For catfish with teaser & clonk I’m using a black cat white series 60-150gr. It’s a relatively short rod so I can control them better especially when they get bigger :)

It's basically A LOT of small veggies, some parboiled and generally lightly salted and kept in lightly vinegary water for taste.

Initially I even skipped the vinegar part. Just parboil the carrots & shrimp if you use them.

The peanut sauce is just peanut butter, soy sauce (light & a tad of dark), hoisin sauce, lime, garlic and some hot water till you have a nice consistency.

It's really the star of the show. I could eat it alone just like that.

It's called "silure" in french or "meerval" in dutch. Silurus Glanis would be the latin name. Super fun game fish. They go up to 3m something. I'm trying personally to reach 2m but so far I'm stuck at 1m80. They are... resilient. So with hotter water these last years it's the most commom predatory fish we have.

Not sure I like that way of calling them xD

np I love the subject. Though I'm... historically horrible at photo... I don't like having my mediocrity taken away from me by non-transparent processes. I remember I can access "raw" images but they are insanely large and I'm pretty sure I can't read that format outside of Gimp and such super complex softs.

They evolve through a whole week... They tend to be a bit less crunchy but they get more pickly. They don't age as well as say pickled red oignons or carrots.

Yo what? That's.. like €5 max in ingredients a person if you don't use fancy import soy sauce & miso 0_° And it's stupidly easy to make unlike some of the stuff I attempted as of late.

I was assuming that as long as I don't venture outside of the basic 'photo' mode that is would still be tame. It seems tame compared to what I'm getting out of my GoPro for comparaison.

Uh? Camera filter? Are iPhone applying filters by default now?? The light and glaze my be what’s causing the image glow but I for sure don’t use filter.

Did u pickle those cucumbers and serve with sesame seeds? They look glazed some what?

Super simple. I cut them in stripes, removing a bit of the core part with seeds and I cut them in ~4cm sticks. I put some salt on them for about 1/2 hour. It firm them a bit. I discard the cucumber water that drains in the bowl. Then equal part low sodium light soy sauce and rice vinegar. For 1 cucumber I us 2x 4 spoons. I let them a bit in the fridge so they absorb the seasoning.

Before serving I add sesame oil & toasted sesame seeds.

That's one of the things I sometimes prep during weekends in batch & I keep them in containers.

Fried chicken is the best thing ever. I need additional recipes of fried chicken :)