Who doesn’t love a satay? Easy to eat, bursting with flavour and even tastier at a street food stall in Bali or Bangkok. It’s also easy to prepare this tasty treat at home. I’ve used shark meat to complement this month’s Featured Fish, but any firm fish like trevally or queenfish would work, or of…
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We don’t catch a lot of flathead around my home port of Cairns, but they do turn up from time to time in cooler weather , usually taken as bycatch on lures meant for jacks or barra. I do a lot of whiting fishing over winter, and I always have a butterflied herring bait set…
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This is another take on Puttanesca, a pasta sauce traditionally used by Neapolitan streetworkers that uses ingredients that don’t require refrigeration; dried chillies, anchovies and capers etc. It’s a spicy, strong flavoured sauce, ideal for dark meat tunas like mackerel tuna, or the dark inner “barrel” from a light meat tuna that’s usually discarded or…
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It’s been one of those trips, despite stocking up with cast netted prawns, mullet and even a couple of jigged up squid the Fish Gods have failed to deliver. Maybe a couple of just-legal fish, but not enough to feed the family. Or is it? For generations the fishermen of Livorno in Italy were faced…
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Traditional laksa uses shrimp paste and curry powder for flavour, and noodles are added to make the soup more substantial. My version relies more on fresh spices, and crushed crayfish shell adds some no waste taste. The Bride and I know a family of Torres Strait folk who are regularly generous with gifts of painted…
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The very ordinary fishing I’ve been experiencing over the this summer’s endless Wet has had me re-investigating some of my fallback “eat the bait” recipes. This traditional Italian recipe is easier than it looks and is a great way to introduce kids and other fussy eaters to calamari’s culinary charms. Ingredients Half a dozen small…
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This month’s recipe is both simple and simply delicious, particularly when you use whiting fillets. Whiting are possibly the best tasting of all estuarine fish, and presented as boneless crumbed fillets they will find favour with the fussiest. The step by step instructions will benefit those new to filleting and cooking fish, and the recipe…
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Have you ever wished you could do something with all that yummy flavour left behind in the shell scraps after you’ve eaten a crab? I certainly have , which is why I came up with this easy recipe for a crab shell based chowder that’s great for the cooler months. Picked crab shells will keep…
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Thai food is regarded as tasty by most people, trevally less so , although smaller specimens of white-fleshed trevors like tea-leaf, bigeye and GT are actually excellent table fish. This recipe combines the exotic flavours of the far east with a middle eastern staple. Koftas are traditionally made with minced lamb or goat moulded into…
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Aussie anglers generally despise catfish. I cover this subject in more detail in this issue’s Featured Fish on page 18, suffice to say I believe this opinion is unjustified. The rest of the planet farms, catches and consumes catfish in huge quantities, indeed in Australia “Freshwater Basa” , a.k.a. farmed Mekong catfish, and “Silver Cobbler”…
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These days covered BBQ grills like the Weber “Q” and Ziegler & Brown’s “Ziggy” are very fashionable and popular. They use less gas and are easier to clean than the flat plate barbies grandad used to cremate his steak, and the covered cooking method produces a more flavorsome result with better-retained moisture. They are also…
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The Flavour for this month is a quick and easy one pan meal that can utilise our less prestigious captures, turning that tricky snapper, trevally or tuna into something tasty. If you’re into Star Signs you’ll know that the symbol for Pisces is two fish. This dish is more interesting if you use a couple…
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The three main ingredients of this recipe can be found at many North Queensland beaches, blue threadfin salmon or bluey, the tasty little sand clams known as pippies, and of course beer from the local beachside bar. Blue salmon get a bit of a bum rap as eating fish, a bit like tailor further south.…
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When it comes to cooking seafood it’s a good idea to apply the “KISS” principle, that is “keep it simple, Silly” This family favourite from the Bride’s repetoire is a 3 ingredient simplification of the classic French Mueniere method. It works well with thick, meaty pieces of fish, like the full thickness fillet of a…
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Bouillabaisse is one of the classic dishes of Provencal cuisine from the south of France. Its preparation has become more and more complicated over time, distancing it from its origins as a fisherman’s simple one pot stew prepared from the unsaleable “rubbish” portion of their catch. One such trash fish was the Racasse or rockfish,…
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Ever had one of those calm, moonless nights when the squid were plentiful and keen to come to the jig, but the reds just wouldn’t live up to their part of the bargain? If it looks like you’re going home with nothing but half a bucket of fresh squid this easy recipe will still put…
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These days more and more of us are embracing the idea of healthy eating, and at the same time we fishos are becoming more committed to making full use of the fish we take for the table. This recipe from my mate Goody, AKA fishing guide Captain Daniel Goodhew, combines both concepts in a simple…
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