Hello everyone, I thought it would be a good time to introduce myself.
My name is Stephen Smith and I have been managing the website tasfish.com since May 2009.
It has been an epic journey of learning and discovery and I am indebted to Mike Stevens for his help, support and patience.
I am developing a new venture Rubicon Web and Technology Training ( www.rwtt.com.au ). The focus is two part, to develop websites for individuals and small business and to train people to effectively use technology in their everyday lives.
Please contact me for further information - Stephen Smith.
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.
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.
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.
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.
4 fish fillets
¼ cup basil pesto
½ cup grated Parmesan Cheese
2 cups fresh breadcrumbs
50 g butter
1 tablespoon oil
½ teaspoon iodised salt
Freshly ground black pepper
With the recent (accidental) release of over 20,000 Atlantic salmon in the Esperance area it was timely to include a couple of sauces that compliment this king of fishes. Both can also be used with tuna which is also being caught in numbers at the moment.
Mussels with sausage, coconut milk and lime
This recipe sounds odd, but it is delicious.
The editor threw me a challenge; Find me some recipes in which to use smoked fish. Mind you, why would you bother - it's great on its own.
Click above for current issue content. The current issue of TFBN is extensive and topical. In Tackle Stores, Newsagents and by subscription.
Delivered to your door for $60 for 2 years (10 issues). To subscribe, send Mike $60 via www.paypal.com.au . (Basic instructions are here) The email is at Contact Us. Your address will be included from PayPal. Please ensure your details are correct, for Mike to organise delivery.
Here is a list of all of the Article Categories. The number in Brackets, eg (13) is the number of articles. Click on Derwent River and all articles relating to the Derwent will be displayed in the central area.