BarneyB

I used to take a jar with some lime juice and chilli in it whilst out taking for crabs over Panga's way. Whilst taking and stepping in RF cut em open take the meat out throw in the jars and leave guts in the water. Keep walking a few hundred more metres getting crabs before turning around and getting twice the amount of crabs on the return trip feasting on the guts.Time you get back to the car and load up you have a jar of scrumptious razor fish to mung out on👍

Totally agree with you. Garlic and chilli is for all manner of other things where it tastes good.
Good quality seafood on the other hand needs little in the way of additives.
Fry in a little butter perhaps, maybe a drizzle of olive oil here and there, but not pickling, rich sauces ETC....
Better yet, try it raw! Nothing beats a super fresh piece of tuna sliced thinly and eaten as is. Yum

Yep soak in rain water, old trick used by some when selling in jars in pubs in Port Augusta when I was much younger. 

Did someone say pickled razor fish🤗🤗🤗🤗
yummo was my favorite as a kid growing up.😆

We got heaps of big Razor fish when helping my mate on his Oyster lease over at Smokey bay ,he got me to soak the razor fish hearts in tank water overnight , they double in size , then after sitting in salt water for an hour or 2 , then do the pickling . YUMMO

i do love pickled seafoods.. tommie fillets and gar fillets where a favourite for us as kids.  scallops/razor fish.. hmmmm 
 
my step father always used a spiced vinegar mix,  think he actually bought it. then topped it up with a few extras such as chilli and garlic.. 
 
the good thing about food is.. we all like different flavours so its just a world of experiments!

Sorry Panga I can't help with the Scallop question but,
 
 
we pickle what is left after pigging out on the ones we freshly caught. Might try freezing? instead? 
 
as for destroying the delicate and sweet crabs, I can't understand why people smother their food in things like chili and garlic, disgusting! Sorry, my opinion only 

Just wait going to get razor fish 4 bait burley and eating next week, I hope.

Could not agree more. Complement flavours when cooking or preparing food not destroy them.
 
@Panga, may as well cut circles out of stingray flaps and pickle them.

Pickling is done with vinegar, lemons or limes.
It's also a personal thing in that there are no hard and fast rules for what amount of vinegar to spices.
Personally I wouldn't do so a fine seafood as Scallops, nor any other seafood as I am not a fan of vinegar.
But if I were I would use cider vinegar say roughly 60%, white wine roughly 30% and the rest in lemon juice.
Then it's up to your own taste buds. Like it hot? Slice a chilli or two and throw into the mix with seeds and all, the longer you leave it the more kick you get.
Other ingredients include some or all of the following. Bay leaves, whole peppercorns, coriander root, lemon grass, ginger, palm sugar, ETC... and again, up to your taste buds, no set amount I can give you. This is where some chefs can't give you a written recipe as it's all about tasting as you go and adjusting.
You can put your raw scallops straight into the mix and leave till it's pickled (possibly overnight, possibly longer, size dependant.
You can kick start the whole process by warming the liquid to just below boil point then throw the scallops in.
As we spoke te other day Lindsay my fav was whilst out on the boat dice up fresh snapper or other firm flesh fish like queen fish, throw in lime juice with ground pepper and a few hot chillies. An hour later delicious, next day delicious with a bigger heat kick.
One thing I have never understood is why people like taking something as delicate and sweet as blue swimmer crab and subject it to pickling? All that vinegar destroys that delicate wonderful flavour

That IS a LOT of Calamari right there ...... 
 
I did spy a bite mark near it's tip .... Probably mating time ..... reckon its dancing partner would have been just as BIG !!!!
 
SF

This is probably not the biggest squid seen or caught, but I reckons it's close to one of the biggest I've seen for quite some time.. It was caught off the East Coast here in Tassie..
 
cheers
Adrian
 

This a quick one. Not as good as Brutus's but could not get fresh large prawns.
 
It is simple prawns (frozen) in Panko crumbs. I cooked the rice and mixed saffron and garlic.
 
So rice bed and prawns with sweet chilli sauce on the side. Looked good and went down a treat.
 

 
Enjoy. I did.

Inox is what I use to maintain my fishing gear, the spray, the grease & the oil & have done for years & am very happy with the results I have had
 

 
Inox MX3 spray, I don't spray this directly onto my reels. I spray this on a chux & wipe my reels over (do not like getting anything on my line), I wash my gear after every outing & only re-do it when I notice the water not beading after washing the reels down (aprox 4-5 outings) I find it doesn't dry out or put a sticky film on my gear.
 
Info on the spray
 
Description:
Inox mx3 is a multi-purpose anti-moisture and anti-corrosion spray lubricant. It is non-conductive, non-corrosive, non-toxic, non-staining and non-static. It doesn’t dry out or wash off with water. Inox contains no acid, silicon, kerosene or dieseline. It is so benign it can be used around food. It is also ideal for siezed nuts or screws, freeing up hinges, door locks, as a cutting or tapping & other machining agent. As the product is non-conductive, it is ideal for removing moisture from car distributor, switches, potentiometers, solenoids, etc.
 

