In the great Northwest of Washington State my Boy Scout dad taught me how to stalk the elusive spotted brook trout. My breakfast over the fire near that brook and trout taste memories retain a nostalgic thread today. Wild trout like wild salmon as opposed to farm raised has a different delectable flavour. On the other hand, with the greed of over- fishing both species are vanishing.
Those salmon potlatches are also unforgettable. We buried sides of salmon planked on alder wood deep in the ground. After much singing, chanting and dancing with my Lummi Lummi tribe we unearthed the salmon, wild yams and proper Russet potatoes (from nearby Idaho). Our native feast included roasted corn, scratch squaw bread lashed with fresh creamed butter and loganberry jam or slivers of Cougar Gold. This sharp white Cheddar cheese was ordered directly from my future university at Washington State in Pullman or the middle of the wheat fields.
Later on as well, as close as Baja (from San Diego at least) there was some great fishing! I used to make runs for the fun combination of surfing (body in the morn and wind in the ‘arvo’), fishing, camping and hiking –with lots of sunning, shopping and of course, great dining thrown in. Fish right out of the ocean and into the pan for an impromptu moonlight dancing beach party, is one of the best experiences (in my food mind) on earth. The citrus butter I previously made has a taste of summer that melts over the fish – and in your mouth – with a golden glow.
One good fish tale flows into another…on one of many trips to Club Med. This time I left the partying behind and went out off the coast of Ixtapa. A cruisy sunny day soon took off with a great adrenaline rush. Suddenly I had a huge sailfish on my line and a thrilling 48-minute fight. As it literally sailed out of the sea we could see it was larger than 8-feet. So proud was I after finally pulling it in I had it stuffed and sent to the U.S. After a lengthy time, numerous phone calls and absurd price to import the fibreglass faux fish, I carted it with me from one move to the next. Finally it ended up at a friend’s garage until it dropped from the rafters. But, ah, the original adventure still exists! And that’s why one of my first priorities in my new country was to go fishing!
TABLE OF CONTENTS
FAST & FRESH BASICS. 12
FOUR FRUIT SALSA. 15
PINEAPPLE-PRAWN or any FISH SKEWERS. 15
SUSANITA’S SUPER SALSA CRUDA. 16
FLAMING CORN SALSA. 16
PRAWN & GINGER PARCELS. 17
TASMANIAN SALMON SEAFOOD CHOWDER. 19
AVOCADO GUACAMOLE MOUSSE with CRAB LOUIS DRESSING. 21
LOW-FAT LOUIS DRESSING. 22
PESCADERO BORRACHO (Drunken Fish) 23
BARAMUNDI on CITRUS SAVOURY SAGO with FRUIT SALSA. 24
FRESH FOUR FRUIT SALSA. 25
CITRUSY SAVOURY SAGO. 26
BITE BACK SHARK STEAK with POMMERY MUSTARD CRUST. 27
PARMESAN FILLETS with BANANAS. 28
WATERCRESS CREAMY DREAMY DRESSING SAUCE/SPREAD. 30
CREAMY HORSERADISH HONEY MUSTARD. 30
HOT AND CREAMY SECRET (VERDE) SAUCE. 30
JALAPENO HONEY TARTAR SAUCE. 30
PACIFIC RIM GINGER SAUCE. 31
MINT GINGER RAITA. 33
GINGER CITRUS HONEY MINT DRESSING. 33
DRIED CRANBERRY PESTO. 33
COMPOUND BUTTERS. 33
SUN-DRIED TOMATO BUTTER BLEND. 33
KALAMATA BUTTER BLEND. 34