Dinner thread?

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Originally Posted by veitnamcam

Fresh flounder....out of the dingy and into the freezer to euthanize.
Decapitated then filleted fillets onto a frozen plate.
Rough marinade of fresh chopped chillie,crushed garlic,crushed dill,smoked paprika.
5min in that. excess wiped off,seasoned floured and pan fried in butter.

Less than an hour from alive to delicious [emoji106]

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That sounds bloody good.
You don't decap in the boat to kill and gut?


The beer choice, questionable....:)

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Originally Posted by Beaker

That sounds bloody good.
You don't decap in the boat to kill and gut?


The beer choice, questionable....:)

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Na,knife use in the dingy would probably hole it.....the way it leaks it is kinda like a live bait tank anyway :thumbsup:
It is literally less than 5min from water to home.

Also opening up fish on board is welcoming sand and grit into the flesh.

Just noticed, you've either got real small feet, or they are nice eatting sized fish. :)

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Originally Posted by Beaker

Just noticed, you've either got real small feet, or they are nice eatting sized fish. :)

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size 10

Thai laksa tonight, made my own curry paste. Forgot to take a photo though, oops.

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Originally Posted by veitnamcam

Fresh flounder....out of the dingy and into the freezer to euthanize.
Decapitated then filleted fillets onto a frozen plate.
Rough marinade of fresh chopped chillie,crushed garlic,crushed dill,smoked paprika.
5min in that. excess wiped off,seasoned floured and pan fried in butter.

Less than an hour from alive to delicious [emoji106]

https://uploads.tapatalk-cdn.com/201...bcb1bd1032.jpghttps://uploads.tapatalk-cdn.com/201...5b5c31048f.jpg

Sent from my SM-G800Y using Tapatalk

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You'll need to show me how you fillet them some time dude, always had trouble with flounder.

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Originally Posted by Beaker

Dinner the other night. Hot pot - half and half. Hot and spicey and other mushroom and pork.
F the spicey was spicey - both me and mate are used to hot, and I had sweat running downAttachment 69114 my neck - the burn was high...... but bloody great feed.

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When i eat real hot my bottom eye lids sweat, its funny af

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Originally Posted by Angus_A

You'll need to show me how you fillet them some time dude, always had trouble with flounder.

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Peace of piss bro, will get some more and show you how I do it.

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Originally Posted by veitnamcam

Peace of piss bro, will get some more and show you how I do it.

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Thanks man, appreciate it

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Originally Posted by Angus_A

You'll need to show me how you fillet them some time dude, always had trouble with flounder.

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Run knife down back bone, 90 Dec to bench, only through skin to bone. Then run knife following bones to each side. Meaning 4 fillets.

They are prob the easiest fish to fillet. (Boneless)

Video I think:)

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Originally Posted by Beaker

Run knife down back bone, 90 Dec to bench, only through skin to bone. Then run knife following bones to each side. Meaning 4 fillets.

They are prob the easiest fish to fillet. (Boneless)

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When i started at the whitebait i was hoping to school up (heh) on fish filleting but we had this Chilean dude who'd come in the mornings and do it all for us. I'd definitely call it a weak point in my knowledge. Learned how to process octopus the Chilean way though :thumbsup:

poor mans dinner was bloody good
Attachment 69250

I had cheese on toast for tea tonight ... :x_x: it was not delicious ... :(

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Originally Posted by EeeBees

I had cheese on toast for tea tonight ... :x_x: it was not delicious ... :(

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Dundee would tell you it needed Watties Tomato Sauce.