If you are planning to store it for a long time then change the vinegar out for good quality olive oil after about 5-7 days otherwise it will continue to cook and turn to mush in time
Ideally it's Olive Oil for the taste but there is 2 problems with this.
1. Expensive if you are going to have a few jars
2. It congeals in the fridge which doesn't look too great on the eye and you will have to pick the occy pieces out and leave at room temp for a bit.
I use grapeseed or Sunflower. both wont congeal in the fridge and still taste perfectly fine.
I use slow cooker for six to seven hours on low. Throw in a mixture of herbs spices and vinegar. The skin and suckers just rinse off and ready to eat or throw in a salad etc
I throw mine against concrete until they go limp and long . Boil on gas burner for an hour. Then let them sit in there for half hour. Tender as ,got to be careful when running under water while gently removing skin and suckers otherwise they snap( 50/50 white malt to water) poor occy
We used to boil for an hour or so but the old boy (wog) boils them for 5-7 min then lets them cool down in the pot. The skin peels straight off and very tender. We had to stop bushing them as they come out too tender and I prefer them a little chewy. We found the bigger occy end up more tender then the small occy. Then we just jar them up with olive oil and the basic wog spices, garlic, parsley and chilli. As Pescatore70 said the olive oil dose congeal in the fridge so we just get it back to room temp. Might give the sunflower oil a go but I might get shot buy the old boy. Might get something like “only da bloody skippy nota usea the olive oil, backa whena wasa boy ina Italy, bla bla bla.
If you want to eat the occy the same day you caught it you have no choice but to tenderize it by whatever means...otherwise, if you freeze them then the freezing process itself will help tenderize the occy itself.
I've never had to tenderize or slow cook my occies for hours and I have been catching/cooking them for some 40 years.
Use a similar method to ahpuka, just usually boil it in red wine vinegar for 10 or so minutes till it starts to feel tender and that always been pretty no fault for me
Ive Ive a few good recipes passed on, all different and work well in their own rights. Best one from an old portuguese bloke who makes it with white vinegar, virtually no oil and a bit of light chilli and parsley. Very simple and easy.
Ive Ive a few good recipes passed on, all different and work well in their own rights. Best one from an old portuguese bloke who makes it with white vinegar, virtually no oil and a bit of light chilli and parsley. Very simple and easy.
Everyone has there own way . Sounds like everyone’s turns out mint. Sometimes if I don’t feel like putting in jars . I bash cook clean then I put them in egg / breadcrumbs or batter them . Very nice start to meal
little johnny
Posts: 5329
Date Joined: 04/12/11
I like using
Italian style salad dressing, white malt vin. Garlic ,salt/pepper . Also add capsicum simple but very nice
Mulie
Posts: 546
Date Joined: 20/02/11
Heaps of good ones if you
Heaps of good ones if you type 'pickled octopus' or 'pickled occy' in the search bar.
Can't beat pickled occy and cray with a beer I reckon.
Mulie
sonerson
Posts: 26
Date Joined: 08/05/11
Search bars are boring and
Search bars are boring and don't keep forums alive.
carnarvonite
Posts: 8627
Date Joined: 24/07/07
Storing
If you are planning to store it for a long time then change the vinegar out for good quality olive oil after about 5-7 days otherwise it will continue to cook and turn to mush in time
little johnny
Posts: 5329
Date Joined: 04/12/11
Never last that
Long at my house. But very good point
Pescatore70
Posts: 183
Date Joined: 03/12/19
my choice
Ideally it's Olive Oil for the taste but there is 2 problems with this.
1. Expensive if you are going to have a few jars
2. It congeals in the fridge which doesn't look too great on the eye and you will have to pick the occy pieces out and leave at room temp for a bit.
I use grapeseed or Sunflower. both wont congeal in the fridge and still taste perfectly fine.
SeperateKnob
Posts: 660
Date Joined: 28/11/16
I use slow cooker for six to
I use slow cooker for six to seven hours on low. Throw in a mixture of herbs spices and vinegar. The skin and suckers just rinse off and ready to eat or throw in a salad etc
little johnny
Posts: 5329
Date Joined: 04/12/11
Long time
I throw mine against concrete until they go limp and long . Boil on gas burner for an hour. Then let them sit in there for half hour. Tender as ,got to be careful when running under water while gently removing skin and suckers otherwise they snap( 50/50 white malt to water) poor occy
Ahpuka
Posts: 36
Date Joined: 23/05/13
We used to boil for an hour
We used to boil for an hour or so but the old boy (wog) boils them for 5-7 min then lets them cool down in the pot. The skin peels straight off and very tender. We had to stop bushing them as they come out too tender and I prefer them a little chewy. We found the bigger occy end up more tender then the small occy. Then we just jar them up with olive oil and the basic wog spices, garlic, parsley and chilli. As Pescatore70 said the olive oil dose congeal in the fridge so we just get it back to room temp. Might give the sunflower oil a go but I might get shot buy the old boy. Might get something like “only da bloody skippy nota usea the olive oil, backa whena wasa boy ina Italy, bla bla bla.Pescatore70
Posts: 183
Date Joined: 03/12/19
quick tip
If you want to eat the occy the same day you caught it you have no choice but to tenderize it by whatever means...otherwise, if you freeze them then the freezing process itself will help tenderize the occy itself.
I've never had to tenderize or slow cook my occies for hours and I have been catching/cooking them for some 40 years.
Jordan496
Posts: 37
Date Joined: 17/01/10
Use a similar method to
Use a similar method to ahpuka, just usually boil it in red wine vinegar for 10 or so minutes till it starts to feel tender and that always been pretty no fault for me
420casts
Posts: 280
Date Joined: 25/03/13
More than one way to f#@k a puppy
Ive Ive a few good recipes passed on, all different and work well in their own rights. Best one from an old portuguese bloke who makes it with white vinegar, virtually no oil and a bit of light chilli and parsley. Very simple and easy.
My YouTube channel, Fishing Rigs & How To's and more:
https://www.youtube.com/channel/UCr9kJWJYyoaOkHRDu1pxszg
@666percentfishing
420casts
Posts: 280
Date Joined: 25/03/13
More than one way to f#@k a puppy
Ive Ive a few good recipes passed on, all different and work well in their own rights. Best one from an old portuguese bloke who makes it with white vinegar, virtually no oil and a bit of light chilli and parsley. Very simple and easy.
My YouTube channel, Fishing Rigs & How To's and more:
https://www.youtube.com/channel/UCr9kJWJYyoaOkHRDu1pxszg
@666percentfishing
little johnny
Posts: 5329
Date Joined: 04/12/11
Poor occy
Everyone has there own way . Sounds like everyone’s turns out mint. Sometimes if I don’t feel like putting in jars . I bash cook clean then I put them in egg / breadcrumbs or batter them . Very nice start to meal