haha, thats just the 1 growbed by the way. theres 4 more and i added a floating raft a few weeks ago from spare polystyrene i used to insulate the shed, it has about 50 lettuce floating in the pool.
PCS & Stuart M. Grant - Cichlid Preservation Fund - Details here
Aquaponics
Started by mattt, Jun 06 2011 07:03 PM
75 replies to this topic
#42
Riggers
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- Forum Member Joined: 27-November 10
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Location: Kingsley
Posted 28 August 2011 - 09:50 PM
Nice one matt 
I'd love to come have a look sometime...
Cheers
Nick
I'd love to come have a look sometime... Cheers
Nick
#43
mattt
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- Forum Member Joined: 10-November 09
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Location: Craigie
Posted 04 September 2011 - 10:45 AM
QUOTE (Riggertron @ Aug 28 2011, 09:50 PM) <{POST_SNAPBACK}>
Nice one matt I'd love to come have a look sometime...
Cheers
Nick
I'd love to come have a look sometime... Cheers
Nick
damn wish i saw that the other day, coulda used a hand shooting fish in a barrel
#44
ice
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- Forum Member Joined: 18-January 07
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Location: Huntingdale, WA
Posted 05 September 2011 - 01:14 PM
Haha harvested a few did ya? Or did you do the whole lot?
#45
mattt
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- Forum Member Joined: 10-November 09
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Location: Craigie
Posted 05 September 2011 - 02:39 PM
nah just a few, scoops, i'm guessing we took out 1/4 or 1/5th of whats in there, AP lettuce too!
#46
Sarah Jayne
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- Forum Member Joined: 20-November 10
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Location: PERTH
Posted 05 September 2011 - 04:57 PM
Free feed at Matt & Bernies 
Looks awesome guys
Looks awesome guys
#47
procull
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- Forum Member Joined: 17-January 11
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Location: Boonah , Qld
Posted 05 September 2011 - 05:39 PM
any one got a contact to get trout fingerlings ??? cant get them any where up here
#48
werdna
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- Forum Member Joined: 10-March 07
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Location: Coogee
Posted 05 September 2011 - 07:48 PM
There is a shortage at the moment due to a shocking winter last year.
One would assume that means there will be plenty available next year...
One would assume that means there will be plenty available next year...
#50
Riggers
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- Forum Member Joined: 27-November 10
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Location: Kingsley
Posted 06 September 2011 - 11:46 PM
Mate I'd still love to come have a look ey by the way, what's the ironing board for? Lol
by the way, what's the ironing board for? Lol
#51
mattt
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- Forum Member Joined: 10-November 09
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Location: Craigie
Posted 07 September 2011 - 04:54 PM
its my sexy DIY filleting station!
i am banned from the kitchen so i just do the dirty work on the lawn and hose it down :0
i am banned from the kitchen so i just do the dirty work on the lawn and hose it down :0
#52
Cawdor
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- Admin
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Joined: 26-December 05
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Location: Byford
Posted 07 September 2011 - 04:57 PM
Love the setup Matt, looks mint!
#53
werdna
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- Forum Member Joined: 10-March 07
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Location: Coogee
Posted 07 September 2011 - 05:56 PM
I wish you had posted that Ironing board idea up before I had just ditched mine!
Looking good mate!
Looking good mate!
#54
dazzabozza
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- Admin
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Joined: 16-March 07
Life Member
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Location: Beeliar, Perth WA
Posted 07 September 2011 - 10:04 PM
Had to get the GF to I.D. this for me. They're apparently quite rare and only come out when I'm not home 
QUOTE (mattt @ Sep 6 2011, 03:47 PM) <{POST_SNAPBACK}>
- malawiman85 likes this
#55
mattt
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- Forum Member Joined: 10-November 09
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Location: Craigie
Posted 12 September 2011 - 04:29 PM
lol, anyone know a cheap place to get woodchips for smoking?
#56
STEVEGREEN
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- Forum Member Joined: 18-September 04
- Location:behind you
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Location: Darling Downs
Posted 12 September 2011 - 05:00 PM
wicked set up Matt
how did you cook the first batch of fish and what did they taste like?
cheers
Steve Green
how did you cook the first batch of fish and what did they taste like?
cheers
Steve Green
#57
mattt
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- Forum Member Joined: 10-November 09
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Location: Craigie
Posted 12 September 2011 - 06:25 PM
ive been trying different brines, different woods, different speeds / temps...... more smoke, less smoke, skin on, skin off, fillets, on the bone, scored skin... 
to many variables lol.
the last batch i brined for 35-48 hours, cooked 1/2 on low for 4hrs, 1/2 on med->high for 1hr. the faster cooked was alot better, more moist and about the same smokey flavour. the longer you go it kinda turns into fish candy. U.S. sites seem to do low + long (8hrs+) i'm not a fan!
to many variables lol.
the last batch i brined for 35-48 hours, cooked 1/2 on low for 4hrs, 1/2 on med->high for 1hr. the faster cooked was alot better, more moist and about the same smokey flavour. the longer you go it kinda turns into fish candy. U.S. sites seem to do low + long (8hrs+) i'm not a fan!
#59
Riggers
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- Forum Member Joined: 27-November 10
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Location: Kingsley
Posted 27 September 2011 - 03:30 AM
Holy crap dude! Your house has turned into a jungle!! can I possibly pop in and have a look, I'm just working out my system at the moment so it would be good to see a system up and running
#60
mattt
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- Forum Member Joined: 10-November 09
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Location: Craigie
Posted 27 September 2011 - 06:40 AM
yeah no worries, maybe a week or 2 will be better when we pull out the rest of the trout and smoke some up 
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