Love the WIP commentary, great stuff. looks incredible too I reckon rice vinegar could definitely balance the sauce, but possibly yuzu/lemon juice, too?
Hey mate a lot depends on how well it was bled/cleaned/iced and handled. Following that also your fridge temps and humidity. At home I would go up to a week and see how it’s looking/smelling and then play it from there. Spearfishing is tricky because you’re always going to introduce some level of bacteria unfortunately with the spear. I’d imagine it would definitely help soften the bell section though
Love the WIP commentary, great stuff. looks incredible too
I reckon rice vinegar could definitely balance the sauce, but possibly yuzu/lemon juice, too?
Appreciate it mate! Interesting might have to try the yuzu few people have mentioned it now never seen any around tho is it easy to get a hold of ?
Vinegar for sure and more butter! Great channel mate
Yeah I reckon it’d cut through it abit hey! Hahaha always more butter
🔥🔥🔥🔥🔥👌🏽 brother, you do magic with these goats on every single video! This is great great content. Keep it up mate!
Legend mate. Appreciate the support 🤙🏼
Great vid. I want to see the omelette recipe
Possibly in future mate! Honestly wasn’t anything special 😂 just the fish through the omelette with some bacon and mushroom
this is awesome cheers mate
put shiitake mushroom in your sauce, garens ballbarrens
how long would you dry age a kingy? I shot a big one and its belly was super fatty but way too chewy... reckon dry aging might help?
Hey mate a lot depends on how well it was bled/cleaned/iced and handled. Following that also your fridge temps and humidity. At home I would go up to a week and see how it’s looking/smelling and then play it from there. Spearfishing is tricky because you’re always going to introduce some level of bacteria unfortunately with the spear. I’d imagine it would definitely help soften the bell section though