a guy i work with reckons you shouldnt eat tuna as sashimi unless its been chilled for 2 days to kill worms and bacteria, ive always eaten it fresh, as in almost straight away on the deck of the boat or at least that same night.

what are your thoughts?

Does anyone have a good chilli crab recipe they want to share. Have some fresh in the fridge that I caught in the river last night. I usually just boil and have with vinegar but I  want to try something different.

Thanks

With so many sharks being caught lately I was wondering if you guys could tell me the best way to dispatch them & what I need to do to keep it fresh until I get it home.

Thanks

I have 3 big bags of dried chillies. Anyone interested? FOC

Last of the weekends maccie. Maccie Laksa last night, Maccie chilli stirfry tonite. YUM!

Hi all, We just brought our first fish smoker, and need some clues on recipies for brines / and how long to soak fillets, and smoking times. we tasted smoked spanish macks and were hooked. off to Exi in April.

reguards, Jim

Hi All went for a crab in the sound today ...and ended up pulling up not one but two big occy's in the nets...one will be going in the bait freezer, the other I wanted to cook up and/or maybe pickle ...if i remember right the ole man used to skin them bash them and pressure boil them ...then chop up and put them in a tomato sauce base type thing...and also is pickling them a easy process a garlic / chilli / vinegar mix  marinade like the shops sell in jars...thanks in advance

Simple and easy, fresh dolly unbeatable!

 My misses loves mussels and I get her a few kg when I'm out in the tinny some times. Being that one can only eat so many at once and they don't keep for a long time, I have taken to freezing them. 

Now I have been told everything from it won't make a difference to I'm going to die a slow death if I eat them. I'm guessing the truth lies somewhere in the middle. The point is at nearly $9kg you can be buggered if I'm going to buy them when they grow like weeds in some places, besides it always tastes better if you got it yourself. 

So can or should I freeze my excess mussels, and if so how? Considering you can buy them frozen in the shops, does that means it's not all that bad as long as they are done fresh?

Over the last week I kinda ran out of recipes for crays, so I thought I'd try something that is usually done with prawns and pork, but since I am saving the river prawns for Christmas, I thought I'd use crays as they seem to be in abundance at the moment. I had some chicken thighs in the fridge, so instead of going shopping for pork, I decided to be lazy and use the chicken.

I used the following, shitake mushrooms, black fungus, water chestnuts, chicken, cray, green peas and bean curd skin.

Note

The shitake mushrooms are the dried ones and they must be boiled with a bit of rock sugar for at least 20 min then cut into chunky bits.

The dried black fungus must be soaked in water for about 30 min to rehydrate, then chopped up into its as well.

Coarse chop the canned water chestnuts.

Cut the crays into bite sized pieces.

First mix everything except the bean curd skin together. Season lightly as all the ingredients will have their own flavor and what you want is the combo of the lot and not the flavor of the seasoning

Next unfold the bean curd shin and cut into 6 pieces. Once done, lay flat, put some of the mixture on the skin.

To roll up, fold in the sides first then just start rolling it down

All done and ready for the pot.

I have a great cooker that self drains the oil, but I have one problem. It only goes to 190C and for that crispy look and taste that I saw posted of the squid and whiting and just doesnt cut the chase.

What temps do you guys go to, because there is nothing worst than overcooked fish with crispy batter, or well cooked fish with soggy batter.

I am sure 190 is to low, but not a lover of deep fry for health reason, but bloody nice with secret chip recipe. Par boil, cool down, cut into shape then 9 mins at 130, then cool down, and when ready and cold (in fridge), 3 minutes at 190. Labour intensive but makes a mean crispy chip. As for the fish, Im faaarked.

Help needed.

Neels

Was shopping at Drovers a few days and saw a tied, 1.8kg pork roast in the chiller section so I thought I'd give it a go as I haven't made one for a long time.

Leave it on the kitchen counter for 30-40 minutes or so then take it out of the vac bag. The trick is to dry the meat as much as possible, especially the skin. Don't be stingy with the paper towels.

Rub with some olive oil and about 2 teaspoons of rock salt. Place on a rack in a large baking tray.

I heated the oven to 220C and popped it in for 30 min, before lowering the temp to 200C for another 30min, then added some apples and continued to roast for another 20-25 min. Let sit or 10 or so minutes after cooking and cut upside down.

Wrong choice/colour of veges but that was all I had in the fridge!

Crackling was crispy as!

Complimented nicely with a subtle white.

The vegie garden is absolutely maxxing out at the moment and needs to be used up, has anyone got any fish recipes or even great side-dishes using tomato's and/or chilli's.

Cheers,

Adam

Been thinking this And Simon's YFT crossed off his bucket list had me thinking the question again.

Which tuna would you sashimi, and then how do you rate them.

I have never bothered with mack tuna, but some like it, and my fav is YFT.

Neels

 Subject above... anyone give me a basic recipe for tonight!

    Our yummy dinnner from tonight.   quick and easy which the whole family loves.

       Jeff

For those that didnt see this under the Tahiti fishing report.

Just the best seafood dish I have tasted in a hell of a long time.

For those that love Raw fish, marinated in lemon or lime juice you just have to try:

Poisson Cru

Ingredients (for six people)

• 500 grams fresh tuna
• 2 tomatoes
• 2 green limes
• 1 onion
• coconut cream
• parsley
• green onions or chives
• salt, pepper

Cut the fish into small cubes and soak in salted water for 5 minutes
In a salad bowl, mix the sliced tomatoes, the finely sliced onion, the snipped green onion and the chopped parsley

Add the lime juice, salt and pepper, and let it soak for a few minutes. Fold in the drained fish cubes.

