Melville Amateur Angling Club created a Rigs and Recipes booklet a number of years ago and was handed to participants of Swanfish. Permission was at the time obtained from Mike Roennfeldt and Ross Cusack so I am sure we can present their rigs. Please find a few details about popular fish, and some recipes to eat them. I would like to thank one of our members for their recipe for salmon as it is a recipe handed down through the generations - take a look and cook up that next salmon you catch - yum . BLACK BREAM Acanthopagrus butcheri Refer Department of Fisheries Fishing guides for size and daily bag limit Edibility: One of our best table fish for their size Best baits: include river prawns, gilgies, shrimps, cockles, river crabs, blue sardines, river blood worms, whitebait and can be caught on small lures. Blackies are very long lived and take 3 years before they are mature enough to breed. A large 2 kilo bream could be over 20 years of age. A bream sometimes mouths the bait before taking off at a steady pace. Do not strike too quickly. When it is hooked it will head straight for the nearest snag,jetty or rock so you need tackle capable of stopping it. Previously in a Black bream survival revival program a joint venture between Recfishwest , Melville Club and South Metropolitan College of TAFE 250,000 juvenile bream were released into the Swan / Canning rivers. Make sure you handle fish with care and release undersize ones SWEET AND SOUR FISH INGREDIENTS 2 tablespoon oil 4 white fish fillets 2 onions chopped 2 teaspoons fresh ginger grated 200 grams mushrooms chopped 1 large carrot chopped 2 sticks celery chopped 1 bunch fresh asparagus chopped 425 grams tin baby corn drained ¼ cup sugar ¼ cup white vinegar 2 tablespoon light soy sauce 1 tablespoon tomato sauce 1 tablespoon cornflour ½ cup water METHOD Heat oil in large pan or wok, add fish, stir fry until lightly brown and tender, Remove fish from pan, Add onions and ginger, to pan, stir fry, until soft, stir in mushrooms, carrot, celery, asparagus, corn, sugar, vinegar, and sauces bring to boil, simmer covered, until all vegetables are just tender. Stir in blended cornflour and water, stir over heat until mixture thickens stir in fish. Serve with rice. Serves four people. FISH PACKETS WITH CHIVE BUTTER INGREDIENTS 60 gram butter softened 1 tablespoon lemon juice 1tablespoon chopped fresh chives 1 tablespoon mayonnaise 1 medium carrot 1 medium zucchini 4 white fish fillets METHOD Combine butter, juice, chives, and mayonnaise in bowl, mix well. Using a vegetable peeler, peel thin strips length ways from the carrot, & zucchini. Place vegetables on four large pieces of foil, add fish fillets & top off with mayonnaise mixture to make a packet, grill, BBQ, or bake packets in hot oven about 10mins or until fish is tender serve with salad or vegetables HERRING Arripus georgianus Refer Department of Fisheries Fishing guides for size and daily bag limit Best baits: includes wogs (maggots) small pieces of prawn, whitebait, mulies basically anything which they find attractive including small lures Edibility: Popular table fish with a distinctive taste. Herring belong to the same family as salmon and like their cousin are excellent fighters for their size. They are actually a species of the sea perch. Herring or tommy rough are rough to touch and are a most prolific and. Widespread coastal species and can grow to 40cm. ROASTED SALMON WITH DILL. INGREDIENTS 225 grams Salmon fillets 45 ml fresh lemon juice 50 grams fresh dill minced 5 grams salt 5 grams grounded black pepper 60ml extra virgin olive oil, METHOD Preheat oven to 200C Brush a roasting pan with oil Remove any bones from salmon fillets Place Salmon fillet in roasting tray sprinkle with lemon juice and dill. Season fillets with salt & pepper Bake for 10-12mins brushing occasionally with olive oil, salmon is cooked when fish flakes easily. Serve with lime wedge, salsa, or dill butter. HERRING FILLETS WITH POTATOES AND DILL INGREDIENTS 4 Herring fillets (pan fried) 20 grams Red onion finely sliced 10 grams Dill leaves 2 new small potatoes 20 mls sour cream METHOD Arrange herring fillets on foil plates. Scatter onion rings over herring. Cook potatoes until tender. Drain potatoes and serve alongside herring. Spoon a generous dollop of sour cream on each plate. SKIPJACK (SKIPPY) Caranx georgianus Refer Department of Fisheries Fishing guides for size and daily bag limit Edibility: Excellent eating but