109 smoke troutPresented from Issue 109, April 2015
It is that time of the year when there is a freezer full of trout. For some that is true, others not. Arthurs anglers have caught plenty, but often they are small, however the condition has been great and the colour of the flesh is extraordinary.

Many other lakes have seen the fish in excellent condition. Woods, Tooms, Leake and any lake with good shrimp populations have these lovely coloured fish.

103 preserving tuna tunaPresented from Issue 103, April 2013

The day dawned overcast, grey and warm with just the hint of a northeaster wafting through. We delayed our arrival at the ramp to allow the post-competition flotilla to depart, launching the boat around 8:30. As we rounded St Helens Point we started to push into a moderate, south-east swell making our way out to the 100 metre line, the point we would start trawling. After dropping back a green and yellow skirt and a Mackbait on two old Penn 330s loaded with 15kg fireline, a third rod was a 6kg spinning outfit with a green and yellow feather jig set well back on the port side. With this spread we proceeded to trawl towards the shelf.

Presented from Issue 100
Most of us have learned the various basic fish cleaning techniques passed down over the years. I am always on the lookout for faster and better methods and have picked up a few that I will describe in detail in this article. Once you have practised them I,m sure you will use some of these new methods in preference to your old ways.

99 smoke rackPresented from Issue 99
I have been smoking fish since I was a child. My European background meant that I learned these skills from an early age, from my father. Using a homemade wood-fired hot smoker, we would smoke eels predominantly, but sometimes trout too. My ‘backyard fish smoking’ apprenticeship lasted for years; however, when I was 12 years old, my father was finally happy to leave me in charge of the whole process.

To this day, I have maintained a keen interest in smoking fish. The only difference is that now, given my keen interest in fishing for them, I primarily smoke trout. Over the years, I have made several homemade fish smokers, and have smoked a variety of fish. In the early days, I stuck religiously to the traditional salt plus water brine; however, in more recent years, I have been experimenting with lots of different brine recipes.

Part of the secret to getting any smoked fish right is the brine. It is the first part of the ‘preserving’ or ‘curing’ process and is a crucial step that cannot be overlooked. Realistically, a simple mix of salt plus water is all that is required to make a basic brine solution. However, there are better recipes out there for those who want to go a step further and make something really special!

Presented from Issue 98

Preparation Time: 10 minutes

Cooking Time: 4 minutes

Ingredients (serves 4 entree)

  • 3 (about 600g) large cleaned squid hoods
  • 1L (4 cups) vegetable oil
  • 40g (1/4 cup) plain flour
  • 1 tsp salt
  • 1 tsp ground white pepper
  • 1 tsp Chinese five-spice
  • 1/2 tsp chilli powder
  • Lemon wedges and soy sauce with sliced fresh red chilli, to serve

by Jamie Henderson - Presented from Issue 91

In my younger days I guess I never really understood the true significance of smoke flavoured food and smoked products. I ate Bacon and Ham readily without a single thought of how that magical taste was produced, as I grew older smoked onion soup, smoked Trout and Salmon and various other smoked goods found their place upon my plate. All the while I was enjoying the flavours and taste of the products but not really thinking too hard about how it was made.

by Jamie Henderson - Presented from Issue 92

In this article I will unlock the mysteries surrounding the secret to creating some of the best tasting smoked foods you could possibly achieve in your own backyard and which can often rival some of the best commercially produced products available.

sashimi-knife

Yanagiba Sashimi Knives

In Japan, preparing sushi and sashimi is very serious business. One of the most important requirements is that sliced meat be smooth, shiny and sharp when viewed through a microscope. This kind of precision can only be accomplished with a special knife like a Yanagiba.
The Yanagiba is a long, very thin, single beveled (usually on the right side) sushi knife used in preparing sashimi and sushi. For lefties a left hand version can be obtained that are beveled on the left side, but they are often much more expensive.

Sashimi - a heavenly slice

Mike Stevens

Sushi and Sashimi are one of the mainstay meals in the varied fare available from the many multi cultural restaurants around Australia. These simple dishes have a strikingly attractive presentation and have delicate, rich and sometimes robust taste making them a very popular meal at Japanese restaurants and every upmarket cafe in town. While these delicacies may command a high price at exclusive restaurants you can prepare sashimi and sushi at home for a pittance, and with the abundance of fresh fish available around Tasmania in both salt and fresh water you can serve a sushi meal that any restaurant in Japan would be envious of.

Sarah's Kitchen

Sarah Sherriff
This is something that is just a little bit different but has lots of flavour.

Smoked Trout (using a hot smoker)

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

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