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Sea run trout tactics – Craig Vertigan

Sea run trout tactics – Craig Vertigan

During the trout off-season I tend to spend a bit of time chasing bream, to continue getting a fishing fix, and spend time tying flies and dreaming about the trout season to come. It’s a time to spend doing tackle maintenance, stocking up on lures and dreaming up new challenges and goals for the trout season ahead. When the new season comes around I usually spend the first few months targeting sea runners. Sea run trout are simply brown trout that spend much of there lives out to sea and come in to the estuaries for spawning and to feed on whitebait and the other small endemic fishes that spawn in late winter through spring. Mixed in with the silvery sea runners you can also expect to catch resident fish that have the typical dark colours of a normal brown trout as well as atlantic salmon in some of our estuaries that are located near salmon farm pens. Living in Hobart it is quick and easy to do a trip on the Huon or Derwent and is a more comfortable proposition compared to a trip up to the highlands with snow and freezing winds to contend with.

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Sarah's Kitchen Parmesan Pesto Fish

Sarah Sherriff

4 fish fillets
¼ cup basil pesto
1 egg
½ cup grated Parmesan Cheese
2 cups fresh breadcrumbs
50 g butter
1 tablespoon oil
½ teaspoon iodised salt
Freshly ground black pepper

Wash fish and pat dry with paper towel.
Spread the pesto on one side of each fillet.
Beat the egg.
Mix the cheese, breadcrumbs and salt and pepper together.
Brush the egg over the fillets and roll the fillets in the breadcrumb mixture.
Melt the butter and oil in a large fry pan.

Cook the fish for 2 to 3 minutes, turning once, until golden and cooked through.
Would be nice served with a tomato salad.
Below is a recipe that Damon cooks for our children and they love it. You should give it a go.

Damons Hot smoked fish

Fish fillets need to be placed in a leaching bath consisting of one full cup of salt to 4.5 liters of water for about ½ an hour to 1 hour to draw out all the blood.

It is then washed in fresh water and placed in a solution made from 85g of Hickory Smoke Mix to 570ml of water.

Leave in the solution for 4 to 12 hours depending on the size of the fish.
The fish should then be removed and dried on absorbent paper. Then it needs to be wrapped in glad wrap and placed in the fridge for up to 3 days.

Using a hot smoker
Unwrap the fish and place it on one of the trays and coat with salt.  
(It is best if the fillets are placed flesh side up.)
You then cook the fish for 12 to 15 minutes in the smoker.
When cooled wrap in glad wrap and place in the fridge till chilled.
It is really nice just as it is served with some biscuits and a few greens.
Sarah Sherriff

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