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PostPosted: Feb 8th, '14, 18:29 
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Forgot to say. Both were full of roe.

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PostPosted: Feb 11th, '14, 10:08 
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My pumpkin vine is losing fruit - I thought this one had set as it had started to grow, but at about 12cm diameter it started to go yellow. Any ideas what would cause this? Could be linked with potassium deficiency?

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One pumpkin is developing properly, and there is only one other on the vine that I hand pollinated a few days ago - will have to see if that sets...

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PostPosted: Feb 11th, '14, 11:36 
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Nice Perch Matt, did you get those ones as yearlings? Took me 3 years to grow SP that big from fingerling.

p.s. I had found some of the bigger ones were a little chewy, for that reason I harvest more around the 400g mark. Good plate size too.

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PostPosted: Feb 11th, '14, 12:04 
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I got both of them as mature fish, the bigger silvery one was probably about 3 years old, the smaller blacker one about 2.5 years old. (I've had them for just over a year). They have a good amount of flesh on them - smallish heads compared to body size.

I've been experimenting with sous vide cooking so will try the next Perch that way - did a flathead sous vide the other day - was the juiciest bit of flathead I had ever eaten.

It amazes me how hard I find it to harvest my own fish considering I regularly dispatch fish from the ocean without a thought.

I actually experimented catching those SP with hook and line and made several discoveries:

1. The biggest fish don't get to the food first (caught 2 small ones before getting a big one)
2. 6lb fluro is not strong enough for a fiesty SP - busted me off and then I had a oh bugger - line and circle hook in the tank moment)
3. a no. 8 circle hook with 3x 3mm pellets threaded on it (drill 1mm hole in pellet first) catches them quite well, though once a few have thrashed about on the hook the fish get spooked and won't feed for a while. So its probably not too much difference to spooking them with a net

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PostPosted: Feb 11th, '14, 12:44 
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I only found the big ones chewy if they were baked or cooked in foil. If you fillet them they come up real well as good as anything from the sea. I have plenty of asian customers who all steam them so that must also be another good way to cook them though I still havent tried it.

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PostPosted: Feb 11th, '14, 13:44 
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Yeah - I'm not sure, but the chewy areas might have been where the al foil was touching the baking tray.

I think steaming will avoid any hot spots, and sous vide will be even better as you can guarantee that the whole fish will only ever reach a max temp of say 60 degs, and none of the juice or moisture can escape.

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PostPosted: Feb 11th, '14, 14:03 
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Actually thats an interesting point, Gav. I think from memory Ive always cooked the larger ones in alfoil (to share) and Ive filleted or baked the smaller ones for myself. Makes sense why Ive noticed the larger ones were chewy in my case. But mind you although they were a little chewy I still rated them highly. I love SP, one of my favourite freshwater fish.

Interesting fishing discoveries Matt!

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PostPosted: Feb 20th, '14, 09:53 
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Planted some beans a while back that are very deficient in something in this system, though going great guns out the back. Image
Here's the beans in the back system, planted at same time.Image no other plants are showing chlorosis in New leaves so don't know if iron or still potassium or something else. Certainly not nitrate deficiency!

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PostPosted: Mar 19th, '14, 21:06 
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Had a fatality this morning, had one about a month ago too. Not sure of the cause as no visual signs, no nitrite or nitrate reading, water and air pumps running. Image to follow... Can't get it to upload at the moment.

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PostPosted: Mar 20th, '14, 06:33 
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Image

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PostPosted: Mar 20th, '14, 06:35 
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Galangal is flowering. Not sure when to harvest it in Perth. Anyone know if it dies back in winter?Image

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PostPosted: May 4th, '14, 09:54 
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Hi Matt, have you tried adding a teaspoon of chelated iron, might help with the leaf yellowing if its an iron deficiency

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PostPosted: May 5th, '14, 09:00 
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Hi Lloyd, not in a while, though I have some ceylon spinach which is doing a similar thing so I may experiement with some DTPA addition and see what happens....

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PostPosted: May 5th, '14, 09:05 
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Cooked a fish to make room for the trout. Did sous vide silver perch with garlic, ginger, braggs, fried shallots and lemon grass

Starting fish was about 650g gutted and grilled...Image
Ingredients added Inc salt and pepper...
Image
Into a vacuum seal bag and into the water bath at 65 degrees.
Image

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Last edited by mattyoga on May 5th, '14, 09:08, edited 1 time in total.

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PostPosted: May 5th, '14, 09:07 
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Then an hour and 20mins later... Image

Could have got away with less time, will no for the next one...

Was much better than baking in foil - Might try a fillet next time.... and a tad of chilli ...

BTW Braggs (Braggs Liquid Aminos) is like soy sauce, though is not fermented and much lighter than soy generally, with no added salt - though tastes very salty.

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