Australians didnt eat it it until European migrants showed us what we were missing out on.It was bait in this country for years. Now its very popular up to a point.Theres plenty of Italian,Greek,Portuguese ,Croatian & Italian recipes for it.Japanese use it for sashimi.
I just figure I need to adapt it to the smoking template,I could just grill it seaside style but thats a bit of a cop out.Same as poaching it in the way the Galacians in Spain call "fairgrounds style" dressed with hot flavoured olive oil,chopped up with scissors lovely but not much of a challenge.
So Im going to smoke it then braise it somehow. Stay tuned.I need to go to the fish market to get a selection of O'PUS comes in about 3 sizes.Big guys for this but not the giant stuff.You have to buy whole O'pus & they can go 4kg.If I can remember I will take camera to market I will look like an Asian tourist,sort of,but it will help with thread. The Asians come straight from the airport order a massive fresh cooked seafood platter that you couldnt jump over then take photos to send home. If their flight is 7am then its breakfast.Ive never seen such physically small people put away so much anything.Suppose its so cheap compared to home.Good for them.