Murphysegg 31 Report post Posted November 12, 2011 Has anyone tried pickling Garfish ? Quote Share this post Link to post Share on other sites
Ranger 48 Report post Posted November 12, 2011 Traditionally rollmops are made from herrings (an oily fleshed fish), but I cant see why Garfish couldn't make a good substitute. Any small bones remaining would also be softened/dissolved by the vinegar.Here's a very simple recipe:Method- Fillet the herrings Garfish very thoroughly.- Sprinkle each fillet with a few peppercorns and a little salt.- Roll them up tightly and pack into jars.- Add 1 chilli and a few onion rings to each jar.- Cover with white wine vinegar.- Leave in the fridge for about 5 days.- They are then ready to eat.- Delicious with sour cream. 3 Double Trouble, wackojacko and piratepom reacted to this Quote Share this post Link to post Share on other sites
Savagelip 4 Report post Posted November 12, 2011 Tommies might be worth a shot.. Quote Share this post Link to post Share on other sites
Wahoo 146 Report post Posted November 12, 2011 Tommies definitely make good roll mops, been using a similar recipe to Ranger for a few years for Tommies. Gar make good Sashimi, nice texture.Wahoo Quote Share this post Link to post Share on other sites
Ranger 48 Report post Posted November 12, 2011 Do not be afraid to drop a few by when next you are passing! Quote Share this post Link to post Share on other sites
Murphysegg 31 Report post Posted November 13, 2011 Thanks Guys. Top advice. Time for a little experimentation.I'll keep you posted how they turn out. Quote Share this post Link to post Share on other sites
Murphysegg 31 Report post Posted November 21, 2011 Well 1 week on & i said i'd let you know how i go. Last week i filletted 8 Gar, sprinkled them with cracked black pepper & sea salt. Rolled them up & placed them in a jar. Covered with white vinegar, i had no onion in the house, so placed some large lemon pieces in the space left & popped them in the fridge.1 week passed & tonight i tried them on some ryvita with some cream cheese.....Simple & delicious Can't wait to get out & snare a few more mini marlin & experiment with different vinigers & additives. Maybe Capers, chillis, onion.Thoroughly recommend anyone to give it a go. Please post up your concoctions 1 Ranger reacted to this Quote Share this post Link to post Share on other sites
Ranger 48 Report post Posted November 21, 2011 I'd like to try them with an asian influence.......ginger, lemongrass, chili, garlic or similar. 1 wackojacko reacted to this Quote Share this post Link to post Share on other sites
jewie 1 Report post Posted November 27, 2011 lemongrass would be a good ingredient mmmmmm.... Quote Share this post Link to post Share on other sites
wackojacko 0 Report post Posted November 29, 2011 Hey Murph, did you pickle any yet? How did they go? Quote Share this post Link to post Share on other sites
fisho86 0 Report post Posted November 29, 2011 would you use the same technique to pickle crabs? Quote Share this post Link to post Share on other sites
Murphysegg 31 Report post Posted November 30, 2011 2nd batch are cooking in the fridge this time with Onion & Lemon. Should be ready to sample on Sun. This w/ends weather doesn't look too favourable for Gar fishing unfortunately. It's a shame they take a week to cook, but their worth the wait, although i think the lads at work are keen to taste this latest batch. Quote Share this post Link to post Share on other sites
piratepom 3,196 Report post Posted December 21, 2011 My job for Xmas lunch is to provide the seafood, :dry: so when I read this topic yeterday, it inspired me to defrost some Gar and have a go. I now have a large jar of Rollmop Garfish in the fridge using Rangers first recipe. Looking forward to trying them on Xmas day along with smoked Tommies, Crabs(caught tomorrow, hopefully ) and a rugger Snapper that's in the freezer. :woohoo: Bring on Xmas. :f Quote Share this post Link to post Share on other sites
