Fish Recipes

My Xmas Entree plan is scallops I just got out of the water[biggrin][biggrin]

Port Phillip bay ones are a bit smaller so I will be pan only not in the oven!

Tomatoes are baby black Russian from my local and red onion in my base for them.

Chef Jean-Pierre reveals his foolproof method for getting scallops perfectly seared with a golden crust and tender center. No fancy tools, no stress – just smart technique and timing. Whether you’re cooking for guests or just treating yourself, these scallops deliver every time. Once you learn this method, there’s no going back++

https://www.youtube.com/watch?v=pLe3319nKNs

Merry Christmas all[thumbsupbig]

You can have that all to yourself.

I'm not a seafood eater.

I only like hot seafood, so no cold stuff like prawns, oysters, sushi, etc., with the exception of smoked salmon or trout and a certain tinned pickled fish, that's not made anymore. My family is very English so we used to even have fish for breakfast like haddock and kippers.

Salmon is usually my limit, too.

Always enjoy good head. Throwing them away is not my game.





Grilled Kingfish Head (Kingfish Kabutoyaki) - RecipeTin Japan

https://www.youtube.com/watch?v=tbh-yDJJhio

A 5-8kg head is my Dinner tonight [thumbsupbig]




In a nice country port when a Tuna charter comes in the hard working Meat workers and families often get Tuna head that are often tossed away as rubbish! Bigger ones have KGs of fantastic meat!

Tuna Head Soup: A Delicious And Nutritious Filipino Soup Made With Tuna Heads! Asmr Mukbang

https://www.youtube.com/watch?v=4nESnqQ6G_Y

Hope you all had a great xmas.

Attachment 195346That was delicious [thumbsupbig]

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Originally Posted by NavyDiver

Attachment 195346That was delicious [thumbsupbig]

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Best meat on a decent fish is the cheeks.

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Originally Posted by p38arover

You can have that all to yourself.

I'm not a seafood eater.

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Originally Posted by RANDLOVER

I only like hot seafood, so no cold stuff like prawns, oysters, sushi, etc., with the exception of smoked salmon or trout and a certain tinned pickled fish, that's not made anymore. My family is very English so we used to even have fish for breakfast like haddock and kippers.

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Originally Posted by V8Ian

Salmon is usually my limit, too.

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You would not have liked my feed a few days ago then [bigrolf][bigrolf] The one photo in a Quick Dive post didn't show you this

Attachment 195349

Honestly, I ate all of the several sea Urchins I picked up. Look like snot but YUM plus and definitely raw. My Perth mate thinks all raw fish is Bait[bigrolf] IF ANYONE likes urchin and will pick them up I can get as many as you want! Suspect not too many takers [biggrin]


Off topic Rising Sun- Army- Navy One- self explanatory are almost neck and neck and my new FAV boat older than the titanic is Maritimo Katwinchar Circa 1904!!!

80th ROLEX Sydney Hobart Yacht Race



The tracker is addictive NOT. Like watching paint dry. [bigrolf]

AFR cut 'Maritimo 100 is one of six 100-foot yachts to compete in the race’s 80th year and one of two boats in the world created by famous yacht designer Ed Dubois and built by British yard Oyster. It’s also one of two owned by Barry-Cotter that will compete: the other, Maritimo Katwinchar, is the oldest yacht in the race.The two boats could not be more different. Maritimo 100 is a cruising yacht that sleeps eight people, is filled with marble and stone and features a shower and oven (Barry-Cotter is planning a roast). Maritimo Katwinchar is tiny, was built in 1904, and has room for two people to sleep.
“With [Maritimo 100], you might get two or three different sea changes. With [Maritimo Katwinchar] you get half a dozen because it’s so much slower, it’s really hard work,” Barry-Cotter tells The Australian Financial Review.

80th ROLEX Sydney Hobart Yacht Race