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Andrew_P

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Posts posted by Andrew_P

  1. So here’s a bit of interesting info. In my report I said the hussar measured 50cm on the boat. In the lab the frame measured 48cm total length. Fish do shrink after death, especially when placed on ice. There have been numerous studies done in Australia showing this, including on Qld species like coral trout. Fish can shrink around 2cm in the first 48 hours. Cool hey!

    B0119CCC-25C5-4373-A936-4E79728EDBC6.jpeg

  2. 1 hour ago, benno573 said:

    bests my pb by 1cm on the hussar mate, that is a deadset horse.  Given slow growth rate of them I would guess that fish could be 30+ yrs old!

    i love big moses perch to cook whole on the bbq.  get some crackers out off rainbow beach, haven't seen many bigger models off mooloolaba.

    with conditions like that any fish would just be a bonus. 

     

    Good point @benno573 I kept the frames for crab bait so I’ll take the ear bones out and have a look how old it might be!

  3. I have only just started smoking fish - I use this cheapie:

    https://www.anacondastores.com/camping-hiking/camp-cooking/camp-cooking-appliances/mojiko-deluxe-smoker-oven/BP90022007

    The smoker came with scribbly gum and iron bark sawdust. I use it on the BBQ rather than the metho burners that came with it so you have better control of the heat. I mostly smoke fish wings and the odd fillet (skin and scales on) but have smoked chicken legs in there too which turned out great. I brine overnight in brown sugar, salt, water and soy, wash the brine off in fresh water, leave uncovered in the fridge to dry for a few hours again and then smoke for about 20-30 mins with the BBQ on low (around 150oC). Make sure you get the temp stable before you put the fish in or else it can overcook it. And use enough sawdust that will last the smoking time. The results are definitely worth the effort!

    image.jpeg.a35456759bec35ee01cada329d6ea6cf.jpeg

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