OUT THERE WITH JASE ANDREWS
BEST FISHING CAPERS
top layer with a knife, pick the meat away from
the bones and chow down. Don’t forget the salt
and pepper!
To change things up a bit, grab a tin of crushed
tomatoes and mix it in a bowl with the fish meat.
Keep an eye out for rock samphire or purslane,
both of which are easily found in seaside and
coastal areas. Best of all, they’re edible as well.
If you’re looking to feed more than yourself,
you’ll want to catch a larger fish, like a 3-5kg
trevally or queenfish. Queenfish are often found
in mangrove channels and tidal estuaries, and it’s
not uncommon to snag a 10kg catch. As for lures,
a quick and erratic retrieve should do the job –
you’ll likely pick up trevally, or even a mackerel or
salmon, when fishing for queenfish.
Since queenfish and trevally don’t freeze well,
they are not generally considered great table
fish compared to other fish such as barramundi.
However, they can definitely hold their own in
taste when they’re fresh off the line.
PREPARATION
Preparation is easy: simply place the whole
uncleaned fish onto the heap of coals and cover
it completely so that it not only cooks faster but
enhances the rich, smoky flavour. To allow it to
cook in its own juices and to prevent the coals
from contaminating the meat, don’t scale or gut
the fish.
After about 30 minutes, a quick check with a knife
will tell you if it’s cooked or not. Gently poke the
tip of the knife through the thickest part and lift
up the skin. If it’s undercooked, the meat will still
be translucent. Once the fish is juicy and slightly
flaky, it’s time to pull it off the coals and nestle it
on the bed of leafy greens. Simply peel back the
DON’T FORGET THE MUD CRAB
If you’re still feeling a bit peckish, consider
adding some good old mud crabs to the menu as
this bush tucker is also easy to cook over coals.
Simply place the whole mud crab onto the bed of
coals and cook both sides for about five minutes.
This allows them to cook in their own juices and
gives the meat a smoky taste.
You’ll know it’s cooked when the crab has turned
orange all over and juices are bubbling out of the
shell. All that’s left to do is to crack it open and
dig in.
And there you have it. Two simple but tasty
recipes you can knock out without following any
detailed measurements or having to dig out a
heap of equipment from the back of your vehicle.
With little cleaning up to do, you can spend more
time knocking back a stubbie or two and have a
yarn with your mates.
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