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Author Topic: Australian Whiting, the finest fish in the sea!  (Read 2216 times)
mick
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« on: February 23, 2007, 09:57:27 PM »

This time yesterday these were swimming, 2 min, a sharp knife and ready for the pan! If you want fish fillets, make sure you have a SHARP knife.

I find a piece of cardboard is an easier option than a cutting board.


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buzzbeejr
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« Reply #1 on: February 23, 2007, 10:11:47 PM »

Mick i am not very fond of fish but if i was it would look very tasty. Great catch.
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« Reply #2 on: February 23, 2007, 10:33:36 PM »

add a little rice and we are good to go.
Very Nice Mick!

I assume there is beer to wash it down?

Sincerely,
Brendhan
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mick
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« Reply #3 on: February 23, 2007, 10:44:09 PM »

I love to dust them in flour, fry in a little oil and butter. Few fries, some tomato, bit of lettuce for crucnh ann mmmmmmmmmmmmmm loverly.

A nice cold beer to wash it all down sounds good to me.
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abejaruco
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« Reply #4 on: February 24, 2007, 09:29:24 PM »

Um, the Australian whithing is not very different to the Spanish one (and we live at the antipodes), here called "bacaladilla", when fresh it is really a sea wave in the palate. I love the fish...   and the meat....and the rice... and...   talk you later!!!!!!!!!!
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buzzbeejr
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« Reply #5 on: February 24, 2007, 09:31:00 PM »

nice going guys you made abajeruco hungry. Smiley
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kathyp
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« Reply #6 on: February 24, 2007, 11:13:23 PM »

mick....what will the whales eat??

sorry....i just couldn't help myself......i'll go timeout myself in the corner....... Wink
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.....The greatest changes occur in their country without their cooperation. They are not even aware of precisely what has taken place. They suspect it; they have heard of the event by chance. More than that, they are unconcerned with the fortunes of their village, the safety of their streets, the fate of their church and its vestry. They think that such things have nothing to do with them, that they belong to a powerful stranger called “the government.” They enjoy these goods as tenants, without a sense of ownership, and never give a thought to how they might be improved.....

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mick
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« Reply #7 on: February 25, 2007, 03:24:34 AM »

ROFL sardines!

Besides I did not fire arrows into them with firecrackers attached.

I lured them to me with berley then scooped them up in a net and broke their spines before they knew what happened.

Well ok, I caught em with a hook, but I did break their spines and they were dead within 5 seconds of beoing out of the water.

Tasted yummy BTW!

No go have some macrobiotic yoghurt and tofu!

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Mici
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« Reply #8 on: February 25, 2007, 08:46:13 AM »

FIIIIIIIIIIIIIIIIIIIIIIISSSSSSSSSSSSSSSSH!!!!!!
mick, you...you.... send me some or something!!!!!
hehe, less than an hour ago i ate a trout, darn fish are the best thing there is!!! when i grow older, i'm gonna move to the seaside!!! unfortunatelly only...50 more years.. embarassed
hey mick, what about fresh water fish, you like 'em? what you say about this for a catch, caught them by hand grin


a few small trouts, luces, bleak and my favourite carp! many say carps are no good, that they are greasy and they smell...depends on the preperation. the best receipe is: skin them, gut them, cut off the bones, make fillets any fry them in pork grease! without marinade or anything, the cleanest fish flavour!
beer? what beer? oh dear, you forgot the holy fish sacrament! fish must swim 3 times, in water, in oil and in wine!
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mick
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« Reply #9 on: February 27, 2007, 02:08:52 AM »

Great post Mici. Love the 3 times tenet!

We have Europen Carp here, a real pest, they have ruined our waterways and eaten all the native fish. Some Europeans eat them, they taste like mud to me. Our rivers and streams have a different base to yours and cannot cope with the carp.

Only way to make them edible here is to fillet and skin them, perferably after you have let them swim in the bath tub for a few days to purge some mud. Then place fillets on ice. Ice draws out some of the bad taste. All to much hard work for me. Id rather eat dog food!

99.9% of carp here is turned into "charlie carp" fertiliser for the garden.

For native fresh water fish we have Murray Cod, Yellowbelly, perch, Bass, and of course introduced Redfin and rainvow and Brown Trout, al taste like rubbish to me.

You can tickle trout here, you feel under the ledge of small streams, tickle along going up stream, feel the trout tickel it along the body till you feel the gills, then jab your fingers in and throw them onto the bank.

Fish in Pork fat, now thats enough to make me chunder!





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