This is the last post of my recipe blitz.
As you can maybe tell, my fishing expeditions over the holidays weren’t all that successful. The demands of the girlfriend, family and social events meant I wasn’t out fishing as much as I would have liked and my stubborn insistence that I was going to fish “fly only” for the trip to try and improve my casting etc probably hurt my catch rate. Whatever the reasons, I failed to have one of “those” sessions that has you brimming with excitement for days to come. I did catch fish, but nothing exciting. I consolidated the flathead on fly thing, getting into the 10’s by the end of the trip. I caught my first trevally on fly, which was fun, caught some rubbish fish (garfish, slimy mackerel and mullet), went kingfishing without any luck in the end resorting to bottom bouncing and catching a bag of flatties and morwong. So the trip wasn’t a fishing failure in any sense, we caught enough fish to feed 10-20 people fish for dinner almost every night for the two weeks I was there, but it did leave me wanting more. I failed in my one aim for the trip- bream on fly, but I did explore some wonderful new territory and saw and spooked some absolutely monster bream (all the bream we did catch were full to the brim 😉 with mussels, so they had similar dietary ideas to me it seems). I got excited about Jewfish, but they had disappeared the day afterwards when I went back to target them. Unlike “normal” I foraged more than I usually would. The fishing wasn’t exciting, so at times, collecting food in other ways became a more enticing pursuit. We collected samphire, which was delicious, I’m going to start working on a few recipes with it. Its a little like crisp salty asparagus. We also collected mussels. They are a dime a dozen on the pylons, rocks and headlands around Eden. Whether this is because of the mussel farm in the bay or because its always been like that I have no idea, but they are easy to collect and a delicious treat. So below is a a mussel recipe of sorts.
Ingredients: Mussels- collect, clean and de-beard them.
Tomatoes (fresh, tinned or as passata)
Flat leaf parsley
Dice your chillies, garlic and tomatoes. Get the pan hot. Add the oil. The the garlic and chilli and fry for 10 or 20 seconds. Add the tomatoes and cook on high for a couple of minutes, add the white wine, then soon after the mussels. Put the lid on and cook for 3 minutes or until most of the mussels have opened, shaking occasionally. Remember, if some of your mussels don’t open, thats normal, they are safe to eat. The quality control steps come before you cook them- make sure when you are cleaning your mussels all of them are alive and they close when tapped. Add the parsley, season to taste and serve with fresh crusty bread. Get yourself a beer and relax 🙂
Thats the last of the recipe blitz. Hope you enjoyed it. Normal fishing related content will return soon 🙂 I’ll finish the post with a few photos from the holiday….