Most definitely. The size I was given, about 2kg, was no different to a lemon fish. Here once more fish handling skills must come in to play. Land the fish, make your next cast, then work on the fish. Remove all the fins and the tail, then make a cut from the vent along the cartilage that forms the backbone, right up to, and including, the gills. Now turn the knife over and remove the head, this can all be achieved in one go. This will prevent the natural ammonia from contaminating the flesh and it really does work.

Wash the trunk in salt water, and put in a cool place until you go home. Once indoors I fillet the flesh from the single backbone, then cut into pan-sized pieces.

Take a small polythene bag and into this put half a cup of flour. Drop in the fish pieces and give it a shake, this is the best way to ensure an even coating. Now fry gently, being fresh it can be fragile, then serve with hunger sauce. The recipe comes highly recommended.