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A formidable Atlantic Salmon and a panfried cutlet with tomatillo sauce.
| Part II on Aquaculture covers the following section:
- Finned fish
- Atlantic salmon
- Australian freshwater fish
- Chinook salmon
- Eel
- Introduced freshwater fish
- Oceaan trout
- Smoked and cured fish
- Tuna
- Jellyfish
Atlantic salmon (Salmo salar) are now successfully farmed in Tasmania. It is important not to confuse the Atlantic salmon with the Pacific salmon (Oncorhynchus sp), a number of varieties of which make up the tinned salmon market. Salmon, like eels and trout, are anadromous. This means that they migrate from the sea to breed in fresh water. Flesh from salmon going down the rivers to the sea tends to be dry, as the fish do not take nourishment while in fresh water. Consequently it is best to avoid eating salmon during this part of its breeding cycle. In the wild, Atlantic salmon are only found in the cool waters of the North Atlantic. In 1971 Norwegian aquaculturalists began the production of farmed salmon, and that country is now the world's largest producer, with Iceland and Scotland the only other successful salmon producers in the northern hemisphere. All salmon imported into Australia must be heat treated to comply with quarantine regulations, a process which inevitably has some effect on flavour and texture, so the development of a domestic salmon industry has been an enormous boon to lovers of the fish.
Commercial raising of salmon is performed in two ways. The first is ranching, where fingerlings are placed in the water and allowed to swim to the sea. This method relies on the fish's instinct to return to the rivers where they were spawned, and they are then caught. The recovery rate using this method ranges from 2 to 3 per cent. The second method, farming, not only guarantees better quality, it also boasts a recovery rate of 90 per cent or more. Farmed fingerlings are gradually acclimatised to increasing levels of salinity before being released into specially constructed sea farm enclosures, where they are fed until a marketable size.
Atlantic salmon spawn was first brought to Australia in the mid 1960s. Quarantined spawn was sent to Tasmania in 1984 and farming began in 1985. The first commercial harvest was in December 1986. Tasmanian Atlantic Salmon Ltd. has a farm south of Hobart at Dover, where isolated and unpolluted waters provide an ideal environment for the venture. Spawn is hatched at Wayatinah on the headwaters of the Derwent River, and the saline-tolerant fingerlings are transported to the waters of Esperance Bay at Dover. The bay receives fresh water from the river estuary, and the relatively warm water temperature helps to promote a more rapid growth in these fish than is possible in North Atlantic waters. The salmon are kept in enclosures and fed four times daily on natural food in pellet form until they reach between 3 and 4kg in weight (approximately a year). In the spring they are ready for harvesting and are placed in special holding containers which are saturated with carbon dioxide. The fish are essentially anaesthetised by the process, which also delays the onset of rigor mortis. On ice they will remain fresh for at least 10 days. Harvesting continues until approximately the end of February.
Another company, Tassal, not only supplies fresh Atlantic salmon but also frozen and smoked fish and salmon roe. Tassal starves its stocks for 10 to 14 days to firm up the flesh, improve its texture and delay the on going breakdown of tissue. They, too, use carbon dioxide to harvest the fish with the minimum of stress. This avoids bruising and inhibits the growth of bacteria. The gills are then cut and the fish bled. All of this must take place without delay, to prevent cell membrane destruction and the leakage of fluids. This, in turn, ensures that the fish remains moist and intact during cooking. Tassal market frozen salmon during winter, when the fresh product is not available. It is blast frozen within hours of leaving the sea, during the rigor mortis cycle, to prevent gaping or cracking of the flesh. It is taken to a temperature of -30C and then double glazed in ice water. (That is, it is dipped in ice water, removed, then dipped again.).
Atlantic salmon farmed in Tasmania by Tasmanian Atlantic Salmon is marketed under the brand name 'Shankara', while that produced by Tassal is sold as 'Royal Atlantic Salmon'. Moves are afoot to expand the industry and approximately 15 salmon farms will eventually operate out of southern Tasmania. Consumers can check the authenticity of whole Atlantic salmon by examining the metal tag which must be attached to the gill of each Atlantic salmon sold. The flesh colour of different fish varies. This is not only between species but also among fish of the same species, because of differences in food intake and environment. Because fish live in water, which is denser than air, a high proportion of their body weight is composed of muscle tissue. This tissue varies according to whether the muscle is primarily for fast or slow movement. Active, predatory fish contain a high proportion of dark coloured, dense muscle tissue, while those which are relatively inactive have lighter coloured flesh. Fish contain little in the way of connective tissue and this, combined with short muscle bundles, gives the flesh its characteristic tenderness. Atlantic salmon flesh is a lovely apricot-pink colour, with a distinctive yet delicate flavour. It is rich in fish oils, largely free of bones, and can be served whole or in cutlets or fillets. Its versatility extends even further, now that a range of products is available to Australian consumers.
Smoked salmon is a longstanding favourite with gourmets. Tassal cold-smokes Atlantic salmon in a computerised smokehouse - reputedly the largest in the southern hemisphere - using Tasmanian and American woods. The smokehouse can produce 1 1/2 tonnes of smoked fish each day, using salt as the only additive. The smoked fish is vacuum packed and marketed as whole sides, sliced or unsliced. Smaller packs, designed for domestic use, will soon become widely available. The shelf life of the product is approximately three weeks.
Salmon roe, or caviar, is another much sought after delicacy. Tassal has perfected the technology necessary to remove the immature eggs from the adult salmon's roe sac, using an enzymatic process. The skin of the sac is carefully removed to avoid damaging the salmon eggs. Again, domestic production offers Australian consumers a product superior to many imported varieties, as the pasteurising process demanded by quarantine regulations can adversely affect the flavour of caviar. Atlantic salmon roe should be available from February through to April. Salmon roe contains omega 3 polyunsaturated fatty acids, which researchers claim is of benefit in reducing the risk of some forms of heart disease. It is suitable, then, for the gourmet and the health conscious alike. The roe should not be served too cold, otherwise its delicate flavour will be masked. The large, beautiful, orange eggs make a superb garnish or a wonderful dish in their own right, served with a little lemon juice and some very fresh bread or perhaps the traditional Russian blinis. Iced vodka is a good accompaniment, as is a glass of champagne or a delicately flavoured white wine.
