How the hell am I going to eat that????

[jimdoe2you]

Yesterday, I managed to only bring home one fish and oddly enough it wasn't even the fish I was aiming for. This one must have just swam in the way and I shot it instead. Even stranger is the circumstance of how I caught it. It got wedged next to the spear tip, between the tip and the flopper.

The big questions here are:

1. Should I mount it? ( :naughty please Sara, I'm refering to taxidermy)
2. Should I eat it? (..........for the last time Sara, .......stop thinking that way)
3. How do I prepare a fish like this?
4. Will I be able to taste it and will it taste good? ( :naughty )

Jim

 

[Akoni]

rofl that must be a world record

 

[island_sands]

Yesterday, I managed to only bring home one fish and oddly enough it wasn't even the fish I was aiming for. This one must have just swam in the way and I shot it instead. Even stranger is the circumstance of how I caught it. It got wedged next to the spear tip, between the tip and the flapper.

The big questions here are:

1. Should I mount it? ( :naughty please Sara, I'm refering to taxidermy)
2. Should I eat it? (..........for the last time Sara, .......stop thinking that way)
3. How do I prepare a fish like this?
4. Will I be able to taste it and will it taste good? ( :naughty )

Jim

rofl rofl
that's TINY!! Said the actress to the bishop.

 

[jimdoe2you]

Actually, it is!

It is not only the world's smallest fish, but it is the world's smallest living organism with a skeletal backbone.

The formal name "Stout Infantfish" is commonly refered to as the "Chinaman's Curse" (some type of genital reference I think) and only gets as large as a mosquito!

 

[Akoni]

nice one rofl you should frame it

 

[Poida]

Your right Jim, I was trying to remember what kind of fish this was, but couldn't quite put my finger on it. You obviously did.

 

[Oldsarge]

And just what were you doing spearing in the Indonesian swamps?

 

[Adrian]

It looks more like a cut on the finger than a fish!

 

[sinkweight]

Might I suggest fillets, deboned (saving the head for stock)?.

Batter and bread in mixture of flour, eggs, milk, and the appropriate amount of processed French baguette, with cracked pepper, basil, sage, and tarragon. Serve hot, and smother with a orange tarragon cream sauce. Garnish with lemon and orange slices over bed of finely chopped parsely. Serves 4-6.

Recipe for Orange Tarragon Cream Sauce:

3 pints fish stock (made from head of fish)
2 cups heavy cream
1 cup orangejuice (fresh squeezed)
1 cup white wine (reduced)
9 tbsp salted butter
4 tbsp dried tarragon
3 tsp orange zest
2 tsp sea salt
2 tsp cracked pepper

To be served buffet-style.

 

[lungfish]

Raw, with a little soy sauce and wasabi......

 

[land shark]

jim
We have lots of those up here. In fact they get pretty good sized. The only problem is they're real oily when they get that big. So we gennerally dont eat them.

I just got My biggest ever speared back from the taxidermist the other day!
Thought you would like to see how big they get up here
:martial

jim

ps we call them finger food