Tonight we are using Nanagyi, AKA Redfish for the first time. Most of the fish mongers at the markets speak very highly of this fish. Subtle flavour, nice white flesh, medium firm, though they all said it was a pain to fillet, which maybe why you don’t see it on menus very often.
This lot was line caught in Bremer Bay by Amtech Fisheries, I have yet to discover more info about them, but lets see how the fish goes and what you think about it.
By the way, the actual story about our shop name doesn’t really involve the fish known as redfish, but that’s for another time.