Preparing atlantic salmon for the table
Atlantic salmon can be served whole, although the fish is quite expensive and a large, whole fish would be a costly investment. Bake a 3kg fish (the usual size at which they are harvested) in buttered foil, seasoned with salt and pepper, at 160C for 1 to 1 1/2 hours. A fish of this size can also be poached in a fish kettle full of gently boiling water for 50 to 60 minutes. If you prefer, fillet and skin the fish with a sharp knife. Slice into serving portions, removing any small bones with a pair of tweezers. Fillets can be gently fried in a non-stick pan, or in a little butter or oil. Cook for about 1-2 minutes on each side, depending on the thickness of the slices. Serve immediately.
Atlantic salmon is also marketed as cutlets. These can be pan fried in egg the same way as the fillets or brushed with melted butter and grilled for 3 or 4 minutes for each side, depending on the thickness of the cutlets.
- Recipe: Atlantic salmon with tomatillo sauce
Tomatillos are sometimes known as Mexican husk tomatoes. They are related to cape gooseberries and are housed in lantern shaped husks. Unlike cape gooseberries, they are harvested while still green. Tomatillos add body and subtlety to this sauce, while the chilli highlights the flavours. The amount of garlic and chilli may be increased, but remember that the fish has a delicate flavour, easily dominated.
1 piece of fillet or cutlet of Atlantic salmon per person, or more if very small
SAUCE
500 g tomatillos, husks removed
1 jalapeno or serrano chilli, sliced finely
1 clove garlic, crushed
150 ml light chicken or fish stock
1/2 cup fresh coriander leaves
2 tblspns sugar
salt to taste
Rinse the tomatillos and chop into pieces. Place in a saucepan with the chilli, garlic and stock. Bring to the boil and then simmer for 10 to 15 minutes. Allow to cool slightly, then put into a food processor or blender with the coriander and puree. Season with salt. Work through a fine mouli or sieve and then return to the saucepan. Keep warm while the fish is cooking. Lightly pan fry the fish, being careful not to overcook. Pour some sauce on individual warmed serving plates and place the fish on top. Serve immediately, accompanied by steamed or stir-fried seasonal vegetables, or fried black beans and corn cakes.
Suggested Wine: 2004 Vasse Felix Semillon
- Recipe: Corn cakes
cup fresh or frozen corn kernels
1 cup polenta (cornmeal)
1 tblspn baking soda
1/2 tspn baking powder
pinch salt
1/4 tspn ground pepper
2 tspns sugar
1/2 cup plain flour
2 tblspns melted butter
tspn paprika
1/2 cup cream
1 cup buttermilk
2 eggs, separated
1/2 red capsicum, finely chopped
Combine the corn and polenta in a food processor. Mix the other dry ingredients in a bowl, then add the corn mixture. Mix in the butter, cream, buttermilk and egg yolks. Beat the egg whites separately and fold into the mixture with the capsicum. Place in buttered pans and bake at 200C for 15 minutes or until golden. Serve warm or cold. Yoghurt herb cheese, for another unusual way to use Atlantic salmon.
Suggested Wine: 2004 Leo Buring DW H17 Leonay Riesling
 Native fish require warm water and live food rather than prepared food mixes, needs which must be taken into account in any farming venture. An enormous amount of live food would be needed in a commercial breeding operation, however some researchers are attempting to devise prepared diets for Australian fish. Despite the drawbacks, several Australian organisations and companies are experimenting with raising native fish. Two of the best known of these are the Snobs Creek Freshwater Fisheries Research Station and Hatchery in Victoria and the Murray Cod Hatcheries at Wagga Wagga in New South Wales.
Snobs Creek, which is the Victorian government's research station and hatchery, has operated since the 1940s, and produces trout, salmon and native fish. Some fish are released into suitable sites in Victoria, where they can be caught by anglers, while others are intensively studied in an effort to prevent further declines in range and abundance. There has been an interest in stocking Victorian waterways with fish for decades. In earlier times, fish were transported in milk cans by train from Melbourne to suitable release sites. Bicycle pumps were used to administer oxygen to the cans. Once Snobs Creek was established, however, trucks equipped with large drums and aerators were used to transport the fish. Now a truck with four insulated tanks can carry 576kg of live fish to release sites. The fingerlings, each over 40g in weight, are released from boats into sheltered sites, such as reed beds, so the young fish will have some protection while they become acclimatised.
Dr Philip Cadwallader of Snobs Creek has co-authored a book (A Guide to the Freshwater Fish of Victoria, P.L. Cadwallader and G.N. Backhouse), which is an invaluable reference for those interested in the native fish of southern Australia. Murray Cod Hatcheries and Fauna Park provides visitors with the opportunity to buy Murray cod fingerlings to stock dams and ponds, and has on display what is claimed to be the largest Murray cod in captivity. The specimen, said to be 100 years old, is 1.37m long and weighs 52kg.
For many years, controlled flooding of ponds was the method used to induce spawning in native fish; however it is now believed that flooding does not trigger spawning but that it is required to stimulate the growth of the plankton on which the young cod feed. At Murray Cod Hatcheries spawning is induced by means of a hormone injection. Broodstock are allowed to develop to sexual maturity and, when the bottom water reaches 24C (usually in the spring), the ripe fish are anaesthetised and injected with a hormone which induces spawning.
Murray cod are stripped of their eggs, while the gold and silver perch are allowed to spawn naturally in heated tanks. The fertilised eggs are transferred to ponds with an abundant food supply of plankton, and are harvested as 3 to 5cm fingerlings in the summer. The fingerlings are transferred to the hatchery building, where they are treated with a saline solution to protect them against parasites and bacteria, then packed and sent to their destinations. Visitors are welcome at both Snobs Creek and the Murray Cod Hatcheries. Both organisations have fascinating displays for those interested in native fish. The Murray Cod Hatcheries sell gold and silver perch, catfish and Murray cod fingerlings, and will provide information on transportation to your dam site and care and feeding of the fish. The following Australian freshwater fish are either being farmed commercially or are being researched for this possibility. Australian eels, which spend much of their time in fresh water but return to the sea to spawn, have been given a separate listing.
Barramundi (Lates calcarifer), also known as giant perch, is one of Australia's most sought after fish - both for sportsmen and lovers of fine food. It is a distinctive fish, with a blue-grey upper body and silver sides with a yellow tinge. The name 'barramundi' comes from an Aboriginal language, where it is a generic term for fish with large scales. Barramundi prefer slow moving waters, but can be fished from both salt and fresh water around northern Australia, from Queensland to the north coast of Western Australia. The barramundi spawns from October to March. Although most are caught at weights of from 3 to 5kg, they can grow to sizes in excess of 50kg.
