Another awesome month of chartering on Provider, with lots of big kingfish, good times enjoying the goodness of the Coromandel, some awesome bites at the G Spot, and then the fish moving in close to home at the end of the monthRead More
Some awesome November fishing including hosting the boys from WeFish out on Provider, and lots of people from NZ and around the globe having some fun on the kingfishRead 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
We’re having a ball out there in calm water, with kingfish hitting jigs and stickbaits and snapper on the chew too.Read More
An awesome weekend away at Great Mercury Island fishing and divingRead More
This week the flick got switched and the Coromandel kingis hit feast mode. We had three awesome days chasing them on stickbaits and jigs at Mayor and the Aldies.Read More
Two days of awesome fishing for kingfish, snapper and hapuku in the Trifecta fishing competition.Read More
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!
Just back from an awesome day out wide chasing bluenose and bass in the deep with Ryan, Tom and Darryn.Read More
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
Right now it is prime time for hapuku and they have been on the bite on recent charters, check out more in this reportRead More
A great day out wide with some long time clientsRead More
A week of awesome kingi and snapper fishing with some great blokes from OzRead More