Perth seafood at it's finest

Perth seafood at it's finest

Cooked up a log of Gully's southern bluefin tuna for entree, then had a Swan River prawn and Cockburn squid risotto for mains. Pretty tasty and all collected over the weekend from the metro area.


DieHard's picture

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loks good mate, bet it

Mon, 2010-08-02 19:12

loks good mate, bet it tasted great?

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Lucky Tim's picture

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just washed it down with a

Mon, 2010-08-02 19:16

just washed it down with a brewski and about to have a little bit of chocolate so yeah, it went alright.
One more job on tonight's list then it's back to work for me....

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One more job

Mon, 2010-08-02 19:41

Good luck with the dishes mate. lol Laughing

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DazSamFishing's picture

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mmm yum. Looking good there

Mon, 2010-08-02 19:17

mmm yum. Looking good there Tim. I'll be out collecting some sashimi this week!

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saliva glands are working

Mon, 2010-08-02 19:17

saliva glands are working over time mmmmm!

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Faulkner Family's picture

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it does look good but the

Mon, 2010-08-02 19:25

it does look good but the tuna needs a few more minutes in the pan as its still raw in the middleLaughing.(im not one for raw fish). great feed from local spots

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UncutTriggerInWA's picture

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What you on about man??? LOL

Mon, 2010-08-02 19:38

Tuna looks raw?? FFS it's supposed to be that way...... Nothing worse than over cooked Tuna. I must say however that I am not a rissotto lover but well done on the effort and presentaion..... An 8 from me with a 10 for local content and creativity!

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allrounder's picture

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Yes looks very tasty

Mon, 2010-08-02 19:46

I feel that the tuna presentation would benefit from a nicer plating.(Not tupperware)LaughingAnd your spoons dont match the bowls on your risotto.I will give it an 8 too.Room for improvement.lol.Have a good patrol and if you need to borrow a tank when you get back let the guys know and i will drop one down.Hire fee = a couple of prawns.LaughingI might give it a go again soon

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Frank F's picture

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Yum Yum

Mon, 2010-08-02 20:06

Yum Yum

Colin Hay's picture

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Looks great Lucky Tim

Mon, 2010-08-02 20:09

Are you the Masster Chef or the Iron Chef

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Looks great Tim, where is

Mon, 2010-08-02 20:09

Looks great Tim, where is mine =)

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Lucky Tim's picture

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hey there's nothing wrong

Mon, 2010-08-02 20:18

hey there's nothing wrong with tupperware but I'm happy with the straight 8's. You should come down next time Tony, hopefully the prawns thicken up over the next few weeks.

And Jamie you can fight Hayley for her lunch leftovers tomorrow, good luck.

allrounder's picture

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i will have a test run

Mon, 2010-08-02 21:27

while you are away and if it goes well i will buy a torch and have a crack.I dug around in the shed and the poor old net is not looking to good either.LaughingWhat depth are you running to?

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So tell me have you got your info from years on the water or hours on the internet?

  • was sponsored by Atomic Lures and Shimano but they dropped me.Now sponsored by Fog Dog(The best fish coating out there) and raider lures.

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10-17m. We're going tonite!

Tue, 2010-08-03 08:00

10-17m. We're going tonite!

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shabba's picture

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looks awsome tim, top

Mon, 2010-08-02 20:20

looks awsome tim, top feed....................

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Top Feed

Tue, 2010-08-03 05:09

Nice feed of local content. Looks great mate.

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grayzeee's picture

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that tuna looks done to

Tue, 2010-08-03 06:21

that tuna looks done to perfection. Tongue out

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Pete D's picture

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Noice

Tue, 2010-08-03 06:33

You obviously lost my number Tim.....
  
Agree on the Tupperware comment...lift ya game mate.
 
Oh, and does Hayley think it is just another job to do too...hahaha
 
Will be down there tonight Tony....15m is max but generally around the 10-14's for most of the dive.  PM myself or Till if ya keen.
Cheers Pete

Seaquest's picture

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Nice work Tim. We are pretty

Tue, 2010-08-03 07:33

Nice work Tim. We are pretty lucking in Perth to have such a large variety of seafood available to us on our door step for a metro area.

Indiana's picture

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Certainly looks great !

Tue, 2010-08-03 10:19

Looks absolutely fantastic  Tim !

Maybe we need to have a an area to post up all the great recipes that people have ?

