AKL Harbour Bridge 18/Feb

Go on then, tell us your stories...
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Marc N
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Sun Feb 18, 2018 10:29 am

Crack o dawn, off the Gold Hole, Northcote Point, two fat ones 32 and 33 cm. I lost something big that was bending over my stump puller rod, for about a minute, but the hook pulled and - he gone :o

Very nice dawn, but for the f'n DJ, over at Westhaven playing that one song, that's played continuously at places like Ibiza and Bali, over and over again and shouting all the time.

I could hear him and the music quite loudly at the Northcote boat ramp before I launched, talk about noise pollution! Then a million cyclists started going over the bridge, so the noise must have been for the cycling event, why they had to have virulent techno pop and dumb ass shouting for two hours in order to cycle over the bridge is beyond me.

Still, It prolly only happens once a year, I'll calendar this date and bring a cannon next year.
VALKOHAI

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DocProfit
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Mon Feb 19, 2018 7:53 am

Picture or it didn't happen! ;)

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Marc N
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Mon Feb 19, 2018 8:27 am

Sure, herein, awaiting slicing for a plate of Sashimi.


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I didn't get a photo of the techno pop noise nonsense,.
VALKOHAI

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Marc N
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Mon Feb 19, 2018 8:14 pm

Two Snapper Sashimi Platter.

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and Tom Yum Daikon and Snapper Head.

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VALKOHAI

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Luke 1
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Tue Feb 20, 2018 11:43 am

Whoa, that is one fancy looking meal. You should get on Master Chef. :y:

DocProfit
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Tue Feb 20, 2018 3:18 pm

Never had raw snapper - any good?

kingiFiddler
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Tue Feb 20, 2018 3:41 pm

That platter almost makes me want to eat fish.

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Marc N
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Tue Feb 20, 2018 3:56 pm

Luke 1 wrote:
Tue Feb 20, 2018 11:43 am
Whoa, that is one fancy looking meal. You should get on Master Chef. :y:
Why thank you - 32 years ago I opened NZ's first Sushi Restaurant, so I still know how to prepare Sashimi.
VALKOHAI

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Marc N
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Tue Feb 20, 2018 3:58 pm

DocProfit wrote:
Tue Feb 20, 2018 3:18 pm
Never had raw snapper - any good?
Sashimi, with wasabi mustard (hot), a little mixed into a nice Japanese Soy sauce (Kikkoman is good) is one of the world's great dishes.

You can make Sashimi out of most fish, freshness is the key.
VALKOHAI

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Marc N
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Tue Feb 20, 2018 4:00 pm

kingiFiddler wrote:
Tue Feb 20, 2018 3:41 pm
That platter almost makes me want to eat fish.
Go on then, you won't regret it, do like Kina? that too is a Japanese favourite. Not just us Kiwis.
VALKOHAI

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kingiFiddler
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Tue Feb 20, 2018 4:06 pm

Marc N wrote:
Tue Feb 20, 2018 4:00 pm
kingiFiddler wrote:
Tue Feb 20, 2018 3:41 pm
That platter almost makes me want to eat fish.
Go on then, you won't regret it, do like Kina? that too is a Japanese favourite. Not just us Kiwis.
Have lost count of the times I've tried various seafood but it comes back up and out significantly faster and messier than it went down.

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Marc N
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Tue Feb 20, 2018 4:16 pm

kingiFiddler wrote:
Tue Feb 20, 2018 4:06 pm
Marc N wrote:
Tue Feb 20, 2018 4:00 pm
kingiFiddler wrote:
Tue Feb 20, 2018 3:41 pm
That platter almost makes me want to eat fish.
Go on then, you won't regret it, do like Kina? that too is a Japanese favourite. Not just us Kiwis.
Have lost count of the times I've tried various seafood but it comes back up and out significantly faster and messier than it went down.
Sorry to hear that, for me, seafood is one of life's great pleasures.
VALKOHAI

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vundu
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Wed Feb 21, 2018 7:03 am

Hi, just looked at your pictures, looked good, could you tell me how you prepared the heads please, and do you remove the scales from the heads? I would like to try it. Thank you. :y:

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Marc N
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Wed Feb 21, 2018 7:27 am

vundu wrote:
Wed Feb 21, 2018 7:03 am
Hi, just looked at your pictures, looked good, could you tell me how you prepared the heads please, and do you remove the scales from the heads? I would like to try it. Thank you. :y:
Hey Vundu,

the heads, I simmered the peeled and sliced Daikon, in water with a very little soy sauce for an hour, the Daikon needs that to make it tender, then I put in two teaspoons of Tom Yum paste (from any asian food shop) and then the heads and the wings from the snapper, simmered a further 30 minutes. Then a dash or two of fish sauce at the end to bring the salt levels to taste.

Yes I did remove the scales, such as I could easily, I wasn't too thorough, as I'm picking the bones out of the heads when I eat them, so a scale or two won't matter.

Bon Apetite´
VALKOHAI

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Luke 1
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Wed Feb 21, 2018 3:03 pm

I really enjoy Sashimi but could you eat all that without any adverse effects? (they only give you 3 tiny pieces in restaurants) Also is that garnished with cucumber?
Maybe you should come down to NN and give us some cooking advice ;) Cheers :beer:

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Marc N
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Wed Feb 21, 2018 3:29 pm

Luke 1 wrote:
Wed Feb 21, 2018 3:03 pm
I really enjoy Sashimi but could you eat all that without any adverse effects? (they only give you 3 tiny pieces in restaurants) Also is that garnished with cucumber?
Maybe you should come down to NN and give us some cooking advice ;) Cheers :beer:
Eat as much as you want, no problems - yes cumber and a little grated daikon, pickled ginger and a tuft of parsley .

Ebisu charge $36 for 9 pieces - so if this was served, in an interior designer's greasy spoon, ~$360 ish
VALKOHAI

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AndrewRawlingson
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Wed Feb 21, 2018 4:33 pm

Looks great Marc N. I occasionally dabble with kingfish sashimi which is good.
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Marc N
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Wed Feb 21, 2018 5:15 pm

Trevalley and Mullet, and of course Tuna - also very good, fresh is the key...
VALKOHAI

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UrbanAngler
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Thu Feb 22, 2018 5:38 pm

Tuna especially the fatty tuna (belly part of the tuna) is the creme de la creme of sashimi!


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