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Discussion Starter #1
not sea i know,but any recipes about,pm would be nice b4 it gets packed off to god knows where, cheers
andy.
 

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I had a largeish one last year in a pit roast.
Basically it was baked at a low temperature in a pit for nine hours alongside a whole lamb.
It was served plain like that and was fantastic.
 

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I had a largeish one last year in a pit roast.
Basically it was baked at a low temperature in a pit for nine hours alongside a whole lamb.
It was served plain like that and was fantastic.
:g: 9 hours?
id have to start cooking the blighter b4 id even caught him:unsure:
 
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:g: 9 hours?
id have to start cooking the blighter b4 id even caught him:unsure:
Don't fillet them mate, they have a double pin bone its barbed. Best steam them with skin on and lift it off in a one go then flake the flesh off checking for bones. It used to be the rich mans fish when salmon was the poor mans.
 

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It only happened to be nine hours as the pit was intended for slow roasting a lamb, old celtic pit roast style.
A normal oven cook would do the job too, it was effectively steamed the way I did it.
 
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It only happened to be nine hours as the pit was intended for slow roasting a lamb, old celtic pit roast style.
A normal oven cook would do the job too, it was effectively steamed the way I did it.
sounds good
 
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