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Ireland Spearing 2012
- Thread starter sunfish
- Start date
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.
It can take a long time to get an up-to-date response or contact with relevant users.
Well...my fans club created the brand "I love PB"...I´m sure you guys have seen around here no?!
Ok so...let me share with you guys 3 top conger recipes that we have back in Portugal. I hope you all enjoy.
Conger Stew Recipe
Preparation time: 40 minutes
Degree of difficulty: Easy
No. of people: 4
ingredients:
- 1 kg conger
- 1 kg of potatoes
- 2 onions medium/large
- 4 cloves of garlic
- 3 mature tomatoes
- 0,5 dl oil
- 0.5 dl of white wine
- 8 slices of bread like country loaf from Lidl (from a heavy bread basicly)
- 1 bay leaf
- 2 tablespoons chopped parsley
- Salt, pepper and cloves
preparation:
Arrange the conger and cut it into slices (about 1 + 1/2 inches). Peel the onions and garlic.
Place a saucepan on the stove with olive oil, bay leaf, cloves of minced garlic and onion thinly sliced.
Let simmer and add the chopped tomatoes, peeled and seeded. Add half the parsley and season with salt, pepper and cloves, with cool white wine and add a little water.
Peel potatoes, cut into half moons and add to the onion as well as put the conger.
Cook and simmer. Grind the spices together and serve with slices of toasted bread and sprinkled with remaining parsley.
Wrasse variation:
Insteed of slices, if it´s a big size one, cut in 3 parts the wrasse head included! (looovely jaws
), and insteed of 40 minutes, 30 minutes will do.
Conger with White Sauce (could be seen in [ame=http://www.youtube.com/watch?v=irXhb0MmkBE]Receita de Safio com Molho Branco - YouTube[/ame] , it´s in portuguese but great step by step!)
Serves 4 Ingredients:
4 pieces of conger
100 ml olive oil (azeite)
1 onion, chopped (cebola picada)
2 cloves garlic, minced (dentes de alho picados)
1 bay leaf (folha de louro)
150 ml of white wine (vinho branco)
250 ml of milk (leite)
1 teaspoon of maize flour (farinha maizena)
Lemon
1 small bunch of cilandro/coriander (coentros)
Salt
Pepper
preparation:
1. Season the conger steaks on both sides with salt, pepper and lemon juice.
2. In a large pan, bring to boil the oil, onion, garlic and bay leaf.
Stir and cook.
3. Meanwhile, dissolve the maize flour with a little milk.
4. Add the sautéed white wine, milk, slices of marinated and the conger.
Cover and cook 5 minutes.
Turn the steaks and cook another 5 minutes.
After the fish cooked, remove it to a platter.
5. Remove the bay leaf sauce.
Add the maize flour dissolved in milk.
Stir and add the coriander.
Season with lemon juice and pepper.
Stir and then it begins to boil, turn off the heat.
Drizzle the fish with the sauce and serve with boiled potatoes or mashed potatoes.
Rice Conger
doses:4
time:
60 minutes
preparation: over fire
difficulty:difficult
ingredients:
1 kg conger
400 g rice
1 dl olive oil
2 onion (s)
3 garlic cloves
1 bay leaf
200 g tomato (s) mature (s)
1 dl white wine
1 bunch parsley
1 bunch coriander
salt
preparation:
1. Cut up in small pieces and plunges into cold water.
2. Cut up and mince the onions and garlic cloves, cut up the stalk of tomatoes and scald in boiling water for them to remove the skin and the seeds, then cutting them into small cubes.
3. It takes a pot on the stove with olive oil, allow to warm slightly and pour the onions, garlic and bay leaf, letting it cook without browning too much.
4. Add the tomatoes stirring well.
5. Refresh with the white wine, allow to reduce a bit the cooking temperature, and add the fish slices and some water if necessary.
