From the Archives ...

Upsizing your flathead catches

John Orchard
Flathead are the mainstay of the recreational fishery and whilst many people target other species on a regular basis, everyone loves a good feed of "flattie" and everyone hopes to catch that elusive monster flathead - The Lizard.
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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

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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