Wednesday, September 11, 2013

Barnacle Season

Ja no er faenskapet begynt aa vokse, i perioden Sept til Mars hvert aar i en del sydligere farvann er vi i seismikk plaget med dette.  Barnacle fester seg paa kablene og gjoer den tyngre, saa vi faar problemer baade med fart og balanse paa den seismiske streameren.  Hva denne heter paa Norsk har jeg ikke peiling paa.

P1010166 P1010177

Vi var ute en tur med arbeidsbaaten hine dagen og inspiserte, men fant ikke saa mye,  En del fiskeutstyr var hengt seg paa, dette kappa vi enkelt vekk

Hvis vi skal fjerne disse barnaclene bruker vi vanligvis et tau som vi surrer stramt rundt kabelen og drar dette langs kabelen, eneste andre bra metoden er aa dra inn kabelen og gjoere det paa samme maaten der

P1010218 P1010226

Denne jobben er en skikkelig dritt jobb, baatens stinker som en gammel reketraaler, eller som et mer lugubert underholdnings sted for sjoefolk.  Men gjoeres maa det.  I en del land spises faktisk denne dritten.

Spesielt Spania og Portugal, der det regnes som en delikatesse, nei takke meg til !!!!

image

http://www.chicagotribune.com/sns-travel-spain-eat-barnacles,0,4654401.story

What looks like a carpenter's thumb, feels like a rubber hose and is sweeter and more tender than spiny lobster? Why, gooseneck barnacles.

For some time now, whispers have circulated around the Pacific Northwest about these tasty crustaceans, which in medieval times were named goose barnacles by naturalists who believed geese hatched from them.

By the hundreds of thousands such barnacles, now more often called gooseneck barnacles, decorate sea-splashed rocks on the Northwest Coast. They were long a delicacy to the Indians of the region who used to scrape them off rocks at great risk and reserve them for tribal elders.

More recently a few small restaurants in Seattle and in towns in British Columbia have started serving the barnacles, and the whispers are getting louder.

''I tried the barnacles at a seafood show in March,'' said Rod Mitchell, owner of Caspian Caviar, a company in Camden, Me., that specializes in live seafood. ''I sent them to Chef Jean-Louis Palladin of Restaurant Jean-Louis at the Watergate in Washington, and he loved them.''

Me blogges

No comments:

Post a Comment

Lectinect

Krimklubben

LinkWithin

Related Posts Plugin for WordPress, Blogger...

You like