old fish.

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4liters
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Re: old fish.

Post by 4liters » Fri Aug 12, 2016 5:30 pm

yeah. fermentation and meat is not something I feel would ever end well. Best to stick to fruit juices or malted grains imo
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Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
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davek
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Re: old fish.

Post by davek » Fri Aug 12, 2016 5:30 pm

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

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Re: old fish.

Post by CarlG » Fri Aug 12, 2016 5:44 pm

4liters wrote:
CarlG wrote: They bury them and p155 on them from memory, in order to break the flesh down.
according to wikipedia:
Kæstur 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
Sound delicious
I just remember watching an interview with Bjork many years ago. She waffled on about it.
Sounds a bit f###ed up to me.
Rather like bream fishing, a mountain of effort for not too huge reward...lol...

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Re: old fish.

Post by poodoo » Fri Aug 12, 2016 6:34 pm

Yummy......

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4liters
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Re: old fish.

Post by 4liters » Fri Aug 12, 2016 6:42 pm

CarlG wrote: Rather like bream fishing, a mountain of effort for not too huge reward...lol...
But much like bream fishing, if it's all you can get you'll probably just put up with it and pretend to like it
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

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Re: old fish.

Post by CarlG » Fri Aug 12, 2016 6:48 pm

4liters wrote:
CarlG wrote: Rather like bream fishing, a mountain of effort for not too huge reward...lol...
But much like bream fishing, if it's all you can get you'll probably just put up with it and pretend to like it
Lol...on the money..

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Re: old fish.

Post by fishpod » Fri Aug 12, 2016 7:11 pm

Stupid Japs, they would eat a turd as long as it came from the ocean

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Re: old fish.

Post by poodoo » Fri Aug 12, 2016 7:12 pm

fishpod wrote:Stupid Japs, they would eat a turd as long as it came from the ocean
This is a European dish buddy.....

bilby
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Re: old fish.

Post by bilby » Fri Aug 12, 2016 7:46 pm

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

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Re: old fish.

Post by cobby » Fri Aug 12, 2016 8:53 pm

CarlG wrote:
4liters wrote:
CarlG wrote: They bury them and p155 on them from memory, in order to break the flesh down.
according to wikipedia:
Kæstur 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
Sound delicious
I just remember watching an interview with Bjork many years ago. She waffled on about it.
Sounds a bit f###ed up to me.
Rather like bream fishing, a mountain of effort for not too huge reward...lol...
Pretty much anything to do with Bjork is ****** up. Mind you, cured/fermented flake doesn't sound half bad

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