Smoked fish tips 08/10/2008
 

1) For better heat control than a meths burner, remove the plates from your bbq & sit your little stainless smoker straight on the burners.

2) Try filleting & boning your fish before smoking. You need to lay them on baking paper to stop them sticking to your racks, but it makes cleaning the racks a breeze, plus once smoked, you can put the fillets strainght into foil & freeze for taking to work and 'no mess' eating.

 


Comments

From the NZ Fishing site
08/10/2008 19:44

When using a hot fish smoker, instead of a handfull of manuka sawdust put a desert spoonful on the bottom then cover with tinfoil, this uses a lot less sawdust.

Reply
Smoked fish dip
08/10/2008 19:47

1 cup crumbled smoked fish
cup milk
200 grm light cream cheese
Cup finely diced onion
1x stalk finely diced celery
1x tbsp chopped parsley or chives
3x tsp Sweet piccalilli
1x tsp Worcestershire sauce
tsp lemon juice
Cayenne pepper (pinch)
Sea salt and freshly ground black pepper to taste.

Method
Put the smoked fish in a medium bowl and add the milk. Cover and chill for 30 minutes to an hour. Stir in the cream cheese, onion, celery, parsley, piccalilli, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers and ale.

Reply
Bottled Trout
08/10/2008 19:49

Ingredients
Trout
1 teasp of common salt
2 tablesp of vinegar
1 tablesp of olive oil


Method

Wash, skin and cut fish into chunks


Place fish into pint sized preserving jars


Put seals on and screw tight.


Place cloth on a rack on the bottom of a large saucepan to stop jars from cracking. Put jars into saucepan and cover with water.

Heat till boiling and simmer gently for 3 hours.


Store for at least 3 months


Reply
Swet chilli prawns
08/10/2008 23:43

Sweet Thai Chill Prawns with Coriander and Oyster Mushrooms
Rated 8 time(s). Email to a friend



When you want to serve an impressive prawn dish, go for the biggest prawns you can get. They look great on the plate, and if you’re wanting to serve them just as a first course or light meal, one prawn per person suits well. However — very important with large prawns — you should de-vein them before cooking, to avoid a strong, bitter flavour from the intestinal tract.
One of the few exceptions to the de-veining rule is with the freshwater prawns, which have a sweeter more delicate taste than their saltwater cousins. Their digestive tract needn’t be removed.

Wairakei’s Prawn Park at Huka Falls Road farms freshwater prawns in a rather unusual way. The species it farms is a tropical fresh water crustacean; the Giant Malaysian River Prawn. This prawn dies in temperatures lower than 15°C or higher than 34°C. And so Prawn Park transfers heat from the geothermal waste waters of the Wairakei bore holes to fresh water from the Waikato River, which is pumped into the prawn ponds.

It harvests the prawns when they weigh around 25g and measure 15cm long, washing and chilling them as quickly as possible to retain freshness.

When buying prawns — look for glossy, undamaged shells and legs and tails which show no signs of becoming dark or discoloured. If you can bear to look at their eyes, they should be plump and shining, not shrunken or missing, which is a sure sign they have been frozen.

Cooked or raw, they should smell fresh from the sea. Refrigerate them as soon as you can after buying them.

Store cooked prawns in a plastic bag in the refrigerator until you need them. With raw prawns however, to stop oxidation, it is better to immerse them in iced water in the refrigerator for no more than three days.

Cooked prawns do not freeze well, but raw prawns can be stored for up to two months in the freezer, if they’ve been frozen in ice. The way to do this is to place them in a shallow dish and just cover with water. Freeze uncovered, and when they freeze into a solid mass, transfer them into a plastic freezer bag.

With any prawns, cooked, raw, salt or freshwater; cook them lightly and quickly to get that melt-in-the mouth texture. Here’s a simple prawn recipe using large prawns. We cooked it on one skillet, on a gas stove in the galley of a 63-foot cruising yacht. It took around 10 minutes to make.

Sweet Thai Chill Prawns with Coriander and Oyster Mushrooms

6 large prawns
(size 16 - 20s for 1 per person. If smaller, serve two per person).
50ml peanut oil
2 tbsp chopped coriander
18 oyster mushrooms
150ml Thai chilli sauce (either buy it or make your own)
Wild salad: mesculin salad leaves
salt and pepper to taste


Method

Defrost and de-vein the prawns.
Bring a medium-sized pan or skillet up to heat and add the oil. Place prawns evenly onto it and fry, turn over after approximately one minute or until browned.

Remove pan from heat and add about one tablespoon of Thai chilli sauce to the pan. Sauté the prawns in this for a further 30 seconds and remove.

Return the pan to the heat, sauté the mushrooms and season.

Place mesculin salad leaves on individual plates. On top put one prawn per person plus the oyster mushrooms. Top the prawns with the remaining Thai chilli sauce on individual plates, garnished with mesculin salad leaves. Top the prawns with remaining Thai chilli sauce.

For the Thai chilli sauce

In a saucepan over a low heat combine two tablespoons white sugar and three tablespoons water.

Add one teaspoon each of chopped ginger and chopped coriander, plus one tablespoon of finely sliced fresh bird’s eye chillies at the end.

Serve with the prawns.


Reply
Replica Louis Vuitton link
12/10/2010 00:28

If we should ever accomplish anything in life, let us not forget that we must persevere

Reply
coach outlet store link
02/13/2011 21:55

Thank you for sharing this wonderful article.

Reply
Supra Footwear link
03/04/2011 22:30

When you have much time and healthy body to enjoy the taste of freedom. It is going to be great!

Reply
Cheap MBTs link
03/09/2011 01:34

Your blog is so great . I'd like to read the information about it, so how does it work? Do you want to know the MBT shoes ? MBT shoes on hot sale !

Reply



Leave a Reply