Just one of eleven
Sunday, we went out after lunch to Fowlers Camp to fish. It was windy and choppy for the 4 or so kilometres across the bay, but once we got beyond Eagle Bluff and into more open water it flattened right out. We caught around 40 pink snapper, with about 10 of those over 40cm but under that magic figure of 50cm. Russ eventually caught us one fish to take home. We ate him last night as crumbed fish with creamy curry sauce
-one of our favourite sauces for fish and chips. When Russ cleaned him, he had two plastic lures in his gut, with no sign of them breaking down. Another smaller snapper we brought in threw up his bait then a plastic on the deck. I wonder just how good they actually are for fish if they can’t digest them?!
Crumbed fish with creamy curry sauce
Yesterday (Monday) as the weather was basically crap we stayed in doors and the only energetic thing I did was to make fish stock.
Today after lunch, Russ reckoned we should go out to Monkey Mia and crab. We put our nets in at 2pm and pulled them out at 4pm and came home with 11 really good sized crabs. So good in fact, we let two size crabs go because they looked so tiny against our others.
When we first put the boat in, I thought we were crazy, it was windy and choppy and I knew who’d end up the coldest and wettest!. Anyhow, it settled down quite quickly and we had a pleasant couple of hours. As we drove the 27ks home, I was running all sorts of ideas through my head for our lovely catch. In the end, I decided on spaghetti with a tomato, chilli, crab sauce for dinner tonight, 2 big fat crab sandwiches for lunch tomorrow, and a couple of packets of picked meat for the freezer. We vacuum seal them and they become crab cakes, dip, pizza, bruschetta etc down the track. Much better than the little tubs or cans of crab you buy in a supermarket!
Spaghetti with Tomato, Chilli and Crab Sauce
- Heat the oil over a medium heat. Add the onion and cook a few minutes or until softened. Add the chilli and garlic and cook for a couple of minutes more.
- Add the white wine and cook until it’s reduced, then tip in the can of tomatoes and chop (I do this with kitchen scissors) Season well with salt and pepper.
- Allow to cook down until the tomatoes are well softened and the mix has reduced. Add in a half cup or so of pasta water to loosen the sauce back up and give it a starchy “creaminess”.
- Stir through the zest,lemon juice and parsley, then toss through the cooked pasta.
- Finally add the cooked crab, toss lightly again and serve.
Along with a final slug of olive oil, I held back a bit of parsley, zest and claw meat to garnish the dish.