extreme_tooth_decay April 2, 2011 April 2, 2011 Frier - Tim (I think one turkey-sized frier will do it, what do you think?) I would think 1 would do it...I would think we could put several fillets in at one time without changing the temperature at all...how much do you think 1 fillet weighs? I would think a pound or 2 at a time should be possible without having much temp change. When I put a refrigerator-cold 12ish pound turkey in, the temp drops about 25 degrees.
Jan April 2, 2011 April 2, 2011 I've got a large fryer that I would not mind lending you for this event, Chad. It's plug in, set temp and fry. The temperature remains constant. It comes with a wire basket and holds about 2 gallons of oil.
Chad April 4, 2011 Author April 4, 2011 Tim, that sounds about perfect. Jan, thank you, I think having one (or more) in reserve is probably a good idea on a "just-in-case" basis, but if all goes well, we probably won't need it. Thank you very much for the offer to use your house. I think you are about as centrally located as it gets, so I think that would be ideal Roni, that sucks! (bring your friends? ) Like I said, my dates were picked arbitrarily, perhaps add a couple weekends to the mix? Say June 4 or June 11? Me +1 Roni and Wife Brandon Tim +4 Jan Doug Brian? Still around 10, who else is in?
roni April 4, 2011 April 4, 2011 depending on when we did it on whichever weekend we picked, i could probably get there. i would just set a date that most people can do and then start planning. the problem is we really need about 20 minimum, with 25 preferable. i think it gets hard to do otherwise. with 20 people and 50 lbs of fish, that means that we've got about 1.5 lbs of fish left over per person assuming about 1 lb/person during the fry. i can do 3-4 lbs in the fridge but 6-8 lbs is a lot of lionfish if we don't get enough people, i wonder if any of the restaurants you originally contacted would be willing to cook it knowing that they'd have a guaranteed 10-15 people?
extreme_tooth_decay April 4, 2011 April 4, 2011 with 20 people and 50 lbs of fish, that means that we've got about 1.5 lbs of fish left over per person assuming about 1 lb/person during the fry. i can do 3-4 lbs in the fridge but 6-8 lbs is a lot of lionfish Is 50 pounds of fish going to 50 pounds of food? I was under the impression after it is filleted, it is going to be a lot less...like half that amount...or less? After head, tail, bones, etc are removed.
dbartco April 4, 2011 April 4, 2011 from above, 50 lb fish + approx 20 lb fillets Who is cutting btw, and how are they shipped? How are the venomous spines accounted for during shipping.
extreme_tooth_decay April 4, 2011 April 4, 2011 (edited) from above, 50 lb fish + approx 20 lb fillets You mean 50 pounds of fish *=* 20 lb fillets... So if we had 20 people it would be 1 lb per person of food. Edited April 4, 2011 by extreme_tooth_decay
FearTheTerps April 4, 2011 April 4, 2011 Who is cutting btw, and how are they shipped? How are the venomous spines accounted for during shipping. I would assume thats all part of the fun, would probably need at least a few people to help with this before the frying gets started. I'd like to attend, but the price seems pretty steep, put me down as a maybe if we get more people. Also I think this part is assumed but not yet said, Everyone will be bringing the rest of the food potluck style? I'd be happy to bring a few things if I do attend. And as far as the leftovers goes, not the food, the fish. Anyone given any thoughts about it? Not all the meat is used off the fish, Im sure it could be used in some form by us humans, but Im also equally sure in some way we could use it for our fishes as well.
