Cooking Fish

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.

Parent Category: Articles
Category: Cooking Fish
Hits: 6934

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.

Parent Category: Articles
Category: Cooking Fish
Hits: 7120

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.

Parent Category: Articles
Category: Cooking Fish
Hits: 6934

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.

Parent Category: Articles
Category: Cooking Fish
Hits: 9990

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)

Parent Category: Articles
Category: Cooking Fish
Hits: 6987

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

Parent Category: Articles
Category: Cooking Fish
Hits: 5412

Sarah's Kitchen - basic fish fingers

Sarah Sherriff
Hope you enjoy my twist on the basic fish fingers

Parent Category: Articles
Category: Cooking Fish
Hits: 6537

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:
Parent Category: Articles
Category: Cooking Fish
Hits: 6470

Cooking

by Michael Bok

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.

Parent Category: Articles
Category: Cooking Fish
Hits: 6154

Catch in the Kitchen - Mussels with sausage, coconut milk and lime

by Michael Bok

Mussels with sausage, coconut milk and lime

This recipe sounds odd, but it is delicious.

Parent Category: Articles
Category: Cooking Fish
Hits: 5680

Catch in the Kitchen - Smoked Fish

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.

Parent Category: Articles
Category: Cooking Fish
Hits: 6493

Current TFBN

cover 2021 11

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 $48 for 2 years (8 issues). To subscribe, send Mike $48 via www.paypal.com.au . (Basic instructions are here) The email is at Contact Us. Your address will be included from PayPal.
Or phone Mike with your c/c handy on 0418129949
Please ensure your details are correct, for Mike to organise delivery.

TFBN Newsletter Sign up Form

Name:
Email:
We respect your email privacy
Keep in touch with our latest news
You can unsubscribe at any time.

Why not submit an article ?

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 - tasfish.com

Category Descriptions

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. 

Articles by Category

Get a Drogue

Catch more fish - use a Tasmanian Made Drogue

Jim Allen drogue Woods Lake

Current River Heights for the Northern Rivers

Current River Heights Northern Tasmania

windyty.com

Visit https://www.windyty.com/

Rubicon Web and Technology Training

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 via www.rwtt.com.au/contact-me/ for further information - Stephen Smith.

From the Archives ... (last chance)

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.

Read more ...
Go to top
JSN Boot template designed by JoomlaShine.com