15 Crays, 30 big Occo .:)
Date Joined: 16/06/15
More pickled occy Im guessing ??????
Date Joined: 04/12/11
Date Joined: 09/02/14
Nicely done! You must buy vinegar by the barrel load haha
Pb rankin 550m
Pb Spanish Mac 1200mm
Pb baldchin 700mm
Pb sambo 250mm (only landed the head)
Pb pink snapper 750mm (finally)
Date Joined: 10/02/07
Well done.do you ever miss out.
all aggressive fish love bigjohnsjigs
Date Joined: 22/09/15
Never cease to amaze us readers, well done.
Date Joined: 22/12/06
Mate you put in the effort and your getting plenty of reward. Great stuff
Date Joined: 05/05/06
The King! Nice work
Date Joined: 21/11/12
another good day out, awesome work mate..
Date Joined: 26/11/13
What vinegar do you use bud?
Or spice malt
Date Joined: 24/07/07
Old trick when pickling occy and crays, leave them in vinegar for only a week at the very most then tip it out and replace it with olive oil or something similar.
Leaving the flesh in vinegar it will continue to cook and in time turn to mush, using the oil will still allow it to remain crunchy
Thanks to both of ya.
ok we are all talking about the best way ..... So put up your recipe !!!!!!