Went down a treat, along with 16 grilled Crays and a few salads I reckon I nailed dinner for 27 people last night 

 Ready to be operated on and grilled

from this 

to this

 Just waiting on the pig to arrive and will have chops and sausages in a few days

 Does anyone know of a good population that I could  access close to the Bunbury area. I would love to get a few feeds in before the release of K5 next year.

Cheers David.

got a feed 

 Wondering if anyone here can suggest some ways to cook whole Pinkies, I wanna cook one or two up for a group of people. I have one plan which is to stuff with sliced lemon onion and tomato, and marinated with a mix of cumin, paprika, chilli, garlic, lemon juce and olive oil. 

I have a kaffir lime tree that is packed full of kaffir lime leaves (obviously).

My missus has suggested that i cut a whole lot off, dry them out, chop them up and burn them in the smoker (to cook the fish).

Anyone tried this with any success?

If anyone is interested these are super easy to make and super tasty to eat:

1. Mince your salmon fillets with some ginger and garlic
2. Finely grate carrot and chop bean sprouts, bok choy, chilli and spring onions for the mix (or whatever you prefer - keep it all fine / small though because it's not cooked for long).
3. Combine them together to get a preferred ratio of meat to veg
4. Drop a tablespoon full of filling into a gyoza wrapper (you can pick up a pack of 50ish for $3.00 at your local Asian goods store), moisten the edge of the wrapper with a wet finger and seal it up... make a bunch.
5. Fry for a couple of minutes till one side is brown, add a small amount of water and cover till they become a bit transparent - you might need to muck around to get the ratio and cooking times right.
6. Depending on how you like them either serve once they're cooked or I like to flip them over and crispy up the other side a bit too.
7. Serve with salad or veg, some dipping sauces (sweet chilli, sriracha, soy etc) and beer.  They're good cold too so keep a couple for 'ron.

(Low res phone pics sorry, hence the quality)

 

 

 

 

 

 

 

 

 

 

 

put 2tblsns of oil in a deep heavy frypan add 4 finely sliced onions cook on medium/ low for approx. 20mins add 1 and half cups of fish stock cook for 10-15 mins till stock is nearly gone put in 3 and half cups of fresh cream simmer for 20 mins or till reduced by half add 1kg of cubed snapper fillets 30mm square,turn stove off,use 1 big pie dish or 4 small pie dishes pour into pie dishes put 1 sheet of puff pastry on each the into 200-220 preheat oven for 20 mins or till golden.very simple and turns out a treat...enjoy

 Hi sportsfans

I've just dug some gummie, some jewie, and some s. bluefin tuna out of the bottom of the freezer.

It's been there for 13 months. Planning to eat it tomorrow night - do I need a plan b ?

My experience is that larger sharks can improve after 3 months in the freez, but for everything else fresh is way best.

But once we get to a year and more - what can I expect ?

 We've used this a few times lately, a real winner. You can do it on the BBQ or under a griller.

use halved full green crays, wash out the mustard, etc.

250 gm butter

Ten kaffir lime leaves

0ne long chili

four garlic cloves ( or 3 heaped teaspoons of Black and Gold crushed garlic )

Two kaffir limes cut to wedges

This will do four size crays, might want to proportion up if you are cooking four jumbos.

let the butter soften at room temp, chuck the butter, roughly chopped chilli,finely sliced kaffir limeleaves and garlic in a blender and mix well.

Drop the cray halves flesh side down on the BBQ or under the griller, cook just a little then turn flesh side up, and smother with the butter/chil/lime leaf/garlic mix. Finish cooking. Serve with the lime wedges.

Easy and delicious.

so apparently you can eat blowies. video's a bit long winded but those blowies look the same as what we get in WA. who is going to be the guinea pig?

https://www.youtube.com/watch?v=hXwdzzQQnhs

 Just wondering if someone could tell me how long i would steam some blue swimmer crabs for?,  I've got a bamboo steamer that i can fit about 4 into. I'm thinking 8 to 10 minutes but not sure. Cheers 

 Went out with my mate today, too rough for a comfortable fish out in the ocean so we decided to troll for Tailor near Pt. Walter. Managed to land 4, lost 2 and had a heap of hits. First time we tried trolling, good times. 

