Bluff Oyster Festival

why wasn't I there/

Chef_rainrain1, May 24, 6:12 pm

me too, drools.
One of my fondest food memories for last year, was savoring fresh Bluff oysters at a pub/restaurant on the main St of Invercargill after pigging out on Blue cod for a couple of days on Stewart Island . would be worth the cost of a flight to Invercargill to attend the Oyster festival . so I'd ask . why the hell didn't I know about it?

Chef_samanya, May 24, 6:20 pm

Fresh blue cod, oysters, and scallops cooked in butter with the roe still attached, I'm so starving right now, I'm wondering what seafood goodies are in my freezer

Chef_rainrain1, May 24, 6:28 pm

Blerkkkkkkkkkkkkkkk. Cold snot. I wish I liked them. I just don't.

Chef_awoftam, May 24, 6:29 pm

Your sad, not mine

Chef_rainrain1, May 24, 6:31 pm

We are so lucky to have the oysters and beautiful fresh fish right on our doorstep. Must be time to make my blue cod and bluff oyster chowder, yum yum.

Chef_fifie, May 24, 9:54 pm

Lots of people were there - it was a great experience for us as first-timers.

The so very fresh freshly shucked raw oysters were definitely worth the trip south from Christchurch, and the two cooked battered oysters that I had were really good too - raw is best though! with a squeeze of lemon juice and a good sprinkle of pepper. :-))

Chef_245sam, May 24, 11:03 pm

Yes the food would be awesome, but the crowds would not.

Chef_rainrain1, May 24, 11:07 pm

What else did you eat< surely more than some raw oysters and 2 cooked ones? Torture us with some of the other foods that were there for the tasting. love to know

Chef_rainrain1, May 25, 8:07 am

MMM love bluff oysters you can keep the stinky blue cod though.

Chef_beaker59, May 25, 5:17 pm

Blue cod, stinky? Get outta here, no way., unless you got some that was a few days from the sea ;o).

Chef_samanya, May 25, 5:36 pm

I'm salivating as I type . probably had scallops & crayfish as well.
Oh bugger, she thinks as she trots off to reheat last night's onion/sour cream tart! (it was delicious, but not a patch on fresh seafood)

Chef_samanya, May 25, 5:38 pm

awwwww You are not a true seafood fan, if you don't like blue cod.

Chef_rainrain1, May 25, 6:00 pm

My wife won't even allow it in the house. I guess its OK if you do something with it lots of herbs and spices poach in milk or something to kill the smell.

Chef_beaker59, May 25, 6:44 pm

Blue cod doesn't smell have it often but buy it from s fishmonger not a supermarket.

Chef_fifie, May 25, 6:56 pm

I catch it fresh and throw it back.

Chef_beaker59, May 25, 7:14 pm

Have you ever tried blue cod from really cold waters?
It's a fact . the colder the water, like the further south in NZ, the better they taste.
Freshly caught, from Stewart Island . super good, unsurpassed, can taste the sea.
God's gift to fish lovers!

Chef_samanya, May 25, 7:43 pm

I agree. The blue cod caught in Foveaux Strait tastes completely different to that from Cook Strait and I get that the day it is caught.

Chef_kay141, May 25, 8:01 pm

Oh, kay141 . where do you buy it the day it's caught? I'd love to know.

Chef_samanya, May 25, 8:15 pm

Dunedin and the Chathams cold enough :)

Most of our recent catches have been around Hawkes bay though. We do get an occasional Bluey in the outer Hauraki gulf also some years Red cod though very occasionally.

Chef_beaker59, May 25, 11:58 pm

Sorry, but I don't buy it. Granddaughter's partner sometimes catches it and I get given some. I haven't had any for a while though, he's too busy to go fishing.

Chef_kay141, May 26, 8:31 am

So how does someone living in the Wellington area get blue cod from the Foveaux Strait the day it is caught? I've known fishermen in Bluff and I've never yet been able to achieve that desirable outcome, well not cheaply anyway.

Chef_buzzy110, May 26, 10:04 am


Chef_rainrain1, May 26, 10:48 am

How very strange. blue cod is one of the best fish in the worlds oceans

Chef_rainrain1, May 26, 10:53 am

I'd agree. Love it.
Caught a couple last time I was on Stewart Island . superb!

Chef_samanya, May 26, 11:10 am

Have you tried smoking it? I think blue cod is one of the best fish for smoking and I wish it was more readily available in Auckland. I do see it at the fish market but it's never top quality by the time it gets here.

Chef_davidt4, May 26, 11:20 am

Haven't tried it smoked but then where we catch them there's also plenty of far better fish like Hapuka, Blue Nose, Gemfish ,Rays Bream etc etc. Seriously I don't rate them they lack the depth of flavor and have a smell when fresh that reminds me of Diesel, my wife won't allow them in the house and she's raised on the Chatham Islands where they are pretty easy to catch. Guess I'm a bit spoilt for good quality fresh fish.

