old fish.
- fishingvic
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- Bluefin
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Re: old fish.
Maybe GTShoon is a greenland shark in disguise?fishingvic wrote:Sexual maturity at about 150 years
Chasing LBG and sharing a love for the Martial Arts, everywhere, all the time.
LBG Season 2023/4 :
Kingfish : 61
LBG Season 2023/4 :
Kingfish : 61
- 4liters
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Re: old fish.
I think they bury it in sand and let it ferment for a while before they eat them.poodoo wrote:The flake might be a bit on the tough side.
:rofl:DougieK wrote:Maybe GTShoon is a greenland shark in disguise?fishingvic wrote:Sexual maturity at about 150 years
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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Re: old fish.
They bury them and p155 on them from memory, in order to break the flesh down.4liters wrote:I think they bury it in sand and let it ferment for a while before they eat them.poodoo wrote:The flake might be a bit on the tough side.
:rofl:DougieK wrote:Maybe GTShoon is a greenland shark in disguise?fishingvic wrote:Sexual maturity at about 150 years
- 4liters
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Re: old fish.
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
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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- Bluefin
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- Luluberlu
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Re: old fish.
I seen that on SBS...it is Hawfull, taste like Ammonia :down: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