 
Inox MX6 grease, I use the grease during reel servicing
 
info on the grease
 
Inox Mx6 Food Grade Grease
Extreme Pressure, Hi Temp, Food Grade Machinery Grease with PFTE
• Food Grade Approved
• Smooth light brown grease
• Protects against corrosion and oxidation
• Does not affect rubber
• Temp range -30 to extremely high temps (no melting point)
• Extremely pressure tolerance
• Suitable for bearings, bushes, chains, hinges, sprockets, slides, splines, conveyor belts and more
• Suitable for O rings in potable water applications and O rings & seals on diving gear
 
 

 
I use the MX5 oil when I'm servicing my reels or whenever I need to oil any part of them, often I will put a drop on the line roller to keep it free. I find the injector needle great to get oil to hard to get at areas without doing a full reel strip down 
 
info on the oil
 
INOX  mx5 - 30 ml bottle plus mx 5 injector will keep your Replicas working and looking like new.
Use the mx5 injector needle to deliver lubricant to the working parts of your replica. Then rub over the external surface with mx5 using a soft cloth.
Inox mx5 contains no carcinogens halogens or allergens. It is non toxic, non static, non conductive, noncorrosive and non staining. Doesn't gum up, become gooey or sticky, dry out or wash off with water. Will not harm metal surfaces, paint or enamel finishes, plastics, fiberglass, formica or neoprene seals.
 
 
Cheers
Yorky
 
I do not work for Inox, but we do sell it in-store

I borrowed some long handled razor fish tongs from a friend over here on Yorks as I have one area that when I walk for crabs (great fun) but the dam razor fish are every where so I thought I need to take a few out in the very near future. Hence the tongs from a friend.
Here is what they look like.

 
Then thinking about them....  the light in my small brain went on, I know it amazed me too.
 
They took about 10 minutes each to make and cost me about $5 each as I used s/s wire rope which I had and the handles are left over net handles that "friends" broke on ventures dabbing 4 gar. Got the idea from my crayfish diving days. Check it out as it will work and I can walk 4 crabs at the same time    Happy Days.
 

 
If you want to make them let me know (PM) or post here and I will let you know but it is easy. The handles knobs at the end are my old golf balls by the way

Thanks doobie & yes I do get a little home sick from time to time too.. 
 
cheers
Adrian

Or at James Well in the AM

I know this is not a sunset, but just had to take it.. this was from yesterday at 7:30am as the sun rose from behind me on another frosty -4 degree morning..
 
much the same again this morning just a little warmer at -2 degrees..
 
cheers
Adrian
 

 
 

Just love these Winter sunsets and how they change so quickly on fifteen minutes..  took 13 photos tonight.. here's four of them
 
cheers
Adrian
 

Have not bought it but would like to, a Power Ray
 

 
1. Setup
The 8-pound drone can run for about four hours on a two-hour charge as far as 98 feet below the surface. It uses sonar to collect data from surrounding objects, which accompanying software analyzes in search of fish.
 
2. Use
The PowerRay relays images to an accompanying handheld controller or smartphone attached via a 150-foot cable. The drone can drop bait near a hook and shine its light to lure fish.

Hell, make it three bottles and have a party 😂😂😂👍

Sounds delicious Brutus. Dribbled on the laptop reading it . Might be tomorrow nights tea. Chucking a Castle Rock riesling in the fridge right now. Might make that two bottles just in case

As a retired chef (amongst other things), one of the most popular dishs on my menu was a simple sweet chilli prawn dish served on rice.
 
So simple it's stupid!
 
In a frypan add a tub of cream, pinch of chicken stock powder, splash of white wine for the pan and a big slug for yourself, and a couple of good shakes out of the sweet chilli sauce bottle.
Bring to boil then let it reduce till thick and yummy.
Once ready use another frypan really hot, splash of olive oil, dob of butter then throw in shelled raw tiger prawns, flip the pan around a bit so they don't stick, turn once , don't overcook the buggers( you want to leave them a bit opaque in the middle, so they still have a nice crunch).
Rip them out of the pan, arrange on your cooked rice the way you like to cook it then pour some sauce over the prawns and sit down with a nice bottle of white wine and enjoy 👌
(Don't give exact measures as it's to your taste how much chilli heat you like)
 
If I had a function on for 250 people and this was an entree choice I would make around 200 and no complaints to be had.
Cooked for the Clare Gourmet weekend at Eldridge winery one year and served around 950 serves on the one day. People were queued up for a long way. (I ended up pretty pissed on Lee Eldridge's Blue ribbon Shiraz by day's end, and had a great time at the pub after 😂😂😂)

Got the green light on some decent seats for the tinny today. Never hesitate when you get the green light. Hahaha!!! Some nice finishing touches for the tinny.

Have not bought it but would like to, a Power Ray
 

 
1. Setup
The 8-pound drone can run for about four hours on a two-hour charge as far as 98 feet below the surface. It uses sonar to collect data from surrounding objects, which accompanying software analyzes in search of fish.
 
2. Use
The PowerRay relays images to an accompanying handheld controller or smartphone attached via a 150-foot cable. The drone can drop bait near a hook and shine its light to lure fish.