aussiefarmer said:Do they really still have the skin on them ?
Cook em up like shanks , slowly baked/casseroled with a cup or two of fluid in the pan.
davent said:Few years ago one of my mates showed me how they cook Barra. Straight on the coals, no gutting, no scaleing, whole fish straight on. The skin peels off in one neat sheet, the Guts shrivels up into a ball, and its absolutely delicious! Steamed in its own juices.
davent said:Still fury. Locals cook them that way, straight on the coals fur and all. Few years ago one of my mates showed me how they cook Barra. Straight on the coals, no gutting, no scaleing, whole fish straight on. The skin peels off in one neat sheet, the Guts shrivels up into a ball, and its absolutely delicious! Steamed in its own juices.
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