Occy
Submitted by cuthbad on Wed, 2010-06-02 23:53
In summer these guys go straight back out as a slide bait and do pretty well, but since there are fewer sharks around atm I thought I would try this guy for a feed. Any advice on how to prepare and cook them?
Cheers!
DieHard
Posts: 1823
Date Joined: 06/10/08
It looks scary :D
It looks scary :D
DieHard – The Official “Ray & Shark” Chaser!
southcity104
Posts: 1659
Date Joined: 27/01/09
Pressure cooker for an hour in water
or on the pot for around an hour and a half.
remove all skin and suckers.
Then bottle them with garlic, herbs, salt, chilly ect -
fill with vinegar and seal with a top of olive oil and lid.
Then its recommended to leave in the fridge for around a week but mine have never lasted that long.
Try a mixture of lemonade in your boiling water. Was told once they become more tender and having tryed it , its seemed to work
"Its a life style job"
Brad Anderson 101
Posts: 23
Date Joined: 08/05/06
i know you have tenderise
i know you have tenderise them... When your missus isnt looking throw it in the tumble dryer on the spin cycle for an hr... jk
Alternatively you can hang them in a bag off your clothes line and give it smack around with a bat for while, dont be shy hit it for a while.... great marinated in olive oil garlic,thyme and sage, crack of salt and peper then on skewers straight on the grill on the bbq.... you'll impress your guests!
cheers
Brad
I fisssssssssssssssss
cuthbad
Posts: 1266
Date Joined: 22/04/09
thanks guys sounds good!!
thanks guys sounds good!!
buschy
Posts: 626
Date Joined: 27/11/09
Freeze first
I've read that you should freeze first.
I have on the freezer now waiting to go..... :-)
carnarvonite
Posts: 8708
Date Joined: 24/07/07
Freeze
Freeze it for a couple of days then partially thaw it untill it is pliable. Give it a good massage then refreeze it for a couple of days. Now it is as tender as its ever going to be.
Cut in to bite size chunks and boil/simmer for about 3/4 hour, drain, stick in to jars and top up with boiled vinegar [takes the bite out of the vinegar] a little olive oil,chillee and spices to taste.
If you can leave it a week before eating it is a real treat.
Dale
Posts: 7930
Date Joined: 13/09/05
Yep, that's what I
Yep, that's what I do
Cheers
Dale
"Just because you are a Character, Doesn't mean you have Character."
Mr Wolf
7739ian
Posts: 948
Date Joined: 25/06/08
Best i've tasted
my Uncle who was brought up on the Adriatic coast used to do. Basically cut it up into chunks, belt the hell out of it on the woodheap chopping block. He then used to lightly fry it with garlic, chili and dried tomatoes - served either with a few gardie fillets and an Italian salad or use whole tomatoes and serve it with rice or pasta. I have never been able to get it as tender as he could.
cuthbad
Posts: 1266
Date Joined: 22/04/09
Cheers for all the help! I
Cheers for all the help!
I was too impatient to freeze it, so i cleaned it, beat the hell out of it with a meat tenderiser then boiled it and it tastes great already. Just about to chuck it in some boiled vinegar with chilli garlic etc and cant wait to try the finished product!!
Dont think ill be using these guys as bait much any more.
Cheers
Rosco
Posts: 454
Date Joined: 20/11/07
freeze it!
Carnovonite is on the money. Freezing it will make it tender as.
You can do what you want with it after freezing but it will be tender. You can bash it and even washing machine it but freezing works the best!