kingie chaser

The title of the thread is fish but maybe it should be seafood?? So are we now expanding it to include all seafood, crustaceans, molluscs, cephalopods, bivalves etc?? Because that would definitely change my whole top 20.

Barramundi whether wild caught or not is best being pulled from salt water not fresh. The flesh from fresh tends to taste muddy/earthy & the flesh mushy. But again thats my opinion as a humble chef 😉

I guess the question is what are the determining factors that make a specific fish a "quality" fish in your eyes? Is it just on flavour? I doubt if you did the Coca-cola/Pepsi blind fold challenge with 2 or more fish just steamed with no salt or flavour the majority of people wouldn't be able to differentiate between many fish(in my opinion 😉) Is it a textural thing? I know I enjoy the eating quality of the smaller flaking fish like dory & flounder over the larger flaking fish like blue eye. Is it a moisture or oil content thing? Obviously different fish also have different moisture & ool content so the method of cooking(or not cooking) will also affect the end product. Personally each fish for me has to be cooked(or eaten raw) in the right method to get the best out of but if your just going to crumb or batter everything you may as well be carp 😛

1. Red emperor 2. Coral trout 3. John Dory 4. Flounder 5. Whiting 6. Blue eye trevalla 7. Rainbow trout 8. Yellowfin Tuna 9. Yellowtail Kingfish 10. Atlantic Salmon As you can see flathead didnt even make my top 10 but its the fish I eat the most of(yep figure that one out 😂). I think its a good eating bread & butter fish but from my chefs perspective its probably in my top 20. 11. Snapper 12. Mahi Mahi 13. Mulloway 14. Pearl perch 15. Garfish 16. Flathead 17. Yellowfin bream 18. Spanish Mackerel 19. Swordfish 20. Barramundi 21. Cobia Fish I really want to try but havent yet & could definitely affect the above list- Mangrove Jack Wahoo Finger mark bream Moses Perch Large mouth Nannygai Red throat emperor Black spot Tusk fish

Good effort for what sounded like ordinary conditions. That groper looks like it must be a female..............................botox lips is the giveaway 😅😬🤐

Looks great, how was the Gar with the butterflying?? I think it could well turn to Jerky if left to long. Have you done the Gar while before?? I know they would have a lot of small bones but then so do trout.

Any idea when this video/fishing session took place?? I know it was posted yesterday but not sure how long ago it was filmed??

Nice effort from the team. So what general area were you fishing, bay, estuary, of the rocks?? Presuming you were bait fishing what baits did the damage on either species & type of rig used?? Any idea of the tide, incoming/?outgoing

Fishing guides are one thing, they are local area guides & tips on fishing, the DPI have them available through their website Maps, rules, restrictions etc can mean many things & it's all about location. There is not one guide but the information being asked is still under the DPI banner. Search & ye shall find

Info should always come from NSW DPI https://www.dpi.nsw.gov.au/fishing/closures Think this.is the actual link https://www.dpi.nsw.gov.au/fishing/closures/location-closures/sydney-harbour-port-jackson

Nice pics JD, whats the camera again. Think it was a Sony RX100??

Cheers Zoran, even with going back to fulltime work I have to keep a project on the go for when the weather is nasty & the fish aint biting

Hi Frank, yes it took a bit of effort to get the gear case/cogs all cleaned up. I didnt really want to take the crank case fully apart but ended up going through each of the larger gear teeth with a small brass brush & used a fair bit of shellite to get all the crud out. Now it turns like new. My idea was to try & do as little as possible but then once I took the blower apart to clean out the decades of grease & grime the whole thing started to steam roll & before I knew it I had the rest of it disassembled. Hitting pretty much every surface with the grinder with a brass brush attached. The base of the hearth(drum) was pretty badly pitted with quite a few holes so a good mate of mine's uncle owns a big machinery place & the quickest & cheapest fix was to weld a new 5mm steel plate on the inside, which is being done as right now. By the time that is done I will be fairly close to re assembly with a few things still to sort out. Knife making is a fairly involved process that can require a lot of gear but its like anything, you can simplify it without over doing it with expensive equipment. And while I dont want to get to the point where I make my own billets or need things like hydraulic presses & power hammers this youtube basically depicts how I want to start with just the basic gear. Even using the same spring steel to start off although I have found a store that you can buy different blanks including Damascus. Anyway once the forge is completed it will still take a while to acquire the rest of the gear I need before I can even start to wield a hammer.

