Thread: Fish, nice init ?

Tommy Ruff fillets from South Australia, dusted in flour and pan fried very quickly in hot butter. With a squeeze of lemon. I could eat 10/15 of the small fillets with chips, (F/Fries) and still want more.

Originally Posted by gusG

Tommy Ruff fillets from South Australia, dusted in flour and pan fried very quickly in hot butter. With a squeeze of lemon. I could eat 10/15 of the small fillets with chips, (F/Fries) and still want more.

You ain't seen no one eat fish til you had saw my Grandpa eat native trout at supper,,
I won't go into it because you would think I was lying, but the creek that ran thru our meadow below the barn and down from the high country to the reservoir had 2 creeks feeding it, still does, Ochoco Cr. and Mill Cr. we lived up mill cr. and the trout went thru our barn yard to spawn, and you could pull 6 to 10 inch Brook trout out as fast as you could drop a hook in all day long.
But of coarse if a game warden would have ever came along and stopped, my ass would have been in trouble as you were only allowed 10 a day.. but that was 70 years ago, when Grandma would fill her buck deer tag off the back porch with her 25/35 Winchester.

I like a bit of flake with my chips.

Sand Whiting cooked with a dusting of seasoned flour in butter with an entree of fresh prawns, a couple of Sydney Rock Oysters all caught (or stolen ) by me on Lake Macquarie just north of Sydney washed down with some good Hunter Valley wine................Died and gone to heaven..................Fook were blessed!

Originally Posted by noelbino

all desire of drinking beer is gone

well i won,t be eating any of that then!

Smoked Greenland Halibut.

Or the trout you just brought back from the creek,warm smoked, served on a loaf of fresh white wheat, tooth butter and a bit of salt.

Cold water fish for me.

Smoked mullet fillets are delicious. I am talking "hot smoking" here.
Can be done easily at home in a few minutes.

Here's a pic of one of the commercially made hot smokers on the market these days.


But you dont need to buy a hot smoker once you understand the simple cooking process. A Webber will do the job or you can use any big stainless steel pot. (Dont use an aluminum pot as the bottom may melt).
A layer of sawdust on the bottom of the pot. Fillets up in the middle laid out on a wire rack so as to allow the smoke to circulate around them. A lid sitting on top with just a very small gap to allow just enough oxygen in so that the sawdust smoulders profusely while retaining the heat and smoke to bake the fish. Put it on the gas burner on low flame and less than 10 minutes later you have delicious hot smoked fish cooked to perfection.

I think fresh sea mullet come out the best when hot smoked. But decent sized mullet are expensive and hard to find in Thailand. Oily fish tend to come out better. If you cant get sawdust, try rubbing some coconut fiber between your hands and sawdust like granules will fall away. Works nearly as well as hickory sawdust.

A nice piece of golden fillet, aka smoked haddock, topped with a knob of butter and some brown bread, mmmmmmmmmmmmm.
Fresh mackeral bbq'd on the beach, a few minuets after being caught.

Yup, I think the People from Oz are blessed with all the good stuff, but then they have
Salties too....

Used to go deep sea fishing about once a month when I lived in South England. We had a fishing club abd used to charter differant boats during the year. Mainly went out of Newhaven, Dover ocassionally Hastings and sometimes a trip to Holyhead in Wales. Ports used by whichever fish was best at the time.

Favorite was Cod - but usually could only get decent ones when going out wrecking.

Another was Ling - again usually found by the wrecks, similar texture to Cod but larger flakes.

I am also partial to a nice piece of Bull Huss, makbe known to others as rock salmon.

Originally Posted by jaiyenyen

A nice piece of golden fillet, aka smoked haddock,

Yep but used to prefer the Foley Haddock, which we now don't seem to get.

Someone mention Whiting, always easy to catch, sweet tasting but a bugger to fillet because of the small bones.