Public Address | Cafe | Island Life: The Grouse is done to a turn, my Lord.

Jackie Clark

Sat, 09 Aug 2008 07:13:22 +1200

*'raw 'fish salad/ika ota/ kokoda

Oh yes, islander. Vey vey yummy. And I know it's not seafood, but it's my favourite food – Cook Island Mayonnaise.(pronounced minus). For those of you who don't know, it's potato salad with a punch. I do believe I could live on it.

Lyndon Hood

Fri, 08 Aug 2008 16:41:15 +1200

There's a place outside Taupo where you can fish for prawns on with bamboo rods. Our group didn't catch all that many but I seemed to vaguely have the hang of it. I was the prawn king. A prawn star.

They did make it obvious when you pulled them out…

Stephen Judd

Fri, 08 Aug 2008 16:04:17 +1200

Ah, piper! Yumyumyum. Another one you don't ever see in the fish shop.

A couple of years ago I was staying at Kawau Island and caught several piper off a wharf with a number 12 hook and little balls of bread. And it took me back about 30 years to…

Lyndon Hood

Fri, 08 Aug 2008 15:59:21 +1200

Baccalau! I had salt cod at a place in Lisbon, baked over sliced potatoes in a way that involved quite a bit of olive oil. Hooray for eating in a place full of locals.

Ordinary cod as found down here is good too.

Right this second I'm gonna back tuna…

David Slack

Fri, 08 Aug 2008 15:58:11 +1200

Ever since we saw the Fat Ladies do it this way, this is how we have our kedgeree. Minus the cream. It makes my heart quiver just to think of it.

Islander

Fri, 08 Aug 2008 15:35:28 +1200

Stephen Judd – I understand that purveyors of surf clams are getting very antsy over cockles/tuaki being called 'clams'...it seems to be a very recent useage.

Raymond, I think I've tried almost every way possible to cook 'bait; I agree, milk-poached is excellent, and flour-dusted for a handful also good…

Stephen Judd

Fri, 08 Aug 2008 14:57:26 +1200

Clams my arse. They will always be cockles to me, or possibly tuangi.

1. Rock cod, gutted and split, cooked skin-side down on a grill over a wood fire, basted with butter.

2. Warehou (or any firm fish), cut in chunks and simmered in a tomato/garlic/parsley sauce until just before…

Raymond A Francis

Fri, 08 Aug 2008 14:54:58 +1200

Islander, yes I know that you start later, we have a stand on the Hast but I have never fished there.....as yet!

Of course you can have whitebait fritters which are popular
I rather like them quickly fried after a dusting of flour, works well when you only have a…

Rochelle Hume

Fri, 08 Aug 2008 14:39:47 +1200

Cockles (apparently actually clams) fresh from Whangateau harbour – Lockie's electorate and all – only just cooked, and eaten, still hot, off the barbie...(mind your fingers)

Islander

Thu, 07 Aug 2008 17:15:37 +1200

*or just-done scallops with a leetle butter, sauv.blanc and freshly minced garlic (and white pepper, if you're that way inclined-)
*Fresh herring in Ansterdam yes yes! I discovered that there isnt a local equivalent-
*My Nanna's herb crowdie & coldsmoked salmon from the Waitaki on her quite fine oatcakes was very…

chris esther

Thu, 07 Aug 2008 16:25:56 +1200

Smoked mackerel pate on Shetland oatcakes, preferably whilst in Lerwick

Salt cod fritters, preferably in South London

+1 for fresh snapper, just pan fried

just done scallops in a light curry sauce

hamishm

Thu, 07 Aug 2008 15:53:24 +1200

In Melbourne one can get King George whiting , which would be the sort of fish Lockie could eat, one would imagine.

Bart Janssen

Thu, 07 Aug 2008 13:26:35 +1200

nieuwe haring

mmmmm

My father told me to try this when I went to Amsterdam to explore my roots and it was every bit as good as he said.

I even had some vacuum packed and brought it back to NZ for him, not quite new but 24 hours old.…

Keith Ng

Thu, 07 Aug 2008 12:50:12 +1200

Mmmm.

Crabmeat pie in Chile

Lobster-sized king prawns in India

Kina and tuna sushi at the Tsukiji Fish Market in Japan

But, bless, the fish and chips in Kaikoura still takes the cake.

Raymond A Francis

Thu, 07 Aug 2008 08:41:25 +1200

Islander, I would love to get my feet under your table

PS I could provide whitebait! (only 8 days to season start)

Jackie Clark

Thu, 07 Aug 2008 07:14:13 +1200

Once again, I find myself swimming somewhat against the tide (to coin a fishy type phrase). I don't really like fish. Anything that tastes of the sea isn't my idea of delicious – although I do love prawns, and crab, and shrimp, and crayfish. I do like fish and chips,…

Testcard

Wed, 06 Aug 2008 18:06:45 +1200

Didn't Key go on that Gone Fishin' show to demonstrate how good he was at swallowing dead fish?

Eric Olthwaite

Wed, 06 Aug 2008 17:46:16 +1200

I hear Lone Star do a fried fish and chips, with a Scotch on the rocks if you wait long enough.

