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  #1  
Old 11-06-2007, 08:54 AM
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Cooking Bream

What do you think is the best way to prepare and cook bream?

Now before you guys shoot off at me, let me tell you the full story.

In about a week I will be departing on my schools fishing club trip. Myself, 3 fishermen/teachers and about 15 other students/fishermen will spend 5 days in Port Hacking.

Now, not every one of them follows my ideals of releasing bream. Although I may only keep one or two of my bream (ranging from 25-30cm only) during the trip, there may be others who decide to keep everything. Now I can't do anything about this, it's their fish so they decide what to do with it.

So what is the best way to cook bream and make the most out of their flesh?

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  #2  
Old 11-06-2007, 09:16 AM
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Fillet, add a small dob of buttter to a pan and cook - keep it simple, the bream is sweet enough without adding anything.
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Old 11-06-2007, 08:29 PM
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hey.
i find when cooking bream its abit of a waste to fillet them as you may waste abit, well with my blunt knife i do. i like to scale and gut them then cook whole on the bbq with lemon,onoin and garlic the fish just peels off the bone nicely.

cheers, kurt
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Old 12-06-2007, 03:52 AM
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While camping the easiest and nicest way to cook bream, flathead or any other fish for that matter is:
1. Catch fish
2. Kill the fish humanely (a spike in the head works)
3. Wrap the whole fish in alfoil, don't worry about scaling or gutting it
4. Put the fish on the bbq plate and turn after about 5-10 mins and cook a further 5-10 mins
5. Remove the fish from the hotplate
6. Remove the alfoil, usually this will take the skin and scales with it, if not just peel back the skin
7. Eat the nice white flesh and enjoy

I usually don't add any garlic or anything as fresh fish cooked like this is beautiful
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Old 12-06-2007, 04:23 AM
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With the scales on you don't even have to worry about the alfoil, just whack it straight on the coals. Works for me.
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Old 12-06-2007, 06:38 AM
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Make some garlic butter, just chop some garlic and mix it through the butter add a touch of parsley. Then cut a few slits on the side of the bream about 1cm deep. Then smear the butter into the slits and also in the gut area, and over the fish. Then a couple of thin lemon slices on top. Then wrap in alfoil and throw on the bbq plate or in the coals.
This is a very tasty way if you like garlic!

Bon appetite !!
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Old 12-06-2007, 07:32 AM
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Do what Mimbo said...but instead of tinfoil, use wet newspaper.

Wrap the fish in 4 or 5 wet sheets of newspaper. Make sure its sealed at the ends. (Folded in)
Chuck it on the coals for about 10 mins, turn it over for about 7 mins.
Peel off the news paper, all the scales and skin comes off with it.

You end up with a steamed fish and a slight smoked taste about it. Mmmmmmmm...

Greg
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