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 Post subject: Different fish recipes
PostPosted: May 4th, '06, 17:21 
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mmmmmm - fish

I love fishing and eating fish almost as much as I love keeping and breeding them :roll:

I'm making a new fish dish tonight for tomorrow that is completely low tech and male friendly (foolproof :lol: ) that takes very little effort, no cooking, and is a 'signature dish' for Norfolk Island that tastes great too.

Tahitian Fish:

I cut two large fillets of any white fleshed fish I like (tonight I used local red throated sweetlip) into cubes about 1-2cm square and place them in a glass bowl. The islander ladies tell me this is crucial as metal or plastic bowls seem to taint the taste of the fish. Cover the cubes with white vinegar and squeeze 4-6 lemons and/or limes into the mix (I was wondering how other citrus fruits like oranges or even grapefruit would affect the taste - worthy of an experiment me thinks lol) and stir it all well. Cover with cellophane and place in the fridge overnight. The vinegar and citrus juices cold 'cook' the meat and it will turn white. Next day, before serving, strain the vinegar and citrus juices off and thickly coat all the cubes with coconut cream. Cut up spring onions, cucumbers, celery and tomatos to taste/preference and mix them in well and serve cold. I guarantee you will love it :) Um... I wouldn't serve it with chips lol. Maybe a nice white wine *drools*.

I am getting 22 year 9 and 10 boys and girls to make this in my marine studies class tomorrow :) Can't wait :)


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PostPosted: May 6th, '06, 09:28 
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Damn that sounds alright OzV.... :P :D

I'm afraid I'm a bit boring with my fish generally, I tend to cook it one of two ways, either fillets straight on the barbie or in a hot pan, sometimes floured, sometimes not.. Or a whole fish placed onto a piece of foil with a little dob of butter under it, then a mix of whatever is available around the garden, things like lemon grass, spring onion, thyme, tomato, Chilli, capsicum, onion, sliced orange, whatever I can find thats ripe at the time stuffed into the gut cavity and on top. Another little dob of butter on top and some salt n pepper, then wrap it up and onto the barbie.. Yummm..

Anyone else have a favourite recipe..?


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 Post subject: Tahitian fish...
PostPosted: May 8th, '06, 20:59 
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Well, it turned out just great. 22 kids working well to prepare salad vegies, do the mixing and then eating (it tasted great) and all in just one 50min lesson. Funny though, the next lesson they were really quite LOL - is like an old teacher once told me - just stand back and throw them raw meat ROFL


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PostPosted: May 27th, '06, 18:50 
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Just came back from an afternoon at a local barra farm. A few interesting things came from this. The first was that a huge feed was cooked up including jade perch, barra and rainbow trou, all done in different ways on the barbie. Jade perch wasprobably my fave.
Second thing was I asked an aquaculture consultant who was there what he thought of aquaponics and his reply was this: Why wouldn't you do it? He had been trying to get traditional aquaculture farmers into it for a few years, with limited success. He put it down to lack of willingness to listen and to change. He pointed to the section of land behind the shed where the tanks were and said ' why there isn't a great big greenhouse cleaning up the water for them out there I just don't get it!!' He asked me 'why wouldn't you want a side salad with your fish? :hello1:

Monya


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PostPosted: May 28th, '06, 09:10 
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Great to hear Monya :D I know, people can be set in their ways........


Murray will be glad to hear that the Jade perch tastes good.. I have to pull out one of my silver perch soon and try them, it's gunna be a real shame if I have a tank full of fish I don't really like.... :?
Thanks for the update.... :D

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PostPosted: May 28th, '06, 22:08 
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I am probably telling granny how to suck eggs ...

But how long do you " purge " them (Starve them in fresh water for before eating?)

Apparently it makes a world of difference! I heard 5 days is OK .. others say 2 weeks?

BTW .. my tilapia eat just about anything ... They had left over steak and roast pumpkin today! ..

I think I got monsters on my hands .... :D

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PostPosted: May 29th, '06, 09:30 
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Juhnniie,

Not that I know any thing yet (the book and DVD just arrived today, but in the case of the barra farm I went to, they starve them on the wednesday, put them in the purging tank on the thursday and harvest on the monday so I suppose in a perfect world five days would be okay

Monya


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PostPosted: May 29th, '06, 19:33 
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I think you might be spoiling them johnnie...

The best thing about Tilapia is that they are filter feeders, that filter algae from the water with rakes on their gills, this means that you just need to add something to your water to make the algae grow......

Yep, 4-5 days is exactly what I have seen and heard of Monya.... :D

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 Post subject: Fish Recipes
PostPosted: Feb 5th, '07, 15:28 
Some nice recipes, mainly Silver Perch - enjoy

Recipes


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PostPosted: Feb 5th, '07, 16:37 
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A great way to do barra is on the hot plate of the BBQ... warm it up, place fish on hot plate, drizzle with olve oil, soy sauce, a little lemon juice and salt (it soy sauce not salty enough)... do not allow to dty out and eat straight away! hot off of the BBQ is GREAT, followed by an ICE cold beer!

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PostPosted: Feb 5th, '07, 17:54 
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Quote:
followed by an ICE cold beer!
I assume that it is also preceded by one also ;-)


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PostPosted: Feb 5th, '07, 18:56 
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and dont forget about DURING the cooking process too ;)

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PostPosted: Mar 4th, '07, 09:14 
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Tilapia Pitas

ONE FOR YOU AMERICANS WITH YOUR TILAPIA!


Prep Time: 30 Minutes
Cook Time: 7 Minutes
Ready In: 37 Minutes
Yields: 12 servings
INGREDIENTS
1/2 cup mayonnaise
1/4 cup Italian salad dressing
1/2 cup crumbled feta cheese
2 anchovy fillets, drained
1 pinch cayenne pepper, or to taste
1/8 teaspoon ground black pepper, or to taste
1 pinch salt
3 tablespoons olive oil
1 pound tilapia fillets
1/4 teaspoon lemon pepper
salt and cayenne pepper to taste
4 cups iceberg lettuce, torn into bite-sized pieces
1 small red onion, chopped
6 pita breads, cut in half

DIRECTIONS
In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside.
Heat oil in a large skillet over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Fry until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy!

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PostPosted: Mar 4th, '07, 22:00 
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Thanks Monya! I had seen this recipe, thought it sounded great, and then lost it.

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PostPosted: Apr 16th, '07, 05:25 
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Seriously, this cant be healthy.
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Two recipes for your consideration:

http://en.wikipedia.org/wiki/Lutefisk
http://en.wikipedia.org/wiki/Rakfisk

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