From the Archives ...

Early season - Bob McKinley

Presented from Issue 105, August 2013
Bob is a professional fishing guide and guides for trout and estuary species. Check him out at www.fishwildtasmania.com

There are several things we look for in our early season trout waters. It is still winter and cold, so some of the things to consider are: Altitude as this dictates the water temperature and therefore feeding activity. Food for the fish. Availability of trout food is generally dictated by the quantity and quality of weed beds.

Quantity of fish.

Three waters which I believe fit all three requirements are:

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Sarah's Kitchen - basic fish fingers

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

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:

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.

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.

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.

Catch in the Kitchen - Fish poached in Vermouth

by Michael Bok

It is the hot time of the year for bream and while trying to find something different to do with bream, I found the following recipe in an old magazine and decided it would work just as well using bream as the flathead they had specified.

Catch in the kitchen

by Michael Bok

Michael Bok loves his food and cooking almost as much as his fishing. Michael has agreed to share some of his favourite recipes in what will be a regular column.

Cooking Tamar River Cod

by Steve Suitor

Two of the most prevalent species present in the Tamar are Flathead and Cod.

Flathead has a firm white flesh which is excellent fare whether it be fried, grilled,BBQ or soused. While most cooks have little trouble presenting flathead in an attractive and appetising manner, a great many have trouble with cod.

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