3 stages of occy

 Went for swim today viz crap 2 feet. Daughter wanted pickled occy . So she got it. Turned out tender as. Wicked. 

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Anyfishwilldo's picture

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 Nice! It's amazing how

Sat, 2017-03-18 19:04

 Nice! It's amazing how tender it becomes, literally falls apart when you remove the skin...

Rick's picture

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Sat, 2017-03-18 19:52

That looks great, but not that good I would dive in dirty water for them


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Rob H's picture

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Sat, 2017-03-18 22:22

 cooking is a fine line, too far and its mushy.

Need to have some texture to it.
Bout time I did some again myself I reckon!


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The older you get the more you realize that no one has a f++king clue what they're doing.

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little johnny's picture

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Your right rob h

Sun, 2017-03-19 06:50

 I do mine for 1 hour then turn off and let sit for half hour. Turns out real tender but still has texture

kirky79's picture

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Sun, 2017-03-19 07:54

Doing exactly that this arvo  

timmy k's picture

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looks good

Sun, 2017-03-19 08:22

 whats your recipie LJ? thats if you don't mind telling me

Belly Fish's picture

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First pic is the best

Sun, 2017-03-19 08:53

Pickling them is a waste of good bait

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 Yumo..ok LJ where do you

Sun, 2017-03-19 10:11

 Yumo..ok LJ where do you live. I,m coming around. 

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 Do you use a pressure cooker

Sun, 2017-03-19 12:30

 Do you use a pressure cooker or just boil them in a pot for an hour?


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little johnny's picture

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Put up before but here we go

Sun, 2017-03-19 13:36

 Italians and few other people I know freeze for a week.( don't have to). Chop heads of throw them against pavers concrete until they go limp( about 20 to 30 times ) they go tight when you first start then go white and limp. That's when you know there ready to cook. Rinse them clean. 50/50 white malt vin to water 4 table spoons of salt. Boil for hour( gas better) turn of cooker let them sit in pot for half hour. While waiting make pickle mix ready in jars( use cold water) again 50/50 vin to water. Add pepper. Garlic. Chillie what ever you want . Cajun spice always good also . Taste vin mix on jars if you like that's it. Tip occy into sink run water on tap lightly gently run fingers over skin and suckers , everything drops off. Then use bread and butter knife to chop clean legs into bite size chunks to your taste. It will be tender you cannot stuff up cooking side. It's mix you can . Also fat free French salad dressing really nice in jars . Always to 50/50 and make to taste .( seasoning) been cooking them like this since I was 11 years old. ( few weeks back) hope this helps few people out. Very high in protein . Another way if you don't like pickle. Once legs skin sucker free. Egg flour crumb . Put in fridge then drop in deep fryer. Already pickled from cooking also very tender . Crunchy and soft . Any questions more than happy to help. Cheers tomo

timmy k's picture

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cheers for sharing

Sun, 2017-03-19 21:15

 gonna give that a crack with a couple ive got in the freezer

Ashen's picture

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Sun, 2017-03-19 19:20

 End result looks quite tasty! 

"been cooking them like this since I was 11 years old. ( few weeks back)"



A fish in the hand is worth 10 in the water!

Boydy's picture

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 Enjoy your posts LJ, top

Sun, 2017-03-19 19:36

 Enjoy your posts LJ, top stuff and thanks for sharing young fella! ;)

Walfootrot's picture

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So you made a jar for me,

Mon, 2017-03-20 05:31

So you made a jar for me, thanks John :)


More drum lines, kill the bloody sharks!

Oldbull's picture

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 LJ.  Great recipe. I must

Mon, 2017-03-20 09:54

 LJ.  Great recipe. I must try occy but I have pickled crays for the first time this year but have not used a 50/50 mix of vinegar and water.  Just used straight white vinegar with garlic, salt, black peppercorns, brown sugar, lemon juice, chillis, bay leaves.

Any reason why you use a 50/50 mix?

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 Nice work mate, that's how

Wed, 2017-03-22 13:22

 Nice work mate, that's how it's done.   I saw ya cruise by, me and the kid got some squid.