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Sarvo Alpine


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Thread: Dinner thread?

  1. #5881
    Member Sarvo's Avatar
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    Wifi had to settle for Salmon and leave the real meat for the boss

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  2. #5882
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    Fresh Mallard Breast.
    Served on Kumara Potato Mash

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  3. #5883
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    Took out a new mortgage yesterday, and could just afford to buy enough Ox tails for 4 adults and 2 kids.... Bloody Heck they are expensive now days. In the slow cooker at lunch time for a afternoon cook.
    Also throw in a beef cheek.

    Then today on low all day.

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    Rather tasty
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  4. #5884
    Almost literate. veitnamcam's Avatar
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    Still trying to use up some snapper fillets in the freezer.
    Was pretty bloody good for has been frozen fish.
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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  5. #5885
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    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 ???

  6. #5886
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    Quote Originally Posted by veitnamcam View Post
    Still trying to use up some snapper fillets in the freezer.
    Was pretty bloody good for has been frozen fish.
    Attachment 140897
    Avocado???? Really???
    The rest looks great
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  7. #5887
    R93
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    Quote Originally Posted by Beaker View Post
    Avocado???? Really???
    The rest looks great
    Heathen!!!

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    Do what ya want! Ya will anyway.

  8. #5888
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    Quote Originally Posted by Sarvo View Post
    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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  9. #5889
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    Quote Originally Posted by Nick-D View Post
    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

  10. #5890
    Almost literate. veitnamcam's Avatar
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    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.
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  11. #5891
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    Quote Originally Posted by veitnamcam View Post
    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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  12. #5892
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    Quote Originally Posted by Nick-D View Post
    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

    Sent from my CLT-L09 using Tapatalk
    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.
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  13. #5893
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    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!!
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  14. #5894
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    Quote Originally Posted by kotuku View Post
    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.
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  15. #5895
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