Chasing some input from anyone who has successfully processed their own olives.

There are a million different suggestions for how to do it but I want to hear from a real person.

So far I have soaked my first batch of black olives (kalamarta's we think) for 9 days, changing the fresh water every day. Now comes the interesting bit. This is when I need to start brining, but depending on who you speak to you get differing opionions on how much salt and how often to change the brine.

Any suggestions?

Ok ok , so maybe the occy wont like it , but fresh pickled o is gods own snack as far as me and the kids are concerned.

I know little jonny is the occy king on here ( rightly so) but I bet he doesnt have custom made labels like these.

You can order them off the net from those custon label and stationary places , its a bit of fun so why not.

The reciepe is on the label! , sometimes we also add , a bit of brown sugar , some onion, and a bit of grapeseed oil , as its

the only oil that doesnt go glungy in the fridge and seperate.

Olive oil, canola etc etc all not good.

 Just after some tips on cooking crays.

I freeze my crays green, wrapped in paper and glad wrap.

Once thawed in the fridge, i cut in half, and cook flesh side up on the bbq with garlic butter.

I have found the frozen crays seem to be a little mushy once cooked this way, compared to fresh which are nice and firm.

anyone have any tips for cooking crays after frozen, am i cooking to long/short?

Thanks, still getting a few crays in close out from rockingham, pulling pots every few days.

 Hi, looking for some ideas about pickling seafood, all types. 
if you have any recipes or ideas love to hear em, cheers ! 

 Starting this thread to get some of the home brewers on here posting some recipes and tips. Unfortunately haven't got anything to start it off right now but hoping others do! I've just been doing basic lagers and ales lately but will get creative in the next month or 2

I've wanted to have a crack at making fish stock for a while but I've never got around to it.  After bagging a smaller dhu with Murray D a couple of weeks back I decided to have a go.

I didn't follow any real instructions for the stock, just took a few tips from different sites: threw oil and fennel seeds into a pot and cooked them to release some flavour, dropped in some onion, celery and carrots and let them sizzle for a bit before putting in the dhuie frame, water and some white wine.  I let it boil for maybe 3/4 hour before straining it all through a pillow case.  Once it had all cooled I put it into a couple of plastic containers and froze it.

Yesterday arvo I found a recipe for fish chowder online and pulled it all together using a fillet of pinkie and a few slices of bacon instead of what the recipe suggested.  It turned out pretty good to be honest, not too heavy a fish flavour, nice and light and definately one to do again.

It was interesting going through the stock-making process; if anyone has any suggestions on making it better I'd be happy to hear from you.  One question I had was - there is so much meat that comes off the head when it's boiling away, has anyone pulled this meat out during the process and kept it later for a soup / chowder or something similar?

Cheers

Hi, wondering if a couple of species are edible or not, and if so what kind of cooking ideas you can share. I am a Fremantle based fisherman who is wondering also which species CANNOT be eaten too. 

Firstly, Butterfish. I have never seen one eaten, or heard of people catching them for anything but bait really. Any good ? 
Next, Trumpeter and Yellowtail. 
Thirdly, Scaley / Slimy Mackeral. 

I tend to find some people haven't payed any attention to some species' edibility because whoever taught them to fish has told them "Nah, no good. Chuck it back!" because they don't necessarily enjoy that particular fishes taste :P

I am trying to get the most out of my local flick sessions targetting bread and butter species in my area, and always trying to learn and try new things. Cheers guys. 

I know this will get some negative comments, but every KG I have eaten (granted I don't catch many) have been underwhelming and dissapointing. They look GREAT and the flesh is white, but the taste almost a bit metallic. Just had fresh KG tonite. Again, OK but not special.

I rate snapper well above KG......dhu above snapper again.

Is it just me?

 G'day guys. 

Just wondering how you fellas (and lasses) like their squid best? Toying with a few ideas because plain old squid rings is getting a bit boring. 