Various northern Queensland companies are attempting to breed plate sized barramundi for the domestic and export markets, but I was surprised to find these tropical fish being farmed in southern Victoria. A pilot project in Portland is using geothermal bore water to heat the ponds in which the barramundi are raised. The bore water is passed through heat exchangers from 1200m underground into coils which pass through the ponds and heat the water to 27C. If the pilot project is successful it will be developed into a major fish farming facility, breeding fresh and salt water fish and crustaceans.
Barramundi are excellent fish for the table, with firm, sweet, white flesh. The traditional Aboriginal way of cooking barramundi is to wrap it in wild ginger leaves and bake it in hot ashes.
Black bream (Acanthopagrus butcheri) are brown-bronze fish with dark heads. The species is commercially valuable and found throughout southern Australia. The average adult is around 26cm long and weighs about 800g. Black bream spawn from August to January, and the fish grow 6cm in their first year. Their diet consists of worms, small fish and plants. Black bream are very popular with anglers.
The eel-tailed native catfish (Tandanus tandanus) gets its common name from its vaguely cat like 'whiskers'. It is also known as the dewfish. This is a scaleless fish, brownish in colour, which is found in the Murray River and other river systems of South Australia, New South Wales and Queensland. Numbers of wild catfish are declining, so it is not often available commercially, but it has firm, white flesh with excellent culinary potential. The catfish is in great demand on the Asian market.
Native Fish Hatcheries harvest five to six week old catfish fingerlings between January and April, intended as broodstock for commercial farming. Because these fish prefer warmer waters, they are most likely to be farmed in northern Victoria and New South Wales. Specially constructed ponds are used to house the rather docile fish, which are fed on a high protein diet. Depending on the farming method, fish can reach 500g in 18 to 24 months. The catfish is not a particularly attractive creature, so it is best marketed already skinned to reveal the white, relatively bone free flesh. In the United States, where catfish have been successfully farmed for some time, an efficient and speedy catfish skinning machine has been developed.
Golden perch (Maquaria ambigua), also known as Murray perch and yellowbelly, is a prized fish with a firm white flesh suitable for table use. This fish prefers warm waters and is found in northern Victoria, Queensland, New South Wales and South Australia. It spawns in spring and early summer, when the female releases up to 650,000 eggs. Again, warm water is essential for spawning to take place. Depending on the environment, fish can reach around 16cm in the first year, and up to 37cm by their third year. Mature fish feed on yabbies, shrimp and smaller fish and have been known to move more than 1000km upstream in the Murray system prior to spawning.
Macquarie perch (Macquaria australisica) are also known as silver eye, Murray bream, Goulburn bream, Murray perch, black perch and black bream. They are black to grey in colour and usually between 1 and 2 kg in weight, although individuals have been recorded at 46cm long and weighing 3.5kg. Macquarie perch are found, albeit in declining numbers, north of the Great Dividing Range. Overfishing, predation by the introduced English perch and the silting up of the deep holes in which they live have all contributed to decreases in the Murray perch population. Macquarie perch spawn from spring to early summer, and feed on insects. They are bottom feeders.
 Murray cod (Maccullochella peeli) are excellent fish for the table, although some of the bigger individuals tend to be a little oily. They are long living fish with a colour that varies according to locality - often olive green to black, with grey-brown mottling and yellowish sides. Murray cod spawn during spring and summer, when water temperatures are at around 20C Females lay up to 60,000 eggs, depending on their size and age, usually in hollow logs or pipes. The Murray cod feeds on shrimps, crayfish, yabbies and other fish, with five year olds reaching about 44cm in length and 1.4kg in weight.
Silver perch (Bidyanus bidyanus) are also known as silver bream, black bream or Murray perch. They are greyish-silver fish with small heads and mouths, most often found in the waters north of the Great Dividing Range in Victoria, and in South Australia, New South Wales and Queensland. This fish prefers the open waters of inland rivers and streams, however it also survives in lakes. It feeds on yabbies, insects, shrimps and algae. Silver perch spawn in mid summer, when water temperatures reach about 23C. Females produce up to 400,000 eggs. The growth rate for silver perch depends on environmental conditions, but it may be around 18cm in 2 years. The fish can withstand extreme temperatures, but only for short periods. Commercial culling of wild populations occurs in South Australia and New South Wales. Amateur anglers also prize the fish and its firm white flesh makes fine eating.
Trout cod (Maccullochella macquariensis) are also known as bluenose water cod. These large, blue-grey fish with speckled markings on their sides are to be found in the cool, fast flowing waters of the Murray Darling system, usually in holes and among boulders. Adult fish are usually about 25cm in length and 11kg in weight. Unfortunately their numbers have shrunk to such an extent that the trout cod is considered an endangered species in Australia. Spawning takes place from spring to early summer, and the fish lives on aquatic insects and crustaceans. Trout cod have also been known to leap from the water to take flying insects. Their flesh is similar to that of the Murray cod.
- Recipe: Fish with herbed tomato sauce
The sauce used in this recipe can be served as a topping for pasta, or in a pastry 'sandwich'. Any white fleshed fish can be used, including barramundi, perch and catfish.
1 kg fish, cut into bite sized pieces
SAUCE
1 onion, finely chopped
1 clove garlic, crushed
2 tblspns butter
2 tblspns pernod
5 tblspns tomato paste
150 g creme fraiche
few drops Tabasco sauce
1 tblspn finely chopped chervil
salt to taste
few sprigs chervil for garnish
Saute the onion and garlic in a pan with the butter until soft. Add the fish and the pernod, tossing until the fish is almost cooked. Add the tomato paste and creme fraiche, Tabasco and chervil, and continue to cook until the sauce has heated through completely. Season to taste with salt. Serve immediately, garnished with sprigs of chervil.
Suggested Wine: 2004 Huia Marlborough Sauvignon Blanc
Recipe: Perch with curried goat's cheese souffle
60 g butter
2 tblspns plain flour
130 ml milk
1 tspn curry powder
few drops Tabasco sauce
pinch salt
80g stracchino goat's milk cheese, grated
2 eggs, separated
6 pieces perch or cod (both cutlets and fillets are suitable)
white poppy seeds
Melt the butter in a saucepan and add the flour, stirring well until combined. Warm the milk in a separate pan, and gradually add to the flour mixture. Add the curry powder, Tabasco and salt. Mix until all ingredients are well combined. Continue to cook until the mixture just comes to the boil. Add the cheese and stir until it begins to melt. Remove from the heat and add the egg yolks, stirring well into the mixture. Allow the mixture to cool until just warm. Beat the egg whites in a bowl until they form soft peaks. Fold a quarter of the beaten egg whites into the mixture until combined, then gently fold in the rest of the egg whites. Put the fish fillets on a greased baking tray and spoon the souffle mixture over the top. Sprinkle lightly with white poppy seeds. Cook in a preheated oven at 220C for 12 minutes, until the topping has risen and is golden. Serve immediately.
