delicious - - DRINKS -

Make sure whole fish are su­per fresh, as garfish de­te­ri­o­rate quickly. Al­though larger fish are eas­ier to fil­let, they are thin and frag­ile, so han­dle with care when cook­ing.

STOR­ING Wrap in muslin and place in an air­tight con­tainer with a layer of ice on the bot­tom and the fish rest­ing on a drip tray. Seal and place at the bot­tom of the fridge.

COOK­ING Raw (sashimi), grilled, tem­pura, deep-fried.

CATCH­ING METHOD Some line caught, mostly beach seine (net) and Dan­ish seine. SUB­STI­TU­TIONS Whit­ing.

ACCOMPANIMENTS But­ter, pre­served lemon, ca­pers, pars­ley, oregano, cel­ery salt, cu­cum­ber salsa.

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