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cooking or pickling occy

Submitted by Faulkner Family on Sun, 2018-03-04 16:42

 Hey all. got a nice size occy today and was wondering if anyone had a quick and simple way to cook or pickle occy. had a google of it and seems like too much messing around. 

Either that or going as bait. 

Thanks Russ

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Dale

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Sun, 2018-03-04 17:04

Try this Russ

 

 

http://fishwrecked.com/forum/pickled-occy

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Faulkner Family

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 Thanks Dale. just Little

Sun, 2018-03-04 17:53

 Thanks Dale. just Little Johnnys recipee. will give that a go. altho ive just sat there and removed all the skin i could by hand, Not easy . 

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Rob H

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Date Joined: 18/01/12

.

Sun, 2018-03-04 17:58

 skin comes off once cooked just by sliding your hand along them.
hardly worth pickling one, but you can braise it then sear on BBQ

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Lui_F

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Occy Salad

Sun, 2018-03-04 17:57

Hi Russ

We normally cook the occy and make a salad with it.

The way we cook it is as follows:

  • Put some water in a pot and salt it, roughly the water should be as salty as sea water
  • Bring the water to the boil, then put the occy in the boiling water, there should be enough water to completely cover the occy. (roughly 30mins upto 75mins or longer some times after it boils again - depends on the size of occy)
  • Boil the occy until tender, use a fork and once the fork enters the occy easily its pretty much cooked.
  • Put occy in cold water, even put some ice in water to stop occy from cooking more
  • Wash occy under running water to take off excess skin, I like to keep suckers on, I just remove the jelly type skin that is left on th occy.
  • Once the occy is washed cut up in pieces and put in a bowl
  • Marinade: Lemon juice, olive oil, salt, pepper, garlic, fresh parsley. Pour marinande over occy and then put in fridge for an hour or two.
  • Take out and enjoy with a beer or 3.
  • Also whatever you dont eat you can put in a jar, fill jar with olive oil and keep it for another day.

Rob H

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Date Joined: 18/01/12

 Everyone has their own

Sun, 2018-03-04 18:04

 Everyone has their own opinion of cook time and method (with crays as well!)
But for me 75min would turn it to soup Id say.

I do about 8-10kg at once in a big pot and any longer than about 30 min boil/simmer and the end of the tentacles just breaks and has no texture.

An Italian friend cooks them with no liguid, just in their own juice simmered then in a salad, quite a bit comes out.

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 Give a man a mask, and he'll show you his true face...

 

 

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

Everyone's just winging it.

 

Lui_F

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Date Joined: 02/03/08

Hi Rob

Sun, 2018-03-04 22:40

I find cooking time depends on the occy itself, some cook quicker and some take longer, the fork test is the only real indicator I beleive there is when cooking an occy. I start testing at 30 - 35 mins and then every 5 minutes after until its ready. Never had a mushy occy and this is how I was taught by the older generation in my family (Italian). I suppose at the end of the day there is many ways to do everything and it's whatever works for the persons cooking.

Either way Russ try it any way you think is best and enjoy it.

Faulkner Family

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 cheers all. thanks for the

Sun, 2018-03-04 18:32

 cheers all. thanks for the input , RobH your prob right about pickling this amount, might have to be dinner tomorrow night . 

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carnarvonite

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Vinegar

Sun, 2018-03-04 19:55

Once cooked stick it in vinegar for about 12 to 24 hours then replace vinegar with good qualty olive oil as if left in vinegar it will continue cooking and eventually fall to bits