Hi Raiders I often like to take on projects that are outside my wheelhouse & that will add to what I like to do or add to the bigger picture as part of a future hobbies I want to pursue which knife making is just one of them, but anytime I can expand my knowledge on anything that moves it always puts a smile on my face. I had done plenty of research, probably watched to many hours of forged in fire & the fact that I am a chef & knife collector it is something I have always wanted to get into. While talking in a past thread(cant recall the one exactly) I spoke about my desire to make my own knives & @frankS piped in straight away & said he had an old coal forge sitting around that he didn’t have any further need for & was happy to pass on. Stoked! When I went to pick it up & I also got a welding lesson, frank was in the middle of his trailer build & as welding is part of the forging/knife making process he offered to give me a lesson which was interesting & much appreciated. After doing some initial research the forge & on the Buffalo forge company it was a very interesting to see how things were done in the good old days of the late 1800’s & early 1900’s, finding the origins of this model I dated it at around 1930 era. https://www.howden.com/en-us/articles/refrigeration/the-history-of-buffalo-forge-infographic It became clear that this was something of age & something worth saving & also putting to use again which I have every intention in doing. Upon breaking it down there were tell tail signs that there were a fair few components that were not original. The bones which was the blower & the blower body were pretty much all that were original. For me as this was not a restoration back to original condition but more refurbishment about making the forge after all these years into a functional piece of equipment again so this did not concern me. The blower was seized, so finding what the issue was there was the priority before moving forward. Turns out it was essentially a lot of dried out & contaminated lubricants in the gears & cogs with a bit of rust thrown in. Used a liberal spray of WD40 inside the gear housing to try to penetrate the parts & left it over night just to find nothing had changed the next day. So it was time to use a bit of heat & force, break out the blow torch on the parts started to move which was great to see. I am about half way through the project at the moment & while I will keep the thread up to date I thought I would share how the forge started out & a big shout out to frank for passing this bit of history on to live another day 🙂 20210618_103957.mp4

Isnt there a way of getting a better image result by playing with the camera setting & getting the image as close to where you want it without relying on a photoshop suite?? Personally maybe its because I am old school but I like to know how to get the most out of my camera by say using spot metering or exposure compensation, imo to many people just put the camera on auto & snap away with the attitude I'll just fix it all with a program rather than getting to know how to use a camera properly. I guess for me it comes from having spent most of my youth using 35mm film cameras with minimal tech or even having to use a handheld light meter like with my Asahi Pentax SV or S3. https://imaging.nikon.com/lineup/dslr/basics/04/07.htm

Sounds like an amazing freshwater trip fellas & an animal rescue to top it off The eagle has landed

Well done, always feels great when its a first of something. They almost look like a metery when you push them towards the camera like that 😜😂

Nice work.

Probably the one I fear the most of stepping on is the stone fish. Which is why I always wear footwear when walking in the shallows & when launching & retrieving the tinny. Can be deadly!

Your allowed to take bananas on Pickles boat but no hand lines by the sound of it 🤔😂 Nice work guy's, sounds like a cracking day. Give me a bucket of prawns over a fish any day but still doesn't mean I wouldn't keep my line wet

Totally agree Jeff, I have kept saying to myself every year for the last 7 that I am going to catch a legal King in Botany bay this summer.......................still hasn't happened but I keep trying & also changing how I try all the time. It will happen one day! But I will add, the fundamentals still have to be right otherwise you may as well be casting an anchor 😂

I've been told the Salmon sashimi thing from quite a few people so I figure they cant all be wrong & I am willing to put it to the test, think it would be like bonito in that has to be treated right & done on the day of being caught. The next day the flesh starts to turn to mush I'd recon.

Absolutely!

Cheers Isaac, wont be the last time I eat it this way but I also do love to hot smoke fish as well so thats next Thanks Brendan, my philosophy while putting recipes on FR is mostly about more heathier options/ways to eat fish/seafood over just deep-frying everything & also a bit about food education as well. And while there is nothing wrong with that fried food is a sometimes food for me with having high cholesterol. In saying all that other that sometimes showing some dishes we do at work the recipes I put on FR I think are easily reproduced by anyone who can hold a knife & follow some hints. Cheers Restyle, I do also occasionally put some more elaborate dishes that we do at work just to show what a bit more technique can achieve. With all the food shows that have been around for a while like MasterChef I think it highlights that a lot of people want to be able to do a bit more at home now than just fish & chips. At the end of the day I think its always about testing yourself & learning new skills. Im a chef by trade but I have learnt to do many other things because when something presents itself I enjoy or want to pursue I like to challenge myself. Looks great Whiskey, sounds interesting about the increases fat content in size. Hopefully I can catch a larger version soon & test your theory out. I still have many fish I want to try sashimi style, the foremost being the humble Aussie Salmon. Caught, bleed, chilled straight away Im keen to test the rumor's that it eats well this way. Smoked yes, raw not sure?