Suggested Wine: 2003 Stonier Reserve Chardonnay
 Chinook salmon (Oncorhynchus tshawtsha) is also known as king, spring or quinnat salmon. It is native to the west coast of North America, from California to Alaska, and is also found in north east Asia. In New Zealand there are established sea-run populations of this fish, which is large and silvery in colour, the males being darker than the females. The sea-run fish can reach sizes up to 147cm in length and 57kg in weight. In Victoria, landlocked fish (that is, those in enclosed bodies of water, such as lakes) are around 89cm long and weigh 11.4kg at three years of age. The chinook salmon thrives in deep cold lakes and, given the right conditions, this fish would be suitable to farm like the Atlantic salmon and
ocean trout. Chinook salmon eggs were successfully shipped from California in 1877, and after 1936 they were imported into Australia from New Zealand. There is now a ban on the importation of salmon eggs, so stocks must be obtained from Snobs Creek in Victoria. Here the salmon are kept in fresh water and eggs are stripped from the females in autumn. The fish are usually released as one-year-olds.
The chinook salmon is normally anadromous, spending much of its adult life at sea and returning to fresh water to spawn. It feeds on fish, aquatic insects and crustaceans. It is highly prized by anglers and has excellent culinary potential.
Preparing chinook salmon for the table
Large chinook salmon are very good when smoked, and much of the commercial chinook salmon harvest is used for this purpose. (It is the smaller Pacific salmon which is most often canned.) The firm flesh of the chinook salmon is also suitable for sashimi. As for other species, its flesh colour is largely determined by diet and environment, but farmed salmon tends to have very pink flesh, while wild populations can be paler, often with almost white flesh. Farmed fish are, of course, produced in controlled conditions, resulting in predictable flesh colour and texture. Chinook salmon can be treated and prepared in the same manner as Atlantic salmon.
Eels (Angulla australis) do not lend themselves well to being farmed commercially, although they have been farmed in Tasmania. A slow growth rate tends to be the main deterrent to intensive and economic farming, and, because eels need warm water in which to breed, the likelihood of disease is high. Consequently, most eels are caught in the wild and then processed for the market. Australian eels travel thousands of kilometres to spawn in a particular part of the Pacific Ocean, thought to be near the Coral Sea. Their compact and leaf shaped larvae are carried by ocean currents and arrive near the coast to enter fresh water in the spring and summer, where they metamorphose into transparent elvers or 'glass eels'. These are sometimes collected and transferred to dams or lagoons where they are grown to harvestable size or sold on the lucrative overseas market. Eels spend much of their lives in fresh water from 10 to 20 years in some cases. They can grow to over a metre in length and weigh up to 1.5kg. The males are smaller than the females.
Preparing eels for the table
Much of the demand for Australian eels comes from overseas: they are exported live to Hong Kong or smoked for the European market. Smoked eel is prepared in Tasmania and at Camperdown in Victoria's western district. Occasionally fresh eel is sold in Australian retail outlets. It is very good cut into lengths, lightly coated in seasoned flour and pan fried.
Australian eel is usually smoked and sold in continental delicatessens. Its excellent flavour and slightly oily texture make a wonderful pate base. It is a simple operation to smoke fresh eel in a domestic smoker. Cut the skinned eel into 8cm lengths and place in the smoker. Vine cuttings make an interesting fuel for smoking fish. Smoke for 5 to 7 minutes, turn off the heat and let stand for a further 5 minutes before removing the lid.
- Recipe: Eel with almonds and pine nuts
750 g fresh eel
flour seasoned with salt and pepper
olive oil
3 peeled, chopped tomatoes
1 clove garlic, crushed
1 tblspn chopped parsley
50 g raisins, chopped
50 g roasted almonds
50 g pine nuts
250 ml water
Clean the eel and cut it into 5cm lengths (a little longer if the eels are very small and thin). Coat in seasoned flour and fry in a little olive oil for 3 minutes on each side. Remove from the pan and skin.
Add the tomatoes to the same pan and cook lightly. Grind the pine nuts and garlic coarsely in a food processor, then add to the tomatoes with the raisins, parsley and water. Season to taste. Bring the mixture to the boil. Place the eels in a baking dish and pour the boiling sauce over them. Bake, covered, at 175C for 30 minutes. Serve hot.
Suggested Wine: 2002 Cobaw Ridge Chardonnay
- Recipe: Smoked eel pate
1 smoked eel
125 g neufchatel cheese
2 tspns grated horseradish
salt and pepper to taste
cream if necessary
Remove the flesh of the smoked eel from the bones and place in blender with the rest of the ingredients. Blend to a smooth consistency, adding a little cream if necessary. Chill and serve with toast triangles and a salad of tiny leaves, or spread on hors d'oeuvres bases and top with a tart fruit jelly.
Suggested Wine: 2001 Seppelt Fleur de Lys Pinot Noir Chardonnay
Carp (Cyprinus carpio) are native to Asia Minor and were introduced to Australia in the 1860s. They are also known as European carp, Asian carp, Chinese carp, great carp and common carp. Although not a popular eating fish in Australia, it is an important food source overseas because of its abundance, rapid growth rate and lifespan of up to 40 years. It is the world's most widely distributed and farmed fish, but was declared noxious in Australia in 1962. The carp is green to yellow in colour and known to grow up to 120cm in length, with a weight of up to 60kg. It is most commonly found at weights of around 4kg. Spawning takes place in the spring and summer, when water temperatures are from 17 to 25C. The female carp lays up to 3 million eggs.
Preparing the fish for the table
Carp can be used in fillets or as cutlets. It contains many small bones and is best when eaten very fresh. Carp tends to have a muddy taste, so it best to soak the filleted fish in cold water which has been acidulated with 2 tablespoons of vinegar. See recipe for carp souffle.
