moikel

OK this is going to sound a little out there but trust me I make every Xmas,its a huge hit. Take 2 fillets of a Kingfish of about 3-4 kg.Wash remove pin bones,pat dry lay flat. Mix 500gms of sugar with 400 grams rocksalt + 1 tablespoon of ground black pepper. Rub/pat this mixture over flesh side of fillets,cover it well,Ive never used the whole mix,dont worry if you have leftover as long as fish is covered. THEN cover fillets with chopped fresh dill ,stalks & all. roughly chopped ,about 2 bunches,give or take. Then sprinkle with plain or lemon flavoured vodka.I SAID SPRINKLE!! Put 2 fillets flesh to flesh,wrap in cling film then al foil. Lay in tray,place flat board or similiar on top then heavy weights,I use left over fire bricks from wood fired oven project,or now neglected discs from barbells. Put in fridge,turn & drain after 12 hours,repeat for at least 2 days. When fish is opaque wash gently,pat dry. Cut as you would smoked salmon. Usually eaten with rye bread,capers,red onion & a mustard vinegret (olive oil,white wine vinegar,pinch white sugar,good german mustard). Its called gravlax its Swedish. Normally made with Tassie salmon/ocean trout obviously bought I started using Kingfish to give a contrast of red & white,never looked back. It only works with oily fish & fillets that arent to thick. It will keep a week in fridge

Hi, I read all the old posts about Bermudas first, but still cant work out what year they went to Allycraft. I have my eye on a 2002 3.95 v nose discovery,but cant get up the bush to see it at the minute. Is there a way of working out who made them in 2002. Is a 20hp Yamaha a big enough motor for running around the coastal rivers/lakes of South Coast? My guess was it was plenty but not so sure after speaking to a few people. It seems like a good straight boat from my research,any thoughts? Thanks River Dog

I need to get my license within next couple of months,so count me in. I live Inner Western Sydney. Away in NZ for a week but keen to do it after that.