Friday, March 26, 2010
So far the only crabs I have been able to catch are about an inch long - I gathered a bunch of them at lunch time (low water)in about 10 minutes and some tiny ribbed mussels, along with some little mantis shrimp and some burrowing shrimp (my experience with the latter two says 'bait'). These are the little hoon pea-crabs I've mentioned before - and catching them was a matter of finding a bunch of them pigging out on a clam and swooping in from behind (nippers in front).
I've been looking for a way to deal with our most common rock-fish - wrasse. So I thought I'd try a mix between Tal-Grottli bisque (grottily?) from IIRC Malta and Bouillabaisse - cook the crabs whole and then toss the mix into a blender, sieve the shell out, and at least get the crab flavour. So I did this, along with some of Inge's tomatoes, Lisa's red onions and garlic and a red jalapeno chili. Some sherry stuff we'd been given and Tasmanian pepper - not a single bought ingredient, outside of the olive oil I softened the onion in. The soup was then brought to a rolling boil and I added the wrasse (chopped into boneless inch-wide squares, and some abalone just after. The fish had about 3 minutes and the abalone maybe 2 before I took it off the heat. I added the pre-cooked mussels and some of my chopped parsley. Served with fresh pao rolls (made with flour and some potato - the way they did Mozambique to save flour) it was superb - and near as dammit all free or foraged food. I could feel self-righteous and thrifty for nearly half a bowl - which was as long as took me start feeling a little unwell. I need a stronger liver.... it's RICH. Still, you can eat wrasse like that and really enjoy it.
John-boy popped in to lend us a couple of paddle-skis - one kid-size, the other a real fishing sit on kayak I can definitely set crab-traps from. Work presses so I need to get the wordcount up before I go and try this. Thank heavens the weather is set lousy for the next few days. It makes resisting temptation so much easier.