Mix all the ingredients together well.
Just before serving, add the coconut milk (once the coconut cream has been added, do not put the poisson cru into the refrigerator).
 

Man I must have eaten it almost every meal.

Bon Appetite!!

Neels

Don't know how many of you care for raw food, but for those of you who do -

Here's looking at you kid.

Well first you cut off the head then cut away the bottom of the cuttlefish carefully so you don't break the ink sac. Toss the upper part with the skeleton and all the innards as it is unlikely you will get anything out of it. The head, you dry with a paper towel then freeze for bait, if you fish with bait. Now take the lower section that you cut out and peel away the skin. It will come off in layers, try to get 3-4 layers off. Hint, it's much easier if the meat is dry, so put it between some paper towels for a couple of minutes. Once you have the skin off, place it on a cutting board, cover with glad wrap and tenderise. Cut it into the desired size, and marinade for a couple of hours.

I use ginger (normally grated - but in the pic it's in slices so that it's easier for the kids to pick out), chopped garlic, light soy sauce, Chinese wine, sesame oil, tad of sugar and salt.

Steam for an hour and serve hot.

Have still got some squid left over from Thursday, have had it the last two nights and looking for a new recipes. What are your favourites?

First night had the standard deep fried salt and pepper squid, most know this one, always a winner.

Last night, tried something different and made up a concoction of my own, went for a garlic butter and lemon vermicelli stir fry....wow! Very nice.

Sorry about the sad photo, too keen to get into it, ingredients were:

- squid, soaked  in lemon juice for 30 minutes - helps to keep soft.

- squid then fried for 20 seconds on max heat with loive oil, a bit of chilli, chinese five spice, heaps of garlic and a bif big knob of butter and juice from 1 lemon at the end. Take out of wok and place on plate to go back in later.   

- add vegies to hot wok (onion, capsicum etc) add a bit of fish sauce, oyster sauce and a tad of chilli sauce to taste  (fish sauce adds salt, oyster sauce adds depth). 30 seconds.

- add vemicelli which has been soaked in cold  water for 30 minutes - fry for another 30 sedconds

- add squid and all juices.

- fry for another 30 seocnds and serve.

Was in the supermarket when I spied some fresh ox tongue, so I decided to cook up an old favorite of mine.

First you have to boil the tongue whole for about 10 min to so that the membrane around it toughens up enough to be sliced off.  





Next caramelize some rock sugar, toss in a cinnamon stick, some star anise, cloves and garlic and continue to cook till it's really fragrant.






Next add the prepared ox tongue and fry for another few minutes, turning it once or twice.A  Then add some good quality dark sauce and two trays of ice cubes into the pot and let simmer for an hour or so, adding some firm tofu in the last 10 min or simmering.





Serve with rice and blachan.

This  is a typical Chinese New Year's dish

First you need some of this



With some of that sliced up nice and thin, squeeze some lemon juice over the fish, sprinkle some pepper and ground cinnamon, a table spoon of cooking oil and mix together, then place it  on top of some candied ginger, radish, white carrot, lemon, orange peel, angelica and fresh shredded white carrot and carrot.




Sprinkle some ground up peanuts




and roasted sesame seed over the lot




Then lay on some plum sauce




Top with crackers and it's ready to be tossed!







Dig in quick ............




Before it's all gone!

http://www.woolworths.com.au/wps/wcm/connect/website/recipes/recipes/recipes-content/spicy-sticky-pork-rashers

http://www.taste.com.au/recipes/12507/easy+fried+rice

Pretty much used these two recipes, but with the pork marinated it as per above but with the juice of the orange, 1/4 cup water, extra honey, soy sauce, chilli flakes, chilli powder and two bloody hot green chillis from the manning rd sat market in a big bag for 2$ dunno what breed but they are spicy as. Marinated for about 5 hours, drained the marinade into a saucepan. Then oven to 220 degree celcius for 45 mins, boil marinade for 3-5 mins, pour over pork rashers and turn over/stir around. Back into the oven for about 30 mins at 180 degrees. Rest for 10 mins while finishing fried rice.

My part is done, Janes making dessert now!

Hi i was wondering if anyone has a recipe for pickled prawns or octopus that they wouldn't mind sharing

..any way fanta crabs just one of the ways to cook crabs for something a little diff.  clean crabs green, split in half, heat up pan wok, add a teaspoon of oil, one  finely chopped garlic clove,  add crabs till they start changing colour.  make sure wok pan is hot then get a can of fanta or any orange flavoured fizzy drink add it to crabs till theyre finally cooked. use ur own pref, add a little more fanta, take out put in big bowl pour the rest of the juices on top then suck the  shit out of them you will be  surprised.  have not met anyone that has not liked them....ps boiled crabs always  a treat then make a side dish of freshly squeezed lemon  add salt and freshly ground pepper,  dip ur crab meat into that.....real good  and of course a dozen ice cold coronas  ...lifes great ...

Hey Everyone i am currently learning how to cook seafood any one have any good recipes or tips on how to make a tasty sea food meal?

hey pepople just looking for anyone willing to share some easy but good mussel recipes with us today?

My mums got some Banana prawns for christmas day,,whats a simple way of cooking them ?

Thinking maybe on the BBQ ?

For steeppoint talk And sort out gear for the trip , And a feed of fish 

NOW shall i give the dhuie fresh  or Tailor 3 days old lol

steve