A variety of crab. A handsome crab found in bays and estuaries, preferring muddy or sandy bottoms, mainly from southern Queensland but found all round the northern coasts of Australia.
Italian chicory, a bitter green salad plant with pretty blue flowers.
A drum of very hard cheese made with cow's milk, similar to cheddar. It has a dry, off-white paste with mottled, blue veining and a crusty, brownish rind. It is made by Dorset Blue Cheese Co, Woodbridge Farm, Stock Gaylard, Dorset. This cheese is made with raw, skimmed milk and contains 40% (15%) fat. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 5.5-6.6 kg (12-14 lb). Affinage is from 3-18 month. Blue Dorset or Dorset Blue Vinney has a sharp, sour flavour and a strong aftertaste. It can be very hard and there are stories of Dorset men suggesting that trains could run on rails made of this cheese. The required flora for the blue vening are thought to have originated on bridles in the tackroom of a stable.The cheese, which is said to have been the favourite of Thomas Hardy, disappeared in 1982. (PDO).
The colour of the blue-eye cod or blue-eye trevalla varies from silvery with a steel blue back to pinkish brown with a purplish tinge. The eye of the fish is a deep blue with a golden ring. The caudal fin of the fish is forked and the fins are generally a dark metallic grey. The flesh is firm and white and very good eating.
The colour of the blue-eye varies from silvery with a steel blue back to pinkish brown with a purplish tinge. The eye of the fish is a deep blue with a golden ring. The caudal fin of the fish is forked and the fins are generally a dark metallic grey. The flesh is firm and white and very good eating. is also known as deepsea trevalla, blue eye cod and blue eye.
The bluefin tuna is one of the largest of the tunas found in both the Atlantic and the Pacific but becoming increasingly uncommon. The Northern bluefin is Thunnus thynnus, also known as the longtail tuna. It is an unusually elongated and elegant tuna and has very dark, rich, buttery flesh, as we found after we caught this one in northern Queensland and ate it as sashimi shortly after. What does not show very well in this picture is that the hard lumps on the tail, in Christian's right hand, were bright yellow. These fish are caught everywhere except for around the southern coast of Australia.
The bluefish is a firm, round, oily fish, similar to mackerel but larger, and exceptionally voracious. It is found in the Mediterranean and in the North Atlantic and is related to the pompano. It is particularly prized in Turkey and the United States where it is known as the bulldog of the sea. Most likely to be 1-1.4 kg (2½-3 lb) in size. It is firm and round with a silver belly and bluish colour on its back. The body is rounded at the shoulders and tapers at the tail. The head is neatly proportioned. The flesh is white, firm and has a delicate flavour but is quite bony. It can be treated as salmon, but subtly flavoured accompaniments are best. The dark strip which runs down its centre should be removed as it imparts a strong fishy flavour.
