An awesome day out on the water with Noah and Cam catching their first kingfish, and then having it cooked up four ways at Tairua Beach ClubRead More
A great family charter, followed by an epic feast at Marina Bar and Grill from the catch of the day.Read More
Kingfish is such a versatile and under rated fish to eat. I either like it raw as sashimi, or if I can cooking it, like searing it and packing it with heaps of flavour. This is a great way to cook kingfish that is packed with flavour.
I take medallions of the kingfish fillet. Usually off the shoulder or belly. I then coat in sesame seeds, ready to flash fry in a hot pan with oil and a touch of butter at the end.
I top the fish with a salsa verde, there are heaps of recipes for this out there, but basically ingredients to whiz up are:
-Fresh herbs: Basil, mint and parsley
-Capers and gerkhins
-Lemon and lime juice
-A little touch of smoked kingfish if you have some
-Apple cider vinegar
If I had to choose my favourite seafood, scallops would have to be right up there. You can’t beat them raw, fresh out of the ocean ala naturale!
It is always exciting when the season opens on 1 September, and as has been tradition for a few years, a bunch of us head up to Opito Bay and have a mini scallop festival of our own.
This year we found them fat as and in good numbers
It is a bit of a tradition to cook up a storm on opening night, this year it was scallops three ways - scallop and pineapple ceviche, scallop roe fritter topped with ala naturale scallop, plus in garlic butter in their shell. Nectar!
My daughter Bella has recently done her PADI Open Water dive course with Dive Zone Whitianga, and she was keen to have her first crack diving for some scallops, so we looked a little closer to home, and while they were not as thick, we got a nice feed. It was awesome to see Bells enoying her diving and helping me gather a feed of scallops - it doesn’t get much better!
We've been getting plenty of hapuku and bluenose lately and a great way to make the most of the heads which plenty of meat still in them, is making a stock and chowder. Here's my take on seafood chowder....
1. HAPUKU STOCK
Head and frame of one Hapuku, rinsed of any blood in fresh water.
Cut frame down at knuckles to fit in large pot
-Celery stalk and leaves
-Large onion roughly cut
-large carrot roughly cut
-tbsp red curry paste
-handful of mint
Heat on high until the head breaks down then add 1 lemon cut into quarters and simmer for 1hr.
Sieve and cool
-Sweat 1 onion and 1 leeks finely sliced in 50g butter and garlic
-Add 1 cup of stock and splash of white wine and reduce
-Add another cup of stock and reduce
-Blitz into liquid
-Add 2 more cups of stock
-Add cup of sweet corn
-Add half cup parsley
-Simmer then add cream and flaked smoked bluenose and diced fresh hapuku
A week of fishing, diving and the eventual five course seafood meal to celebrate the life of a great manRead More