English perch (Perca fluviatilis), also known as redfin, are native to Europe and Asia. They are hump-backed fish with vertical bars of dark colour on their sides and reddish fins. The first species introduced by white settlers in the 1860s, it is now common in Australia, with wide distribution throughout Victoria and populations in South Australia, Western Australia and New South Wales. The carnivorous English perch prefers the slow, cool waters of lakes and dams. Spawning takes place in late winter to early spring and the average three year old fish is about 16cm in length (with females growing faster than males). The firm, white flesh of the English perch makes it an important species commercially in Europe, but in Australia there is less demand for the fish.
Trout are probably the best known introduced species, admired by gourmets and anglers alike. A number of commercial hatcheries breed trout for the table and for stocking private ponds and dams, while state government hatcheries provide fish for public waters. Snobs Creek in Victoria specialises in trout and native fish, while Sevrup Fisheries in Tasmania breeds trout for the market, for stocking ocean trout farms and inland farm dams, and for export stock of trout eggs for the northern hemisphere. Trout are induced to spawn once a year, in autumn to winter, and the pinky-orange eggs are incubated for four to six weeks before hatching, depending on the water temperature. The number of eggs produced by a single female varies, but the average is about 2000 eggs per kg of body weight. The young fish are fed on dry pellets with a high protein content. This protein level is reduced as the fish grow. Because breeding is a once a year event, the growth rate of farmed offspring is varied to ensure an ongoing supply of fish throughout the year. Fish are ready to be marketed in about one year, depending on the water temperature. At this stage they are still immature, as trout require three to four years to reach maturity. Males reach maturity more quickly than females, and the rainbow trout is a faster growing species than the brown trout.
 Brown trout (Salmo trutta) are a lightish brown to tawny colour. They are native to Europe, but have been introduced to the cooler waters of Victoria, New South Wales, Tasmania and south-west Western Australia. When the brown trout shares waters with the rainbow trout, the former tends to become the dominant species. Brown trout spawn in autumn and winter, each female laying about 1600 bright orange eggs per kilogram of body weight. Depending on the temperature, the eggs take from 3 to 12 weeks to hatch, and the fish reach maturity in two to three years. The growth rate depends on the population density of the fish in the area and the food available to them
Rainbow trout (Salmo gairdnenri) is one of the most common varieties on the retail market. The colour of the fish varies according to habitat: stream dwelling fish, or those that are spawning, tend to be darker, with more intense colours, while lake dwelling fish are lighter and more silvery. Flesh colour ranges from orange to pink or white, depending on diet. Rainbow trout are native to the Pacific coast of North America, but are well distributed in Australia, throughout Victoria, New South Wales and high altitudes in south-east Queensland. They are also found in South Australia, Tasmania and the south-west of Western Australia. Rainbow trout prefer cool waters, and are an extremely popular fish with anglers.
Trout are delicately flavoured fish which will dry out rapidly if overcooked. Use tweezers to remove the bones from the rib area down the back of the fish. (See recipe for trout with nuts and plum sauce, below.)
- Recipe: Carp souffles
This recipe is for six individual souffles. If you prefer to use a large dish, allow 40 to 45 minutes cooking time.
250 g steamed or smoked carp
1 small onion, chopped
200 g ricotta or cottage cheese
150 g creme fraiche
2 tblspns cornflour
1/2 tspn paprika
1/4 finely chopped red capsicum
salt and pepper to taste
4 eggs, separated
In a food processor or blender, combine all the ingredients except the egg whites. Puree until the mixture is smooth. In a clean bowl, whip the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the fish mixture. Divide the mixture into individual greased souffle dishes and bake in a preheated oven at 180C for 25 to 30 minutes, until the souffles have risen and are set. Allow the souffles to sit in the oven with the door open for a couple of minutes before serving.
Suggested Wine: 2005 Mr Riggs Watervale Riesling
 Recipe: Trout with nuts and plum sauce
Everyone has heard of trout with almonds, and ground almonds are good for this dish, but equally delicious and a bit more unusual are macadamia or pecan nuts.
The plum sauce can be made when plums are in season and then stored ready for future use. It tends to improve with age, as the flavours mellow and integrate. It is best to make the sauce at least a week before you want to serve the dish.
6 pieces of trout (fillets are best)
flour seasoned with salt and pepper
2 eggs, beaten
200 g ground nuts
SAUCE
3 kg plums
1.5 kg sugar
1 1/2 tblspns salt
1 tblspn each of cloves, cinnamon, allspice, cayenne and ginger
1. 5 L white vinegar
Dredge the fillets of fish in the flour and then dip in the egg and lastly the nuts. Place on a greased oven tray and bake at 200C for 8 to 10 minutes, until cooked. Serve, topped with hot plum sauce, tiny deep fried chats and crispy sugar snap peas. To prepare sauce. Halve the plums and cut out the seeds. Place all ingredients in a large pan and boil gently until cooked. Strain and bottle when cool. Heat gently before adding to the fish.
Suggested Wine: 2003 Hurley Vineyard Pinot Noir
Tasmania leads the way in the successful farming of ocean trout. The species used is rainbow trout (Salmo gairdneri), the freshwater fish familiar to most of us, and readily available from fishmongers either as a fresh fish or smoked. Freshwater rainbow trout are usually smaller fish than the ocean trout.
Both Nortas and Safcol (a company most Australians associate with canned tuna) farm ocean trout in Tasmanian waters. Fingerlings from between 50 and 60g in weight are inoculated against the bacteria they may encounter at sea and gradually acclimatised to increasing levels of water salinity. This takes about two weeks, with larger fish needing less time to adapt. The fingerlings are bred at hatcheries in Tasmania as there are quarantine restrictions on fish from mainland Australia.
In fresh water, fish retain natural salts and minerals but in sea water they must excrete excess quantities through their gills. As these changes take place the scales of the fish become impervious to salt and more silvery in colour. During this transition period the fish must be protected from shock or stress, which can retard growth. After acclimatisation the fingerlings are transferred to floating seawater pens, where they are fed on pellet food. Within 12 to 15 months they develop into fish of up to 3kg in weight, although many are harvested earlier, at about 1.5kg. This growth rate is approximately double that achieved by the same species in fresh water, a result at least partly attributable to the higher water temperatures in which the ocean trout are grown. These higher temperatures encourage the fish to take in more food and this helps to accelerate growth.
After a year at sea the trout are ready to spawn and must be harvested immediately, before spawning leads to a deterioration in their condition. Attempts are being made to breed fish which do not mature sexually, so as to overcome this problem. It may also be feasible to sterilise female fish before sexual maturity, thus avoiding spawning. Predators, such as seals, birds, eels and even water rats pose a very real threat to ocean trout production, and both the ideal food and the shape and size of the holding cages are the subjects of intense research and modification. To ward off marine predators, Safcol hangs a double net underneath the cages, dangling 10 m into the water. Another net hangs across the top of the 30m diameter cages to protect the fish from airborne predators and ambitious amphibians.
