IngredientsI wouldn't use a flat fish like plaice, though. It's too delicate in flavour and texture.
Eat this with jasmine rice and halved pak choi, sautéed until tender and trickled with sesame oil.
1 large round fish, weighing about 2lb/900g, gutted and scaled
3 or 4 slices of fresh root ginger
A bunch of fresh coriander
2 spring onions, thinly sliced on the diagonal
1 red chilli (the heat is up to you) sliced into thin rounds
For the dipping sauce:6 tbsp Japanese soy sauce (tamari or low-salt like Kikkoman's green-lidded one)
1 clove of garlic, chopped
1oz/30g fresh root ginger, grated
3 tbsp soft brown sugar
Grated zest and juice of two limes
MethodPreheat the oven to 190C/375F/gas mark 5. Cut three or four slashes in each side of the fish. Mix all the ingredients in the dipping sauce.
Line a large baking tin with non-stick baking parchment and lay the fish in it, trickling each side with a tablespoonful of sauce. Tuck the slices of ginger in the belly cavity.
Cover the baking tin with foil and bake for 25-35 minutes until just cooked through (red snapper is very dense and may take a little longer than other fish).
Take the foil off the fish and scatter with the coriander, spring onions and chilli. Spoon over a little more sauce and put the rest in a bowl so guests can help themselves to more.
Hero of The Old Man and the Sea and the classic Bogart movie, To Have and Have Not, Florida marlin probably have cost more full-fare Caribbean tourists all their gear and their boat deposits than literature can record. Marlin are, however, wonderfully photogenic; you undoubtedly will catch more through your lens than you even can imagine on your hook. Leaping twenty feet into the air and diving several hundred feet, Marlin fight hook and line not only with all their might but also with unmatched feral cunning. Most veteran Marlin fishermen agree, “Yeah, the catch is great and the huge trophy really looks nice on the wall; but really, it’s all about the fight.”
Steelheads belong to the salmon family, but they also claim rainbow trout as their cousins. Living most of their lives in the open ocean, steelhead navigate into freshwater only to spawn. Hence, steelhead are both rare and seasonal. Timing and technique, not surprisingly, make all the difference. Successful steelhead anglers, like good retailers, emphasize “location, location, location,” and they bag their best catches during the spring, fly-fishing cool, clear streams in the Pacific Northwest. Fly selection makes a critical difference, they say, “but really it’s all in the wrist. You must convince that really is a delectable morsel on the end of your line. All in the wrist.”
These days, because commercial fishermen have depleted the population, sport fishermen just cannot find many hungry swordfish left in the sea. Scarcity makes swordfish a tough catch, and the best schools live well off-shore in deeper and safer water. According to the experts, season and bait make all the difference. In late spring, when the waters have cooled, swordfish rise closer to the surface, and they have far more appetite for whatever floats their way. Bait your line with live mackerel, herring, or bonito. When you do finally hook one of those off-shore junior whales, strap in for the fight of their life, because mature swords measure up to 15 feet long and tip the scales at ¾ ton.
4. Trout (river or stream; ponds do not count)
Spin-fishing for trout has a lot more to do with finding the right spot, baiting and setting the hooks just right, and waiting long enough for an unsuspecting trout to take the bait. You may finish War and Peace and write your own novel while you wait, but you will perfect your tan and befriend the raccoons. Fly-fishing, on the other hand, takes the fight to the fish, and expert fly-fishermen know exactly how to seduce big trout with fine flies and a magician’s sleight of hand. They load trout into their buckets like they simply had called their names. For beginners, just one word: Mentor. Like all things worth knowing, the art of fly-fishing is best passed on from wise grand-daddies to their heirs.
A prime target for avid fishermen casting lines into deep blue lakes along the Canadian border, walleye make both fine trophies and some good eating. The veterans counsel just one word: Trolling. Especially in late summer and early autumn when noting in heaven or earth can beat a day on the lake, gently gliding your “crankbaited” line along the bottom in your lake’s deepest parts ought to yield handsome rewards.
If bass fishing were easy, ESPN probably would not televise it. Casual observers have difficulty discerning whether bass fishing is a sport, an art, an obsession, or a rationale for spending a lot of money on a boat, gear, and beer. Veteran bass anglers wonder, “What? Like there’s a difference.” Asked what makes the difference between landing the big one and watching it wriggle off the hook, expert bass fishermen say, “It’s easy: Think like the fish does.” Because bass fishing is a competitive enterprise, that’s about all they say.
Canadians say, “It’s easy to catch a Northern Pike, eh?” Visitors say, “Maybe easy for Canadians; for us, not so much.” Although pike will fall for almost any lure, they also will play before they genuinely take the bait. According to Canadian fisherati, pike have such voracious appetites, they will forget they already have sampled your lure, and they will take it again. If you remain patient, you can outlast the pike, who eventually will give-in and take your lure. Some veteran pikers report the same fish have taken their lure six or seven times before finally grabbing-on for real.
