My first wrasse (I think)

thats a nice Ballan mate probably around 3lb in weight and at least 15 years old (wrasse being one of the slowest growing species of sea fish) as the lads have said not good to eat unless its a life or death situation,one of the best fighting fish you will come across on the right tackle,enjoy the fight and put them back that's the way ahead.
 
well done mate there's some cracking wrasse about at the minute and i would'nt say there the worst fish to eat i usually put them back most of the time unless fishing a comp but they are quite suprisingly nice to eat.
 
Best way to cook wrasse.
Cover it with herbs and seasoning then tie it to a flat piece of drift wood wrap it in tin foil cook for 30min, throw away the wrasse and enjoy the wood
 
Nice wrasse mate theres loads of recipes out there some say there inedible but they can be eaten and are by many people.
Heres one I just found for you.

Ballan Wrasse Soup Recipe!
Ingredients:
1 whole ballan wrasse
1 twig rosemary
1 whole onion cut in quarters
1 teaspoon ginger
black pepper (ground)
1 whole ripe tomato cut in quarters
1 cup of diced leeks
3 cups of water
salt
Cooking:
Clean the wrasse by removing the scales, intestine and gills. Cut the wrasse in pieces of 3 or two depending on how big it is.
in a pot, put the fish, and all the ingredients on top. cover the pot and bring to boil for 20-30 minutes or until the eyes of the fish detached from the socket.
Serve hot with baguette or rice!
 
Got it on my new rod. Was only 25 quid and this was the first fish I caught on it, thought I was snagged at first then he kicked in and rod went mental. He made up for all of the tackle losses yesterday though
 
Nice wrasse mate theres loads of recipes out there some say there inedible but they can be eaten and are by many people.
Heres one I just found for you.

Ballan Wrasse Soup Recipe!
Ingredients:
1 whole ballan wrasse
1 twig rosemary
1 whole onion cut in quarters
1 teaspoon ginger
black pepper (ground)
1 whole ripe tomato cut in quarters
1 cup of diced leeks
3 cups of water
salt
Cooking:
Clean the wrasse by removing the scales, intestine and gills. Cut the wrasse in pieces of 3 or two depending on how big it is.
in a pot, put the fish, and all the ingredients on top. cover the pot and bring to boil for 20-30 minutes or until the eyes of the fish detached from the socket.
Serve hot with baguette or rice!
Cheer Nicky thanks for supporting conservation of our sport,any recipes for Tyne Flounder,Eel or Hagfish :(
 
There not endangered or protected fish so why not eat them?
they are not a commercial species so there is no data about numbers so nobody can say if they are endangered,data is only collected through commercial landings,a 3lb fish is estimated to be 15 years old and like stated by many is edible but pretty bland,its a great fighting fish and pair for life as a species,just a look down the fish quay would suggest the eating quality as the ones I ever came across was being kept for pot bait,we have no control over the commercial lads (go to Sunderland quay and see the shad in the boxes there and they are protected by law), can we as anglers afford to kill such slow growing fish ?
 
I answered the lads question so imo I gave the correct answer there is no laws in place to stop anyone eating wrasse if its because of there slow growth rate whys there not more posts about people keeping bass another slow growing fish.
 
The amount of wrasse from anglers will never put these species in danger,as an ex trawler man we use to catch loads inshore over the hard ground and I'd say any half that go back only survive ,as said I would only keep in a comp .
 
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