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Dorset Spearfishing 2007
- Thread starterBuster Lung
- Start date
Thread Status: Hello
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Scotie 3030 wat are you doing....if you wana play with ink get a pen!rofl
Cutal fish are soo damn good to eat..treat them just like a squid...pul there hed off to kill them, skin them by scraping off with a sharpish kniff, and dnt forget to eat the tenticles as thats the best and most chuk it,,(wwhat a waste)
Take the hed cut the eyes off,(may want to half hed if big, long ways)
Cut body into rings,
then place in milk,( better then egg)
place in seasond flour ( i use salt pepper and a tuch of paprica)
and lightly fry in oil..
i find it best to just place cooked on kitchen tissue for 5secs to get rid of ex oil...
Best served with an atrative lady and wine.
Glad aload of u got wet..
Went in at chritchurch,,,saw plenty of flatie in the 1m vis but was goin 100 mph in the current.
Cutal fish are soo damn good to eat..treat them just like a squid...pul there hed off to kill them, skin them by scraping off with a sharpish kniff, and dnt forget to eat the tenticles as thats the best and most chuk it,,(wwhat a waste)
Take the hed cut the eyes off,(may want to half hed if big, long ways)
Cut body into rings,
then place in milk,( better then egg)
place in seasond flour ( i use salt pepper and a tuch of paprica)
and lightly fry in oil..
i find it best to just place cooked on kitchen tissue for 5secs to get rid of ex oil...
Best served with an atrative lady and wine.
Glad aload of u got wet..
Went in at chritchurch,,,saw plenty of flatie in the 1m vis but was goin 100 mph in the current.
I know lobster and brown crab will keep in the frigde alive, but the thing with any meet is if the animal is stressed the meet foooks up due to acides.
And i know id b pritty stressed in a fridge.
Think its beter to take wat you eat fresh,,plus more sustainable
And i know id b pritty stressed in a fridge.
Think its beter to take wat you eat fresh,,plus more sustainable
I would say there is 2 sides to every coin. Spaniards mention is probably sensible...however, I grew up catching crayfish off the coasts of Natal, SA, sitting them in some fresh water to filter and then throwing them into the freezer. Now we caught quite a few out there day after day and sometimes some made their way to the bottom of large chest freezers which I am positive were only eventually reached at least a year later as we kept throwing a lot more fish, meat (we buy in bulk!) and crays on top.
Nothing was ever cooked first. We knew we were having a braai (BBQ) later or the next day and grabbed some out and defrosted them, cut in half and threw them on the fire with plenty of garlic butter. Now that is all I do over here with my lobster (have normally boiled my crab), just that they never seem to stay long in the ice hotel over here:friday .
I have never ever been ill from seafood, and the only friends I have known, where the ones who used to catch and eat their mussel quota religously!:yack
Nothing was ever cooked first. We knew we were having a braai (BBQ) later or the next day and grabbed some out and defrosted them, cut in half and threw them on the fire with plenty of garlic butter. Now that is all I do over here with my lobster (have normally boiled my crab), just that they never seem to stay long in the ice hotel over here:friday .
I have never ever been ill from seafood, and the only friends I have known, where the ones who used to catch and eat their mussel quota religously!:yack
I've tried freezing them cooked but the taste wasn't very good. I've been advised that raw would be better.
I've put spiders in the freezer raw (supposed to subdue them before the boil, some say) and then ended up leaving them in. Worked out fine. Would certainly do again. Ditto scallops. (I use the fast-freeze section of a small chest freezer).
I do carry a scale but haven't used it much recently as it has gotten quite rusty sitting with my spearing gear. I should probably start using it again. I started measuring fish, to help me get a better feel for fish size (relative to limits).
I cleaned the fish Sunday & we ate it Monday evening. I didn't cook it (I prefer to though), it was baked simply in the oven under foil, with roast vegetables - very pleasant. One of the guests couldn't make it, so I ended up having bass sandwiches for lunch -- pretty decadent! If I get another one this size, I will save it for a BBQ party - there was quite a lot more meat on it than I expected.
The pollock is cleaned & in the freezer. Would be interested in cooking suggestions (I was thinking grilled or fried might be better than poached, to seal in the flavour rather than dilute it).