Bled, gilled and gutted, the whole fish have been dead 1 1/2 hrs and are in the fridge along with a mix of homegrown banana cappi's, jalapenos, cherry tomatos, garlic oil and a dash of balsamic and lemon, bit of mixed herbs, pepper (no salt, too dry with it) and a pinch of sweet paprika. Packed and ready to go !

Anyone else been catching many, if so how do you like em ?   

Has anyone tried cooking there craytails in a smoker. I found this http://addapinch.com/cooking/smoked-lobster-tails-recipe/ and it looks bloody good. I think I will give it a crack.

 Ok.

My preferred method to cook crays is on the bbq.  But on occasion i want to boil them and have them cold with salad or reheated in a mornay.

My aunt was a home economics teacher and in retirement lived six months a year on their boat at narrow neck, rottnest is.  Her method of cooking crays (which was almost every day was):

(Cook them in the water they were caught in)

Bring it to the boil

Add the cray(s)

Bring it back to the boil

Turn it off, and take off the heat

Let the water cool with the cray in it.

When it has cooled, the cray has cooked.

Anyone have different methods of boiling crayfish?

I know a lot of the time good jerky marinades are as closely guarded as fishing spots..
but I've got a few big bits of topside here ready to go and I want to try a few different ones this time rather than just my old faithful vinegar, soy sauce and worstershire mix

any favorites worth a try? 

 Any good nummus recipes out there?

I have recently purchased a Bradley smoker and I was chasing a few tips from you guys. I have previously only smoked fish in those small camping store units that use the spirit burner underneath. When I smoked trout in it I used to soak the fish in a brine for a few hours before smoking but now I am going to try some saltwater fish in the new smoker and was wondering if it was necessary to  soak saltwater fish in a brine before smoking. I was also thinking of experimenting with some squid and some crabs this season. Any advice and tips on what you guys have done before would be greatly appreciated.

Thanks.

 mate got two gummies the other night, so we got a bit of fish to get through, anyone got any ideal,recipes ? Panfried with flour in butter and was tasty, also going to try deep fried. I am wondering about fish curry ? ?

cheers !

 Not much fishing of late doesn't mean I'm not enjoying the fruits.

crispy whiting , garlic and herb squid and fresh salad . 

Anyone got any experience with Dehydrators for making Beef Jerky?

Seems like a few cheap options on Ebay, but as always, the devil is in the detail.

Ta

Dave

 Hi all, I thought i might try a small queenfish as sashimi. What are your opinions on queenies eaten this way and how did you prepare it cheers.

Had a few pigs coming into the hay paddock so I knocked this one off for dog tucker, but found he had no nuts so I turned him into hanging sausages 

 A dish by monisha bharadar - ìndian in 6.

mackerel coconut curry

prep 20 min cook 20 min

3 tbls sunflower oil

1/2 tsp fenugreek seeds

1 tsp black peppercorns

5 dried chillies, stalks pinched and seeds shaken out

4 tbls desicated coconut

1 tsp ginger - garlic paste

1 tbls tamarind pulp (I used puree)

2 large mackerel cut into steaks (I cubed filleted fish)

heat a tbls of oil in wok and fry fenugreek and peppercorns for a few minutes. 

add the chillies and coconut and fry until starts to golden

cool and whiz in a blender

heat remaining oil in wok and fry ginger - garlic.

stir in taramind pulp

add fish and fry well on both sides

pour in coconut and spice blend and bring to the boil (I added some coconut milk as it was quite dry)

season with salt and cook until fish is done.

Thanks TimVB for the recipe. Transforms Trevella into top shelf tucker!

WTB Athol Webb's Simple Seafood Cookbook

 So after a lot of trial and error I have found the winning recipe 

fillet and skin salmon remove red meat

get a big hand full of fresh thyme and pull leaves off put in pestle

chop up a medium chilli put in pestle

put 2 table spoons of fish sauce and 2 table spoons of olive oil in pestle 

smash up the above ingredients 

Coat 1 centimetre fillets in flour

fry up fillets and heavily baste with above sauce and season with rock salt and pepper

dont over Cook 

Enjoy with beer (of course)

This is a hard fish to make taste good (this recipe would make most things taste good but overkill for quality fillets) 

Thanks for reading