Ocean trout producers attach a small metal tag to the gill of each fish marketed, so that consumers can check the authenticity of the product. As well as the whole fish sold on to the Australian market, moves are afoot to produce packaged fillets, cutlets and smoked and cured ocean trout.
Preparing ocean trout for the table
Ocean trout reach the Australian retail market during spring, summer and autumn. Their size can vary from 700g to 3kg. The quality of the fish is determined both genetically and environmentally. Ideally, it should be stocky across the shoulders and belly, and have a small head. The fish should be silvery underneath, with a blue-green dorsal area, and should show no signs of bruising or scale loss. The flesh is a delicate pinkish apricot, similar to that of the Atlantic salmon, and with a similar flavour. Unlike freshwater trout, whose delicate white flesh is impossible to freeze without an unacceptable loss of both texture and flavour, ocean trout freezes quite successfully. A whole fish can be baked or barbequed, sliced into cutlets, or filleted. Refer to Atlantic salmon for cooking times and methods. Ocean trout can easily be smoked at home, using either a small domestic smoker or the stove. Horseradish and mustard cream are both delicious accompaniments for either hot or cold smoked ocean trout. The smoked and the fresh fish may also be served in salads or mousses or incorporated into pates.
- Recipe: Ocean trout cutlets with leek and lime sauce
400 ml water
200 mI dry white wine
1 tspn salt
3 leeks, washed and finely sliced
6 ocean trout cutlets
SAUCE
150 ml reserved cooking liquid
3 egg yolks
pinch salt
juice and grated rind of 2 small limes
2 tblspns chopped mint
Put the water, wine and salt into a pan and bring to the boil. Add the leeks and simmer gently until they begin to soften. Strain and reserve both the liquid and the leeks. Put the liquid into a pan large enough to hold the fish and poach the cutlets very gently until they are cooked - about 8 to 10 minutes, depending on their thickness. Remove from the pan and set aside in a warm place.
To prepare sauce: Beat egg yolks lightly and put in a double boiler. Heat gently. Whisk in the warm, reserved cooking liquid until the mixture begins to thicken and foam, then stir in the mint, reserved leeks, lime juice and rind, and mint. Place a cutlet on each warmed serving plate and mask with the sauce. Serve immediately with seasonal vegetables.
Suggested Wine: 1999 Meerea Park Alexander Munro Semillon
- Recipe: Trout on an ocean bed
Either fresh or smoked ocean trout can be used in this recipe. The fennel sauce is particularly good with this dish. The yellow colour of the sauce gives the effect of sand and hijiki seaweed makes an excellent garnish, along with a salad of small leaves dressed with a hazelnut vinaigrette. The overall effect is of the colours and textures of the ocean.
375 g puff pastry
400 g trout, all bones and skin removed
3 shallots, minced
20 g butter
120 ml cream
2 eggs, separated
1 tblspn Pernod
few drops Tabasco
6 sprigs chervil, finely chopped
1/2 tspn salt
Roll the pastry out to about 4mm in thickness. Cut out 8 fish shapes, each approximately 15cm by 7cm. Place on a greased oven tray. Score the tops of the pastries to give the effect of scales. Glaze with egg yolk and bake at 220C for 12 minutes, until puffed and golden. Split the pastries horizontally and keep the tops in a warm place while the filling cooks. Chop the fish into pieces and place in a food processor with the cream, egg whites, Pernod and Tabasco. Saute the shallots gently in butter and allow to cool. Add to the mixture in the food processor. Process until smooth. Fold in the chervil and salt. Spread the mixture on the puff pastry bases, mounding it up to 2 or 3cm high and flattening the top with a spatula.
Pre-heat the oven to 200C and bake the pastries (without the pastry caps) until the filling is cooked and set. Place the pastries on to plates and put the pastry caps on top. Serve with a sauce of your choice.
Suggested Wine: 2004 Petaluma Hanlin Hill Riesling
It is always wonderfully satisfying to make your own preserves and pickles, or prepare something which is normally available only when commercially produced. Often the thought of taking on a project like this seems more daunting than it really is. Recipes are often uncomplicated and the equipment needed much simpler than you imagine. Smoked and cured fish is a case in point.
Hot smoking
Fish can be either hot or cold smoked. Hot smoking is easier to handle for the domestic cook, using either one of the small smoking units which are readily available or improvising with a baking dish which has a tightly fitting lid and a rack on which to place the fish.
It is important to use fresh, good quality fish, and those which are naturally oily give the best results. Eel, trout and mackerel can all be successfully smoked, as can fish roes. In fact most types of fish and shellfish are extremely tasty after brief smoking. Give drier-fleshed fish a light brushing of oil before the smoking begins. The type of fuel used for smoking is also an important consideration. Sawdust is sometimes sold with the smokers, but hardwoods, grape vine cuttings, tea leaves, sprigs of herbs and juniper berries all add different and interesting flavours. Experiment with various combinations to find which suits your palate. Resinous softwoods, such as pine, are not suitable as they tend to impart a bitter flavour to the food. Be careful, too, not to use wood that has been treated in any way as it may contain poisonous residues. Commercially prepared hot-smoked fish are usually soaked in brine before smoking, but this is not necessary if the fish is to be eaten as soon as it is smoked. Hot smoking actually cooks the food and imparts the flavour at the same time, so smoking times depend on the size of the fish, and whether it is whole, in cutlets or fillets. Be careful not to over smoke and lose the subtle fish flavour. Cutlets and fillets require only four to eight minutes, depending on their thickness, while oysters, mussels and the like are done in three to five minutes.
Cold smoking
Cold smoking is the process by which fish such as cod, kippers and salmon are treated. Smoked salmon is usually eaten raw but cod and kippers require further cooking before they are eaten. Cold smoking is less a preserving method than a flavour enhancer. The fish is first placed in a brine, sometimes with the annatto dye which produces the familiar golden colour of smoked cod, then dried before being smoked. The temperature in cold smoking must not exceed 29C, and the time for smoking varies according to the size, type and quality of the fish being smoked. Unless you want to smoke a large amount of food on a regular basis, a small hot smoker is probably the simplest and most effective way to smoke your own fish. Of course, you need not be restricted to fish either meat, game, sausages and all kinds of other foods can be smoked.
