brmbrm wrote: Where is that? |
bazza wrote:
Gulf Harbour Marina |
brmbrm wrote: Its going a bit off topic but.... - I use 3 x 2 litre ice cream containers of salt water, filled at the end of one trip and frozen for the next. Then add water to get the cold slury |
The Tamure Kid wrote: Hard to believe that when I was a kid the fish got dropped into a wet sack in the stern, and that was that. We've come a long way. |
MightyBoosh wrote: Haha, me too! Always looking at the clock. A wet sack in still better than what some folk are currently doing! |
The Tamure Kid wrote: ...but re the knife staying sharp, is that due to not having to slice through scales, MB?... |
Steps wrote: Update from me. I gutted and scaled two pannies as soon as they came out the water...... Edge formed on 1200 grit wet dry paper laid over sheet sponge material like the yoga mats, then stropped like a cut throat razor. This is the type of working edges knives like svord have. |
Nick22009 wrote: Bruce Duncan recommends a 5 minute bath in an ice cold salt water slurry after iki and then transfer to another chilly bin with flaked salt ice and cover completely. Problem with blocks of ice is they don't transfer the chill factor as quickly as all ice isn't touching the surface of the fish. Also, large blocks of ice actually bruise the fillets if you just through fish upon fish in the chilly bin on top of them. Anyway, bit pedantic approach, but as long as you throw em in salt ice after an iki, I ain't had a paroblemmmm |
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