Something to do with aussie salmon.

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deanoando
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Something to do with aussie salmon.

#1 Post by deanoando » Tue Feb 15, 2011 7:00 pm

I know australian salmon mite not be the best eating fish in the world but they make bloody awesome fish cakes! :md:
Take some skinned and boned fillets (after you bleed the fish out), cut into cubes (roughly 3cm dice)
put into a food processor with 3 cloves of crushed garlic,
3cm piece of ginger,
half a bunch of corriander,
a slurp of sweet chilli sauce,
1 egg,
roughly 1/4 cup of bread crumbs (or until you can mould mix into patties)
blitz all of the above in food processor adding breadcrumbs til you get the right consistency (don't forget salt and pepper!)
mould into patties and roll in more breadcrumbs patting off the excess
firm in the fridge for 1/2 an hour then fry off on a medium heat in some butter and oil.
serve with sweet chilli sauce (or whatever tickles your fancy! :ll: )
P.B (Land) 36cm Bream, 55cm Flathead, 72cm Australian Salmon, 30cm Whiting, 36cm Australian Bass
P.B's (Yak) 39cm Bream, 70cm Flathead, 40cm Australian Bass, 31cm Whiting, 60cm Jewfish (Mulloway), 35cm Silver Trevalley, 45cm Estuary Perch, 72cm Australian Salmon, 52cm Tailor, 32cm Mack Tuna

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Freewily
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Re: Something to do with aussie salmon.

#2 Post by Freewily » Thu Mar 31, 2011 6:35 pm

Woah! Deanoando! :ha: Thanks for that! :ll: Sounds like a great yummy recipe & method! I will have to give it a go! :ll: Only problem is is that I cannot catch another Salmon!!!!!!!!!!! :mad1:
YAK P.B. Salmon 60cm, Flathead 60cm, Trevally 42cm, Carp 38cm, Bream 40cm, Luderick 42cm, Tarwhine 30cm,
Blue Morwong 48cm, Mullet 38cm, Bass 39cm, Garfish 34cm, Leatherjacket 27cm, Flounder 28cm, Snapper 50cm, Bonito 60cm, Whiting 38cm, Tailor 52cm, LongTom 66cm.


If this was my job I'd Love It!!

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seemyshell
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Re: Something to do with aussie salmon.

#3 Post by seemyshell » Wed Apr 06, 2011 12:18 am

I have been looking for this reciepe,
Thanks Deanoando...
If it don't fit, don't force it, cause it will be sore in the morning...
.
PB's from Yak -30cm Snapper, 55cm Bonitto, 53cm Flathead, 40cm Cuttlefish, 35cm Taylor, 32cm Wrasse, 20cm Cod (New Yakker), 4kg of Prawns, 5x Crabs
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mcnphoto
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Re: Something to do with aussie salmon.

#4 Post by mcnphoto » Thu Jan 26, 2012 2:50 pm

Ive always thrown them back. Thanks for the tip i'll give it a go. A friend of mine smokes them but i haven't tried that.

Cheers
Mark
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getayak
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Re: Something to do with aussie salmon.

#5 Post by getayak » Tue Apr 03, 2012 6:20 pm

Try them in a smoker especially using tea tree needles ,but hickory (pecan) is also O.K. cut out the blood line if you want
We had a taste test last year at a kayakers B.B.Q. using snapper, tailor, & australian salmon,the salmon won by miles & its so easy to do,Its also great smoked & chilled in the fridge served with salards or on savory biscuits with blue vein cheese delicious. impress your friends Cheers Getayak :cool:

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matto
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Re: Something to do with aussie salmon.

#6 Post by matto » Tue Apr 03, 2012 10:28 pm

Wow! I usually just cook em on the beach in foil with lemon but I'll give that a try ( if I can get z salmon again) :gu:
Too much of a good thing is not enough.

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nqkayaktours
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Re: Something to do with aussie salmon.

#7 Post by nqkayaktours » Tue Apr 03, 2012 11:33 pm

Beer battered fresh is beautiful chewin as well. (Add lime and black pepper seasoning into the flour mix before you put fish into batter mix, yum) Cut into about 6-8cm pieces. Served with salad or by itself. :yum: :yum: Brilliant smoked with Jarra. :yum:

Cheers and tight lines,
Ian
Take your rubbish out full, bring it back empty.

Barra 85c.m, Black Brim 43, Talapia 36, Jungle perch 24, Fresh water catfish 55, sleepy cod 49, Doggie mack 58, fingermark 46, blue nose salmon 44.


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