Coastal Foraging and Campfire Cooking Salmon and Edible Seaweeds - Cooked in a Tin - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
calcareadk
I love that with the channeI you have here, still enjoys salmon steaks from the local fishmonger! I once met a couple of local fishermen on Boa Vista, in the Cape Verde Islands. They lived on the shore for days diving for spiny lobsters. They would cook a couple of undersized lobsters and limpets they collected, for their supper, and since I was there I offered them the fish I caught. In return I got some of the soup, amazing, also the limpets - there must be a trick to it; )
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I love that with the channeI you have here, still enjoys salmon steaks from the local fishmonger! I once met a couple of local fishermen on Boa Vista, in the Cape Verde Islands. They lived on the shore for days diving for spiny lobsters. They would cook a couple of undersized lobsters and limpets they collected, for their supper, and since I was there I offered them the fish I caught. In return I got some of the soup, amazing, also the limpets - there must be a trick to it; )
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Nicola
Hello John and hello James, the discovery of the tiny teeth of limpets (Patella vulgata) is by an Italian scholar, Nicola M. Pugno director of the Laboratory of Bio-Inspired and Graphene Nanomechanics at the University of Trento. These small teeth are composed of 80% goethite nanofibres, comparable in strength to the most sophisticated carbon fibres, such as those in Imeos. Congrats to the gentle chef and stay safe, cheerio.
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Hello John and hello James, the discovery of the tiny teeth of limpets (Patella vulgata) is by an Italian scholar, Nicola M. Pugno director of the Laboratory of Bio-Inspired and Graphene Nanomechanics at the University of Trento. These small teeth are composed of 80% goethite nanofibres, comparable in strength to the most sophisticated carbon fibres, such as those in Imeos. Congrats to the gentle chef and stay safe, cheerio.
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Ascend
Mate! and now I want to try cooking some fresh seaweed on hot mustard oil with fried dark browned dry chilly and saute minced garlic. May be sprinkle of rock salt if I happen to wash the seaweed before cooking. Sounds delicious. Next time I happen to pull bag of seaweed and all that while fishing from shore. May be I should actually stick around and bring some fresh green seaweed home. --
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Mate! and now I want to try cooking some fresh seaweed on hot mustard oil with fried dark browned dry chilly and saute minced garlic. May be sprinkle of rock salt if I happen to wash the seaweed before cooking. Sounds delicious. Next time I happen to pull bag of seaweed and all that while fishing from shore. May be I should actually stick around and bring some fresh green seaweed home. --
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Tony
What a lovely family day out, nice to see James taking part, make the most of it he'll grow up quickly and you'll have to wait for the grandchildren to do it again! Don't know why you don't like limpets, as I've said before, I do, either cooked or raw like oysters. I note that you deliberately chose big ones, personally I'd always go for the smaller ones they're more tender and sweeter.
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What a lovely family day out, nice to see James taking part, make the most of it he'll grow up quickly and you'll have to wait for the grandchildren to do it again! Don't know why you don't like limpets, as I've said before, I do, either cooked or raw like oysters. I note that you deliberately chose big ones, personally I'd always go for the smaller ones they're more tender and sweeter.
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Derick
If you ever get a chance. smash up some garlic into a paste, add lemon and mix into mayonnaise. Salt and pepper your fish (we do this with Chinook Salmon, add any herbs/onion that you want to use and slather the fish in the mayo. It is best cooked on a plank of Cedar over coals. But will work cooked in a tin as well. No need to cover, the mayonnaise keeps it very very moist.
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If you ever get a chance. smash up some garlic into a paste, add lemon and mix into mayonnaise. Salt and pepper your fish (we do this with Chinook Salmon, add any herbs/onion that you want to use and slather the fish in the mayo. It is best cooked on a plank of Cedar over coals. But will work cooked in a tin as well. No need to cover, the mayonnaise keeps it very very moist.
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fishing
Yes found it. So you don't advise the limpets lol what did they taste like? I thought maybe a cross between a mussel and a scallop in texture maybe. You made me want to go foraging at my beach at whitley Bay but don't think we have as much nice shell fish as Cornwall. But Al still enjoy having a good old foraging about, I just need to get my other half on board -
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Yes found it. So you don't advise the limpets lol what did they taste like? I thought maybe a cross between a mussel and a scallop in texture maybe. You made me want to go foraging at my beach at whitley Bay but don't think we have as much nice shell fish as Cornwall. But Al still enjoy having a good old foraging about, I just need to get my other half on board -
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TheRealColt
hey John another great video mate, really enjoyed it, the salmon looked clean as a whistle really like when you include wild edibles into your videos. and my mind clicked on the 0: 51 second mark, i was howling at the screen: ) keep up the good work and send some good weather north for is, its pisspoor overcast and drizzle for days in Newcastle
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hey John another great video mate, really enjoyed it, the salmon looked clean as a whistle really like when you include wild edibles into your videos. and my mind clicked on the 0: 51 second mark, i was howling at the screen: ) keep up the good work and send some good weather north for is, its pisspoor overcast and drizzle for days in Newcastle
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bob
well done john a bit of sea salad was good to see. and all those lovely meals you have had in spargos kitchen and you didnt take him. lol. keep on cooking it looked yummy. stay safe and thanks to Hannah and James for joining in. The seaside is one giant larder. ready for my sunday lunch now. locked down. all the best from Lancashire mate.
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well done john a bit of sea salad was good to see. and all those lovely meals you have had in spargos kitchen and you didnt take him. lol. keep on cooking it looked yummy. stay safe and thanks to Hannah and James for joining in. The seaside is one giant larder. ready for my sunday lunch now. locked down. all the best from Lancashire mate.
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sonneur37
Great sharing John and loving your Cornish accent; -. For any wannabe biscuit tin smokers out there, bear in mind that most -tins- are epoxy coated steel so you may wish to burn in your smoker sans poisson for 20 mins in order to avoid driving all of the nasties into your personal food chain.
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Great sharing John and loving your Cornish accent; -. For any wannabe biscuit tin smokers out there, bear in mind that most -tins- are epoxy coated steel so you may wish to burn in your smoker sans poisson for 20 mins in order to avoid driving all of the nasties into your personal food chain.
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Gav's
I'm pretty sure you could make the limpets tasty, maybe a 5hr boil, beat them in a tea towel thinly slice them, and fry them in butter an garlic, I've never tried them, I don't want to wait 5 hrs when I'm holidaying, but i think you could make them taste good with the right method.
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I'm pretty sure you could make the limpets tasty, maybe a 5hr boil, beat them in a tea towel thinly slice them, and fry them in butter an garlic, I've never tried them, I don't want to wait 5 hrs when I'm holidaying, but i think you could make them taste good with the right method.
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