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seamonkey
PostPosted: Oct 24th, '10, 22:44 
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Hey Rupe,
Im doing Silvers and checked out your photo. Doesn't look like there is a lot of flesh on them but you do say that they will take up all flavours. Thats a positive.
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RupertofOZ
PostPosted: Oct 25th, '10, 11:29 
seamonkey wrote:
Doesn't look like there is a lot of flesh on them ...

Compared to???
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Food&Fish
PostPosted: Oct 25th, '10, 12:27 
Seriously, this cant be healthy.
Seriously, this cant be healthy.
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Nice ones rupt i love trout time
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seamonkey
PostPosted: Oct 25th, '10, 15:29 
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Hmmm. :think: I guess Ive never really paid much attention to viewing a section of a fish that size. I guess thats the average after the guts are out. Just put that in the Dumb Comments box for me, Rupe. :oops: Cant promise that will be the last one from me :wave1:
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RupertofOZ
PostPosted: Oct 25th, '10, 20:06 
Not a totally "dumb question" at all Seamonkey....

Different fish have different profiles... trout for instance are probably thicker around the "shoulders"....

Flathead are thick all over, with no major rib structure... in say, comparison to Bream...
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chillidude
PostPosted: Oct 26th, '10, 07:40 
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gemmell wrote:
RupertofOZ wrote:
Fished this Silver out of the trout tank tonite for tea... was swimming around on the surface, but not apparantly in trouble...


Ooh ooh, I know why, I know why! ...

It doesn't have a head or any guts! It was probably a little distressed so was swimming at the top :wave:

Nice work Gemmel - you must have a biology degree tucked away somewhere :laughing3:
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RupertofOZ
PostPosted: Oct 26th, '10, 13:34 
Not a biology degree Chillie... more like a degree in the bloody obvious....
And it probably took five years and a $500000 research grant ... to come to the conclusion... :laughing3:


Last edited by RupertofOZ on Oct 26th, '10, 13:38, edited 1 time in total.

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chillidude
PostPosted: Oct 26th, '10, 13:36 
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agreed Rupe - yet again we need that Sarcasm smilie !!
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RupertofOZ
PostPosted: Oct 26th, '10, 14:05 
Some of the beetroot in the mega system... have been there for a while... :wink:

Still cooked up alright though...


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chillidude
PostPosted: Oct 26th, '10, 14:07 
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Jaysus - I pulled mine out a lot earlier than that !!

How long did it take to cook ??
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RupertofOZ
PostPosted: Oct 26th, '10, 14:19 
No idea Chillie... left it simmering all night... threw it out... and ate the pot.... :mrgreen:

Nah, just kidding... about 1+ hours... not as good as the smaller ones, but still very edible...

About another 4 that size... that are throwing to seed....
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gnash06
PostPosted: Oct 26th, '10, 15:40 
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Now thats a beetroot....and you know what they say.....you cant beet a root :D
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abdul
PostPosted: Oct 27th, '10, 05:18 
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yea but you could beet the stuffings out of someone with that root.
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gemmell
PostPosted: Oct 27th, '10, 07:29 
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RupertofOZ wrote:
Not a biology degree Chillie... more like a degree in the bloody obvious....
And it probably took five years and a $500000 research grant ... to come to the conclusion... :laughing3:


Nah, it's years of know how - I think it's called no-head-no-guts disease. Very common for fish of about plate size.
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RupertofOZ
PostPosted: Oct 31st, '10, 14:44 
Hello, hello... what's going on here then???.....


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