Hi there,

Casablanca was the surprise dead end.

Wasn't aware the Why Not had a deli, so a new lead.

Thanks

 

I'm pretty sure you know how/where to find Bogart's bar, so ask Andy. If he doesn't have them in stock he might know who does or he can order them...

 

Thanks for the help.

But again dead ends ....

 

Did you try the UK mark at Zip Diner next to the rear Entrance to Tops & Bottoms? he is pretty good at these things

 

Hi nutz , good meeting you last evening , I'm hot on the trail of those herring substitutes , they're caught locally .
I'll scout around today down the highway and in Sibulan market.
In the UK they are know as Donkey Mackerel , or Jacks .
First fillet them , fine bone them with tweezers, then skin 'em , roll them so the tail is innermost . Use toothpicks to secure.
You'll need a glass jar with a wide mouth ( that'll be an English jar then hahahahah) .
If you can find pickling vinegar then that'll do nicely. I used Heinz apple cider vinegar "Pepper perfect " 32 fluid ounce size ( 1 quart ) maybe using datu puti is good too.
I added sliced onion .
It's trial and error as to how long you leave them to souse.
I think I left mine about 5 to 7 days in the fridge.
Good luck and Ingat .

 

Nutz and all interested parties craving rollmops.....picture posted on mikials album , these are the actual little suckers I prepped and soused. Not the red one .

Good hunting !

 

Hey there,

Thanks for all the info.

Off to the fish market. Darling wifey can't wait to create the masterpiece and hopes it will shut me the f**k up ... .

Thanks again .....

 

Very welcome .
Tamarong is the handle !
FRESH TAMARONG | Flickr - Photo Sharing!