Show us how you eat it!

How to prepare and cook your catch.
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Boonanza
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Re: Show us how you eat it!

Post by Boonanza » Wed Oct 09, 2019 7:17 pm

Looks amazing Ducky :tu:
Water is the most essential element of life, because without water you can’t go fishing. :water:



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4liters
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Re: Show us how you eat it!

Post by 4liters » Wed Oct 09, 2019 7:18 pm

ducky wrote:
Wed Oct 09, 2019 7:10 pm
Haha cheers boys. It was bloody delicious.
How was the texture? Did you cook it hot and fast?
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
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ducky
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Re: Show us how you eat it!

Post by ducky » Wed Oct 09, 2019 7:42 pm

4liters wrote:
Wed Oct 09, 2019 7:18 pm
ducky wrote:
Wed Oct 09, 2019 7:10 pm
Haha cheers boys. It was bloody delicious.
How was the texture? Did you cook it hot and fast?
Yeah mega hot mate. Had the Weber bead holder things full of heatbeads lump charcoal and then had them separated about 150mm with the gap full of charcoal too. Was cooked in about 8 mins.

Texture was on point. Last time I did it I didn’t direct grill and it wasn’t anywhere near as good

Robbie1950
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Re: Show us how you eat it!

Post by Robbie1950 » Wed Oct 09, 2019 8:07 pm

Below is one of my favourite dishes to make.

Squid ink risotto Dalmatian style with cuttlefish. When I cant get onto cuttlefish in the south of the bay I use fresh calamari I've caught. The trick to this dish is to use the squid or cuttlefish ink the same day its caught, it cant be frozen as the ink itself goes grainy and ruins the dish.

I made this a couple of nights ago.

Image

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Re: Show us how you eat it!

Post by purple5ive » Wed Oct 09, 2019 8:38 pm

Nice, both dishes look great...
Small Fish Specialist :-D :-D :-D

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Re: Show us how you eat it!

Post by Lightningx » Thu Oct 10, 2019 12:03 am

Robbie1950 wrote:
Wed Oct 09, 2019 8:07 pm
Below is one of my favourite dishes to make.

Squid ink risotto Dalmatian style with cuttlefish. When I cant get onto cuttlefish in the south of the bay I use fresh calamari I've caught. The trick to this dish is to use the squid or cuttlefish ink the same day its caught, it cant be frozen as the ink itself goes grainy and ruins the dish.

I made this a couple of nights ago.

Image
Looks very nice mate.
Bet it tasted great :tu:



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