mitchie18092 Posted December 9, 2015 Share Posted December 9, 2015 Headed out early yesterday on a mates boat. Long day for little reward unfortunately but nice being out in the water. Loaded up on yakkas and squid - and off to test my mates new downrigger around north head. Started harbour side and worked our way right round to bluefish point for not a touch. Nothing of note popping up on the sounder either. (Did see a 3-4m bronzie or bull shark out there though) Headed down to the colours and back into the harbour for not a touch. Tried for some more squid to wait for the next tide change. Managed a few cuttles and an occi. Anchored up amongst some deep moorings and was pretty slow going as well. Few red rock cod, a salmon, trev, bream and an eel. Did the octopus last night and boy did it come up a treat. Tenderized over my mail box, braised for an hour and a half, straight into a marinade and then chargrilled on the barbie. Yum! (Pre bbq) Just popped out for an hour for a plastic sesh at rose bay. 2 flatties in 5 casts (just legal so threw them back) and that was that on the flattie front. Moved up the other end of the beach to try for whiting and managed this guy. Certainly gave me some curry - was fat as. The school spooked and wind picked up so home I went, lunch in hand. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
jgrant666 Posted December 9, 2015 Share Posted December 9, 2015 Good couple of feeds there at least despite the slow day with your mate :-) Sent from my D6653 using Tapatalk Link to comment Share on other sites More sharing options...
RexSenior Posted December 9, 2015 Share Posted December 9, 2015 Great Report Mitchie How good are the boneless whiting fillets! I also loved the tenderising of the occy over the letter box, all class haha. Link to comment Share on other sites More sharing options...
antonywardle Posted December 9, 2015 Share Posted December 9, 2015 ok, i'll ask, what does tenderizing over the letter box mean? Link to comment Share on other sites More sharing options...
Guest 4myson Posted December 9, 2015 Share Posted December 9, 2015 ok, i'll ask, what does tenderizing over the letter box mean? BELTING the HELL out of it !!! Feel sorry for the mail man ....LOL.... Concrete slab is my preffered option ... Link to comment Share on other sites More sharing options...
mitchie18092 Posted December 9, 2015 Author Share Posted December 9, 2015 ok, i'll ask, what does tenderizing over the letter box mean? ha, as mentioned, just beating it for a good 20 minutes and rubbing it really firmly into the ground - just softens up the meat. needless to say, I got a few funny looks from the dog walkers!! Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
mypeeps99 Posted December 9, 2015 Share Posted December 9, 2015 Good Whiting - that's gold! Link to comment Share on other sites More sharing options...
Scratchie Posted December 9, 2015 Share Posted December 9, 2015 Nice occy! High underrated IMO. Prepared and cooked right make a bloody fantastic meal. I often order it in restaurants when I get the chance but not many do it well. Sounds like a good couple of days fishing. Well done! Cheers scratchie!!! Link to comment Share on other sites More sharing options...
rockfisherman Posted December 9, 2015 Share Posted December 9, 2015 Yeah that whiting looks like it's got some good muscle round the tail section, he would've given you a bit of grief on light gear. Link to comment Share on other sites More sharing options...
antonywardle Posted December 10, 2015 Share Posted December 10, 2015 Ok, so you lay it across the top of your letterbox and hit it with a mallet or something like that? Link to comment Share on other sites More sharing options...
mitchie18092 Posted December 10, 2015 Author Share Posted December 10, 2015 Ok, so you lay it across the top of your letterbox and hit it with a mallet or something like that? Not quite. Literally pick it up by head, and slam it into the ground/rock/letterbox/hard place over and over. (Keep in mind, my letterbox is attached to the front fence so it's essentially beating it over bricks). For reference: Then prepare it - cut out the eyes, ink sack, beak and 'guts' inside the head, and then I like to cut it up into individual tentacles plus the head. Then I whack it into a simmering pot of water with aromatics (whatever you like really - celery, carrot, onion, garlic, ginger, spice and seasoning etc.) and let it braise for an hour to an hour and a half over minimal heat. Just before you take it out, have a marinade ready. A basic one of olive oil, lemon and lime juice, zest, garlic, chilli and salt will do. Take it straight out of the water and into the marinade while it's still hot, then let it cool and soak it all up - preferably over night but an hour will do. Finish it off over some hot coals or on the BBQ for a bit of char and colour. Well worth the effort I can assure you!! Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
mitchie18092 Posted December 10, 2015 Author Share Posted December 10, 2015 Yeah that whiting looks like it's got some good muscle round the tail section, he would've given you a bit of grief on light gear. Sure did mate. Few better sights in fishing than watching a little surface lure getting followed by a school of stud whiting! Did have a few more hits and momentary hook ups, unfortunately he was the only one that stuck. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Xsite Posted December 10, 2015 Share Posted December 10, 2015 You guys ever heard of using baking soda I will try next time if i catch an octopus Cdite Link to comment Share on other sites More sharing options...
Holls Posted December 11, 2015 Share Posted December 11, 2015 Thanks for the recipe! All written down, now I just need to catch my octopus! Link to comment Share on other sites More sharing options...
TRIER Posted December 12, 2015 Share Posted December 12, 2015 Hi, nice catch. Whiting & octopus, 2 of my 3 most wanted species, the other being calamari. Have you ever tried a meat tenderizer, wood or metal, works a treat for me. Just gently beat the occy or calamari with it for about 5 min. on a cutting board. Then cook as you like. Cheers. Link to comment Share on other sites More sharing options...
Xsite Posted December 12, 2015 Share Posted December 12, 2015 Or if you are lazy like me then mince the occy with pork and herbs to make occy cake and deep fry then store in freezer Great with pasta Note a bit of pork fat improve flavour heeps Xsite Link to comment Share on other sites More sharing options...
wizza Posted December 12, 2015 Share Posted December 12, 2015 They tenderise occies in a cement mixer at the fish markets Link to comment Share on other sites More sharing options...
Holls Posted December 14, 2015 Share Posted December 14, 2015 They tenderise occies in a cement mixer at the fish markets Wouldn't they go a bit solid when it sets? Link to comment Share on other sites More sharing options...
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