Not the only one who cuts their broadbill into manageable chunks - Tactical Ninja
May. 9th, 2014
10:17 am - Not the only one who cuts their broadbill into manageable chunks
Yesterday my Grownup Coat arrived in the mail, and today I wore it to work. I love it, it's all warm and snuggly and grownup-feeling. It's this one. I call it a Grownup Coat because it's the first time I've ever spent over $100 on a coat that wasn't an oilskin or for snowboarding. It's for my walks to work in Wellington winters and I got it from Hikoi at a $90 discount.
They actually emailed me when I ordered it and told me it was out of stock, and they'd have to order it in but if I waited a couple of weeks they'd be having their May sale and it'd be cheaper. I thought that was pretty nice of them. Still cost me $270 though. And I can feel the difference in quality from my usual $50 jobs. I expect this coat will last me several years. Yes, I am excited about a coat.
Yesterday I looked up recipes for swordfish on the internet. There are lots. I had heard that it's versatile as fish go, but was still surprised at how popular it is. I guess because in NZ it's a rarity - try finding any to buy in the shops - so you just don't see recipes for it as part of our culture.
However, I discovered that you can pan cook it, grill it, barbeque it and roast it. I selected 'pan' recipes, and ended up choosing one that's fried in a cast iron pan, then roasted and coated in a garlic/pepper/butter/lemon sauce rendered in the pan leftovers.
OM NOM NOM NOM. Here's a picture:
I think the broadbill 'steaks' look like tofu. This is because the frozen hunk I got was so bloody huge I had to cut it into manageable chunks with a meat saw, and that ended up making these rectangular pieces. I assure you though, these were better than any tofu. Here is a picture of me being The Happy Chef Who Totally Isn't Trying To Sell You Something:
*ahem* Anyway, for those who are interested, I like it. It's a white-fleshed fish like a snapper or kingfish, but oily like tuna or marlin. An interesting combination. It holds together well after freezing, and that cooking method left it juicy and tender. Some people say it has a strong flavour, but I didn't notice it being all that strong myself - possibly because I'm used to the strong and slightly metallic flavour of the shark that normally goes in fish and chips.
The general consensus is that we like swordfish and now Dr Wheel says I have to catch one. To which I say "Perhaps not in my kayak."
Anyway, the other thing that arrived in the mail yesterday was my new cloche to replace the little greenhouse that's now too battered to cope with full time active duty in the windy spot. I put it up in less than 15 minutes:
The plants you see in it are the chillies and capsicums that I've been
And, it'll keep the white butterfly off my broccolis, damnit! Note the white thing in the background, which is my makeshift tulle tent for the other two broccolis I'm trying to protect from the little white bastards. *muttermutter*
OK, so while I was googling for the link below about NZ's swordfish fishery, I found this video by following a link "Giant shark attacks swordfish." Unlike most of those claims, this vid is the real deal. The swordfish is about 150kg by the looks of it, and it gets monstered by an even bigger mako shark. The guys videoing it know what they are doing, and keep up a good narrative throughout. If you're interested in what NZ's blue water contains, have a look. It might put you off swimming though, eh?
* While not included under the October 1987 moratorium banning commercial fishing for marlin, swordfish can not be commercially targeted and are limited to 'allowable bycatch' throughout New Zealand's 200 mile exclusive economic zone. This essentially makes broadbill a recreational species, at least in principle.