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Striker
What are you suggesting? I see a bellend shaped fish if that's what you mean.
I've seen that before.. Takes a while, but when you realise..
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What are you suggesting? I see a bellend shaped fish if that's what you mean.
I've seen that before.. Takes a while, but when you realise..
What are you suggesting? I see a bellend shaped fish if that's what you mean.
Mystery box of fish man
I thought ling as well rather than hakeLooks like flounders and ling.
We’re planning a little sing songReported for whatever you're planning to do to Jacky
Come here me little Jacky
Now I’ve smoked me baccy
Let’s have a bit of cracky
Not on here it’s notIt's craicy.
There's a time and a plaice for shit like this man.Lass has just bought these. £5 for a mystery box at Shields fish quay. Just the front two. Gurnard maybe and?
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I thought ling as well rather than hake
Gurnards are lovely
Lovely white meaty fish.
Others are dabs I think
What are you suggesting? I see a bellend shaped fish if that's what you mean.
I am seriously impressed with your culinary knowledge.It's a little hake a think Flicky la. Cracking to eat but very soft flesh and easy to over cook. I'd make a stew with tomatoes and olive oil and hoy the gurnard in first for a few mins then the flatties and the hake. Few more mins then take the fish out and reduce the sauce maybe adding a drop of pernod. Take the fish flesh from the bones, hoy the bones away and stir the flesh back into the reduced sauce and serve with crusty bread and a few cold beers. Could hoy a bit of chilli on the sauce.
Dirty bastard.Lass has just bought these. £5 for a mystery box at Shields fish quay. Just the front two. Gurnard maybe and?
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The hake is going in the Sous Vide. Best way to cook fish IMOIt's a little hake a think Flicky la. Cracking to eat but very soft flesh and easy to over cook. I'd make a stew with tomatoes and olive oil and hoy the gurnard in first for a few mins then the flatties and the hake. Few more mins then take the fish out and reduce the sauce maybe adding a drop of pernod. Take the fish flesh from the bones, hoy the bones away and stir the flesh back into the reduced sauce and serve with crusty bread and a few cold beers. Could hoy a bit of chilli on the sauce.
Lass has just bought these. £5 for a mystery box at Shields fish quay. Just the front two. Gurnard maybe and?
Logon or register to see this image