GoingFishing Posted October 24, 2020 Share Posted October 24, 2020 Never knew a fish could make so many different cuts !!!! Awesome stuff. https://www.facebook.com/Bloodydecks/videos/2603394896640885/ 6 Link to comment Share on other sites More sharing options...
kingie chaser Posted October 24, 2020 Share Posted October 24, 2020 (edited) I'd call it bulls**t art I'll still stand by my original comments, good luck to the guy for coming up with the gimmick to get people into his restaurant which for him is what it's all about. For the mainstream fisherman to me it's hard just trying to get people to stray from what they are used to which is mostly beer battered or crumbed fish which is what I am trying to do with my cooking posts. Still I would hope any fisho seeing this type of fish prep can take something away from it & give something over the norm a try. Eating life in Australia used to used to be about meat & 3 veg, I think we are gradually moving away from that & then getting a bit more creative at the same time. Edited October 24, 2020 by kingie chaser 2 1 Link to comment Share on other sites More sharing options...
masterfisho7 Posted October 24, 2020 Share Posted October 24, 2020 12 hours ago, GoingFishing said: Never knew a fish could make so many different cuts !!!! Awesome stuff. https://www.facebook.com/Bloodydecks/videos/2603394896640885/ Great video 1 Link to comment Share on other sites More sharing options...
Pickles Posted October 24, 2020 Share Posted October 24, 2020 I’ve seen this several times (first time when aired on Master Chef) and think it’s brilliant - thanks for sharing. What I’d like to know is how each cut is cooked??? 1 Link to comment Share on other sites More sharing options...
zmk1962 Posted October 24, 2020 Share Posted October 24, 2020 13 hours ago, GoingFishing said: Never knew a fish could make so many different cuts !!!! Awesome stuff. https://www.facebook.com/Bloodydecks/videos/2603394896640885/ Now to catch my kingfish. cheers Zoran 1 Link to comment Share on other sites More sharing options...
Rebel Posted October 24, 2020 Share Posted October 24, 2020 Super video. 1 Link to comment Share on other sites More sharing options...
M1100S Posted October 26, 2020 Share Posted October 26, 2020 On 10/25/2020 at 8:14 AM, zmk1962 said: Now to catch my kingfish. cheers Zoran haha im in the same boat.... hopefully this summer slight thread hijack but when i go into the local Fish monger i see some kingfish they have on the ice and they are no way 65cm.... these things look like sub 55cm. do commercial fisherman have no size limits ? 1 Link to comment Share on other sites More sharing options...
Green Hornet Posted October 26, 2020 Share Posted October 26, 2020 11 hours ago, M1100S said: haha im in the same boat.... hopefully this summer slight thread hijack but when i go into the local Fish monger i see some kingfish they have on the ice and they are no way 65cm.... these things look like sub 55cm. do commercial fisherman have no size limits ? I think you'll find most of these "undersized" kingfish are farmed. 1 Link to comment Share on other sites More sharing options...
GoingFishing Posted October 26, 2020 Author Share Posted October 26, 2020 On 10/24/2020 at 7:33 PM, kingie chaser said: I'd call it bulls**t art I'll still stand by my original comments, good luck to the guy for coming up with the gimmick to get people into his restaurant which for him is what it's all about. For the mainstream fisherman to me it's hard just trying to get people to stray from what they are used to which is mostly beer battered or crumbed fish which is what I am trying to do with my cooking posts. Still I would hope any fisho seeing this type of fish prep can take something away from it & give something over the norm a try. Eating life in Australia used to used to be about meat & 3 veg, I think we are gradually moving away from that & then getting a bit more creative at the same time. Us middle eastern folk have a popular saying.. "its the eye that eats". What this means is that when food is presented nicely it will have the effect of increasing your appetite and you are more likely to enjoy your meal, even if the taste is more or less the same. Why stick to the rules when you can make your own. Theres two sides to the argument i guess, as someone who almost always eats fish with the bone in (cooked whole), id say its wan$y* to expect fish only to be served with the bone out ! Link to comment Share on other sites More sharing options...
kingie chaser Posted October 27, 2020 Share Posted October 27, 2020 (edited) Nothing wrong in my eyes with cooking fish on the bone at all, I myself actually prefer it where possible on many species. The main problem I had with this is the demonstration & the appearance on MC was purely to get exposure for his restaurant. To me as an catering industry professional I see it just a gimmic, smoke & mirrors, but good luck to the guy, if it gets more people into his restaurant in Paddington then more power to him. I do however like his phelosiphy of minimal waste where al lot of his techniques originate from. I do try to be the same as well with all my game hunting, show the animal respect & waste as little as possible. Forme the best thing I think he showed was the use of the wings & the head most people just throw them in the bin but they have an amazing gelatinous texture, love hot smoked fish wings, they are so good! But hey, If eating a "rack" or "shank" of kingfish turns you on then go for it Let us know how you go with it when you've tried it, we need more recipes in the kitchen 😉 Edited October 27, 2020 by kingie chaser Link to comment Share on other sites More sharing options...