Anyone smoked squid out there? Have access to a Bradley smoker at work, as well as a shop full of BBQ's haha (perks of the job). 

Thinking of something like a meditteranean stuffing, turning the tube into a sausage basically, cold smoking it, and then flash grill on the BBQ. Just unsure on how the squid will turn out.

Keen to hear your ideas, just want to open my seafood skills a bit more. 

Cheers,

Liam. 

Hi I hope this is in the right place
im chasing a cyrovac machine and ebay seems to be the go. does anyone have any info on the latest machines? which ebay person is good to use and which to avoid? or should I spend the extra and get one from a shop In perth?> thanks

We'll yesterday's squid is tonight's dinner..

Nothing flash just home made oven baked chips, crumbed squid tubes/rings with a nice warm sweet soy and fresh ginger sauce.. yummo

As you can see in the photo When doing our Squid we don't cut the tubes all the way through.

We find it much quicker to coat/crumb and heaps easier/even to cook..

 We ate well over Easter 

 Hey, caught a small wobby yeasterday and heard they were ok eating so kept, bled and cleaned it. Are there any particular recipes that work well for them? 

Im assuming most people remove the skin?

Thanks

Going bream fishing this weekend instead of offshore. The wife still wants some fish brought home. Anyone have any good black bream recipes/cooking tips? Caught many but it has also been many years since I have eaten one.

Thanks

Pete

 This is a thread that I hope will promote some really easy, cheap and tasty recipes that one can "fall back on" when away camping and you only have a few non-perishables and some freshly caught fish.

The essentials are:

Fresh fish

Non-perishable ingredients you can stock your camp pantry with

Must be:

Quick

Easy

Cheap

I'll start with a north indian fish curry.

 What's your favourite fish cake recipes guys n gals?

Cooking up some tonight for dinner with just a googled up recipe but thought you guys may have some better ideas...

Bagged out on pinkies last week and best way to eat them, is that night!!! Fresh As!!

Covered fillets in southern fried chicken seasoning and lightly fried.

DAAAAAAAAAAAAAMMMMNNNNNNN!!!

Everyone was fighting for it!!!! (Especially the kids)

Just about lost it laughing in the isle.

Was looking for a novel spice to "spice up" food.

Came across this

Now not easy to see but it is Bon PUSSY Jerk Sauce. Hence the reason to crack up laughing at the name and it meaning in Aus.

However this IS rather nice and certainly spiced up the frozen Red emporer beatifully.

Obviously Googles Jerk and it is a special Jamaican flavour and well worth a try on Fish etc, but especially pork and chicken.

A little bottle is pricy, but you only need a little as it is Hotish.

Hi All

Just researching smokers and would be great to get some ideas, advise and feedback on smokers you may have experience with.

Also, if anyone has used the Bradley smokers would also be interesting to hear of your expeirences on these pricy units.

Cheers

Jarrod

High protein low fat dinner. Cooked some YFT after marinading in olive oil, lemon zest, chopped garlic and lemon juice....cooked medium rare. Pretty good !1st time.

My chilli biltong is a secret though ;)

Best part of the dhu, secret is to overcook them on high heat due to high fat content of the wings.

YUM.

Thanks Timbo.

This is my first winter of living in Perth with a decent boat(used to be a landbased fisherman in Perth then went north west) and have fished the 3 mile a few times this winter for skippy.

I seem to be finding samson fish up to 10kg easier to find than the skippy once the burleys pumping.

Kept one around 10kg,bled it and put straight in a slurry and it cooked up pretty good.

next trip i kept one around 4-5kg and it wasnt that flash to eat.

I know they have a pretty ordinary reputation as table fish but anyone else keep smaller ones for the table?

Go for it. What is the best?

Seeing as it seems to be the hottest topic - whats everyones favourite recipes?

We all can boil them up (I think) but anything slightly more daring???

Personally Ive been keen to try and halve them and bbq it (similar to a cray i guess), any tips, recipes you could share?