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PilbaraBrad's picture

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you are definately on

Tue, 2010-08-03 20:30

you are definately on cooking duty next montes trip bro

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Tim

Tue, 2010-08-03 21:12

Have you tried Wasabi Mayo yet. So easy to make and would be perfect with that seared Tuna ;)

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Wasabi Mayo

Tue, 2010-08-03 21:16

Do tell JodyTongue out

Need something different for fresh prawns...aswell as toona.

Cheers Pete

Jody's picture

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Easy as

Tue, 2010-08-03 21:23

I know there are heaps of recipes for it Pete, but a Japanese friend swears by the KISS principal.....

.....Just mix a good quality creamy mayo and some wasabi together ... play with the quantities till it suites YOUR taste..... So nice on that Tuna dish Tim made !!

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I do that at home too. Just

Tue, 2010-08-03 21:28

I do that at home too. Just mix a good mayo like S&W (sorry, aus mayo is just cr4p), wasabi and a dash of soy, Otto gets it as well, just less wasabi.

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Ditto, pick up a Japanese

Tue, 2010-08-03 23:05

Ditto, pick up a Japanese Mayo (apologies can't remember name but it's in a small plastic bottle with a red lid) and mix with a wack of wasabi.... awesome. Onya Till for introducing the young fella to it, he will have some refined taste buds down the track.

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Kewpie is the most common

Tue, 2010-08-03 23:49

Kewpie is the most common brand i've heard (red lid).

For other mayo, theres a south african brand one thats good, but i forget the name. Maybe its Helman's, or maybe thats another similar one?

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Helmans/Best Foods is from

Wed, 2010-08-04 06:48

Helmans/Best Foods is from the USA IIRC, same as S&W. Its the only other mayo I'll buy. I now tend to buy S&W because its now mage with cage-free eggs.

Kewpie mayo is undeniably authentic but it is awful =)

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Lucky Tim's picture

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Kewpie is the best, I was

Wed, 2010-08-04 17:08

Kewpie is the best, I was looking for some today but couldn't find any.
I'll give the mayo and wasabi dip a crack in the next few weeks, the dip in my photo is just ketjup manis and lime juice. Very nice and holds on a little better than soy.

Brad bro, answer your phone and return some calls, I'll happily supply food for the next Monties trip, you just name the dates.

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Got to agree on

Thu, 2010-08-05 08:39

the Japanese mayo (its cheaper to buy in a Asian food shop) I put it on everything and it goes well on salads plus the Thai mayo you buy in the Asian food shops yummy.  

 

The dishes look lovely, unfortunately not a fan of tuna (only in a tin chilli tuna) or risotto, I'm terrible I'd eat the prawns out of it hahahah

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Second the wasabi mayo. 

Wed, 2010-08-04 07:43

Second the wasabi mayo.  Try it will steamed abalone cut into cocktail cubes.  Goes well with crays too!

 

Lucky Tim's picture

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What's the trick to steamed

Wed, 2010-08-04 17:11

What's the trick to steamed abalone Alfred? I have always sliced mine thin and dusted in lightly seasoned fish, then into hot oil for 30 sec and straight down the hatch. Converted many abalone sceptics with this recipie but need to add another string to my bow.

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Yeah come on Alfred, I

Fri, 2010-08-06 21:33

Yeah come on Alfred, I usually dust them in flour on the bbq with some apple cider vinegar. Haven't been too adventurous with them but that looks tasty!!

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Wasabi Mayo

Thu, 2010-08-05 10:15

Tried it last night using SW mayo.  Steamed prawns dippedTongue out

Will have to try steaming Abs now.

Cheers Pete

alfred's picture

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Keep the shell on, get a

Fri, 2010-08-06 21:43

Keep the shell on, get a stiff brush and give the abs a quick brush. Don't worry about all the bits sticking to the shell.

Get the wok really on the boil and place the live abs on a steaming tray.  Steam for 8-10 minutes (no more then 10 or they become really hard).  Remove from heat and they will just drop out of the shell, some might need a little persuasion.  I just cut off the frills, remove the sac and they are ready to eat.

 

Slice then and toss into stir fried vege just as you are ready to take the veges out of the wok.

 

Have thin slices and add to fried noodles.

 

Cube and dip into wasabi mayo.

 

Take a whole piece and have a good chew as is.

 

Many ways to consume it.  Me I like it straight out of the shell raw.

 

 

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Abalone and chicken soup.

Fri, 2010-08-06 21:49

My mum uses a pressure cooker for them, and slices them. Pressure cooker softens the abalone and brings out the flavour! Simply the best soup i ever had.