From the Archives ...

Grasshoppers – The Big Mac of Trout Food

Many people ask me when the best time to come to Tasmania fishing is. There is only one answer as far as I am concerned – Autumn.
March and April are what I call the wedding months. All the girls want to get married then. Why ? Because the weather is the most settled and they are almost guaranteed a beautiful day.
I like it because the river fishing can be exception and I like river fishing. Grasshopers have been prolific the last couple of seasons with unprecedented grass growth no doubt helping the populations. 
Grasshoppers obviously provide a ‘meal in a mouthful’ for river trout – they must be like a Big Mac for them and trout often swim meters to violently scoff one from the surface.Read more ...

When you have finished for the day, why not have a brag about the ones that didn't get away! Send Mike an article on your fishing (Click here for contact details), and we'll get it published here. Have fun fishing -

Sarah's Kitchen

Sarah Sherriff
I thought that I would do another recipe using squid as everyone seems o be catching it at the moment and it is surprisingly easy to work with:

Salt & Pepper Squid
8 small squid hoods, cleaned and sliced into rings
½ cup plain flour
2 tespoon Chinese five spice
2 teaspoon sea salt
2 teaspoon freshly ground black pepper
vegetable oil for deep frying

Pat squid rings dry with paper towel.
In a bowl mix together flour, Chinese five spice and salt and pepper.
Dip squid rings into the flour mixtureand shake off any excess.
In a medium sized saucepan, heat oil over a moderately high heat and fry the squid in small batches. (approx 2 min each batch)
Drain on paper towel and serve immedialtely.

Spiced Snapper
2 tablespoons ground coriander
1 tablespoon ground cumin
2 tablespoon mustard powder
2 teaspoon mixed praprika
1/3 cup peanut oil
2 kg whole snapper

60gm butter
1 medium brown onion finely chopped
2 cloves crushed garlic
2 teaspoon mild curry powder
2 cups cooked white rice
½ cup shelled pistachios(roasted)
2 tablespoons parsley, chopped finely
2 tablespoons fresh coriander, chopped finely
2 teaspoons finely grated lemon rind

Dry-fry spices in a small frying pan, stirring until the smells are fragrant, cool; stir in the oil.
Heat butter in a small saucepan.
Cook onion, garlic and curry powder, stirring until the onion is soft.
Combine the onion mixture with the other ingredients in a bowl.
Cut fish fish three times on each side.
Place the fish on a piece of greased aluminum foil.
Fill the fish cavity with the seasoning.
Brush  the fish all over with the spice mixture.
Seal foil to make a sealed parcel.
Cook fish on a heated barbecue, turning occasionally, until fish is cooked through.
Sarah Sherriff
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