holly jo, reen pier 16/2/09

Wrassebasher, think I recognise you from the pic, Defence forces SAC by any chance?

that would be me alright pete the disguise didnt work...!

How do gary fished beside you on day 2 i think it was.

before the filleting took place

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before the filleting took place

did ya taste it yet, never tried ling, whats it like

absolutely delicious, pan fried in a bit of olive oil until the skin is cross, then briefly turned over to colour the other side, seasoned with course seasalt or fleur de sel and freshly ground black pepper or chilli flakes, a slice of lemon squeezed over it, food from heaven
have heard especially the liver is a sought after speciality,doused in flour and fried in butter and with a glass of dry Riesling or Chablis, full of goodness and vitamins

have heard especially the liver is a sought after speciality,doused in flour and fried in butter and with a glass of dry Riesling or Chablis, full of goodness and vitamins

Starting to sound a bit like Hannibal Lecter there Austrian

Most people would not tell the difference between cod and ling, especially if skinned. Some reckon it tastes better after a spell in the freezer.

Starting to sound a bit like Hannibal Lecter there Austrian

yeah right, thought of that myself after seeing my post but seriously, I wasn't thinking up a *star*LING recipe

How do gary fished beside you on day 2 i think it was.

was that the masters..!!! im brutal at putting names to faces i must have been to busy trying to catch up didnt have a good one this year with all them 10 point poorcod