Cured fish
Cured fish, using sugar and salt, can easily be made at home, and provides another interesting way of preparing fish. Any good quality 'steaky' fish may be used. Cured Atlantic salmon is extremely popular in Scandinavia, where it is known as 'gravlax' or 'gravlaks' If fish is to be cured it must be extremely fresh and of good quality.
Pickled fish
One of the most familiar ways to present pickled fish is as rollmops, a dish which always comes to mind whenever I see a particular plate belonging to my mother.
Before a meal I usually serve a glass of champagne and some hors d'oeuvres and on one occasion I decided to try my hand at rollmops, hoping to get some feedback from my guests on the success (or otherwise) of this first effort. Champagne was served, platters of food were passed around and the guests busily chatted. Picking up the plate of rollmops, one of my guests exclaimed, 'Isn't this wonderful'. My inner glow was shattered when she continued, 'Such a beautiful plate!', followed by a barrage of questions on its age, history and origins. To this day she admires that plate and enquires about it if it doesn't make an appearance. The rollmops are long forgotten, but they were all eaten that day, so I assume they were a success.
- Recipe: Hot-smoked fish with horseradish and mustard
Choose fillets of fish such as trout or mackerel. Leave the skin on. Coat the fillets with a little oil or sprinkle ground black pepper, mustard seeds and herbs over them. Place the fish in the smoker, skin side down, and cook for 7 to 8 minutes. Cooking time will depend on the quantity of fish used and the thickness of the fillets. Remove from the smoker when cooked and serve either hot or cold. The whole fillet can be placed on a platter, individual slices can be plated, or small pieces can be used as topping for hors d'oeuvres. My preference is to serve the whole fillet and allow guests to help themselves, accompanied by some rye bread and a small dish of horseradish and mustard sauce. Crunchy radish slices also enhance the flavour and textures.
To prepare horseradish or mustard sauce:
Add 150 ml cream to 1 teaspoon of hot mustard or 1 tspn grated horseradish. Mix well.
Suggested Wine: Billecart-Salmon Champagne
- Recipe: Sugar-cured fish
Salmon, trout and golden trumpeter are all suitable for this preparation method.
1 fish, approximately 2 kg
220 g coarse salt or rock salt
200 g sugar
60 g freshly ground pepper
2 bunches chopped dill
3 tblspns brandy
Have a tray large enough to hold the fish ready, and place a piece of foil large enough to enclose all the fish on the tray. Fillet but do not skin the fish, and remove any remaining bones.
Mix the remaining ingredients into a paste and spread one third onto the foil. Place one fillet, skin side down, on top of this. Spread another third of the mixture on top of this fillet, then put another fillet, skin side up, on top of that. Coat the top fillet with the remaining mixture, then completely enclose the whole 'sandwich' in foil, making sure there are no gaps in the covering. Place a weight on top and put in the refrigerator for 2 to 3 days, unwrapping and turning the fish 3 or 4 times during this period.
To serve, remove the fish from the refrigerator and wipe off any excess curing mixture. Place each fillet on a flat surface, skin side down, and slice diagonally with a sharp knife. Serve on rye bread with a creamy mayonnaise sauce, flavoured with dill, horseradish or mustard, or a combination of these.
Suggested Wine: 2000 Domaine Pinson Premier Cru Chablis Montmain
- Recipe: Rollmops
Long thin fillets are best for this dish; I often use garfish.
8 fish, filleted
BRINE
750 ml water
2 tblspns salt
PREPARATION MIXTURE
750 ml brown vinegar
1 onion, sliced
4 small dill pickles, quartered
3 tblspns French mustard
2 bay leaves
1 small red pepper, diced
8 peppercorns
4 cloves
PICKLING MIXTURE
250 ml water ice
375 ml white wine vinegar
1 sprig parsley
1 sprig chopped dill
few dill seeds
1/2 tspn mustard seeds
Place the fish in the brine and refrigerate for 2 hours. Drain and cover the fillets with the vinegar. Leave for a further 2 hours. Remove from the vinegar and drain well. Use some absorbent kitchen paper to dry them. Lay the fillets on a flat board and spread with the mustard. Place a piece of the dill pickle and a slice of onion at one end then roll up and secure with a toothpick. In a wide mouthed jar, place the bay leaves, red pepper, peppercorns and cloves, along with the fish rolls. Bring the pickling mixture to the boil, then pour over the rollmops. Allow to cool, cover the jar and place the container in the refrigerator. Leave for at least one day before using.
Try a SHOT OF STOLICHNAY VODKA to complement this meal.
 Although tuna is most often available only as a canned product, fresh tuna is such a wonderful fish that if the occasion arises it is well worth taking the opportunity to try it. These red fleshed fish, or blood fish as they are known, are a lucrative export product. Tonnes of tuna are air freighted to Japan, where most of it is served raw in sashimi. There are various species of tuna. The southern bluefin (Thunnus maccoyi) and the yellowfin (Thunnus albacares) are both harvested for canning. The bigeye (Thunnus obesis), and the northern bluefin, or longtail (Thunnus tonggol), which is caught off Queensland, are good eating. The skipjack (Katsuwonus pelamis), which is found from Queensland to Tasmania, has a redder flesh than the other species, while the albacore (Thunnus alalunga) has the whitest flesh of all.
Tuna migrate over long distances, through various temperature barriers, and can dive to depths of more than 300m. Larger tuna, which tend to stay in deep water, have darker coloured flesh and a high fat content. It is this kind of fish which is preferred for the Japanese market. Fish from 30 kg to 40 kg are ideal, depending on the species. A stressed fish produces extra heat and lactic acid in the muscles, resulting in pale, watery flesh, so fish are landed quickly, killed and chilled on ice as soon as possible. The Japanese trap the tuna in an attempt to avoid stress, but long-lining, as used by Australian tuna fishermen, is also successful if the fish are not given the opportunity to struggle. Both live and frozen bait is used.