Chad April 4, 2011 Author April 4, 2011 depending on when we did it on whichever weekend we picked, i could probably get there. i would just set a date that most people can do and then start planning. the problem is we really need about 20 minimum, with 25 preferable. i think it gets hard to do otherwise. with 20 people and 50 lbs of fish, that means that we've got about 1.5 lbs of fish left over per person assuming about 1 lb/person during the fry. i can do 3-4 lbs in the fridge but 6-8 lbs is a lot of lionfish if we don't get enough people, i wonder if any of the restaurants you originally contacted would be willing to cook it knowing that they'd have a guaranteed 10-15 people? That is a good idea, I will give this another week or so to see if we can gather folks before trying something else. I still have high hopes for this! I think it would be a blast!! from above, 50 lb fish + approx 20 lb fillets Who is cutting btw, and how are they shipped? How are the venomous spines accounted for during shipping. The fish are shipped gutted and frozen. I inquired about the spines and will let you know, but I expect at most the tips to be cut off. You mean 50 pounds of fish *=* 20 lb fillets... So if we had 20 people it would be 1 lb per person of food. Yep, that was how I planned. I figured it could go a little in either direction with people, I think we could probably have as many as 30 people with that amount and still have enough (with other potluck style stuff going on), but 20 was about the minimum. I would assume thats all part of the fun, would probably need at least a few people to help with this before the frying gets started. I'd like to attend, but the price seems pretty steep, put me down as a maybe if we get more people. Also I think this part is assumed but not yet said, Everyone will be bringing the rest of the food potluck style? I'd be happy to bring a few things if I do attend. And as far as the leftovers goes, not the food, the fish. Anyone given any thoughts about it? Not all the meat is used off the fish, Im sure it could be used in some form by us humans, but Im also equally sure in some way we could use it for our fishes as well. Yep, anyone who is good at fileting fish speak up!! (I am mediocre at it, but am capable). And, yea, the price is what it is... I hoped, but didn't expect it to be any cheaper (at least it goes to a good cause!). I was also thinking potluck style for everything else, I think it would be a lot of fun! I thought about soups and stews and stuff made from the fish bones (fish head soup full of lionfish heads would be a picture for the newsletter!)... I am sure there will be lots left over for anyone who wants some (for whatever purpose!)
Brian Ward April 5, 2011 April 5, 2011 Is it REEF? I think since they are harvested in the Caribbean, he's referring to eliminating the population.
Chad April 5, 2011 Author April 5, 2011 Supporting the eradication of lionfish by supporting the people who hunt them is a great way for us to have an affect on the lionfish problem in the Gulf.
dbartco April 5, 2011 April 5, 2011 Yeah, yeah, I get that. I was wondering if the supplier was REEF, and maybe the costs of the fish went to their research. Obviously you can see from the pic above (which was part of the REEF project), we gutted the fish for the research part, and the fleshy part remained. Thought maybe that equated to lost of uneaten fish. ramble ramble.... In other words: Who is source you found that you are getting these from?
Chad April 5, 2011 Author April 5, 2011 oooohhhh... The supplier is Traditional Fisheries http://traditionalfisheries.com/
extreme_tooth_decay April 9, 2011 April 9, 2011 I think I am good for minimum 8 people at this point. Possibly more. Suggest we move forward on agreeing on a date and move along with this.
Chad April 10, 2011 Author April 10, 2011 ^awesome!! (not sure how I missed your post), what day do you recommend? That is ~15 interested, who else is in?
extreme_tooth_decay April 10, 2011 April 10, 2011 (edited) ^awesome!! (not sure how I missed your post), what day do you recommend? Do we know how long a wait there will be between we order it and when it will show up? I suggest we just pick 3 consecutive weekends about 3 or 4 weeks out, I'll find out which one works best for my people, and we can go from there. I think we have enough people already to go ahead with this. Several of the people I talked to said they could order an extra share if necessary. The Tim Collective will just buy all the shares that other members don't buy. Let's find out how long it will take to arrive, suggest 3 saturdays where we have a bonafide location, I'll talk to all these guys and try to pin the nose on one of those saturdays, and go from there. We need to be sure we can actually have the fish arrive in time before I want to talk to all these people. The only weekend I know that definitely does not work is May 14-15. tim Edited April 10, 2011 by extreme_tooth_decay
Chad April 11, 2011 Author April 11, 2011 OK, sounds good. I will check with my guy and get back regarding the specific time. The feel that I got for it when discussing it with him previously was 1-2 weeks or so, but the specific time needed is not in my notes.
Chad April 11, 2011 Author April 11, 2011 Two days is the lead time (plus shipping time, so ~3-4 days) is all that is needed. Let's get serious on dates (and we need some to volunteer for filet duty!!!). Jan, what is your availability? I am out for this weekend (4/16), 5/21 and 5/28, but good other times.
Jan April 14, 2011 April 14, 2011 Hey Chad, Sorry it's taken me a little bit to get back to you. Should we aim maybe for Mid end June? Call me when you have a moment. #'s are in ur PM. Two days is the lead time (plus shipping time, so ~3-4 days) is all that is needed. Let's get serious on dates (and we need some to volunteer for filet duty!!!). Jan, what is your availability? I am out for this weekend (4/16), 5/21 and 5/28, but good other times.
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