Why does she do it

denis barden · Post by **denis barden** » Mon Jun 27, 2016 9:37 pm

Got heaps of different fresh fish in the fridge and freezer,
We go to the Portarlington Golf Club for lunch about twice a week.
So what has she ordered 4 times in a row -Blue grenadier-Real name Whip Tail Hake
I call it Sewage fish
Got me stuffed

Post by **DougieK** » Mon Jun 27, 2016 9:39 pm

Along with the SBT, Blue Grenadier is supposed to be the most unsustainably harvested fish in the world isn't it?

Post by **4liters** » Mon Jun 27, 2016 9:41 pm

I thought sewerage fish were basa. Which are also supposed to be sustainable but they literally farm them in ****

Post by **ducky** » Mon Jun 27, 2016 9:48 pm

Blue grenadier are an open ocean fish. Kind of similar to a couta. Not garbage fish. Tastes alright fresh.

Something tells me you need to cook a bit more haha.

Scraglor · Post by **Scraglor** » Mon Jun 27, 2016 9:56 pm

Why don't we eat some more of our very sustainable fish like calamari and whiting?

I reckon the popular media need to get more involved with featuring how to cook fish further down the bait chain. Garfish are incredibly tasty, as are leatherjackets. I LOVE a good fresh slimey sashimi and fresh salmon make great tucker if treated right.

I think I'm going to make more of an effort that highlight how great these fish are. Hell, I've sashimid up a Yakka, and it was up there with tuna. We all need to try and eat more responsibly.

The further down the chain we go, the more sustainable it is. How about we all take a deep breath and try and get over our misconceptions. I will personally try and post some new reciepes over summer. Let's all give it a crack

Post by **Tackleberry** » Mon Jun 27, 2016 10:44 pm

ducky wrote:Blue grenadier are an open ocean fish. Kind of similar to a couta. Not garbage fish. Tastes alright fresh.

Something tells me you need to cook a bit more haha.

yep

Post by **Lightningx** » Tue Jun 28, 2016 7:29 am

Scraglor wrote:Why don't we eat some more of our very sustainable fish like calamari and whiting?

I reckon the popular media need to get more involved with featuring how to cook fish further down the bait chain. Garfish are incredibly tasty, as are leatherjackets. I LOVE a good fresh slimey sashimi and fresh salmon make great tucker if treated right.

I think I'm going to make more of an effort that highlight how great these fish are. Hell, I've sashimid up a Yakka, and it was up there with tuna. We all need to try and eat more responsibly.

The further down the chain we go, the more sustainable it is. How about we all take a deep breath and try and get over our misconceptions. I will personally try and post some new reciepes over summer. Let's all give it a crack

Sounds good mate. I have never thought about trying sashimi yakka or slimey before. Have you tried sashimi calamari?

Post by **Sinsemilla** » Tue Jun 28, 2016 12:44 pm

I've fished with a greek bloke who eats the candles straight off the calamari straight out of the water lol he loves it. I haven't tried it though..

Post by **hornet** » Tue Jun 28, 2016 1:04 pm

Sinsemilla wrote:I've fished with a greek bloke who eats the candles straight off the calamari straight out of the water lol he loves it. I haven't tried it though..

I remember my dad had an Italian Sicilian mate who did that .. straight off the squid ! ( after dead of course )

Post by **adamk** » Tue Jun 28, 2016 1:39 pm

4liters wrote:I thought sewerage fish were basa. Which are also supposed to be sustainable but they literally farm them in sh*t

Agreed considering so much of it is inported from Vietnam

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