Ange's quick fish method
- NEW Click here for full recipe.

Mike's fish with coconut beer batter
- NEW Click here for full recipe.

Will's hot tip for squid
- NEW Click here for full recipe.

Zina's simmered salmon
Click here for full recipe.

Kelly's baked snapper
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Mediterranean Snapper
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Smoking trout the easy way
Click here for full recipe.

Tasty and tender calamari
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Seafood Platter
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Barbecue Salmon Special
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Try this one for great BBQ style Octopus.
Click here for full recipe.

Rainbow trout with spinach, broccoli, gremolata & penne
Click here for full recipe.

Rockling with oven-roasted tomatoes, corn, spaghetti & rocket
Click here for full recipe.

Simple recipe for white fish or crustaceans
Click here for full recipe.

How to enjoy elephant fish
Click here for full recipe.

Beer Batter
Click here for the full recipe.

Spice up your salmon
Click here for the full recipe.

Fish & Prawn Pie
Click here for the full recipe.

South Seas Fish in Foil
Click here for the full recipe.

Aussie Salmon Poached in Tony's Sauce
Click here for the full recipe.

Lochlan's Fried or Grilled Fish - Indian Style
Click here for the full recipe.

John's Spicy Fish & Chips
Click here for the full recipe.

Don't waste that fish!
I have seen a lot of good fresh fish flesh wasted from over exuberant filleting. After you have filleted your fish, chop off the head and tail and place the ribs into already boiling water. As soon as flesh is white, remove from the water and strip the cooked meat from the fish. Use 2 fish averaging 2 pound as a guide. In a bowl add one egg, some mixed herbs and a cup of breadcrumbs and make into balls. If the mixture is too dry, add more fish, or if the fish are scarce then more egg. Flatten as you put into a greased frypan (every fisho away on a trip has a greasy fry pan!). Lightly fry and serve... great fish patties and no waste of your fish.
From Karen O'Riley of the Karen O'Riley Grampians Fishing Experience.

Garfish Recipe
Prep the garfish by scaling and gutting, then spilt from the gut cavity to the tail and roll the gut area with a rolling pin or a bottle, then peel out the spine and cut away the rib bones with a thin flexable knife.
      Coat the whole fillet with flour then dip into a beaten egg with a good pinch of tarragon (dried) then into some breadcrumbs and cook on a flat hotplate or BBQ until cooked (it wont take long)... enjoy!
From John Child at Bairnsdale.

Cooking Gummy Shark...
Kernal and the Hutch write:
Hi there,
Great site, plenty of info and a good read. Just a quick question... can you cook gummies with the skin on? Some say go for it and others say no way there are
toxins in the skin. Keep up the good work... Kernal and the Hutch.

Reply from John Joubert of Gone Fishing Charters
:
You can eat gummy with the skin on in cutlet form but it pays to core the back bone out. Always bleed gummy straight away by cutting through the vertebrae behind the head and gut as soon as possible. All shark is better if frozen first, then thawed, cooked and eaten. Regards John Joubert.