6. Season with salt and pepper and let it cook.
7. After fish is cooked, remove it to a tray, let the water boil and add the rice, leave it there to cook.
8. Add smoothly the rice by placing the fish so that it is a little involved in rice.
9. Sprinkle with parsley and cilantro, and serve immediately to the rice does not soak.
Conger Stew Recipe
Preparation time: 40 minutes
Degree of difficulty: Easy
No. of people: 4
ingredients:
- 1 kg conger
- 1 kg of potatoes
- 2 onions medium/large
- 4 cloves of garlic
- 3 mature tomatoes
- 0,5 dl oil
- 0.5 dl of white wine
- 8 slices of bread like country loaf from Lidl (from a heavy bread basicly)
- 1 bay leaf
- 2 tablespoons chopped parsley
- Salt, pepper and cloves
preparation:
Arrange the conger and cut it into slices (about 1 + 1/2 inches). Peel the onions and garlic.
Place a saucepan on the stove with olive oil, bay leaf, cloves of minced garlic and onion thinly sliced.
Let simmer and add the chopped tomatoes, peeled and seeded. Add half the parsley and season with salt, pepper and cloves, with cool white wine and add a little water.
Peel potatoes, cut into half moons and add to the onion as well as put the conger.
Cook and simmer. Grind the spices together and serve with slices of toasted bread and sprinkled with remaining parsley.
Wrasse variation:
Insteed of slices, if it´s a big size one, cut in 3 parts the wrasse head included! (looovely jaws
), and insteed of 40 minutes, 30 minutes will do.Conger with White Sauce (could be seen in [ame=http://www.youtube.com/watch?v=irXhb0MmkBE]Receita de Safio com Molho Branco - YouTube[/ame] , it´s in portuguese but great step by step!)
Serves 4 Ingredients:
4 pieces of conger
100 ml olive oil (azeite)
1 onion, chopped (cebola picada)
2 cloves garlic, minced (dentes de alho picados)
1 bay leaf (folha de louro)
150 ml of white wine (vinho branco)
250 ml of milk (leite)
1 teaspoon of maize flour (farinha maizena)
Lemon
1 small bunch of cilandro/coriander (coentros)
Salt
Pepper
preparation:
1. Season the conger steaks on both sides with salt, pepper and lemon juice.
2. In a large pan, bring to boil the oil, onion, garlic and bay leaf.
Stir and cook.
3. Meanwhile, dissolve the maize flour with a little milk.
4. Add the sautéed white wine, milk, slices of marinated and the conger.
Cover and cook 5 minutes.
Turn the steaks and cook another 5 minutes.
After the fish cooked, remove it to a platter.
5. Remove the bay leaf sauce.
Add the maize flour dissolved in milk.
Stir and add the coriander.
Season with lemon juice and pepper.
Stir and then it begins to boil, turn off the heat.
Drizzle the fish with the sauce and serve with boiled potatoes or mashed potatoes.
Rice Conger
doses:4
time:
60 minutes
preparation: over fire
difficulty:difficult
ingredients:
1 kg conger
400 g rice
1 dl olive oil
2 onion (s)
3 garlic cloves
1 bay leaf
200 g tomato (s) mature (s)
1 dl white wine
1 bunch parsley
1 bunch coriander
salt
preparation:
1. Cut up in small pieces and plunges into cold water.
2. Cut up and mince the onions and garlic cloves, cut up the stalk of tomatoes and scald in boiling water for them to remove the skin and the seeds, then cutting them into small cubes.
3. It takes a pot on the stove with olive oil, allow to warm slightly and pour the onions, garlic and bay leaf, letting it cook without browning too much.
4. Add the tomatoes stirring well.
5. Refresh with the white wine, allow to reduce a bit the cooking temperature, and add the fish slices and some water if necessary.
6. Season with salt and pepper and let it cook.
7. After fish is cooked, remove it to a tray, let the water boil and add the rice, leave it there to cook.
8. Add smoothly the rice by placing the fish so that it is a little involved in rice.
9. Sprinkle with parsley and cilantro, and serve immediately to the rice does not soak.
I have an idea for competition to be fare ... we can tie up Neals hand behind his back and let him start cooking 5 min before competition time ends. I think everybody gona agree that is fare ...
