• Welcome to the DeeperBlue.com Forums, the largest online community dedicated to Freediving, Scuba Diving and Spearfishing. To gain full access to the DeeperBlue.com Forums you must register for a free account. As a registered member you will be able to:

    • Join over 44,280+ fellow diving enthusiasts from around the world on this forum
    • Participate in and browse from over 516,210+ posts.
    • Communicate privately with other divers from around the world.
    • Post your own photos or view from 7,441+ user submitted images.
    • All this and much more...

    You can gain access to all this absolutely free when you register for an account, so sign up today!

Guernsey 2007

Thread Status: Hello , There was no answer in this thread for more than 60 days.
It can take a long time to get an up-to-date response or contact with relevant users.
Also interesting with the smoked mullet! From my experience mullet is rather inconsistent from one fish to another, bass is spot on every time.
Podge You want smoked limpets my boy you can have them in fact I might even smoke you an anemone!
 
Reactions: podge
I'm into sea urchins! I think when I said this last year in Guernsey OMD said, "you bloody Spanish will eat anything!" roflrofl
 
The limpets will do just fine mate!!!
As for the Anemone I’ll try it if that animal Spaniard does?rofl
 
Well to be honest most of us Guerns already eat limpets, real big ones it is just that we call them something else.
 
MMmmmmm lobster, hey I hope Mart feeds us more next year, what da ya reckon Podge?
 
Well we all know who they should have come to for smoked fish, and culinary ideas! Interesting variations on cooking mackerel and longnose, though too much oil and not enough Guernsey butter for me!
 
Mmmm... Ormer casserole ( Jan-April only!)... freshly caught mackerel in flour and fried in Guernsey butter ... Foxy's lobster thermidor ... Mandy's sloe gin ice cream made with Guernsey cream ... and of course all washed down with Rocquette cider, Butcombe bitter, and a vat of muscadet!
 

Attachments

  • cider.jpg
    43.1 KB · Views: 172
Last edited:
Reactions: Mr. X
Limpets this time of year are brilliant.

boil first, then stir fry with courgettes and garlic, serve with noodles or mash or any other significant carbohydrate!

they are a bit chewy, and tend to 'pop' when on the pan, but if you develop a taste for them, you have a ready supply of good seafood for those non spearing days winter is going to offer.
 
Great program. What a great trip idea. Thought you guys would enjoy it. Couldn't believe it didn't feature one or all of you guys. When he mentioned the smoker I thought -- it's got to be the world famous Silver Smoker but no.

Foxfish, if you don't know what Chervy is who the heck uses that word (is it a Weymouth term rather than Guernsey?). Sounds pretty similar to chum/burley/Rubby Dubby/bait balls/ground bait. Hard to beat Rubby Dubby for outright sillyness.

Tried limpets on holiday, pretty ghastly. Probably overcooked them. A bit like squid but even tougher. I noticed they ate them raw. Didn't see them pull the black stomach off. I did wonder about anemones (/anenomes?)-- must give that a try: floured then fried. I reckon they were hoping for a crab/lobby with those big hooks they were carrying.

Any idea what they used to catch the mullet (floating bread/maggot)? Interesting that they got a 2:1 vote for smoked mullet vs. bass. We've had bass & mullet together in the same meal three times this year & we came to a similar conclusion.

Gurnard & garfish
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn more…