3 stages of occy
Submitted by little johnny on Sat, 2017-03-18 19:02
Went for swim today viz crap 2 feet. Daughter wanted pickled occy . So she got it. Turned out tender as. Wicked.
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Anyfishwilldo (not verified)
Posts: 16
Date Joined: 01/01/70
Nice! It's amazing how
Nice! It's amazing how tender it becomes, literally falls apart when you remove the skin...
Rick
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Date Joined: 22/12/06
Damn
That looks great, but not that good I would dive in dirty water for them
PGFC Member
Rob H
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Date Joined: 18/01/12
.
cooking is a fine line, too far and its mushy.
Need to have some texture to it.
Bout time I did some again myself I reckon!
Give a man a mask, and he'll show you his true face...
The older you get the more you realize that no one has a f++king clue what they're doing.
Everyone's just winging it.
little johnny
Posts: 5362
Date Joined: 04/12/11
Your right rob h
I do mine for 1 hour then turn off and let sit for half hour. Turns out real tender but still has texture
kirky79
Posts: 1354
Date Joined: 13/01/12
Finally
Doing exactly that this arvo
timmy k (not verified)
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Date Joined: 01/01/70
looks good
whats your recipie LJ? thats if you don't mind telling me
Belly Fish
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Date Joined: 09/03/12
First pic is the best
Pickling them is a waste of good bait
out wide
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Date Joined: 30/12/08
Yumo..ok LJ where do you
Yumo..ok LJ where do you live. I,m coming around.
eziliving
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Date Joined: 30/12/09
Do you use a pressure cooker
Do you use a pressure cooker or just boil them in a pot for an hour?
Get busy living, or get busy dying!
little johnny
Posts: 5362
Date Joined: 04/12/11
Put up before but here we go
Italians and few other people I know freeze for a week.( don't have to). Chop heads of throw them against pavers concrete until they go limp( about 20 to 30 times ) they go tight when you first start then go white and limp. That's when you know there ready to cook. Rinse them clean. 50/50 white malt vin to water 4 table spoons of salt. Boil for hour( gas better) turn of cooker let them sit in pot for half hour. While waiting make pickle mix ready in jars( use cold water) again 50/50 vin to water. Add pepper. Garlic. Chillie what ever you want . Cajun spice always good also . Taste vin mix on jars if you like that's it. Tip occy into sink run water on tap lightly gently run fingers over skin and suckers , everything drops off. Then use bread and butter knife to chop clean legs into bite size chunks to your taste. It will be tender you cannot stuff up cooking side. It's mix you can . Also fat free French salad dressing really nice in jars . Always to 50/50 and make to taste .( seasoning) been cooking them like this since I was 11 years old. ( few weeks back) hope this helps few people out. Very high in protein . Another way if you don't like pickle. Once legs skin sucker free. Egg flour crumb . Put in fridge then drop in deep fryer. Already pickled from cooking also very tender . Crunchy and soft . Any questions more than happy to help. Cheers tomo
timmy k (not verified)
Posts: 16
Date Joined: 01/01/70
cheers for sharing
gonna give that a crack with a couple ive got in the freezer
Ashen
Posts: 1042
Date Joined: 22/03/13
Yummo
End result looks quite tasty!
"been cooking them like this since I was 11 years old. ( few weeks back)"
Haha!
A fish in the hand is worth 10 in the water!
Boydy
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Date Joined: 26/09/12
Enjoy your posts LJ, top
Enjoy your posts LJ, top stuff and thanks for sharing young fella! ;)
Walfootrot
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So you made a jar for me,
So you made a jar for me, thanks John :)
More drum lines, kill the bloody sharks!
Oldbull
Posts: 179
Date Joined: 21/09/15
LJ. Great recipe. I must
LJ. Great recipe. I must try occy but I have pickled crays for the first time this year but have not used a 50/50 mix of vinegar and water. Just used straight white vinegar with garlic, salt, black peppercorns, brown sugar, lemon juice, chillis, bay leaves.
Any reason why you use a 50/50 mix?
Jim
Posts: 1341
Date Joined: 05/05/06
Nice work mate, that's how
Nice work mate, that's how it's done. I saw ya cruise by, me and the kid got some squid.
Bend over