are sometimes a bit on the dry side. Best baits: include whitebait, blue sardines, prawns, mulies, octopus and beach worms. Skippy are prolific in WA estuaries and coastal waters range over an area that extends from the south coast up to Exmouth. They are full of muscle and are one of the strongest fish for their size. Skippy can be found within the lower parts of the Swan river. Please handle with care as their mouths are very soft and easily tear. Return any undersize fish to the water with care. . DEEP FRIED TREVALLY INGREDIENTS 250 grams fillets of Trevally skinned Flour for coating 150 ml of frying batter Fried parsley for garnish 2 lemon wedges Tartar sauce FRYING FISH BATTER 200 grams flour 2 grams salt 5 grams sugar 200 mls beer 150 mls water 10 mls oil 4 egg whites METHOD Sift flour and salt into bowl and make a bay. Mix in beer, water, oil and sugar and level to stand for at least an hour. Just before use add egg whites, beat into a light peak. METHOD Prepare frying batter. Pass the fish through flour and batter. Lay the fillets into the fryer away from you so as not to splash the oil. Cook for 5 to 10 minutes depending on size. Turn with the fish lifter to achieve even browning. Drain the fish and dress on hot serving dishes. Serve at once. Garnish with lemon wedges or accompany with tartar sauce. TARTARE SAUCE 100 mls Mayonnaise 10 grams capers chopped 15 grams gherkins chopped 5 grams parsley chopped METHOD Place all the chopped ingredients into bowl, add mayonnaise and mix. Use as required WHITING (not King George Whiting) Sillago bassensis (SCHOOLl) Sillago schomburkii (YELLOWFIN) Refer Department of Fisheries Fishing guides for size and daily bag limit Edibility: Excellent white flesh Best baits: include worms, squid, maggots, prawns, ox heart and will take whitebait and blue sardines Both species are widespread from South Australia right up to Exmouth. School whiting are found around the coastline and at the mouth of estuaries, but not further upstream as they are strictly marine fish. Yellowfin are an inshore species found in the surf zone, close to shore and in estuaries. Annually in summer Yellowfin venture into the lower reaches of the Swan and can be caught from the river banks on warm balmy nights. For there size they are quite feisty. FILLET OF WHITING IN WHITE WINE SAUCE. INGREDIENTS 250 grams Whiting fillet 25 grams Butter 100 ml fish stock 20 grams onions finely chopped 80 ml white wine dry style 20 ml cream METHOD Fillet the fish and skin the fillets. Then wash carefully. Select a shallow tray or covered dish just large enough to hold the fillets. Butter it and sprinkle finely chopped onion over the bottom. Fold fillets in halve to make an even thickness. If necessary, fold the thin end under again. Season the fish and add white wine and enough fish stock just to cover fish. Cover with foil and poach in oven at 175oc for 10 minutes. Remove the fillets, at the same time drain off the juice. Dress the fillets and place on hot serving dishes and keep warm. Pour the liquid into a stew pan and reduce to about one third. Add the fish veloute and cream and reduce to coating consistency. Strain the sauce and add the rest of butter away from the stove. Drizzle the sauce over the fish and serve with a fresh crisp salad. TAILOR Pomatomus saltatrix Refer Department of Fisheries Fishing guides for size and daily bag limit Edibility: Good but must be bled on capture Eat tailor fresh. If frozen eat within 2 months. Do not eat if fish has been left in the sun as the flesh will have turned soft and mushy. Best baits: include mulies, strip baits, garfish, whitebait, sardines and can be caught on lures. Be extremely careful of their teeth as even a dead tailor can cause injury to a careless angler. Tailor are found worldwide and it is thought the name tailor stems from their habit of tailing a baitfish to maiming it before feeding. They range in size from 250g up to more than 9 kilos. Tailor are usually named according to size: razorbacks – tiny fish up to 250g; choppers 250g through to kilo; jumbos above 3 kilos and magnums above the old pre metric double figure size in pounds. They are approximately 2 years plus and 28-30cm before they are of a breeding age and a large female can produce up to a million eggs. The spawning grounds off WA are unknown. PAN FRIED TAILOR FILLETS,. INGREDIENTS 200 grams tailor fillets Flour for coating 10 mls oil 10 grams butter 60 grams sweet potato (peeled