GoingFishing Posted October 27, 2020 Author Share Posted October 27, 2020 6 minutes ago, kingie chaser said: Nothing wrong in my eyes with cooking fish on the bone at all, I myself actually prefer it where possible on many species. The main problem I had with this is the demonstration & the appearance on MC was purely to get exposure for his restaurant. To me as an catering industry professional I see it just a gimmic, smoke & mirrors, but good luck to the guy, if it gets more people into his restaurant in Paddington then more power to him. I do however like his phelosiphy of minimal waste where al lot of his techniques originate from. I do try to be the same as well with all my game hunting, show the animal respect & waste as little as possible. Forme the best thing I think he showed was the use of the wings & the head most people just throw them in the bin but they have an amazing gelatinous texture, love hot smoked fish wings, they are so good! But hey, If eating a "rack" or "shank" of kingfish turns you on then go for it Let us know how you go with it when you've tried it, we need more recipes in the kitchen 😉 I dunno. You claim that you prefer bone in, but in the link you copied you claimed that you would send a dish back if it had bone in it. Your sending mixed messages 😉😉 Perhaps its a little chef rivalry !!!! I understand that 😁 some competitive juice never hurt anyone. 1 Link to comment Share on other sites More sharing options...
kingie chaser Posted October 27, 2020 Share Posted October 27, 2020 (edited) 11 minutes ago, GoingFishing said: You claim that you prefer bone in, but in the link you copied you claimed that you would send a dish back if it had bone in it. Your sending mixed messages 😉😉 Thats what chefs do because we are all tempremental B**t***s 😂🤣😂 Edited October 27, 2020 by kingie chaser 4 Link to comment Share on other sites More sharing options...
zmk1962 Posted October 27, 2020 Share Posted October 27, 2020 And of course there is absolutely NO FishRaider rivalry on this site .... bahaha 😂 cheers Zoran 3 Link to comment Share on other sites More sharing options...
mrsswordfisherman Posted October 27, 2020 Share Posted October 27, 2020 16 minutes ago, zmk1962 said: And of course there is absolutely NO FishRaider rivalry on this site .... bahaha 😂 cheers Zoran No way Zoran It would be wonderful if we got all you chefs to cook up a feast. Many moons ago a group of raiders went up to Port Stephens and fished off the Broadbill with Capt Ross Hunter. We all caught marlin. It was exciting coming in with our pennants and showing off. We all caught Mahi Mahi too. Ross organised for us to give the fish to the chef at the main hotel/pub where all the gamefishing people stayed. He produced the best array of mahi mahi offerings. We had platters of the fish done in about 5 different ways grilled curried, fried, steamed etc with the most amazing sauces, spices and vegetables. The salads and chips topped it off and it was still one of the best meals any of us had. OK chefs fight on .... I hate peace 2 Link to comment Share on other sites More sharing options...
GoingFishing Posted October 27, 2020 Author Share Posted October 27, 2020 1 hour ago, zmk1962 said: And of course there is absolutely NO FishRaider rivalry on this site .... bahaha 😂 cheers Zoran No not at all......who dares to mention the words "2 stroke" or "4 stroke" without expecting a ""robust"" discussion 🤣🤣 3 Link to comment Share on other sites More sharing options...
GoingFishing Posted October 27, 2020 Author Share Posted October 27, 2020 1 hour ago, kingie chaser said: Thats what chefs do because we are all tempremental B**t***s 😂🤣😂 Theres an easy fix !!!... when you feel those "urges"....... go fishing !!! Link to comment Share on other sites More sharing options...
jenno64 Posted October 28, 2020 Share Posted October 28, 2020 It sure is a novel way to treat fish. I like the no waste philosophy too.... I get his daily cook at home offerings and he has the most bizarre menus and pricey too. Been to his restaurant once for lunch and $200 later we needed a feed later that arvo:) Great food but not much of it. His book is a good read! He's out there! Link to comment Share on other sites More sharing options...
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