Island Life: The Grouse is done to a turn, my Lord.
37 Responses
First ←Older Page 1 2 Newer→ Last
-
You know you'll have all the pedants ablaze with that one David... why don't you just add whale and dolphin to your "fish" list and be done with it.
While I'm here though, a big YES to the pan fried snapper, the fresher the better, and also to some smoked kahawai.
-
you just add whale and dolphin to your "fish" list and be done with it.
What, are you telling me they taste like chicken?
-
*Fresh bluecod fillets, dipped in egg & then flour, & fried
*smoked roe
*flounders, fried whole (after gutting)
*eel, especially silverbelly
*greenbone
*smoked monkfish (fresh is excellent too)...damn, now I'm hungry!
-
O, and since molluscs and crustacea have happily been included-
*titi!
(Hurries away to make a sandwich with some remanants of last night's dinner...)
-
*titi!
Yes! I nearly added that one myself. Had it in a risotto a while after I wrote this.
Bloody marvellous.You have the advantage of me with greenbone, though. Never heard of it. Please go on...
-
Or if you prepare seabirds, the Tern's been done grouse, mate.
-
John,
David,
I am so pleased that you have been wise enough to omit Tuna from your list.Kina might be the one that really finishes Dr Smith off though , as I understand that his family dynasty , like the Bill English family, has a history of beef protein rather than kai moana.
-
I meant "prefer", not "prepare", but it still kind of makes sense. Kind of.
-
Greenbone is butterfish is marari is kelpcod is Odax pullus...greenbone because it has bones coloured a delicate bluegreen, and butterfish because it is absolutely delicious. It's an art to catch them because they only eat seaweed (and only one variety of seaweed -Ecklonia radiata) and I share my method of doing so only with young family.
*frostfish
is another I add to educating-Lockwood list (there's a really escoteric little book called "Hunting Frostfish With A Shotgun" - the gun to keep off the gulls (and other early beachwanderers I suspect...)
-
For vegetarians among us, there's a place in Kingsland that sells some pretty tasty fake fish. And if you're feeling adventurous, you could try their "vegetarian fish flavoured beef".
-
Rik,
I think snapper peaks about 1 day after being caught...bit too tough when it first comes out!
-
vegetarian fish flavoured beef
That's sounds like an uncannily accurate description of the meal John Key is serving the voters. Add Mark's preferred meat and you'll get a Tern for the worse.
I like the sound of dinner at Islander's place.
-
Enjoyed your essay David, and the link (though that bloke knows buggerall about cooking birds...he's advocating a way of removing some of the salt that is inefficient, and his cooking method...o dear me! My birds, freshies or salted titi from a poha or bucket, are tender, with crisped skin, a real gourmet delight...)
-
- Sarde in saor (though I prefer the version with pinenuts and sultanas)
- Smoked warehou & potato hash at Floriditas
- Gravlax
- Tapanade with plenty of anchovy
- Kedgeree
- Smoked eel with horseradish
- Fish & chips (in an open cone) from Mickey's near Paddington Station -
One of my neighbours - who has an exclusive carpark for Latvians - introduced me to a deliciousness from his birth country. Little brown very very dead fish.*
Unfortunately he neglected to warn me they are addictive...Thanks for that mate!
But he makes an incredibly good gravlax (we catch salmon fresh in from the sea here) and his lightly cured salmon eggs are to die for (so all is forgiven. Really. Just send us another little round tin or a hundred.)
*Smoked Riga sprats. Right up there with the best aged Norwegian brisling- -
Kina might be the one that really finishes Dr Smith off though , as I understand that his family dynasty , like the Bill English family, has a history of beef protein rather than kai moana.
The Smiths, from Matakohe, have probably eaten their share of mullet from the Kaipara harbour.
Maybe that's the kind of dead fish he doesn't like.Ti-tree smoke helps hide the muddy flavour. It might be hard to swallow without the added carcinogens.
-
Kina might be the one that really finishes Dr Smith off though , as I understand that his family dynasty , like the Bill English family, has a history of beef protein rather than kai moana.
Indeed, many years ago (1991 I think) Lockwood spent an evening regaling student politicians about his bovine expertise (and sculling expertise too); he was very good humoured (his idiot press secretary however was a drunken buffoon).
-
I think National's trying to serve up a fishy tasting turducken.
Take a large helping of bull, stuff it with a turkey, which in turn is stuffed with a tern, which in turn is stuffed with interns recording the stuffing of a lame duck.
Is it home time yet? -
I think they're more floundering at the moment ...
-
I hear Lone Star do a fried fish and chips, with a Scotch on the rocks if you wait long enough.
-
Didn't Key go on that Gone Fishin' show to demonstrate how good he was at swallowing dead fish?
-
Once again, I find myself swimming somewhat against the tide (to coin a fishy type phrase). I don't really like fish. Anything that tastes of the sea isn't my idea of delicious - although I do love prawns, and crab, and shrimp, and crayfish. I do like fish and chips, and I love smoked salmon (the thin cut type, not the fillety one). Whitebait fritters - yes, I quite like them, and do enjoy a good taramasalata. But any sort of shellfish? No, thankyou!
-
Islander, I would love to get my feet under your table
PS I could provide whitebait! (only 8 days to season start)
-
Mmmm.
Crabmeat pie in Chile
Lobster-sized king prawns in India
Kina and tuna sushi at the Tsukiji Fish Market in Japan
But, bless, the fish and chips in Kaikoura still takes the cake.
-
mmmmm
My father told me to try this when I went to Amsterdam to explore my roots and it was every bit as good as he said.
I even had some vacuum packed and brought it back to NZ for him, not quite new but 24 hours old. The customs guys were bemused but obviously figured that anybody silly enough to declare raw herring wasn't worth searching :).
cheers
Bart
Post your response…
This topic is closed.