Chef_beaker59, May 26, 1:05 pm

Well I never. Hells bells and buckets of blood

Chef_rainrain1, May 26, 2:12 pm

Was a few months back now but, yes, bought a whole one and hubby smoked it. Delicious but definitely not a cheap exercise. Still with just two of us eating meat/fish we can splurge sometimes. Of course being from the NI I have the obvious fondness for snapper too (as does my dog who was horrified the first time she was with us and we hauled one into the boat - that lasted about as long as it took her to put 2 + 2 together and realise the end result was yummy smoked fish). Yes, she's a tad spoiled. ;))

Chef_sampa, May 26, 2:48 pm

Should have said I get mainly Cook Strait blue cod. I have seen it occasionally at the Riverbank market but it sells out very quickly. Steeds fisheries are the Wellington area all week, different places on different days. Google Fish on Wheels for their other locations.

Chef_kay141, May 26, 2:55 pm

It maybe who you know.

Chef_kay141, May 26, 2:55 pm

Yes Snappers not too bad, love filleted sole, can handle a jock stewart, groper steaks are an absolute favourite, don't mind a bit of brill and flounder, but pan fried in butter blue cod, gets the old salivas going. with a bit of tartare on the side. I love my fish, and nobody in the whole world will convince me that southern blue cod is nothing but THE best!

Chef_rainrain1, May 26, 3:01 pm

Thanks Kay, I can get it from Stewart Island, at a price.
I'm hesitant to buy a large amount that is required for an order as I don't like keeping it too long in the freezer . other things yep, but not precious blue cod (or whitebait)

Chef_samanya, May 26, 5:41 pm

So how do you get fresh out of the water cod from Bluff to Wellington to eat the same evening at a reasonable cost?

Chef_buzzy110, May 27, 1:37 pm

Do you read my posts or just look for something to pick? I said I got it the same day not that I ate it that day. The cost is usually nil. As I said it's who you know.

Chef_kay141, May 27, 1:48 pm

As well as the initial taste treat of raw oysters DH and I shared a seafood platter - another 2 each raw oysters, the cooked (battered) oysters, mussels in the shell, smoked mussels, prawns, battered blue cod, squid/calamari, crayfish, some fries and I also had a little bit of something really healthy (the lettuce leaf that some of the seafood was on). Scallops, salmon and kina were also available. From what we saw virtually everything food-wise was fish/seafood with the exception of some sweet (chocolate) treats that we didn't have and haggis that we also didn't have because we've had (and enjoyed) haggis on at least two earlier occasions. I was interested in trying muttonbird but decided against if after watching a young lass from Auckland who sat opposite us, trying to find something enticing about the stuffed ½ muttonbird that she had bought for lunch - there was a lot of fat/grease, a heap of stuffing and very very little meat.
A coffee cart appeared to be doing good business and there was a very well-stocked and very busy large cold refreshments area.
All in all an interesting experience, made all the better by the fact that the weather was mainly fine during the time we were at the festival itself. :-))

Chef_245sam, May 27, 2:07 pm

Great description 245sam. real Southern fare, pity you didn't try the mutton bird, it has a taste all of it's own. I can't imagine it stuffed though, or even why anyone would want to stuff it

Chef_rainrain1, May 27, 2:15 pm

Sounds marvellous. Mutton birds can be an acquired taste, I'v enever has a stuffed one. When I was younger, the southern F&C shops sold them deep-fried, may still do, but I could never eat those. I have cooked them myself by boiling and changing the water several times. Then, IMO, they are edible, taste like a strong, fishy bird, but I wouldn't spend my hard earned dollars on them. Free is a different story.
Love a well made haggis, not an el cheapo, all oatmeal and no offal.

Chef_kay141, May 27, 2:27 pm

Thanks rainrain1.

From what I saw the muttonbird had the colour and texture of cooked mutton and I knew/understood that it had a 'fishy' taste, but after the platter there really was no room for more food - we both just needed something to drink. Sometime I would still like to have a small taste of muttonbird though and the only choices we could see for trying muttonbird at the festival were the stuffed ½ bird or stew (muttonbird heart stew? ). Had it been available a small sliver or two on a cracker biscuit, croute or nice fresh bread would indeed have sufficed and I'm sure we could have found just enough room for that small morsel. Another day, another time, hopefully. :-))

Chef_245sam, May 27, 3:01 pm

I wonder if it is unsalted, stuffed and roasted? ha ha, I have no idea whatsoever, and am only surmising. I have cooked and eaten salted and boiled muttonbird which wouldn't be boiled if it was stuffed would it? Or would it?

Chef_rainrain1, May 27, 5:18 pm

Correct unsalted, stuffed and roasted

Chef_huzzar, Jun 3, 11:17 pm

Share this thread