Tel,
If you've never tried it dont knock it
I've never tried being fisted by a group of builders but I'm happy to knock the idea of doing that.
Off Topic Seafood.
- Thread starter Billy Death
- Start date
I've never tried being fisted by a group of builders but I'm happy to knock the idea of doing that.
Billy - Tuna steak marinated in terryaki sauce for half an hour then into the griddle pan but make sure its cooked right through and the pink has dissapeared in the middle otherwise it tastes a bit like fish jelly. Honestly when you can get it just right its lovely jubbly
Crab sticks soaked in cider vinegar, cod, Salmon cooked in foil slowly ( as Fanny craddock would say !), all boneless though and Tesco's tinned kipper range as well.
When I was a youngen, my uncle Billy would fetch a bunch of huge live crabs to the house which my dad would spend hours boiling and preparing. he must have had the patience of a saint because I tried with just one and it took me ages..Bloody lovely though..
Fish. - Seabass shallow fried with lemon and parsley dressing
Shellfish- Vongole -Italian clams (probs all over the med) with white wine, garlic , parsley and linguine
Or
Dublin Bay Prawns aka langoustine. All the king prawns I've seen in the shops lately are freshwater shellfish - nowhere near the taste of fresh DBPs
Any of the above with a nice glass of white in a family run restaurant in a small Italian seaside village - Buonissimo
Latimer's in Seaburn is a great source of quality and unusual fish. A bit pricey but fantastic variety
Shellfish- Vongole -Italian clams (probs all over the med) with white wine, garlic , parsley and linguine
Or
Dublin Bay Prawns aka langoustine. All the king prawns I've seen in the shops lately are freshwater shellfish - nowhere near the taste of fresh DBPs
Any of the above with a nice glass of white in a family run restaurant in a small Italian seaside village - Buonissimo
Latimer's in Seaburn is a great source of quality and unusual fish. A bit pricey but fantastic variety
Crab sticks soaked in Turps and washed down with some Windowlene.
My old work mate was a master fisherman in The Gambia early 1990s
Still goes out in his boat at sea at seaham
Could be a future package holiday in there somewhere Vinny, call it a cruise with a few scales and crabs chucked in but you have to be good with an oar and a spear..
Now don't you be going getting any daft ideas mate..
Like a few have said on here, freshwater fish isn't great but I sometimes make a Japanese salt-grilled trout recipe which is absolutely beautiful.
Been to The Gambia Feb 2006 with the family 100 degreesCould be a future package holiday in there somewhere Vinny, call it a cruise with a few scales and crabs chucked in but you have to be good with an oar and a spear..
Now don't you be going getting any daft ideas mate..
Had a great time food and drink good price
Now with the thought of civil war a few weeks ago we wouldn't go ever again .
Owe real we are looking into a holiday at Cape Verde not to far from The Gambia
I was talking about going in a fishing boat mate..
grafting for your tea and **** like that..
Been meaning to ask you for awhile Vinny, which prison were you working at before you retired?
Ohh dear to old and not adventurous enoughI was talking about going in a fishing boat mate..
grafting for your tea and **** like that..
But I'm sure some would enjoy
My brother works in between Frankland and Durham, he's been there about 25 years now..
Ronnie H, ring any bells? He's the Electrician Foreman..
ffs, if you recognise the name then don't stick his surname up on here
All fish well cooked is bloody lovely.
The makers of jellied eels and those who eat it should be shot!
That goes for whelks and other **** in shells!
Except big fat French edible snails cooked in butter and garlic. Luuurrrvvvellyyy!
The makers of jellied eels and those who eat it should be shot!
That goes for whelks and other **** in shells!
Except big fat French edible snails cooked in butter and garlic. Luuurrrvvvellyyy!