old fish.
- 4liters
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Re: old fish.
yeah. fermentation and meat is not something I feel would ever end well. Best to stick to fruit juices or malted grains imo
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
- davek
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Re: old fish.
Old Shark, looks a bit like Greg Norman too, cheers davo
It's an exhilarating feeling catching a fish
But it's an even better feeling releasing them
But it's an even better feeling releasing them
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Re: old fish.
I just remember watching an interview with Bjork many years ago. She waffled on about it.4liters wrote:according to wikipedia:CarlG wrote: They bury them and p155 on them from memory, in order to break the flesh down.Sound deliciousKæstur hákarl is traditionally prepared by gutting and beheading a Greenland or sleeper shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.
Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving
Sounds a bit f###ed up to me.
Rather like bream fishing, a mountain of effort for not too huge reward...lol...
- 4liters
- Rank: Premium Member
- Joined: Mon Dec 29, 2014 8:05 am
- Has liked: 6 times
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Re: old fish.
But much like bream fishing, if it's all you can get you'll probably just put up with it and pretend to like itCarlG wrote: Rather like bream fishing, a mountain of effort for not too huge reward...lol...
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
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- Rank: Premium Member
- Joined: Mon Feb 06, 2012 8:56 pm
- Location: Rosebud.
- Has liked: 1 time
- Likes received: 46 times
Re: old fish.
Lol...on the money..4liters wrote:But much like bream fishing, if it's all you can get you'll probably just put up with it and pretend to like itCarlG wrote: Rather like bream fishing, a mountain of effort for not too huge reward...lol...
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Re: old fish.
This is a European dish buddy.....fishpod wrote:Stupid Japs, they would eat a turd as long as it came from the ocean
Re: old fish.
Apparently they can Iive for over 500 years. Imagine a shark that's been alive for over half a millennium!
http://www.nytimes.com/2016/08/12/scien ... ries-below
http://www.nytimes.com/2016/08/12/scien ... ries-below
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Re: old fish.
Pretty much anything to do with Bjork is ****** up. Mind you, cured/fermented flake doesn't sound half badCarlG wrote:I just remember watching an interview with Bjork many years ago. She waffled on about it.4liters wrote:according to wikipedia:CarlG wrote: They bury them and p155 on them from memory, in order to break the flesh down.Sound deliciousKæstur hákarl is traditionally prepared by gutting and beheading a Greenland or sleeper shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season.
Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving
Sounds a bit f###ed up to me.
Rather like bream fishing, a mountain of effort for not too huge reward...lol...