jewie

i was after some ideas as to how i cook bronzie.i tried baking it and wasn't keen on it.so im open for suggestions, all i have in mind is to batter and deep fry it but for such a thick meat surely there is a wild recipe out there????

oh man how that makes my blood boil!!! i would have been happier if you had said one of the vermin got spiked with the barb while butchering this ray...

or also great fresh smoked!!

i ordered mine today 100ltr with 6 techniice packs for $174 but with postage i think its around the $200 mark. bargain i think as you look what you pay for similar in the shops...

ok i forgot to come back on to report but it was beautiful. the only thing it was missing was a squeeze of lemon.

i have experimented with a fillet of bronzie and heres how it wenti got a piece of aluminium foil and gave it a light spray with oil then placed the fillet onto it.i put 2 knobs of butter on the fillet along with paprika, sea salt, cracked pepper and as i had no onions i used some onion salt.i baked it for around 30 minutes on 160 degrees celcius.i am yet to eat it but it smells so nice.i will post how it fared in about half an hour.

that sounds so good i will have to try that one... once i get a blender.you could do a marinara mix too couldnt ya?thanks for that

oh yeah!!

i caught word that adam todds bream boat was stolen and thought id post it on here so people can keep an eye out for it.

top people in that shop!! cookie and colin are always helpful.

can you buy abalone from the fish factory?

you would think with all those toxins in the fish they would be dead?..surely it cant be that bad. i believe in keeping the breeders released but there is a bag of 10 fish a day as long as that is followed along with the size limit there shouldnt be much problem. maybe we should try get a minimum and maximum size limit if its going to have big effects on the future bream stocks???and as said before i think this post was to stir the pot.

i didnt think the fisheries were going to go there i thought them saying we will try and get someone out there meant we are not interested.i was glad to hear they called back saying they went and caught people out with the undersizies.go team mullet!!

how do you view what you have posted

cant there be a 4th prize for my effort??

is there a pic of the 1.7kg squid? thats a monster

i have froze the wings for bait but might try em if you think they are ok....i found an easy way to get the tentacles off in one piece today. cut below the eyes and slice em off, then flip it over and pull the beak off.doing some more later tonight.

i am entered. weighed in at st.kilda tackle and tucker thismorning.

you will need tommie fillets ( or whatever fish you want)pack of instant batter mix plain flourlemon salt n pepperadd water to batter mix and salt n pepperflour the fish , wipe into batter , fry and put on a wire tray. burlz told me to do this as it stops them going soggy.serve with salad n tartare

simple recipe and tasty as hell.approx 500g squid tentacles or rings1 red capsicum finely slicedoregano and parsleywhite vinegar waterand a touch of oilboil a saucepan of water. add squid and capsicum. cook until the squid is white or approx 60 seconds.leave to cool and then put in jars along with oregano and parsley finely chopped. add 3/4 white vinegar and top up with water and a touch of oil. the oil helps the herbs stick to the squid when taken out of the jars.leave overnight minimum and enjoy!!!feel free to add different flavours and pickling advice

sounds the go!!

you dont clean my fish.....right about the cob though

i think it was burlz. i will tell him to reply.

the pies sound the go

ok nice!!