Paul Campbell

Wed, 06 Aug 2008 17:33:48 +1200

I think they're more floundering at the moment ...

Mark Easterbrook

Wed, 06 Aug 2008 17:08:52 +1200

I think National's trying to serve up a fishy tasting turducken.

Take a large helping of bull, stuff it with a turkey, which in turn is stuffed with a tern, which in turn is stuffed with interns recording the stuffing of a lame duck.

Is it home time yet?

Paul Williams

Wed, 06 Aug 2008 16:43:46 +1200

Kina might be the one that really finishes Dr Smith off though , as I understand that his family dynasty , like the Bill English family, has a history of beef protein rather than kai moana.

Indeed, many years ago (1991 I think) Lockwood spent an evening regaling student politicians…

Bryan Dods

Wed, 06 Aug 2008 16:33:11 +1200

Kina might be the one that really finishes Dr Smith off though , as I understand that his family dynasty , like the Bill English family, has a history of beef protein rather than kai moana.

The Smiths, from Matakohe, have probably eaten their share of mullet from the Kaipara…

Islander

Wed, 06 Aug 2008 16:21:06 +1200

One of my neighbours – who has an exclusive carpark for Latvians – introduced me to a deliciousness from his birth country. Little brown very very dead fish.*
Unfortunately he neglected to warn me they are addictive...

Thanks for that mate!

But he makes an incredibly good gravlax (we catch…

Tom Beard

Wed, 06 Aug 2008 16:00:02 +1200

- Sarde in saor (though I prefer the version with pinenuts and sultanas)
– Smoked warehou & potato hash at Floriditas
– Gravlax
– Tapanade with plenty of anchovy
– Kedgeree
– Smoked eel with horseradish
– Fish & chips (in an open cone) from Mickey's near Paddington Station

Islander

Wed, 06 Aug 2008 15:50:55 +1200

Enjoyed your essay David, and the link (though that bloke knows buggerall about cooking birds...he's advocating a way of removing some of the salt that is inefficient, and his cooking method...o dear me! My birds, freshies or salted titi from a poha or bucket, are tender, with crisped skin, a…

David Slack

Wed, 06 Aug 2008 15:40:51 +1200

vegetarian fish flavoured beef

That's sounds like an uncannily accurate description of the meal John Key is serving the voters. Add Mark's preferred meat and you'll get a Tern for the worse.

I like the sound of dinner at Islander's place.

Rik

Wed, 06 Aug 2008 15:36:28 +1200

I think snapper peaks about 1 day after being caught...bit too tough when it first comes out!

George Darroch

Wed, 06 Aug 2008 15:34:11 +1200

For vegetarians among us, there's a place in Kingsland that sells some pretty tasty fake fish. And if you're feeling adventurous, you could try their "vegetarian fish flavoured beef".

Islander

Wed, 06 Aug 2008 15:21:46 +1200

Greenbone is butterfish is marari is kelpcod is Odax pullus...greenbone because it has bones coloured a delicate bluegreen, and butterfish because it is absolutely delicious. It's an art to catch them because they only eat seaweed (and only one variety of seaweed -Ecklonia radiata) and I share my method of…

Mark Easterbrook

Wed, 06 Aug 2008 15:12:08 +1200

I meant "prefer", not "prepare", but it still kind of makes sense. Kind of.

John

Wed, 06 Aug 2008 15:05:29 +1200

David,
I am so pleased that you have been wise enough to omit Tuna from your list.

Kina might be the one that really finishes Dr Smith off though , as I understand that his family dynasty , like the Bill English family, has a history of beef protein rather…

Mark Easterbrook

Wed, 06 Aug 2008 15:05:09 +1200

Or if you prepare seabirds, the Tern's been done grouse, mate.

David Slack

Wed, 06 Aug 2008 15:03:21 +1200

*titi!

Yes! I nearly added that one myself. Had it in a risotto a while after I wrote this.
Bloody marvellous.

You have the advantage of me with greenbone, though. Never heard of it. Please go on...

Islander

Wed, 06 Aug 2008 14:59:51 +1200

O, and since molluscs and crustacea have happily been included-

*titi!

(Hurries away to make a sandwich with some remanants of last night's dinner...)

Islander

Wed, 06 Aug 2008 14:54:40 +1200

*Fresh bluecod fillets, dipped in egg & then flour, & fried
*smoked roe
*flounders, fried whole (after gutting)
*eel, especially silverbelly
*greenbone
*smoked monkfish (fresh is excellent too)

...damn, now I'm hungry!

David Slack

Wed, 06 Aug 2008 14:48:33 +1200

you just add whale and dolphin to your "fish" list and be done with it.

What, are you telling me they taste like chicken?

Damian Christie

Wed, 06 Aug 2008 14:44:37 +1200

You know you'll have all the pedants ablaze with that one David... why don't you just add whale and dolphin to your "fish" list and be done with it.

While I'm here though, a big YES to the pan fried snapper, the fresher the better, and also to some smoked…

Public Address

Wed, 06 Aug 2008 14:44:37 +1200

Discussion from blog post.