Ahh here I ain't worked in a pro kitchen for nearly 6 years ...... the pressure !!! Perhaps I'll judge
. I went for a drive down the N11 yesterday with herself and managed to sneak the gear into the car had a look at two spots around Courtown got in for an hour but the vis was terrible. Never managed to see the end of the gun and at one stage it was so bad I nearly swam head first into a rock :crutch. The bass were around you could see there dorsals breaking between the rocks in the shallows but no chance of spearing one. The water however was 2-3 degrees warmer than Kerry the other wknd I wore 2mm leather palmed gloves and was toasty.Ah...this is the motivation that I needed to go...! I´m in, I´m in!!
Completly fare Danas, completly!!
Ahh here I ain't worked in a pro kitchen for nearly 6 years ...... the pressure !!! Perhaps I'll judge
Ah ...welcome to my world Neal , I tried four different locations on Friday evening and by the time i found somewhere with more than a metres vis it was too dark to see the fish :waterwork
I was thinking of heading down as far as your way Derek but she wasn't too keen would have thought it was better down your way there was actually a band of filthy water bout 50m offshore I have a pic I'll stick it up 2moro . Even inside this "band" the vis was terrible it ended about 1km offshore running with the tide and current .
It was one of the biggest tides of the year, really big amplitude between low ans high tides according with the tides chats...by the way, I usually use this one: Planet Sea Fishing Digital Magazine
What do you guys use more often to check the tides online?
Ok Pedro I think I can do a sea urchin dish in under 5mins :martial. How did you get on in Galway ?Ah...this is the motivation that I needed to go...! I´m in, I´m in!!
Completly fare Danas, completly!!
The vis has been bad for a while now...that 'slick' must be all the way down. I think it's a mix of water draining from the land and a lot of dead seaweed that's clouding up the sea.
Pedro I found a new free app today for android...its called UK Tides by Aperto, so far it seems pretty accurate when I cross referenced it with my printed tide chart. Up to that I just had a bookmark for Pocketsized Tides.
Pedro I found a new free app today for android...its called UK Tides by Aperto, so far it seems pretty accurate when I cross referenced it with my printed tide chart. Up to that I just had a bookmark for Pocketsized Tides.
Briefly...Bad ...!
Visibility was terrible, like you said... just the end of the spear (less than two meters in Burren area). Got two wrasse, saw a conger swimming between the kelp florest, saw one spider (undersize) and one lobster , also undersize is same land mark that I had last time exacty there. With better visibility that´s a fantastic place, lots of caves sections with losbters inside, but with visibility and currents like this, it´s just better not to risk....apparently in south it´s better...Friday, Saturday and Sunday I´ll know the story 
all this south wind might brought some surprises as well... The water yesterday in terms of temperature was "really pleasant", around 16oC or 17oC, only if the visibility..........!Today I went to Connemara for what we know but...milky water...not even enter...and got there a punch in a tyres...result...drove back in Dublin with the spare under 80km tire....what an adventure...!
HI to all,
I'm from South Africa, been living in Ireland for the last 11 years and new to Cork. Used to snorkel a lot with some diving for crayfish and spearfishing when we were young. I would like to take it up here in Ireland but after speaking to a few local fisherman I was told that it is illegal in Ireland. Is there any where I can get some info to print in order to show these guys?
Thnks
I'm from South Africa, been living in Ireland for the last 11 years and new to Cork. Used to snorkel a lot with some diving for crayfish and spearfishing when we were young. I would like to take it up here in Ireland but after speaking to a few local fisherman I was told that it is illegal in Ireland. Is there any where I can get some info to print in order to show these guys?
Thnks
Hi Degan,
Have a look at the Irish Regulations page on Spearfishing Ireland website...Speafishing Ireland
Have a look at the Irish Regulations page on Spearfishing Ireland website...Speafishing Ireland
Ah yes the well informed fishermen. They don't know that it's legal so they say its illegal.
The very bad viz is due to the spring tide lifting the rotten weed off the upper part of the beach.
The very bad viz is due to the spring tide lifting the rotten weed off the upper part of the beach.
Was out off the F...Point on Friday evening,vis about 8ft,saw one very nice bass @ about 8lbs ,then went to a mullet mark,saw 5 ,or should have said 5 saw me :waterwork,6 fish ,no shot,its a pitty this wind wouldn't p off.