Welcome back Foxfish! Don't ask me to estimate weight though. Talking to my older brother over the weekend about how difficult it is. We used to catch freshwater bream & rainbow trout that were physically long and large to look at but weighed only 2.5lb, give or take - i.e. not very dense. Sea fish seem denser.
I do carry a scale but haven't used it much recently as it has gotten quite rusty sitting with my spearing gear. I should probably start using it again. I started measuring fish, to help me get a better feel for fish size (relative to limits).
I cleaned the fish Sunday & we ate it Monday evening. I didn't cook it (I prefer to though), it was baked simply in the oven under foil, with roast vegetables - very pleasant. One of the guests couldn't make it, so I ended up having bass sandwiches for lunch -- pretty decadent! If I get another one this size, I will save it for a BBQ party - there was quite a lot more meat on it than I expected.
The pollock is cleaned & in the freezer. Would be interested in cooking suggestions (I was thinking grilled or fried might be better than poached, to seal in the flavour rather than dilute it).
Hi Steve,you can keep your spider crabs in any container and cover them with a dump clotes and store it in the fridge for 3-4 days they will be alive till you cook them.Enjoy your meal.
funny story for you all,
When i was temp' chefing at the seaview hotel here on the isle of wight me and the junior second chef had full run for the day as the head chef was on a break so it was time to play with the 3 commis chefs (trainies), one of the jobs on the list was to cook the lobster tails ready for a specail salad for the bar the day after so with a funny mood set in we gave the job to a slightly dim guy to do.
After he removed the carapace and the poo pipe while keeping the shell on we asked him to boil them for 10 mins in salt water, so off he went to the tap with the biggest pan he could find to fil it up, when he came to ask for the salt me and the junior sous (second chef) gave a laugh and told him that what we mean by salt water is the stuff from the sea not from the tap as this is where the lobster live, so we followed him down to the beach only a minute walk away where he took off his shoes and socks and began to wade in to fill the pot up.
as soon as he filled it up he can running up the beach with it smilling away, so to make his day better we told him that was no good as lobster live much further out to sea then that and he would need to go in up to his shoulders to get the best water so of he went in alittle mood but happy to be given the best job of the day,
when we got back to the kitchen we asked why would salt water be any different from the shore or alittle more out,
in replie he said that it would have more salt in it.
When i was temp' chefing at the seaview hotel here on the isle of wight me and the junior second chef had full run for the day as the head chef was on a break so it was time to play with the 3 commis chefs (trainies), one of the jobs on the list was to cook the lobster tails ready for a specail salad for the bar the day after so with a funny mood set in we gave the job to a slightly dim guy to do.
After he removed the carapace and the poo pipe while keeping the shell on we asked him to boil them for 10 mins in salt water, so off he went to the tap with the biggest pan he could find to fil it up, when he came to ask for the salt me and the junior sous (second chef) gave a laugh and told him that what we mean by salt water is the stuff from the sea not from the tap as this is where the lobster live, so we followed him down to the beach only a minute walk away where he took off his shoes and socks and began to wade in to fill the pot up.
as soon as he filled it up he can running up the beach with it smilling away, so to make his day better we told him that was no good as lobster live much further out to sea then that and he would need to go in up to his shoulders to get the best water so of he went in alittle mood but happy to be given the best job of the day,
when we got back to the kitchen we asked why would salt water be any different from the shore or alittle more out,
in replie he said that it would have more salt in it.
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thanks for all your tips guys, will be putting a few spiders to one side.
On the subject of Pollack, I catch a lot of them on lures, my preference is to salt them for about 30 mins prior to cooking, it firms up the flesh and brings out a great flavour. I find this works well for all 'white' fish such as Cod, Pollack, Pout etc etc
On the subject of Pollack, I catch a lot of them on lures, my preference is to salt them for about 30 mins prior to cooking, it firms up the flesh and brings out a great flavour. I find this works well for all 'white' fish such as Cod, Pollack, Pout etc etc
Hi guys,been out today with scottie and a lots of wind,the sea was choppy but we arranged a couple hours of dive,saw a lots of sandeel and nothing else a part the flouter that I caugh without a shoot,720 grams on the scale,we had some oysters and a couple of scallops.We went out of the water and started to rain,we had enough time to manage a round trip around portland and we ended to a nice place quite hidden and sheltered that fishes where all jumping around and the water was quite shallow.Scottie decided to be our secret spotrofl .