Intro Guest read by Wachusett Reservoir Addicts
Carrie Z of the HuntFishTravel Podcast, and of the Adventure & Travel Podcast launching this summer!
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Spearing Fish with Carrie Z (11 minutes)
Promo Outdoor Podcast Channel
Rich Collins – Fly Fishing Minute www.thirstproductions.com
Killing fish and time with Hugo https://www.facebook.com/groups/outdoorculinary/
1 octopus, beak and eyes removed
1 red cabbage, sliced so it’ll fit in a juicer
Juice or puree one head of red cabbage.
Place the octopus in a tupperware and cover with the cabbage juice.
Place in fridge for 24 hours then remove and rinse.
*At this point I vacuum sealed and cooked the octopus using the Sous Vide device but you could otherwise
bring it to a boil and cook on medium heat in water for 20 minutes per pound.
Sous Vide Method
Preheat Sous Vide bath to 180 F
Vacuum seal the octopus and cook in Sous Vide for four hours.
At this point the octopus will be perfectly tender and ready to use in any recipe. I used my Searzall food
torch to give it some color and a little charring
Michael Frank www.franksflyarts.com Ken Edmonds of Georgia talks fly-fishing & Dave Whitlock
Big thanks to Mystery Tackle box for supporting this episode, to get 5 dollars off your first order www.mysterytacklebox.com Unboxing
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