|Cleaning & Preparing Elephant Fish|
|Written by Andrew Clark|
|Sunday, 11 March 2007|
Those who haven't seen an elephant fish in the flesh before will wonder what how such a ‘mish-mash' of body parts managed to survive the evolutionary process.
The result is one of the most interesting, if not bizarre, looking fish you're likely to catch in Victorian waters. The angling elite pick on elephant fish on a fair bit. They're ugly, they don't fight and they're ordinary on the table. I disagree! At least with the last bit.
Elephant fish can be a great offering, but to get the most out of them as a meal, preparation of the flesh must begin as soon as they're landed. Here's what I do.
Before you touch a landed elephant fish get rid of the long
spine that sticks up from the dorsal fin. Use a pair of pointy nose
pliers and snap the spine off about half way down.
Immediately after the spine is removed, dispatch the fish. I prefer dispatching all my fish with a small club. Two or three sharp blows to the back of the head does the trick. It's quick, humane and doesn't require quite the skill or precision of other dispatching methods like brain spiking.
step is imperative for preparing an elephant destine for the table.
These fish are just full of blood. I can't think of another fish that
seems to produce as much of the red stuff as these blokes. It's got to
be removed quickly if you intend to eat the fish.
back at the cleaning tables remove all the fins from the fish. There
seems to be a fairly sizeable joint around the pectoral fin so cut a
small section out of the fillet to make sure it's all removed.
Flip the fillet over and again with the sharp knife, run the blade between the flesh and the skin, trying to leave as little flesh on the skin as possible.
Lastly, give the fillets a wash down in saltwater. Then wipe them down. And there you have it, a couple of beautiful clean fillets ready for the table.