Walkerville 22/12

[Raulfc7]

Well done on a great mix bag :a_goodjob:

[4liters]

I've just put the pinkies in a brine mix, I'll smoke them up and turn them into dip for chrissie lunch with the family

Sounds interesting put up some pics when it's done

I had the fish soaking in brine for about 24 hours I don't really follow a recipe, I just keep adding stuff until the sugar/salt/acid/spice balance seem right and got with that


I take them out and lay them on the smoker grill thing. I didn't have time to let them air dry to form the pellicle so I put them in the oven on low with the fan on and the door ajar



The brine is now dried out


Time to get the smoker set up. Anaconda only had Tasmanian oak and much coarser chips than the shavings I've used in the past. The result wasn't as smokey as previous attepts, not sure if that was the type of wood or the size of the chips


While that was happening I got the rest of the dip ready. Mixed up all the wet ingredients and spices, and then threw in the onions and celery etc



Time to check the smoker. Looks good.


I had taken the ribs out of the fillets but not the pin bones, this is a simply job once they're smoked as you can just pull the fillets apart and brush the bones out.


De-boned and flaked


Throw it in the rest of the dip


I like to hollow out a cob loaf and serve the dip in that


I thought I took a picture of it all finished but I must have forgotten. You get the idea

[Lightningx]

Nice :thumbsup:

[Boonanza]

Looks good mate :thumbsup:

[4liters]

Looks good mate :thumbsup:

Tastes good too. Tastes even better if you leave it a couple of days before you eat it.

[4liters]

Tried the trevally and the couta last night. The couta tasted pretty good but holy **** there were a lot of bones and it was cold before I got rid of them all. The less said about the trev the better, I'm glad I only cooked one fillet because the other went straight in the bait box. The gummies can have them from now on.

[shazdoggg]

cheers Brett and 4L for the heads up on cheater and the stainless welding! I'l give him a bell when I upgrade my yak(next 6months fingers crossed).

How did you cook the trevally to made it taste so bad? Burnt it maybe??

[4liters]

How did you cook the trevally to made it taste so bad? Burnt it maybe??

Nah, did everything right I think. Skin off, cut out the bloody bits, fried in a little oil just until it was white all the way through. I think they're just a strong tasting species and I prefer milder fish.

[Brett]

How did you cook the trevally to made it taste so bad? Burnt it maybe??

Nah, did everything right I think. Skin off, cut out the bloody bits, fried in a little oil just until it was white all the way through. I think they're just a strong tasting species and I prefer milder fish.

Head and gut and scale, light flour, then fry in butter. Crispy skin and beautiful light flesh.

They are also ok smoked.

[shazdoggg]

I used to love eating them whole shallow fried in kfc(homemade) seasoning as a child! Ive never thought they were a strong tasting fish but I quite enjoy fish like spanish mackeral, yakka, slimey mackeral etc so my taste may be somewhat skewed.