SomethingFishy

How to cook mussels caught at Maunganui Bluff..

fresh daily, sustainable fish..

I read in todays Sunday Star Times that Rachel Taulelei of Yellow Brick Road is nominated for this years' Veuve Cliquot award, which honours women in business (for more on this see the article on page A8, Sunday Star Times Feb 7th 2010 by Susan Pepperell). Taulelei is the MD and founder of Yellow Brick Road, a company that supplies same-day caught fish from sustainably managed species to restaurants and cafes. So I did a little more investigation and found an article (see below)(http://www.stuff.co.nz/business/273649) which gives some more info. Something Fishy wishes her good luck....

A fresh approach to fish - business | Stuff.co.nz

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via www.stuff.co.nz

Fish Fish Fish

Today I found time to browse through the latest Foodtown magazine
and it is jam packed with fishy recipes…
Here is an easy summery dish that sounds yum…
 
Pan Fried fish with cherry tomatoes,
olives and basil
 
Heat a non stick fry pan and add 2 tablespooons olive oil.
Season 4 white fish
fillets (teraki, gurnard, snapper)with salt & pepper and add to
pan. Pan fry for 2 -3 minutes on each side (see tip below).
Put on hot plate to keep warm.
In the same pan add another glollop of olive oil and a small handful of fresh basil leaves.. Cook for 30 seconds or
until fragrant. Add 1 punnet of halved cherry
tomatoes , ½ cup of kalamata olives and a handful of capers. Cook til
warmed through. Season with salt & pepper
and add zest of 1 lemon and juice of ½ lemon.
Spoon sauce over fillets and sprinkle with a few extra basil leaves….
(recipe idea from www.countdown.co.nz/masterchef )
 
TIPS FOR COOKING FISH…
 
 

Dry fillets in a paper towel
prior to cooking
Dusting fillet with seasoned
flour for extra flavour and a crisp coating
Pan fry in a non stick pan. Heat
oil/butter til it is hot enough to brown the fish and don’t
overcrowd the pan, or the fillets will stew rather than fry.
Fish will continue to cook
once it has been removed from the pan. Try to undercook slightly so that
by the time it is served it is perfectly cooked.

 
And one more recipe…
 
Smoked Fish Spread/Dip

250g smoked fish – snapper, kawhai, salmon…etc
250g light cream cheese
2-3tbsp lemon juice
2 tsp dill or parsley chopped
Ground pepper
 
Remove bones and skin from fish
and flake
Place half of fish in blender with
cream cheese and lemon juice ( I would add a ¼ cup of natural yoghurt too) and
process til smooth
Stir in remaining fish and herbs
and season with pepper.
 
 

Recipe for Goat Island Snapper

Now before you all jump on the phone to your local
Fisheries officer, let me make it very clear that the snapper was brought into
the area in a chilly bin!!!

This is a very simple recipe and works especially well on
a brilliant summer’s evening at a beachy location.

 

Ingredients

 

Fresh filleted snapper fillets

Salt and pepper

Juice of a lemon

a large blob of butter

fantastic location

good friends

hot barby

 

Method



Put fish fillets on a plate and season with salt and
pepper. Hand plate to chief barbequer. He (she) can barbeque the fillets . They
only need a couple of minutes each side. Snapper is flaky so beware that it doesn’t
fall apart.

 

Sit in a comfy spot with a glass of chilled wine. When fish
is cooked, sprinkle with the lemon juice and put the blob of butter on top to
melt.

Serve!!

 

Voila!

 

[email protected]

 

FRESH FISH DELIVERY MENU FOR DELIVERY Thursday 28th January

FRESH FISH DELIVERY MENU

*Prices Include Gst and Delivery              (Weather and Catch Permitting)

*Minimum order $15

 

FRESH FISH – Fillets (orders by 5pm Wednesday)

Gurnard or Tarakihi - $2.79 per 100g

      $20 (feeds 4-5)

      $25 (feeds  5-6) or other sizes to suit…………

Note: We do our best to meet your requests. If you order either of the above and we can’t supply that species, we will supply you with the fresh alternative i.e. Gurnard for Tarakihi or vice versa. 

 

Catch of the Day - $2.79 per 100g

      A mix of Gurnard and Tarakihi.                  

 

Snapper - $3.59 per 100g

      $20 (feeds 3-4)

      $25 (feeds 4-5) or other sizes to suit…………

 

Salmon Steaks - $2.79 per 100g.

      $20 (4 steaks) or other sizes to suit…………

 

Salmon Fillet

      $30 side of salmon, skin on (approx 900g)                                                                                              

 

FRESH FISH – Whole Fish

Snapper $1.59 per 100g (cleaned and gutted)

 

SMOKED SALMON (orders by 5pm Tuesday)

Salmon Fillet - Traditional Manuka wood fired oven smoke and a secret recipe!  

      $4.49 per 100g

 

Whole Sides - (Traditional approx 1kg) available upon request

    $4.49 per 100g

 

MUSSELS

Marinated

      500g     $7.00

      2 Litre  $20.00

     

Our seafood is guaranteed for freshness and quality. 

To join the fanclub and receive your menu by email weekly , email [email protected]

Hello World! Something Fishy The Blog is a cyber space to post the weekly menu for perusal at your leisure, share updates and information, fab fishy recipes and ideas ( so send in your fab fishy recipe) and as and when I have the time, share information found such as what is all this Omega 3 business about anyway?! Enjoy!
And don't forget to tell your friends ...