Archives for December 2007

11th -18th December 2007

What a fitting end to our 2007 charter season!

Local gladstone fishing club – Yaralla Deep Sea Fishing Club had an absolute pearler of a week fishing the Swains in perfect weather with hungry fish. Ably lead by Charlie and his charming wife, the Yaralla crew had some fantastic catches and reached bag limits on a number of species.

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To our prospective clients- dont be put off by charters late in the year, long days of sunshine, tame weather patterns and whilst the land temperatures begin to soar, out at the Swains the air temperature is a reflection of the sea temperature -  a comfy 27 C.

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Presentation Night – Yaralla Deep Sea Fishing Club

25th November – 3rd December 2007

Once again the clients of Boral joined us for x2  4 day charters around the Capricorn Group of reefs. ‘Group 1′ lucked in again with suberb weather and hungry fish.Despite torrential rain for the 2nd Group they did themselves proud with some fine fish.

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Jimbo’s Schezchwen Tuna Fillets

Our wonderful chef Jimbo, uses freshly caught Tuna for this recipe. It makes a great summer offering.

Ingredients

  1. one part szechuan pepper corns
  2.  one part black peppercorns
  3. half star anise
  4. one part sumac
  5. one part cumin
  6. one part sea salt

combine all these and roast or dry fry in hand until fragrant.  Grind to powder by using a mortar and pestle or a blender. 
 Add to-

  1. one part white sesame seeds
  2. one part black sesame seeds
  3. chopped parsley
  4. mint
  5. coriander
  6. etc.

Dipping sauce

  1. ·        one part kecap manis
  2. ·        one part light soy
  3. ·        one part sweet chilli
  4. ·        one part lime juice and zest
  5. ·        1 dash of sesame oil
  6. ·        brown sugar to taste
  7. ·        1 dash of fish sauce
  8. ·        add zest, and juice of lime, lemon, orange, etc and store.

Catch your tuna.

Roll fillet in seasoning mix, pressing firmly until evenly coated, quickly sear on all sides on a €˜smoking€™ hot plate, barbecue, or pan. Remove and cool on a tray until warm to touch. Wrap tightly in cling wrap and refrigerate overnight or until the flesh is firm.  Unwrap and slice thinly with a sharp knife and arrange on a platter in a fan shape and served with your favourite dipping sauces
  All ingredients are subject to personal taste and can be adjusted.