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Some fish marinades add flavour to a bland tasting fish which would be a culinary disappointment without it, whilst others tenderise the flesh of sea creatures that may otherwise test our jaw muscles to the full - squid, octopus and cuttlefish for example.
Any candidate deserving of such treatment is left for a period which may be as short as 30 minutes, or up to 12 hours or so, during which time the marinade is permeating deep into its flesh.
This marinade originates from North Africa, and uses the traditional Tunisian hot chilli paste 'Harissa' whose main ingredients are Piri Piri chilli peppers, serrano peppers and red bell peppers. But you won't need to make it up, as most supermarkets stock it. Cumin, too, is a spice native to North Africa and widely available elsewhere.
To make the marinade, mix the harissa, crushed garlic cloves, cumin, chopped coriander and olive oil together with a pinch of salt.
It's often used to 'spice up' fish which are destined to be broiled (cooked under the grill) or barbecued.
This marinade is said to originate from Australia. Wherever it comes from, it's magic. It will tenderise the squid rather than flavour it.
Don't use the marinade for anything else; it's done its job - finished. Throw it away.
Feb 10, 21 08:46 AM
Well, it may sometimes help when surfcasting, but shore fishing includes angling from the cliffs, rocky outcrops, from piers and breakwaters, in estuaries and marinas ...
Feb 10, 21 08:33 AM
Fishing Sabiki Bait Rigs is the smart way to catch mackerel and saltwater baitfish. Cast from the shore, or jigged from a drifting boat, a string of Sabikis will often get you several at a time
Feb 10, 21 08:31 AM
Many specimen fish have been caught at rock fishing venues, but you do need to take a great deal of care. And even using specialist rigs you can expect some tackle losses