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well a few monthas have passed now since the capture of me marlion for the freeza.fortunateley we got some canned as well as smoked and a few bits kept fresh for instant consumption.
we also got some yellowfin and albacore canned as well and a friend had a kingy smoked and canned which i swapped a cupla cans of tuna for so i could try the difference.
nik from st pauls cannery together with his missus julie did the canning and smokin for us and in a very clean and professional manner i must add.nik will go out of his way to make the service a pleasure right down topicking up and delivering canned labbeled smoked and vacuumpacked then boxed fish.
so once youve got your boxes you are to decide what to do with them smoked gets put straight in the freezer with a cuple in the fridge for immediate consumption on crackers or corn chips( meal mates with marlin my fav. some of the smoked marlin get made into pate with bacon onion and cream chese and heaps of cracked pepper and a splash of sherry!!
the cans get hidden deep in the back of the cuppard out of sight and temptation....these are best left for at least a month and nik assure me that the older the better .well ive yet to try any of the recipies tyhat came with the packaging but so far the canned,smoked kingy was nice with a good splash of vinegar on some fresh bread and butter as was the albacore.the marlin was had on toasted sanwiches with chese mmmmmmmmm.
nik gives you the option of some different flavours with your cans i have some with lemmeon pepper and some with chilly have yet to try these but when i do ill keep this thread updated....
if anyone else has any good recipies for their canned fish please feel free to add below lookin forward to some more mouth watering recipies from the deep........
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yamaha reliability
senator stability
shimano superiority
the rest is up to the fish!
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