Discussion in 'SMB' started by OOOSH YEAH, Oct 11, 2018.
What are you suggesting? I see a bellend shaped fish if that's what you mean.
Eeee muxy la'.
...I'll have to have another look..
Could have contained snarp, mud hugger, and nob-gobbler, man.
I thought ling as well rather than hake
We’re planning a little sing song
Urban Dictionary: Jacky
Is the one on the left called Wanda?
Not on here it’s not
There's a time and a plaice for shit like this man.
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.
Gurnards are lovely
Lovely white meaty fish.
Others are dabs I think
aye gurnards are lush like. Flatties might be witch sole or dabs?
Op hasn't even got a lass, closest to a fishy box he's been to in a while.
leave it to you, fucker
I am seriously impressed with your culinary knowledge.
When I bought fish from mmmmorissons I would just pat a bit of flour on them, hoy them in foil and cook them.
Yes, silver Lannards, usually found in the Limpopo
The hake is going in the Sous Vide. Best way to cook fish IMO
Don't look very fresh to me. RIP if you've eaten them, it could be a slow and painful demise.
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