Sambos get a bit of a bad rap. I was taught to bleed and put on ice immediately – no good to freeze, eat that day.
Anyway, Greg S spotted this video by Starlo on how to do even better to get the best tasting salmon. (Thanks mate).
You may have seen the regulation that, for fish with a minimum, or slot, length size rule:
You must not alter the length of a fish which is subject to a minimum or maximum size limit ….You cannot remove the head or tail … This means you cannot fillet your fish or possess filleted fish if you are in, on or adjacent to the water.
There’s a news report here that tells the sorry tale of two guys who had cut a Murray Cod into steaks but were then inspected by a Fisheries Compliance Officer. Since the length of the fish could not be verified, they were fined.
https://au.news.yahoo.com/aussie-man-fined-300-for-eating-his-campsite-catch-ridiculous-072658546.html
Jason’s secret recipe suitable for fishing trips
Hey Bill
I told you of the blue trout, I had always wanted to cook a fresh caught at Tumut.
Well I had made a “court bouillon” in preparation and took it with me to Tumut, or more correctly Meg had made it for me, but I did not plan the execution too well (no fish to cook while camping) and brought it back so…….
I just went to the markets and for $8.50 bought a trout (albeit dead ☹ ) and had it cooked for lunch. The taste even then was spectacular and makes me want to do it streamside even more sometime,
The following is a translation from a French wiki entry, and refers to the same process but with slight variance, uses wine and such
“Blue trout refers to a culinary preparation of trout drizzled with hot red wine or vinegar, then cooked in a court-bouillon composed of red wine or vinegar, onions, salt, lemon. The recipe is cited as early as the 17th century by Nicolas de Bonnefons, in Délices de la campagne [ 1 ] , and it applies to salmon, pike, carp and trout.
In order to best benefit from the subtleties of the original taste of this wild-caught product, the trout can be prepared “au bleu” .
When cooking, the vinegar turns the mucus from the trout scales , which will take on a bluish tint, hence the name of the recipe.
For example, it is served with a vegetable Bordeaux sauce, court broth, lemon and melted butter … “
The photo of the fish in the pot is mine, the other with garnish is a clip from the Internet.
En Guete/Bon appetit
Stefan
Over the last few days the original post has been subjected to a large barrage of spam comments. I’ve deleted the original post and replaced with this one. We will see if this fixes the situation.
Submitted by Greg S.
Lyall has certainly outdone himself here. This is more of a story about food than a specific recipe – complete with a haiku. We can all seek to emulate.
Lyall has provided this recipe – I presume he is not talking about fly tackle when we uses the term ‘Sage’, though he can’t help himself but to slip the logo in :). Some introductory notes to entice you to read further are below, full recipe here; Smoked_Trout_Horseradish_Dip_with_Dill_and_Sage
This is another version of smoked trout dip taken from 101 Trout Recipes. The wasabi-style horseradish should be added teaspoon by teaspoon so that smoke does not come out of your ears after you have added too much!!! You may wish to add powdered Cajun seasoning to complement the horseradish zing.
Lyall visited Peter and Karen Cottrell at the Eucumbene Trout Farm a couple of weeks ago. He hadn’t realised that they have a fantastic family style restaurant there which specialises in trout dishes and can be paired with excellent wines if that is what you like. Peter was kind enough to send Lyall their Smoked Trout Pizza recipe so he thought he should share it with our friends in Canberra Anglers’ Association.
A little while ago Charlie sourced a cookbook developed by Lachlan Catchment Management Authority (now Local Land Services).
CRFA have recently been taking an interest in carp on their Facebook page. They have posted a link to a great page which includes a video tutorial on filleting and cooking carp. An excellent supplement to the cookbook.
Our favourite carp fisherman, Charlie, has been in conversation with South East Local Land Services and they’ve provided this collection.