WICKED WICKED WICKED...pickled trout, salmon...:D
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WICKED WICKED WICKED...pickled trout, salmon...:D
End result hea!!http://i124.photobucket.com/albums/p...ps3b400768.jpg
bit of tabbaco for seasoning!:thumbsup:mouthwateringQuote:
Originally Posted by baldbob
Yea i started again after 2 years fml.....Quote:
Originally Posted by Neckshot
Fuck it!!! PM your address and a bottles on its way tomorrow when i send a pile o other shit round the country.....
yeehaaa!!!
You know my addy Maaaaattttttteeee !!!
Oh so nnooowwww were mates lol:ORLY:Quote:
Originally Posted by R93
Quote:
Originally Posted by baldbob
Yeah, you got salmon!!!:thumbsup:
Good job on the bottling. Mt brother in-law used to do that too, until I told him to run the frozen fish through the bandsaw and cook the steaks on the BBQ. Got a swag of those bottles round here somewhere too.
I use 2 tbs vinegar, 2 tsp salt and 2 dsp olive oil for a 500ml jar, but I like to mix it up a little by substituting the vinegar with lemon juice and some shredded lemon rind, or use raspberry vinegar, and add thyme, maybe some peppercorns...Quote:
Originally Posted by baldbob
http://gallery.myff.org/gallery/837935/trout231.7.jpg
Potted Salmon/trout is nice...doesnt keep very long, that is the only problem!!
What if you vacuum seal the jars EeeBees?
Troll back thru the TV programmes, the topp twins programme last week I thing had a good recipe from a guy that owned a pub down there. He had tomato sauce in his, don't tell DD
I would rather it smoked than stuck in glass jars..... But hey wot do I know way up here in the salmon less north island.
Dragging up an old thread here but.
Gonna get some jars and give this a crack with Kahawai.......and maybe flounder....anybody know if the bones will go soft with the flounder?
Yes it would, @veitnamcam, as it is the vinegar that breaks down the bones...