Because tuna are migratory the fishing season varies according to area. In South Australia the season extends from December to March, but can be affected by weather conditions. There, as off Western Australia, bluefin are caught, while on the east coast yellowfin are more common. Smoked tuna is a wonderful delicacy. A Western Australian company, Esperance Smoked Tuna Ltd, specialises in the product. It is prepared from fine sashimi-quality southern bluefin tuna and, aside from its flavour, has the added advantage of being cholesterol free and low in salt. It is marketed both sliced and filleted. The tuna run is from the end of December to the end of September. The fish are deck cushioned to ensure that quality is maintained, then frozen and thawed in brine before being smoked. The freezing process helps remove blood and other moisture from the fish, which is then filleted and smoked over a combination of banksia nuts and jarrah sawdust. These not only add a unique flavour but also impart a truly native Australian aspect to the product. The hot smoking process takes 24 hours and the end result is acceptable to those who prefer to eat Kosher food. The smoked tuna is marketed in vacuum packs ranging from 250g in weight up to bulk amounts geared to the restaurant and catering industries. It is available all year round. The Esperance Sashimi Development at Bandy Creek Boat Harbour is open to the public.
Preparing tuna for the table
Fresh tuna has moist flesh of a clear, dark, meaty colour. If the flesh looks at all dry it has been exposed to the air for too long and will not be of high quality. There should be no hint of smelliness about the fish.
Sashimi is the Japanese word for raw seafood, and most of Australia's quality tuna is used for this purpose. The flavour and texture of the fish, along with its presentation, are of utmost importance. It must be superlatively fresh and delicate in taste, and the accompaniments must further enhance the flavour. Traditional accompaniments include grated daikon - the large, white, Japanese radish - Japanese soy sauce and wasabi. Wasabi is a green horseradish-like vegetable with a distinctive, pungent taste. It can be found in powdered form in Asian food stores. Mixed to a paste with a little water, it is a delicious dipping sauce for sashimi. Tuna is also excellent when smoked and thinly sliced or as fresh cutlets which can be poached or pan fried.
- Recipe: Tuna Cutlets
1 cutlet per person
butter
ground black pepper
fresh lime juice
Gently pan fry the cutlets in the butter until cooked when tested with a fork. Sprinkle generously with freshly ground black pepper and squeeze a little lime juice over the top. Garnish with slices of lime.
Suggested Wine: 2002 Curly Flat Pinot Noir
- Recipe: Veal with tuna sauce
The tuna used in this dish is canned and packed in oil.
5 kg piece of veal, either fillet or boned leg
750 ml dry white wine
3 bay leaves
1 medium onion, chopped
2 carrots, sliced
3 stalks celery, chopped
4 cloves
3 sprigs parsley
2 tblspns white vinegar
tspn salt
SAUCE
250 g can tuna
8 anchovy fillets
2 tspns capers
salt and pepper to taste
2 tblspns lemon juice
250 ml mayonnaise .
Tie the meat to help it retain its shape. Place all ingredients in a dish and leave the meat to marinate overnight. Place the meat and marinade in a large pot and add enough water to just cover the meat. Bring to the boil and simmer for 1 1/2 hours, or until tender. Skim from time to time. When cooked, allow the meat to cool completely in the cooking liquid.
To prepare sauce : Put the tuna, anchovies, capers and lemon juice in a blender or food processor and blend until smooth. Mix well into the mayonnaise and season to taste.
Take the meat from the stock and untie. Slice thinly and mask with the sauce. Accompany with a salad of tiny green leaves and pear or cherry tomatoes. Garnish with lemon wedges if desired.
Suggested Wine: 2004 Pewsey Vale Pinot Gris
Jellyfish is an often overlooked commodity with great gourmet potential. It is a wonderful texture food, particularly when combined with other ingredients in soups or salads, and is extremely popular in Asia, particularly Korea. The Chinese believe that eating jellyfish will reduce high blood pressure. Traditional open-air processing methods are used in Asia, but health requirements in Australia preclude this approach.
Australian food technologist Dr Mike Wootton has now developed a method of processing that can be employed under controlled conditions. The method is being used by Down Under Marine Exports, a company which is exploring a number of unusual products, including karasumi (smoked and/or dried mullet roe), dried baby clam meat, dried beche demer (sea cucumber or trepang), char-grilled eel with soy sauce, and smoked salmon, trout, mussels and tuna. All smoked products produced by the company use a 'lox' low salt cure with no artificial additives or colourings. Australian native timbers are blended for smoking, and these include tea tree, banksia, jarrah and New South Wales north coast hardwoods.
To process the jellyfish it is first taken through a brine and alum solution which both cures the flesh and removes excess water, then it is mechanically dried in a large cabinet. Only the bodies of the jellyfish are used and the dehydrated product is sold in bulk packs by Down Under Marine Exports. Smaller, retail sized packaging may become available when the product becomes better known. The species targeted for this process is Catostylus mosaicus Jellyfish of this species grow to at least 30cm in diameter and have been known to reach 45 cm or more in warm waters. Although jellyfish can be seen in Australian waters all year round, they are at their most prolific during summer, when commercial catches are made around Botany Bay. Dehydrated jellyfish has a long shelf life and does not require refrigeration, so it can be made available throughout the year.
Preparing jellyfish for the table
As the jellyfish has been preserved in salt and alum, it should be washed in salted water and soaked in cold water. If the pieces of jellyfish are thick they should be soaked for three to four days; thin pieces should be soaked overnight. After soaking, rinse and drain. Shred the flesh if this has not already been done. If the amount of jellyfish prepared exceeds your immediate requirements it can be kept in water for two weeks, providing the water is changed daily.
Before including jellyfish in a recipe, scald it in boiling water for three seconds (where it will curl), then soak it in cold water for three hours. Drain and combine with other ingredients as desired.
- Recipe: Jellyfish and turnips
This is an interesting and simple first course. The wasabi mentioned in the ingredients list is a green Japanese horseradish; it is sold in Japanese food shops in powder form or made up into a paste.
100 g shredded, prepared jellyfish
50 g shredded raw turnip (daikon radish may be substituted if preferred)
25 ml white vinegar
20 ml light soy sauce
20 ml light soy sauce
1/4 green capsicum, thinly sliced
1/4 red capsicum, thinly sliced
1/4 tspn wasabi powder
1 tblspn sliced pickled ginger
1/2 tspn salt
10 ml sesame oil
1 tblspn sugar
Mix all ingredients together, chill and serve.
Suggested Wine: 2005 Grosset Semillon Sauvignon Blanc
- Recipe: Jellyfish and chicken
2 cups prepared, shredded jellyfish
1 cup shredded boiled chicken
1 tblspn white vinegar
3 tblspns soy sauce
2 tblspns sesame oil
1 tspn mustard
Mix the jellyfish and chicken together. Combine the remaining ingredients and pour over the chicken and jellyfish before serving. Serve cold.
Suggested Wine: 2005 Three Brothers Sauvignon Blanc Semillon
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