Didnt know where to put this so I thought here would be ok.

I went along with Jane last year and thought its was a really well run event, heaps of cheap food to sample or you can also get a meal.

http://www.gosnells.wa.gov.au/scripts/viewarticle.asp?NID=27287

One of Perth's most diverse food festivals

Experience one of Perth's most diverse food festivals in the heart of Langford, with the ever popular City of Gosnells Multicultural Food Fair. 

Now in its twelfth year, the City's Multicultural Food Fair continues to be a highlight on the community events calendar.

This year’s event will take place on Friday 9 November 2012 from 5pm at the Langford Sports Centre and will culminate with an exciting fireworks display at 8.45pm.

The Food Fair offers exotic taste sensations from around the world with a huge range of cuisines on offer for people to sample.

Visit local gourmet food producers at the event and take a piece of the food fair home with you. Throughout the evening there will be free stage entertainment, music, dance and children’s activities and a youth space.

City of Gosnells Mayor Dave Griffiths said this was a fantastic event to celebrate our community's cultural diversity.

"Multicultural Food Fair is one of the City's most popular and diverse community events.

"With such a fantastic range of food, entertainment and activities, particularly for the children, this is one event that families won't want to miss," Mayor Dave Griffiths said.

Proudly supported by Lotterywest and Perth Airport, the City of Gosnells Multicultural Food Fair provides a great opportunity for local people to come together, share traditions and foods in a fun environment.

This event celebrates the diversity of our community and is an excellent fundraising opportunity for local community groups. 

On the night, attendees are encouraged to vote for their favourite stall and enter the draw for a chance to win a fantastic prize.

For more details, please contact the City’s Community Development Coordinator on 9397 3121.

Dhufish with hand made blue swimmer crab ravioli served with kale, crispy leek and beurre rouge. Paired with central Ottago Pinot. So delicious!

Decided to get creative for a (belated) birthday dinner.

Entree of garlic shark bay prawns with confit chilli and balsamic reduction. Served with a 2006 Corton Grand Cru I've been cellaring since a visit to Burgundy a few years back.

 From fresh baldy I caught yesterday one of the best fish dishes I have ever had with toasted sourdough,mushrooms and ricotta 

This is a great recipe that is cheap and easy to throw together.  especially if you are on a fishing trip and have freshly caught fish at hand.  Spices can be combined before hand and stored in a small container until required.  I recently made this on a Steep Point trip with freshly caught shark mackerel.  I didn't have access to a garlic crusher or ginger grater so just chopped these as finely as I could.  Suitable for a fry pan or wok.  I used a large saucepan.

(All amounts per person, just multiply by the number of perople you are cooking for)

Splash of olive oil

1/2 onion, sliced

1 clove garlic, crushed

1cm ginger grated

Caramelise over a medium heat

1/2 teapsoon of the following spices (ground)

sea salt

garum masala

paprika

turmeric

Add to onions / garlic / ginger, stir and cook for a minute or two

Chicken stock (about 1/2 cup)

Add to to pan, and stir

200 - 300 gm cubed fish (any fish will do, but I prefer to use mackerel, sharkie, spotted or broard-barred)

Cook through, serve with rice and yoghurt and freshly squeezed lime juice.  As an alternative to rice, if cooking facilities are limited, toast some of the packaged long life naan bread over your fire for a minute or two before serving.

Cray and Potato Salad

First start with a couple of decent crays.

At this size you will need to steam them for about 12 minutes. Dip in cold water to stop the cooking, then de shell and let it cool to room temp.

I decided to leave the skin on the gourmet potatoes and steamed them to keep them nice and firm.

Prep the rest of the ingredients that you want to put in to the salad. I used sweet dill pickles, fresh thyme, onion and parsley.

When ready mix all ingredients together. I used mayo, hot mustard, seeded mustard and some pickle juice. Garnish and serve.