About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Simply Spanish
Smoke & Mirrors
Not Your Usual Stew
Not In My House
That Does Not Compute
Last Post (This Year)
MasterChef Goes Large
Drink Up, Closing Time
Short Odds
Home Shopping

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Tuesday, January 16, 2007
I went fishing last Sunday and after a slow start finished up with a bag of flathead and King George whiting, two of the tastiest fish in our waters. Flatheads are a non-descript looking fish that lives and feeds on the bottom and as it name implies, its head is in fact flat, with eyes looking upwards. When you first catch one they look very harmless, but looks can be deceiving for on each gill cover are two razor sharp projections.

The flathead shakes and thrashes about when caught in order to drive one of the spikes into some part of you, usually your hand. Indeed it is a right of passage to be stung by a flathead at some stage in your fishing career. Some hold that there is some venom associated with the sting, but I'm not so sure. One thing that is sure is that when one gets you, the cut always bleeds profusely.

I haven't been got by a flathead in a long while and Sunday was no exception.

Last night when I got home, my wife D had blanched some chips in oil, that's the signal for fish 'n' chips. I asked her whether she wanted flathead or whiting and after some hesitation she asked for flathead. We like to cook it on the bone, it seems more succulent, but we do have to look out for the pesky rib bones, especially so with smaller fish. Most fish shops will remove the bones and sell you what is called a flathead tail, but a lot of meat is lost in the process and accordingly one pays quite a lot for them.

We clean our fish on the boat and leave the head on, one because it's the law, so that fisheries officers can check the legal size of your fish, and two because I like to make fish stock and flathead heads in particular make very good stock. All I had to do was detach the head from the body with my razor sharp filleting knife. Whenever I start a new kitchen chore with a knife, I always give it a few wipes across a steel, so I grabbed the steel from the knife block and started to give the blade a few licks. I have never in my almost fifty years ever cut myself honing a blade on the steel, but one must never say never. Somehow I managed to jab the point of the knife into the end of my index finger and a steady trickle of blood started flowing. Ever notice how a cut with a razor or sharp knife is relatively painless if not too deep, and the blood flows easily from the wound and doesn't seem to stop?

Like a flathead wound.

Well, my ruby red blood was streaming out and despite my best attempts continued to run. I needed to finish cutting the heads from the fish and as they needed rinsing a few spots of blood wouldn't matter, so I pressed on. Grabbing a fish by the head, I pushed the knife down into it and discovered that blood is an effective lubricant. My index finger slipped straight onto the spike on the gill cover and now there was a second wound weeping blood as fast as the first.

I couldn't believe it, the fish was well dead and it still got me.
  posted at 9:02 am

At 1:04 pm, Blogger MyKitchenInHalfCups said...

The fates and the stars must have been aligned against you!

At 10:27 pm, Anonymous Anonymous said...

Not to laugh at your pain, but that post is one of the most well written and funniest things I've read so far this year! Hope the wounds have healed by now :)

At 4:41 pm, Blogger neil said...

Hi tanna, knives and barbs were in me!

Hi ellie, thanks for that, fortunately it didn't hurt too much.


Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter