Fishing Victoria Forum

LOL FC ! :thumbsup:

din din at mine soon hahaha or we plan a bbq

vinhii wrote:LOL FC ! :thumbsup:

din din at mine soon hahaha or we plan a bbq

I cant wait :cook2: :dinner:

Mmmm, love this thread.

Never thought of Kilpatrick Style , , , , definitely going to give those a go.

Most important part with Pipis is to purge them in seawater for 24 hours. Some place them in a bag and submerge them in a bucket with "brought home" seawater. I find this method doesn't get all the sand out of them and harder to locate "dead" Pipis (which wouldn't be spitting the sand out of themselves and hence should not be used to cook with)

I prefer to lay them submerged in a tub in one layer, on a plastic grate, in a tub of seawater. You can then see the bi-valves out and pumping water through themselves and purging the sand out. Any without their bi-valves out , , , , take out and are bait and not to be cooked with. One sand-filled Pipi can ruin the rest in a dish.


We cook Pipis and Mud Cockles in a frying pan with a lid on.

Suatee some onions with a little bit of oil, then place the Pipis/Mud Cockles in on a low heat and cover , , , , pop , , , , pop , , , , pop , , , , they start opening up, (any that haven't opened after a while should be discarded). When they are all open , , , , mung away at them , , , , yum yum yum

Cheers
Bon Appetit, Bugatti

Nice one Bug.
My favourite is white wine pasta.
Pipis white wine olive oil and lid on. Once cooked, open lid and throw everything else.

That looks bloody beautiful seb! :thumbsup:

Lightningx wrote: ↑

Thu May 16, 2019 1:39 pm

Seb Pipi.PNG (197.39 KiB) Viewed 2517 times

That looks bloody beautiful seb! :thumbsup:

I Ditto that


Cheers, one hungry Bug

No wonder pipis are $17 a kg look at all this lovely food