and chopped) 10 mls cream 40 mls spicy plum sauce (from shop) 1 shaved parsnip 100 mls extra oil 1 bunch chopped chives METHOD Boil potatoes until tender. Puree or mash and add cream. Pan fry fish fillet in oil. Warm up spicy plum sauce. Heat extra oil and deep fry parsnip shavings until golden brown. Serve potatoes on centre of plate, with fish on top. Sprinkle with parsnip crisps, garnish on top with chopped chives. WHOLE FISH WITH TUNA MOUSSELINE. INGREDIENTS MOUSSELINE 100 grams tuna (tinned) 1 egg white 2 tablespoon cream 1 tablespoon chopped fresh dill, or 2 teaspoons dried thyme juice of 1/2 lemon Whole Fish 1 whole fish cleaned and scaled juice of ½ lemon 125 ml white wine large silverbeet leaf, capsicum strips, lemon sliced, to garnish METHOD To prepare mousseline, drain tuna and mash with fork. Combine all mousseline ingredients. Preheat oven to moderate oven 180c To prepare fish fill cavity of the whole fish with mousseline, secure with tooth picks Place fish in baking tray combine lemon juice, wine, pour over fish cover with greased foil bake for 20-30mins, until fish is tender. Carefully remove from baking tray and remove tooth picks Rinse silverbeet leaf in hot water wilt drain. To serve place silverbeet leaf on platter , lay whole fish on top and garnish with capsicum and sliced lemon. SARDINES STUFFED WITH PANCETTA, CAPERS AND BURGHUL WITH SALSA VERDE. INGREDIENTS 18 Sardines 36 Pancetta 10 mls olive oil 2 tablespoons flat leaf parsley 6 teaspoons roasted garlic BURGHUL STUFFING INGREDIENTS 50 grams Burghul 25 mls Lemon juice (strained) 3 cloves of garlic minced 2 teaspoons extra virgin olive oil 3 slices Pancetta (finely chopped) 1 red chilli (minced) ½ teaspoon ground black pepper ½ teaspoon sea salt 50 grams sour dough bread crumbs 50 grams fresh parmesan cheese (grated) 25 grams capers (chopped) SALSA VERDE INGREDIENTS 25 grams stale bread crumbs ½ a lemon zested 100 mls extra virgin olive oil 1 cup flat parsley 1 tablespoon capers (chopped) 1 teaspoon minced garlic 2 anchovy fillets (chopped) 30 mls of lemon juice ¼ teaspoon chilli powder ½ teaspoon ground black pepper METHOD To make the salsa verde soak bread crumbs and lemon zest in half the olive oil for ten minutes. Blend bread crumb mixture and remaining ingredients to a paste in a food processor dripping in remaining oil as you go. To make the stuffing soak burghul in lemon juice with garlic for 15 minutes. Heat olive oil in frying pan and fry pancetta and chilli until crisp. Combine all stuffing ingredients, then add two Tablespoons of salsa verde and mix thoroughly. Put sardine fillets on a board, putting skin side down. Then put a teaspoon of stuffing in centre of each. Roll up fillets and rap two slices of pancetta around each to secure. Refrigerate for one hour before serving. Heat some olive oil in a saucepan then quickly deep fry parsley until crisp. Remove with a slotted spoon and drain on paper towel. Preheat oven to 180 degrees. Heat 20 mls of olive oil in a heavy based baking tray and bake sardine rolls lying on one side for three minutes then turn over and bake for another three minutes. To serve spread salsa verde on centre of each plate then arrange three sardine rolls on this and add a dollop of aioli sprinkled with fried parsley and serve immediately. HOGAN FAMILY SALMON RECIPE INGREDIENTS Crumb coating 1 cup dry breadcrumbs 1 tablespoon dried parsley 1 tablespoon dry mustard 1 tablespoon grated parmesan cheese Method Mix dry ingredients together in a bowl and put on one side whilst batter is prepared Batter 1 egg 1 tablespoon milk Method Mix egg and milk until frothy Dip fish in eggs milk batter, then coat with crumb mixture. Place fillets on a plate in the fridge to ‘set’. Once fillets have set, shallow fry until cooked. Served with chips or a salad. COXY’S DEEP FRIED SQUID INGREDIENTS Wash and clean squid and cut into rings Pat dry with paper towel until all water has been absorbed Batter 50% cornflour 50% pikelet mix Method Mix with water until smooth and thick Heat oil until very hot Test by dropping 1 – 2 drops of batter into the oil – they must come to the top which shows the oil is hot enough. Coat squid rings with the batter and drop them into the oil for approximately 30 seconds only. Do not out too many in at once as the oil temperature will drop Put on kitchen paper to drain Add lemon to taste
Posted on: Sun, 23 Jun 2013 14:30:51 +0000
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