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Found 6 results

  1. I found this interesting. 2 week old fish sashimi.
  2. Still have some tailor in the freezer from two weeks ago's good fishing. Since then I have been choosing the Spanish mackerel in the freezer over the tailor for obvious reasons. In a timely fashion, my neighbour gave me a fish smoker! Just had a go for lunch and it's quick and simple with delicious results.
  3. Not sure if this link works to facebook but I found this interesting. Normally I just fillet them or stake them up or do a combo but what do you think about this?
  4. Heres my favourite fish recipe atm. Good for big flaky fish, like mackeral and cobia kingy etc. for say 4x 200gram pieces.you need put in nutri blender or food processor 1/2 mango, 2 mint leaves, few bits pineapple. bit fresh ginger and garlic... blend Then tip into a bowl and add some soy and oyster sauce 2TBSP each..and a squeeze of lemon and or lime. put your fish steak into a piece of foil each, (one per foil) poor in some sauce in each.. and add one kaffir lime leaf and couple bits of chilli to ur level to each parcel.. close foil and chuck on bbq or in oven i guess. eat with some rice and usualy i have asian greens with it. enjoy.. Its great
  5. Hi everyone, I hope you're all well. I thought id share a funny video that I spent some time putting together covering the very controversial topic of HOW TO CATCH & COOK CARP. I bet you're Curious?? Watch and enjoy a step by step instructional guide on catching carp. Things turn a little crazy as I throw in plenty of light hearted humour including some bizarre cooking & cleaning tips. It’s all in good fun, so I hope you enjoy the video. Please remember to support my channel by subscribing & commenting if you enjoyed it. Just so I'm sharing some knowledge for others. I was using a 3-5 kilo rod, a 2000 size reel spooled with 10 pound braid. Baits used were corn kernels from the can and bread. I also use scrub worms and maggots. Was filmed at a couple of various locations mainly Cherry lake in Altona. I hope you find some helpful tips. My first attempt at some light hearted humour so I look forward to the comments and feedback. Video link - https://youtu.be/0peEn7YvlYQ
  6. This recipe I used back in my Chef days. You need a Whiting fillet ,flour, bread crumbs, banana and egg wash. Method.. Slice banana in half and place it on the skinless side of the whiting fillet. Coat with flour then place in the egg wash which is a couple of eggs mixed together with a drop of milk added to the eggs. After placing in the egg wash transfer to the bread crumbs with a generous coating then fry in oil of your preference so the fillet is just submerged under the oil. Garnish your plate then drain whiting for a minute then plate up with lemon and a sprinkle of Paprika..Bon Appetito