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Old 06-04-2014, 09:41   #1
h20
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Boot Key folks. Thanks! Have Fish 4 you

Some folks in boot key, have taken some fish off our hands, one gave us a bottle of wine. We are fishing a lot, but don't have a freezer. If you need some fish give us a call on our cell 305 394 7508.
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Old 06-04-2014, 09:45   #2
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Re: Boot Key folks. Thanks! Have Fish 4 you

I'm a fisherman, sometimes people respond "are they already filleted?"

Steve W
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Old 06-04-2014, 11:37   #3
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Re: Boot Key folks. Thanks! Have Fish 4 you

We caught a 5kg albacore tuna yesterday, no freezer and no-one to share it with, looks like we're eating tuna for a week!
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Old 07-04-2014, 00:11   #4
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Re: Boot Key folks. Thanks! Have Fish 4 you

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We caught a 5kg albacore tuna yesterday, no freezer and no-one to share it with, looks like we're eating tuna for a week!
Brilliant! Well done! We have only caught two in the Med in six years of trailing a line.

While fresh, try smearing it in wasabi, dipping in sesame seeds and lightly searing it, leaving it rare inside. Yummmmmm.

You can lengthen the life of it by marinating it in a mixture of half olive oil and half lemon juice (add flavours of choice such as ginger or garlic or curry spices). Pop in in thin plastic bags and squish every bit of air our before tying a knot. It can be eaten raw or very lightly pan fried for a minute or two.

Sorry for the thread drift .
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Old 07-04-2014, 01:36   #5
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If you have a pressure cooker and mason jars you can cook it and keep it for years!
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Old 07-04-2014, 02:01   #6
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Re: Boot Key folks. Thanks! Have Fish 4 you

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If you have a pressure cooker and mason jars you can cook it and keep it for years!
I researched this last year when we caught a 9kg specimen, a pressure cooker isn't adequate as the pressure has to be maintained for 90 minutes. The best I could come up with is poach large chunks in olive oil for 20 minutes, put into clean jars, top with the cooking oil and keep in fridge for up to 2 weeks.
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Old 07-04-2014, 02:02   #7
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Re: Boot Key folks. Thanks! Have Fish 4 you

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Brilliant! Well done! We have only caught two in the Med in six years of trailing a line.

While fresh, try smearing it in wasabi, dipping in sesame seeds and lightly searing it, leaving it rare inside. Yummmmmm.

You can lengthen the life of it by marinating it in a mixture of half olive oil and half lemon juice (add flavours of choice such as ginger or garlic or curry spices). Pop in in thin plastic bags and squish every bit of air our before tying a knot. It can be eaten raw or very lightly pan fried for a minute or two.

Sorry for the thread drift .
I knew there was something I meant to get in the UK - wasabi!
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Old 07-04-2014, 07:13   #8
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Re: Boot Key folks. Thanks! Have Fish 4 you

if you are around a dock, take your cooler up. But not when they are comming back from dinner, we did that. Go at 3pm

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We caught a 5kg albacore tuna yesterday, no freezer and no-one to share it with, looks like we're eating tuna for a week!
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Old 07-04-2014, 07:16   #9
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Re: Boot Key folks. Thanks! Have Fish 4 you

IF its tuna, make very good jerky, soak, sun wind dry, no flies


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I knew there was something I meant to get in the UK - wasabi!
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Old 07-04-2014, 07:17   #10
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Re: Boot Key folks. Thanks! Have Fish 4 you

yep some asked would we cook it

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I'm a fisherman, sometimes people respond "are they already filleted?"

Steve W
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Old 07-04-2014, 09:28   #11
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Re: Boot Key folks. Thanks! Have Fish 4 you

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I knew there was something I meant to get in the UK - wasabi!
Will share some of my supply if we see you this summer .
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Old 07-04-2014, 09:31   #12
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Re: Boot Key folks. Thanks! Have Fish 4 you

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Will share some of my supply if we see you this summer .
You're very kind, will research amazon for some!
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