Remoras as table fare, reported to be good
I found this on the P;cola forum by eym sirius about eating Remoras.....
J
So I thought - what the heck? I like to occasionally try fish not typically considered food fare, with the question, "why not".
I brought back a remora, filleted it and fried it up.
It was easy to clean, with a regular bone structure so that the fillet was boneless after removing the lateral line. The taste (mild, no aftertaste) and texture (firm white meat) were both excellent. In appearance and taste, the remora was similar to triggerfish.
The downside: The yield, per fish, was surprisingly small, so you have to catch big ones.
Remoras at the end of piers feed on bait-fish throwbacks, but attached to large predators, they feed on scraps and waste-remnants. Because of that fact I'd recommend frying to avoid the possibility of undercooking. After removing the lateral line/dark red area, the remaining flesh was very appealing, which I found quite surprising .
OK, so I will try it when I get there next week
