We’re not long back from our second day of fishing. Russ managed to catch 7 good sized yellow-fin bream, an estuary cod and a golden trevally. We love golden trevally for smoking and curries and know it’s a very undervalued fish here in WA. I only caught 2 rubbish fish, an undersized cod and the bottom more times than I’d care to admit.
Russ caught a 1.5mt shovel nosed ray and almost got him into the boat before he broke off. Not long after that he landed a very large bat fish that was followed up by a HUGE black whaler shark-I would say easily as long as our tinny! Makes me wonder if I’ll go swimming in the lagoon when the tides are right!
We’ve put about 10 feeds in our freezer, smoked a golden trevally and made our second batch of pickled fish. I modified the original recipe using half cider vinegar, half white, chopped red and green chillies, red onions and a couple of baby leaves. I saw all these things in other recipes so decided to try them in mine.
Before we went fishing today, I used some of our freshly smoked fish in a salad for our lunch.
Smoked Fish Salad
- 150g smoked fish, pulled apart into bite size pieces
- 1 large tomato, diced
- 1 400g can chickpeas, drained and rinsed
- ¼ red onion, sliced fine
- 1 Lebanese cucumber, diced
- ½ medium red capsicum, sliced fine
- ½ cup low fat Greek Yoghurt
- 2 teaspoons honey
- 2 teaspoons lemon juice
- 2 tablespoons shredded mint leaves
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Mix the dressing ingredients together.
- Mix the salad ingredients together gently, and then fold through the dressing.