8. Redear Sunfish
If you never have heard of Redear, or if you treat the name as two words, you probably should not angle for them. Also known as “shellcrackers,” because they feast on clams, redear represent a niche market—or maybe a local delicacy, because they live only in Florida freshwater. Redear are bottom-feeders, and they move further and further off shore as water warms in summer and fall. During early spring while they paddle three-foot waters, seduce redear with live shrimp.
9. Pond Catfish
Two rules for catching big cats: (1)Deeper is better. Catfish are bottom dwellers, and they chill in any pond’s deepest, coolest waters. Especially lurking near natural obstructions—beaver dams, tangled logs, and big rocks—the cats appreciate nature’s defenses. Of course, you go after big catfish from shore, but do not venture into the water. In the same way that a boat would blow your cover, so will your wading. Working a little way back from water’s edge, drop your line as deep as you can. (2)In catfish world, stinky equals tasty. Catfish have excellent sense of smell, and it guides them to most of their food. The more it stinks, the more the cats will like it. Chicken guts apparently are a catfish delicacy.
10. Texas Carp
According to local fishermen, “Sometimes, y’all can see ‘em so clear it’s like you could swat ‘em out the water like the bears do; but they will just swim right past even your best bait like it weren’t even there. They’re just mean is what they are. Just plain low-down mean.” The veterans agree carp are too clever and mean to fall for most weekend fishermen’s favorite tricks; they recommend going after carp in the very early spring when the fish feel sluggish and hungry. The rest of the year, cast your lines on the other side.
- 1 pomfret (1/2 pound to 1 pound)
- 10 small okras
- 1 tomato (cut into wedges)
- 1 teaspoon of fish curry powder
- 2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
- 5 tablespoons of cooking oil
- 1 tablespoon of palm sugar/sugar
- Salt to taste
- 1 clove garlic
- 1 stalk of lemon grass (white part only)
- 4 shallots
- 8-10 dried chillies (depends how spicy you like)
- 1/2 tablespoon of belacan (prawn paste)
- 1 1/4 cup of water
- Tamarind pulp (size of a small ping pong ball)
- Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
- Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
- Heat oil and fry the spice paste for 2 minutes or until fragrant.
- Add the tamarind juice, fish curry powder and bring to boil.
- Add the tomato wedges and okras and bring to boil.
- Add the fish, salt, and palm sugar/sugar.
- Simmer on low heat for 5 minutes or until the fish is cooked.
- Serve hot.
1. Go to a reputable store or fishmonger.
2. Ask what is the freshest or check what the catch of the day is.
3. Don't be misguided by the term "fresh." Most landlocked areas selling fish usually have two types of fish - thawed or frozen, unless it is an upstanding vendor who really likes freshness.
4. Look for firm, shiny flesh. It should bounce back when touched.
5. Sniff the fish. A "fresh" fish should not smell "fishy", but should have the odor of the ocean - such as a fresh ocean breeze.
6. Check the eyes. If the head is on, fresh fish should have clear eyes, no cloudiness should be present. They should bulge a little.
7. Check the gills. If whole, they should be bright pink/red and wet, not slimy or dry.
8. Check cuts of fish. Fish fillets and steaks should be moist and without discoloration.
9. On Fillets and steaks, look for flesh separation and gaps. If the meat separates from itself it's not fresh.
10. Look for discoloration, brown or yellow edges, and a spongy consistency, these are all signs of aging fish.
1 pound sea bass fillets, cut into 3/4-inch-wide slices
3 tablespoons cornstarch
1 cup all purpose flour
4 tablespoons vegetable oil
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 cup pineapple juice
6 tablespoons sugar
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
1 teaspoon grated peeled fresh ginger
1 teaspoon grated lemon peel
1 red bell pepper, cut into matchstick-size strips
4 cups vegetable oil (for deep frying)
MethodToss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
Not in the same manner that we understand, but they do sleep. Fish do not have eyelids so they are unable to close their eyes. Instead, fish catch periods of rest by floating in one place or nestling into a cozy spot at the bottom of your pond.
Koi show stress by blushing red in their fins and on their bodies. This is caused by a stressful environment, such as poor water quality. It’s their way of showing you, their caretaker, that something is wrong.
They have teeth, my dear. Koi are equipped with rather large teeth at the back of their throat. They do not use them defensively or aggressively but rather to process any hard-to-chew food they come across at the pond bottom.
Boy or girl?
Female koi tend to have rounder bodies and smaller, rounded pectoral fins while male koi are larger, have a sleeker shape, and their pectoral fins are larger and pointed.
Koi hear through a type of amplifying system called a Weberian apparatus that other fish do not have. It consists of four pairs of bones called ossicles that connect the inner ear to the swim bladder. The connection of the air chamber to the inner ear greatly improves their ability to hear.