From the Archives ...

Early season - Bob McKinley

Presented from Issue 105, August 2013
Bob is a professional fishing guide and guides for trout and estuary species. Check him out at www.fishwildtasmania.com

There are several things we look for in our early season trout waters. It is still winter and cold, so some of the things to consider are: Altitude as this dictates the water temperature and therefore feeding activity. Food for the fish. Availability of trout food is generally dictated by the quantity and quality of weed beds.

Quantity of fish.

Three waters which I believe fit all three requirements are:

Read more ...

Catch in the Kitchen - Mussels with sausage, coconut milk and lime

by Michael Bok

Mussels with sausage, coconut milk and lime

This recipe sounds odd, but it is delicious.

3 dozen mussels, scrubbed and debearded

2 tablespoons sesame oil

2 ½ cups thinly sliced red onion

4 Asian smoked pork sausages

¼ cup thinly sliced peeled lemongrass

1 tablespoon minced peeled fresh ginger

1 tablespoon minced garlic

2 cups canned coconut milk

3 tablespoons fresh lime juice (can use lemon if you cannot get lime)

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 ½ teaspoons ground coriander

¼ cup chopped fresh coriander

Steam the pork sausage until ready, about 15 minutes, then slice into 5 mm slices. Heat the oil in heavy large saucepan over medium-high heat. Add onion, sausage, lemongrass, ginger and garlic and sauté for five minutes. Add all the remaining ingredients except the fresh coriander and mussels and bring to the boil.

Reduce heat and simmer for about 15 minutes, then add in half the fresh coriander. Place the mussels in a large pot. Cover and cook over medium heat until the mussels open and release their juices. This will take 5-10 minutes.

Discard any mussels that do not open - keep them for bait or berley. Divide the mussels amongst your serving bowls. Stir any of the mussels liquid into the coconut milk mixture and then spoon the sauce over the mussels. Sprinkle with the remaining fresh coriander. Don't throw away any excess sauce that's left - try just heating some fresh oysters in the sauce and serve over Asian noodles. The sauce can also be served over a whole fish that has been poached.  

Go to top
JSN Boot template designed by JoomlaShine.com