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Guernsey 2012

Thread Status: Hello , There was no answer in this thread for more than 90 days.
It can take a long time to get an up-to-date response or contact with relevant users.
#481
well in spite of feeling terrible, i got in the water yesterday and managed to find some fish, came home with mullet and pollack after a couple of hours in almost zero vis.

today was better, found a not very shelterd spot in the tide and howling wind.
some nice drops hoping for bream, but had to settle for bass.
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#483
That's an interesting sign on what looks like the door between new bar and firehouse Mart....strangely familiar.... ;)

Nice shot of the bass Jonny, bit early for bream in any numbers though, give it a few months yet.
 
#485
Ha well spotted tom - someone thought the sign would make a nice fiftieth birthday present for me, apparently he found it down the tip!
Definitely some bream around in fact they have have been netted all through the winter as well.
I was told by a inshore potter who nets for wrasse that he has been getting black bream all through the year.
 
#487
Hello, all. After hearing for quite some time that abalone and all its ilk are too tough to eat raw, I was surprised to see a few site describing raw as being one of the normal ways ormer is eaten in Guernsey. I was also very pleased, as the mermaids in my story have a cultural discomfort with fire. Is there anything you can tell me about raw ormer? Just how tough is it -- after being pounded, I assume? Is there any trick to preparing it? Any noticeable different in taste or texture? Oh, and does the same black liquid come off of ormer when being pounded as with Pacific abalone?
 
#489
foxfish said:
Ha well spotted tom - someone thought the sign would make a nice fiftieth birthday present for me, apparently he found it down the tip!
Definitely some bream around in fact they have have been netted all through the winter as well.
Click to expand...

Never heard the reservoir being called "the tip" before!

For a few years they seemed to be staying longer and returning earlier, now they're here all year eh? Well I'd still say yer best time to go looking for them would be the autumn.

Not heard of ormers eaten raw either Eric, no doubt you could if you really wanted to, especially if beaten first, but no, there's no black liquid when you do so, apart from a bit from the algae like dark green substance that's on the outside edge of them.
 
#491
Eric, I have tried eating omer in most ways including raw, I have sliced the white foot with a mandolin, incredibly thin but its not to my liking, however I am sure some folk would love it!

I would assume a merperson would beat the flesh with a rock first but I dont know if they would eat the guts as well?

Omer guts are known locally as "good fish" & they can be prepared in several ways, the most popular it to pickle the guts in vinegar for at least 3 months & they are good for a year in the jar.
Some folk just fry them up straight from the shell but they are absolutely disgusting to look at!!
Other folk in recent time at least, wash the guts & bread crumb the larger pieces of gut & in fact they taste great!!

The picked omer guts go pretty firm after a time & are best spread of warm toast but for me, I dont like the very strong flavour.
I am going to experiment with more raw ormer next year as the flavour is there...

Poweboat race was amazing!!
 
#492
I'm afraid i dont get the whole omers thing? raw, beaten, mandolined or banjo-ed, they're still rubber snails imo :)

today i had a very very epic dive!! in at beaucette and a drift down with the tide [wild in places!]. vis was poor, but the fish activity was amazing. bass, clonker rockies and plenty of pollacks to be had. I saw a huge rockie which i hope is on video... and a dinosaur of a bass that had me mesmerised; i chose not to shoot! now i wonder about that...
no bream still tho. i also saw my first mackie shoal of the year :)
going to try again tomorrow if anyone wants to join me?...
 
#493
That's cos you're not from round yer you eh! Bloney foreigners :t That said I'm not local enough for the good fish, no interest.

Look forward to the vid mate, even if the viz was poor.
 
#494
Jonny, it was not so long ago that you did not like eating lobster - its all in the preparation & cooking!
Tom, I make pickled good fish for other folk to enjoy, cant stand the stuff myself!

Sound like another great vid coming our way then....
 
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