Backyard Aquaponics
A place to discuss aquaponics

hey Kp my dad raves about Dhu fish Wings which from what i can tell are whats left after filiting

but they are a big fish

our dogs lurve fish wings

Hmmm I hadn't considered Chloe... She does like fish. The bones are ok for dogs?
also what is a 'Dhu Fish'?

maybe Jew fish? Eel-tail Catfish

ummm not sure of the technical term but they are a deep water fish they catch off the coast here really nice eating we call them Dhuies ( perhaps im not spelling right but ive never seen it written down )

dont think they are a cat fish though jamie

West Australian Dhufish.... Pearl Perch...

http://www.frdc.com.au/species.php?f=161&v=f

Yum

so does it live up to expectation?

looks delicious.

Looks like a good smoking job Vb.....

thought that was the monya special pancake batter mix

That looks GREAT! wish I was close enough to drop over for a taste!

How'd it go VB?
They look dellish!!
I found it good to keep a record of the time/weight/heat/dryness result to improve my skills at smoking fillets and whole fish.

Had a taste after I made it up. Was pretty good - but I reserve judgement because you are meant to wait for the flavours to blend and I also had eaten a smoked perch fillet as well as a full dinner already, so wasn't exactly hungry.

The smoking job was fine for the purpose of using in the dip. This is only my second attempt at smoking, so I am still experimenting. I used less briques in the webber this time so as to maintain a lower temp and hopefully get more smoke through the fish. This worked. The problem with using a charcoal webber though is having some sort of control over the heat - I think in the long run, use of gas is going to be the best bet. After all - the reason I am a char fan for the webber is the flavour it puts through the meat - but with smoking the pellets/wood is doing this anyway. With that extra control - will be much easier to get a great result.

The meat was good - but because of the major variation in thickness between the edges and tail and the rest of the fillet, it was inevitable that the edges were going to be a bit dry. The rest was however moist and flavoursome.

I still use a metho burner to create the heat...a very low flame and cook about 1- 1 1/2 kg at a time.
The dryness you got VB maybe because the heat was more intense than I use.

I use either charcoal or electric thru my webber...... depends. For a lower temp, I use electric (more control) for more smoke flavor I use charcoal and wet the snot out of it as well as my wood chips......