then cut along the top of the stomach cavity & take the whole gut section out in one hit, cutting along to the a#n@a*l! vent) or you can also Butterfly the fish, leaving skin & scales on.

5 mins preparation, 20-30 mins cooking (approx) & dinner is ready! Also great cold, spread on crackers! Watch for the bones tho!

If filleted or butterflied, I rub brown sugar (be reasonably generous but not too thick) onto the exposed flesh on all fillets then sprinkle a bit of salt all over it (about as much as you'd put on hot chips!) If left a while, you will notice a 'juice' appearing - that is just the salt sucking out some of the moisture. There is no real need to wait tho - just take it outside, whack it in the smoker & turn on the gas & put the lid on when the smoke starts! Test them after 15 mins (they cook faster than whole fish!) I usually put the fatter fillets on the bottom rack closer to the heat source, thinner fillets on top. Check ALL fillets before removing from the heat.

Double layered smoked blackfish fillets with brown sugar & salt
Smoked Blackfish Fillets.jpg
If left whole, just put them on the racks (thick side towards the centre) and fire it up. Chop the tails off if the fish is too long. The whole fish should be 'turned' after about 15-20 mins & left for about another 10-15 mins. Second side always cooks quicker than the first. Always test the thickest part all the way thru (the shoulder) with a skewer to ensure it is cooked thru. The bigger the fish, the longer it takes to smoke. The more fish you smoke, the longer it can take too. Always check before removing

Smoked Whole Blackfish - not salted at all! This gives a more subtle smokey flavour.
Smoked Whole Blackfish.jpg
Any decent sized baking dish or an old 'deep' electric frypan makes a good smoker - no need to buy a 'special' one if you don't have one. Check with the partner that it is not their favourite Frypan tho! (I got my 'camping one' from a Sallies & Vinnies for $2. I got my nice round one there for $10! :lek: ) Once you've used it tho, keep that one only for smoking! You can even use 2 round stainless steel bowls, as long as one is slightly smaller than the other, to act as a lid. Get a round cake rack to fit the shape of the dish/pan you have selected. Great for camping, as the bowls stack nicely for storage, with the chips inside them, ready to go!

Line the dish with alfoil (put alfoil up the sides a bit to collect the juices and makes it a LOT EASIER to clean up afterwards.) Place the damp wood chips in the centre of the alfoil & spread it out a bit so they are in a single layer in the centre for better contact with the heat source. Put the first cake rack in & place the fish on it, flesh side up. If you have a tall cake rack as well, put it in & another layer of fish. I put the larger fish on the bottom.

Put the lid on & turn on the heat (it doesn't have to be 'full on'!) If smoking 4 - 8 fillets, the fish should take about 20-25 mins to cook Less time for less fillets. Check after 20 mins ... use a skewer to test 'doneness' in the thickest part. It is better not to overcook them, as they go dry & can go a bit tough. When done, remove the fillets & rack, then roll up the alfoil & toss away the 'mess'! Fill the smoker with hot soapy water to clean.

Never use treated timber for smoking - but if you find a favourite 'flavour' of timber (some people swear by apple tree offcuts) & manage to bring some home, put the bits in a vice & set your electric planer to 'fine/med' & take off as many shavings as you need (or do the whole lot!) Spread it out to dry thoroughly in the sun & then keep it in an ice cream container. Some forms of Ti-tree (small branches and/or leaves) are fantastic for smoking fish. Kiwis call it 'Manuka'. If you don't have any to hand, you can also use flavoured tea (eg earl grey etc) and some folk even use wild rice! I have never tried them!

If camping out, you can use small leafed native plants (not eucalytpus, as it is too strongly flavoured.) I did some trout this way in the Snowies & it was great!

Allow the whole fish to cool before stripping the flesh from it. The skin (with scales left on) almost becomes a 'leather' - First, I peel off all the spinal bones (on the back & belly) and find that the skin usually comes off quite easily then, as it sort of unzips! Take the flesh from the carcass - carefully removing all the bones. Set aside till after the cheese sauce has been made.

To make the pie, I just make a really thick cheese sauce ( I add a bit of curry paste and/or mustard for extra flavour & colour) & then add 2 chopped, cooked onions (I microwave them first on high for 5 mins) & peas (I use reconstituted dried peas - cover with hot water for 5 mins then microwave for 4-5 mins on med-high - tho frozen peas would be good too) then mix in the shredded fish flesh. Put it in a shallow baking dish that I have sprayed with Canola Oil, cover with mashed potato & pop in the oven with a bit of grated cheese on top, to melt & brown for about 1hr depending on how cold it got before putting it into a moderate oven. (about 150 degrees celsius.)

Boil up a few kg of potatoes - it is amazing how much you use on top of the pie, so you have a decent layer!

It also freezes really well in Alfoil containers with a cardboard lid - and altho it is a bit labour intensive to make - I tend to make a big serve (5 or 6 fish) so that I can freeze 2 or 3 pies & eat the fresh one that night as well!

Let me know how you go with it!! It is really yummy served with a big green salad and lots of garlic bread!

cheerio

Roberta

Check out this 'cold smoking' method as well - this is a favourite in NZ as well. It takes a lot longer (depending on the size of the 'cuts' but imparts a really special flavour to the food.) You can smoke whole chickens & different meat cuts as well ..... YUM!
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Re: Tailor on the troll

#8 Post by coattail rider » Tue May 24, 2016 10:14 pm

That's an amazing post.
Thanks
Kayak PBs

Spotted Mack 87cm ,Murray cod 73cm,Trout Cod 35cm, Snapper 65cm, Mangrove Jack 54cm, Kingfish 74cm, Sooty Grunter 40cm, A. salmon 58cm, Bream 38cm, Flathead 70cm, GT 50cm, Jewfish 60cm, Yellowbelly 55cm, Bass 45cm (to the fork), Estuary Perch 50cm, Tailor 62cm, Squid 45cm, Redfin 36cm, Flounder 37cm, Mac Tuna 38cm, Macquarie Perch 33cm, Rainbow trout 47cm,Bonito 47cm Albatross 75cm (wingspan!)

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Re: Tailor on the troll

#9 Post by Ftp » Wed May 25, 2016 1:08 pm

I was going to say something about smoking fish but Arpie..... wow?!?! what a reply!!!!

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Re: Tailor on the troll

#10 Post by Mackayak » Wed May 25, 2016 5:14 pm

All was thinking of smoking but never tried great report may re think smoking. :wink:
PB's From yak:
Fresh Water: Saratoga 51cm YES; Barra 110cm; Murray Cod 78cm; Golden Perch 45cm; Bass 44cm;EP 38cm
Salt Water: Snapper 62cm; Jew 83cm; Flathead 71cm; Mangrove Jack 37cm; Whiting 35cm; Bream 37cm; Trevally 38cm; Tailor 34cm;

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Re: Tailor on the troll

#11 Post by allane » Thu Jun 02, 2016 10:08 am

Love a smoked Tailer as well. Trevalley, Spanish and Slimey Mackerel. Any fish tastes great. Fairly inexpensive and a great addition to your camping kit. I used release nearly all my Trout until I tried one smoked. Don't catch too many these days.
Oops getting away from the post, well done on the Tailer but a Jew certainly would have put a smile on your dial.
Yak PBs: Bream 38cm FL, Bass 46cm FL, Estuary Perch 36cm FL, Flathead 61cm, Whiting 43cm, Luderick 41cm, Silver Trevally 47cm, Mangrove Jack 44cm

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