Hi there all, Well here is a rundown on the snapper season so far we have worked extremely hard to keep everyone on the fish as best we can since October 1st and with that said we have caught some cracking reds in Port Phillip Bay.
Matt and the team are always thinking and diagnosing when where and how the Snapper in Port Phillip Bay will feed and turn up next.
We are experiencing very warm weather for early October, with this said it doesn't mean the water Temp is actually warmer, on the other side of the coin the ocean currents are quite cool, at about 13.5 degrees below the surface, although the warm weather will heat up the surface water we do need a good down poor and a strong westerly wind to basically stir the pot.
it is impossible to tell when this will occur it seems that about another week will set these Melbourne snappers into there standard feeding frenzy and start feeding more regularly making it easier for us to produce numbers of fish on a daily basis, however the upside is we do know that when we do get fish ATM the are always BIG so at this stage its Quality rather than Quantity until we hit that magical 15 degrees.
Well with all that said please enjoy the many happy faces for the start of the Snapper season 2018 here in Melbourne, with plenty of cracking snapper caught and its been great fishing with you all, we are looking forward to enjoy the Melbourne snapper run from now until April next year, have a lovely evening and we will keep you posted on along the way.
Head & carcass of 1 X 5 kg snapper or 3 X long heads
1 X lrg brown onion peeled & diced 2 X garlic cloves
2 X sticks celery diced (no leaves ) they can leave a bitter taste
1 X leek chopped & washed
1 X small bay leaf 5 X black peppercorns 1 X handful parsley stalks
1). Wash carcass & head, place into a large pot & cover with water by 2 inches. Bring to the boil but only JUST to the boil. Turn down to a slow simmer. DO NOT boil the scum/impurities into your stock. A Cloudy stock will cloud the clean fish flavour!
2). Skim impurities for next 5 mins & discard as you go.
3). After 10 minutes, put all remaining ingredients into the pot, bring back to a slow simmer, skimming as you go. Simmer for a further 30 minutes.
4). Strain stock into a bowl, cool the heads & carcass & pick off all the meat. cover & keep meat & discard the bones & veg.
*Stock is now ready to make soup with & you have meat for it as well!
1 X large onion peeled & diced 2 X medium carrots peeled & diced
2 X sticks celery diced (again no leaves) 1 X small head fennel diced
3 X cloves of garlic minced 5 X small chat potatoes skin on diced
1 tbsp fresh thyme leaves 1 tbsp fresh chopped parsley leaves
1 X lrg leek diced & washed well 150 ml Chardonnay
* fish meat from your stock
2 X tbsp olive oil 2 litres of your fish stock
500ml of thick tomato passata
salt & pepper to taste
1). Heat oil in a pot, saute all veg, garlic & potatoes on low to medium heat for 5 minutes, stirring often.
2). Add wine & simmer 3 minutes. Add tomato passata, stock & bring to the boil. Turn down to a slow simmer, skimming again as you go.
3). Season your soup to taste, add fish meat & herbs & serve with crusty bread!!
Add diced tomatoes to our soup for a more chunky soup
Tie a half bunch basil in your stock to add a more herb flavour
Add a teaspoon of Asian fish sauce for a stronger flavoured soup
Remember that a clear stock will ALWAYS give you a clarity of flavour