If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed.
Smoke them, let them go cold, pick out the flesh and make some fish cakes, but better still stick flesh in pan with milk and reduce then serve on hot buttered toast for breakfast
Damn that sounds good,
smoked kingfish poached in white wine and butter is a winner too
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!
Bookmarks