Cooking

Ceviche is one of the healthiest and certainly tastiest ways of preparing fish quickly and easily, and it is a guaranteed crowd pleaser as a main meal or dinner entrée. A knife and a bowl is all you need to create a masterpiece, and it makes a great change from the normal methods of cooking.

Beer Battered fish is a tasty recipe that isn't very complicated. We have added a couple of delicious sauces to accompany the fish.

According to Al Brown, we don't seem to bake fish much in New Zealand. Baking is not only easy but can also be a very healthy and tasty way of preparing a lot of the species we normally throw in the pan. Check out the simple video recipe from Freshcatch with Al Brown

Smoked seafood is a delicacy to be shared. While commercial smokers have a place, do-it-yourself models can produce excellent results for those that put in the effort. Want to learn how to put one together? Here’s how…

A beginner’s guide to achieving legend status amongst your barbeque-enjoying friends.

Since the late 1980's when the market for snapper exports to Japan really took off, the iki jime method of killing fish spread and it has now become de rigueur for many amateur anglers.

Albacore tuna (Thunnus alalunga) or 'the chicken of the sea', are one of the best eating fish we can catch in NZ waters, and unlike their more desirable bigger cousins, the yellowfin and bluefin, albacore inhabit cooler waters and are able to be targeted just about anywhere in NZ. They are also brilliant sport on light tackle, even though most are winched aboard with heavier tuna gear or on bungees. Check out the smile on Catch sponsored angler Flyn Jack with an albacore he caught on a kingfish jig in the Coromandel to see that they can be great fun.

Here is an incredibly tasty and different way to prepare any variety of fish that tastes amazing and is easier than it looks to prepare. It’s a great way to utilize trout, kahawai, or any other more popular fish species, that actually is more about the texture than the pure flavour of the fish.

Gurnard are a gastronomic delight and fun to catch. Michael Parker shares his gems of wisdom gathered from 25yrs of chasing this fascinating fish.

Jack mackerel are a tasty bait and are attractive to both fish and fishermen. Put one on your hook but keep a couple for an appetizer and you will understand why predators happily eat them.

Dear John …Dory. Nothing personal. It’s not you, it’s me. I am in love with your friends, massive snapper and big kingfish. We can still be friends, hang out, and I know we can enjoy some amazing dinners together every now and then. Please don’t be offended when my heart races at the scream of the reel and bend of the rod when your friends arrive. Yours truly Every fisherman that loves great seafood and bent rods.

If you’re anything like me, you are lucky enough to regularly find yourself filleting nice eating sized snapper. Surely practice makes every cut perfect then? Yeah, not so much. Every time I think I have filleting dialed, and I might get a few absolutely bang on, there’s always that fish that just throws you, and you end up feeling like Edward Scissorhands on the piss. Here’s a quick vid taken on my phone by my mate Lloyd, after a brilliant morning session on the kayak.

A great easy to follow guide for making the most of your fresh albacore.

Scallops are a true delicacy of the sea, and one many people consider hard to access direct so instead settling for clean, hassle free, only several days old, supermarket fare. Why not ditch your EFTPOS card in favour of a day on the water instead?

Hapuka is an amazing table fish, but it is a big flakey lump of flesh that can easily be over cooked and become rather tough if you don't get it right.

One of the most underrated yet crucial tools in any fisherman's kit is a sharp knife. A finely honed blade makes all the difference when it comes to preparing bait, filleting your catch, or performing any other cutting task at sea.

Is the right to eat your legally caught catch on board your boat at your leisure important to you? Well, don’t be surprised if you lose it.

Seven ways to extract every inch of value from a catch.

Pan frying fish is easy but there are some little tips to make it really delicious.

Most Kiwis would have tried raw fish before in their lives, but usually here we eat it Polynesian style with coconut cream (see New Zealand Fishing World issue 56 for recipe) or as sashimi at a Japanese restaurant.

To hell with the diet, there are times when fresh fish just screams for a light, crunchy beer batter. If you are looking for a fool-proof, instant, mouth-watering golden batter that cracks like a potato chip, makes you look like a master chef and pleases any crowd, then get yourself down to your nearest supermarket and pick up a packet of Fogdog.

Check out this really delicious recipe that works well with any of the New Zealand tuna species apart from skipjack. Yellowfin, albacore, bluefin, or even a few oily non tuna species such as kingfish will work with this one.

New Zealand Food Safety has issued a public health warning against collecting shellfish along the Raglan coastline.

In this video Matt Watson shows you how to easily fillet john dory

Josh James introduces some international guests to the delights of fresh kiwi kina.

Keeping bait, food and drinks cold on the boat or in the camp-ground can be a headache but a smart approach with the chilly bin and ice will help and when it comes to turning the catch into freshly smoked dinner there is an answer for that also.

Squid fishing or ‘Eging’ as it is called, has a technical side to it that may surprise you. Callum McKendry fishes with the experts from Yeehaa tackle to find out how easy it is to catch a calamari. Standing at the water’s edge at the Tamaki Yacht club on a cold winter’s night, I was ‘Eging’ (squid fishing) for the very first time.

Here's a great demo of how to properly fillet gurnard and sole from Knifetech NZ

New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from near Tolaga Bay due to the presence of toxins.

To hell with the diet, there are times when fresh fish just screams for a light, crunchy beer batter. If you are looking for a fool-proof, instant, mouth-watering golden batter that cracks like a potato chip, makes you look like a master chef and pleases any crowd, then get yourself down to your nearest supermarket and pick up a packet of Fogdog.

Paul from the Hook and the Cook shows us how to cook a whole baked snapper in a salt crust with roasted chilli and capsicum sauce.

The satisfaction that comes from getting out on the water, fighting the fish, then presenting it on the table is great. If you are looking for a new and exciting way to complete the final step, how about roasted whole snapper with Egyptian spices?

Scott from Digital Fish brings us this tasty recipe.

Even if you think you know it, there is a real benefit to respecting what you catch from the moment it comes on board. Too much salt ice, for example, can actually start to part freeze your catch which reduces its longevity. Legasea's Fishcare programme promotes best practice techniques to help recreational fishers reduce their impact on our inshore fisheries.

Superfast scallop shelling by a pro. Watch carefully and you pick up the tips.

From the Auckland Fish Market Seafood School this recipe is an interesting and delicious twist on pan-fried snapper.

John dory are subjectively an ugly fish, and don't fight very much, but they are one of the best tasting fish in the sea. They have delicate white flesh and the oyster sauce (made with fresh oysters) compliments the John dory really well.

Yummy Mediterranean style dish that's quick, tasty and easy to make

Coconut and lemon raw fish made 'island style'. This is a delicious way to eat raw fish, the lemon juice cures the fish, almost cooking it.

Originally from the Auckland Fish Market Seafood School, this innovative tuna recipe may get you to think more ambitiously about the top blue-water catch.