Dinner thread?

[Nick-D]

I tell you what Cam - I just said to Wifi the other day after she cooked my 2 Cod that cost $20 each :-)
I reckon been frozen for a while tastes better.
Maybe some of the natural moistness is lost in freezer but then allows cooks added flavours etc to cook in better ???

Fresh fish is a bit of a misanoma. Most fish are better after a short aging period, frozen fish is the same. Way better texture and less watery.

Frozen quality is greatly improved by vac packing. Most the high quality fish you eat in sushi shops etc has been frozen(albeit for hygene reasons)

Some fish are shithouse after freezing though, butter fish springs to mind. Turns to mush

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[Sarvo]

Fresh fish is a bit of a misanoma. Most fish are better after a short aging period, frozen fish is the same. Way better texture and less watery.

Frozen quality is greatly improved by vac packing. Most the high quality fish you eat in sushi shops etc has been frozen(albeit for hygene reasons)

Some fish are shithouse after freezing though, butter fish springs to mind. Turns to mush

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You nailed it
And yes some turn to absolute crap if frozen
We ate Snapper near 12 months from freeze (was a big fish but like 20lber) and it was perfect - better than day 1 out of water

[veitnamcam]

I am ex commercial fisherman and have eaten side by side chilled on ice "fresh" fish ranging from 0 hours threw to 14 days on ice in literally side by side taste tests.
I am pretty well versed in how white fish ages and how the flavor and texture changes with age.

As a now recreational only fisherman I do my best to iki and chill on salt ice asap.

I could write a whole long post on fish spoilage /storage and how it affects the product and I may do in the future.

For me tho with the species I mostly catch I prefer fresh even if it has been in the fridge a day or 3 with the exception of rig....its better frozen,it puffs up and is more soft and fluffy when deep fried.
@Beaker avocado is vegos bacon....it is the best thing you can put in salad short of bacon.

[Nick-D]

I am ex commercial fisherman and have eaten side by side chilled on ice "fresh" fish ranging from 0 hours threw to 14 days on ice in literally side by side taste tests.
I am pretty well versed in how white fish ages and how the flavor and texture changes with age.

As a now recreational only fisherman I do my best to iki and chill on salt ice asap.

I could write a whole long post on fish spoilage /storage and how it affects the product and I may do in the future.

For me tho with the species I mostly catch I prefer fresh even if it has been in the fridge a day or 3 with the exception of rig....its better frozen,it puffs up and is more soft and fluffy when deep fried.
@Beaker avocado is vegos bacon....it is the best thing you can put in salad short of bacon.

Yeah all things equal I still prefer fresh to frozen too. But defo find texture better after time for the fish to set up. Easier to fillet too.

Freezing definately still effects the flavour, But I think poor handling and storage practices give it the bad rep it gets.

Had Gurnard burgers last night that was sat whole in the fridge for 2 days. Flesh was absolutely perfect. Seriously tasty.

I've been doing similar tests mucking around with aging over summer. Have found that you need different times for different fish. Found with fattier fish I like to let them rest longer. Kingfish etc. Will change the time depending on if I stone shot the fish also, have noticed big differences in both texture and flavour. Have half the bits for a humidity controlled cabinet here, need to finish it off try some longer ageing

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[veitnamcam]

Yeah all things equal I still prefer fresh to frozen too. But defo find texture better after time for the fish to set up. Easier to fillet too.

Freezing definately still effects the flavour, But I think poor handling and storage practices give it the bad rep it gets.

Had Gurnard burgers last night that was sat whole in the fridge for 2 days. Flesh was absolutely perfect. Seriously tasty.

I've been doing similar tests mucking around with aging over summer. Have found that you need different times for different fish. Found with fattier fish I like to let them rest longer. Kingfish etc. Will change the time depending on if I stone shot the fish also, have noticed big differences in both texture and flavour. Have half the bits for a humidity controlled cabinet here, need to finish it off try some longer ageing

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Definitely bad handeling gives frozen a bad rep.

Most important thing is to maintain the cold chain, once cold keep cold, allowing it to warm up then chilling again destroys texture and flavor almost worse than doing nothing at all.

[kotuku]

Im in heaven,Im in heaven after a bloody satisfying day building my mancave,that delightful character smiffy delivered a wee bag of plump westcoast parrie breast.said fresh food is marinating in my "Iforget"marinade before being stirfry and veges!
Id suspect with my ales too im in for a bloody gourmet evening!!

[kotuku]

Im in heaven,Im in heaven after a bloody satisfying day building my mancave,that delightful character smiffy delivered a wee bag of plump westcoast parrie breast.said fresh food is marinating in my "Iforget"marinade before being stirfry and veges!
Id suspect with my ales too im in for a bloody gourmet evening!!

Now im definitely in heaven haven consumed a plate of stirfried grass fed Totara flat paradise duck-theres now doubt in my mind the coast is simply sublime for the quality of tucker.
hey two tooh go stick ya shark and tatties where the sun dont shine and i hope the chef shits in the kale salad or whatever you semi herbivores like to eat these days.

[mikee]

Now im definitely in heaven haven consumed a plate of stirfried grass fed Totara flat paradise duck-theres now doubt in my mind the coast is simply sublime for the quality of tucker.
hey two tooh go stick ya shark and tatties where the sun dont shine and i hope the chef shits in the kale salad or whatever you semi herbivores like to eat these days.

We had Parrie duck breast 2 ways for tea tonight. Bashed flat and coated "Southern Fried" Style entree and suffed with Cheese and Peppers for main. Got a few left over and will collect some more soon too. Never thought much of it previously but it was bloody good tonight.

[veitnamcam]

[Hewie]

Home made veni pies

[Beaker]

Home made veni pies

Attachment 141333

Delivery service??

[Sarvo]

[veitnamcam]

Couple of veni shanks and about a kilo of shoulder meat browned up last night and into the slow cooker overnight with a couple of chopped brown onions, this morning added the bacon, mushrooms,leaks,stock,carrots,spuds,peas and corn,fresh chopped chilli,lots of garlic paste and left to go rest of day with a couple of stirs and seasoning checks.
Son made a loaf of bread and job done.





Dam good.

[Sparrow]

Maiden firing of the newly finished pizza oven tonight, made the usuals Hawaiian, pepperoni, and a feta and spinach thing but crowd favourite was the duck ( parry breast) hoi sin sauce, leek ( no spring onion) and mozzarella, so good made another for my lunch tomorrow.

[Dundee]

A couple of meals this week.
Hare back straps and home made chips.

And first feed of crumbed duck this season.