We tried for flounder tonight, seeing as it was Clare's last real chance at it. No luck at all - we didn't see one. We saw any number of fat toby/puffer-fish (tetrodontidae) AKA 'fugu'. No I was not tempted. Not even slightly. However Clare proved a dab hand with tennis strokes and the 'girly net' (it's mine - sort of orangey pink. matches my eyes) and the garfish and so we ended up with six of those - sardines on toast, Flinders Island style, when we got home. It was still quite something to be out there in dark looking through the ripple.
We also hit our first wild animal - a wombat, that I had to kill. Rather grim, but I'm not a believer in just leaving anything to die in pain. We were going quite slowly about 40km/h and carefully, but it was so sudden and unlucky I think, as there appeared no damage to the Ute(and they're infamous for inflicting damage). We did see and avoid about 30 roos and another wombat.
We had lunch visitors - friends who have kindly lent us a printer so I can get this manuscript printed, seeing as so far I failed to get HP cartiges for my very basic everyone has one HP printer. And no, they say they can't refil either. So we'll have to get a cartridge out from SA. Anyway, we found some gluten free flour (friend is gluten intolerant) and made pumpkin fritters and flathead and squid and oysters for our guests. Oh and chocolate bread and for dessert ginger icecream Clare had made with Tasmanian Sauce Company chocolate sauce - seriously yum. Then Clare went to practice on the church piano and I did some work before our night jaunt. Someone was chatting at the Scottish dancing last night, and was taken aback by the fact that I spend most of my time working. They had the idea that we foraged and and tended veggies 24/7 just to stay alive. I guess we're lucky in that the sea is bountiful here and we have some idea what to harvest - not that I wouldn't like to spend more time doing it, but we actually do well out of an hour or two every two days. We're steadily meeting more people. It's odd, but in some ways we have more of a social life here than we did out Finnegan's Wake (and I can't say I felt that isolated there), where we spent nearly 8 years. I suppose we're nearer 'town' (well, Whitemark - pop. 170 IIRC)-- or maybe people are just more outgoing here. That was not what I was led to expect. In fact some South Africans said it would be 10 years before an Australian invited us into their home. Hmm. Maybe in big cities or with people who don't try to fit in?
Dave, I use a HP.PSC 1410 3-in-1. Can get the cartridges and cheaper refills up here for that no problem. What model is yours? Could bring cartridge to Worldcon...
ReplyDeleteOh, man - I'm sorry about the wombat encounter. They really are suicidal at times, rather like the blasted wallabies and possums. You're lucky the ute came out in one piece. As you know by now, wombats are dense, stocky beasts. If you're travelling at speed when you hit one, it does tend to render your vehicle hors de combat.
ReplyDeleteHey, about those garfish - are they as oil-rich as sardines? I've had fresh-grilled sardines maybe three times, dammit, and I'd LOVE to do it again. If gar are similar enough, I'd give it a try.
Glenda mine is a C3100 - it takes an HP131 cartridge black - available in every little village in SA so very common. Do ask please. I would love it if you could find one and I could transfer the money to you.
ReplyDeleteFlinthart - not interchangable but similar - as high oil (they're considered medium oil - sardines IIRC depend on the season) - they're similar in texture (slightly tighter and firmer - good IMO) and grill a treat on the barbie. They have a similar smell, and are simarly pleasantly distinctly flavoured. They do curl though (they curl back if you do a quick over. Try for as small as is legal - there is almost no wastage - I reckon they are about 70% return.
ReplyDeleteOily and stunning on a barbie - trevally or mackeral.
Mmm. There's a small mackerel which -- I'm told -- occurs in estuarine waters down the east coast. I wish I could remember the name the locals gave it. Dog mackerel? Maybe. Anyway, the pro fisherfolk despise it because it's 'too oily'. But these are the blokes who pride themselves on living off blue-eye trevalla... and not to put too fine a point on it, a very large portion of the local community doesn't really know how to handle some of the seafood around here.
ReplyDeleteI never managed to lay my hands on any of these particular mackerel. People kept telling me how they'd caught and thrown out a dozen here, a dozen there, maybe kept one or two for bait. I know they're about 30cm long. And that's about it.
I'm telling you because I figure you'd know what to do about 'em, and might even know who to ask about where to find 'em. And yes: I strongly suspect they'd be bloody brilliant over charcoal.
?Jack Mackerel? I've been told you don't really get them here, but further south. But I've been told a lot of things - heh - not all quite correct.
ReplyDeletePoking around on Google rules out Dog Mackerel -- but strongly suggests either Jack Mackerel or Slimy Mackerel as the one I'm thinking of. I've eaten neither. Know anything?
ReplyDeleteMost of the Scomberidae are fairly similar dinnerwise :-). I think the local name would be Jack, Trachurus declivis - and I see the Australian Museum has a collection record for the east coast of Flinders, Bridport and East coast tas.
ReplyDeleteYep. According to the wisdom of the 'net, Jack Mackerel occur much farther north than Flinders, and definitely along the eastern coast of Tas.
ReplyDeleteOk, will get back to you.
ReplyDelete