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Atlantic salmon the hard way

Atlantic salmon the hard way

Scott McDonald
The first Atlantic salmon eggs used to begin Tasmania's Atlantic salmon aquaculture industry were introduced into Tasmania in 1984. From these humble beginnings a valuable Tasmanian industry has evolved with a worldwide reputation for having a premium disease free product. This industry provides a spin off to all anglers in the form of regular escapes of salmon from the farms.

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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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