http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/-t1.htm This topic is for all seafood recipes. Mon, 28 Sep 2009 06:08:13 GMT 10 http://i53.servimg.com/u/f53/13/13/66/50/avatar11.jpg http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/-t1.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/batter-for-deep-fried-fish-t669.htm Jetskifishing This is a recipe I have had the pleasure of experiencing how easy it is to prepare and enjoying the lovely taste of the end result. Ingredients 1 Cup Flour 1 Teaspoon Salt a little white pepper 1/2 Teaspoon of Baking Soda 1 Teaspoon of Vinegar 2 Table spoon of oil about 1 Cup of Cold Water Instructions Sift dry ingredients into a bowl. Mix Vinegar, oil, water and whisk into the dry ingredients, gradually drawing flour in from the side of the bowl, to make a smooth ... Raymarine Recipe Corner Thu, 10 Sep 2009 01:09:29 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/batter-for-deep-fried-fish-t669.htm#3612 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/batter-for-deep-fried-fish-t669.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/fogdog-beer-batter-t719.htm Jig Miester ]]> Raymarine Recipe Corner Mon, 28 Sep 2009 06:08:13 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/fogdog-beer-batter-t719.htm#3771 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/fogdog-beer-batter-t719.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/crumbed-snapper-t673.htm Scowner flour
salt and pepper
panko crumbs (japanese crumbs - foodtown)

whisk eggs with salt and pepper
lightly coat fillets in flour
dunk in egg mix
coat with panko crumbs

deep fry in vegetable oil in really hot pan]]> Raymarine Recipe Corner Thu, 10 Sep 2009 07:33:22 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/crumbed-snapper-t673.htm#3619 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/crumbed-snapper-t673.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/another-batter-for-fish-t671.htm Jig Miester 1 330ml bottle of beer at room temp (ale works best for darker batter, more flavor)
1 teaspoon of salt

mix beer slowly into flour until smooth don't over mix,refrigerate for 1 hour before use
pat fillets in flour lightly,then coat in batter,then deep fry

yum ]]> Raymarine Recipe Corner Thu, 10 Sep 2009 04:05:08 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/another-batter-for-fish-t671.htm#3615 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/another-batter-for-fish-t671.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/time-to-make-some-sausages-t646.htm Jig Miester recipe to come Raymarine Recipe Corner Sun, 30 Aug 2009 18:40:44 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/time-to-make-some-sausages-t646.htm#3523 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/time-to-make-some-sausages-t646.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/fishoe-salami-t579.htm Jig Miester fisho's first try a salami , got castings from http://www.dunninghams.co.nz/ 80 cents each in the sink for 40 mins mix up all dry ingredients mix up pork,beef,steak mince by hand mix in dry ingredients with mince pack mince in castings result after hand packing all castings 45 mins worth in the fridge over night smoke 4 hours / cook at 80 c for 9 hours keep ya posted Raymarine Recipe Corner Wed, 29 Jul 2009 17:57:46 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/fishoe-salami-t579.htm#3148 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/fishoe-salami-t579.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/beef-jerky-t421.htm Jig Miester trying something different it,s been marinating for 24 hrs then hung on rack for 12 hrs to drip dry smoking in the morn 2 hrs at 60c to dry it then 4 hrs at 65c with smoke then 2 hrs at 65c to dry some more or until dried so $ to buy so i thought i would try some let you know how turns out Raymarine Recipe Corner Fri, 17 Apr 2009 06:49:22 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/beef-jerky-t421.htm#2428 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/beef-jerky-t421.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/caring-for-your-catch-t367.htm 2-EXTREME To ensure your catch of fish remains in prime eating condition here are a few rules I go by: 1. IKI every fish (for those who don't know, drive a spike down between the fishes eyes into the brain area for an immediate kill) This method is not only the most humane method of killing, but also ensure the fish does not thrash around your bin freaking out and filling its flesh with an overload of lactic acid. 2. Have an ice slurry in your bin. This ensures the fish is cooled quickly. Ice ... Raymarine Recipe Corner Fri, 13 Mar 2009 06:27:43 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/caring-for-your-catch-t367.htm#2064 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/caring-for-your-catch-t367.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/beer-battered-snapper-t263.htm 2-EXTREME Just finished eating a fanstastic meal of Beer Battered Snapper and Salad and thought I better do you all a favour and post it on here. [img][/img] Man this is one simple recipe suitable for any gender to make. Batter: Sift into a mixing bowl - 3/4 Cup of Standard Flour (Not Self-Raising) 1 Teaspoon of Salt 2 Tablespoons of Cornflour Then using the beer of your choice (Lion Red and Darker beers work better than lighter beers, choice is yours) fresh out of the fridge, ... Raymarine Recipe Corner Mon, 02 Feb 2009 08:19:09 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/beer-battered-snapper-t263.htm#1387 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/beer-battered-snapper-t263.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/brine-for-smoking-fish-t234.htm Jig Miester 1/4 cup sea salt 1/4 cup brown sugar 4 cups of water mix brine place fillets of fish or what ever in mix and leave for 24 hrs in fridge remove and wash with water and pat dry and smoke, hanging in a smoker will give better results and cold smoked for 6 hrs at 60c also soaking wood chips in water or alcohol for hour before you smoke will add to flavor and give more smoke yum cold smoked kahawai Raymarine Recipe Corner Sat, 24 Jan 2009 08:30:33 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/brine-for-smoking-fish-t234.htm#1179 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/brine-for-smoking-fish-t234.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/garlic-crumbed-snapper-t281.htm 2-EXTREME This simple recipe of mine that I have just finished eating this evening has continued to convert many to eating fish over the last 12 years and remains the favourite amongst many a seafood overindulger. Egg Wash (Enough for about 3 people) 1 x Egg (2 x Eggs if 4+ people) 1/2 Cup Milk (3/4 cup if 4+ people) 3 Teaspoons of Crushed Garlic or 2 large cloves of fresh garlic finely chopped 1/2 Teaspoon of Salt 1/2 Teaspoon freshly ground balck pepper Mix all of the above together ... Raymarine Recipe Corner Mon, 09 Feb 2009 07:59:44 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/garlic-crumbed-snapper-t281.htm#1497 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/garlic-crumbed-snapper-t281.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/freezing-fish-t222.htm 2-EXTREME For those of you have caught plenty of fish and are in a predicament where you don't know when your next trip will be (usually in the winter month's) from all my trial and error the best way to freeze fish from my perspective is as follows: Head and gut the fish (or just gut) and wash the cavity out as thoroughly as possible and then individually wrap the fish tight with glad wrap, then place into a plastic bag, suck all the air out and tie up and roll excess plastic around the fish and ... Raymarine Recipe Corner Sun, 18 Jan 2009 08:16:22 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/freezing-fish-t222.htm#1091 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/freezing-fish-t222.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/buttered-prawns-with-snapper-on-rice-t124.htm Blonde Mandy But this would be my favourite.
Fry prawns and snapper. Add tin/jar of Buttered Chicken flavour.
Simmer for a 2-3 minutes and serve on boiled rice.

Place the rice on a plate.
Layer the snapper and then add the prawns and sauce on top!!

Very tasty! ]]> Raymarine Recipe Corner Mon, 08 Dec 2008 03:24:44 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/buttered-prawns-with-snapper-on-rice-t124.htm#625 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/buttered-prawns-with-snapper-on-rice-t124.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/sweet-sour-fish-on-rice-t123.htm Blonde Mandy Fry your snapper fillets in a little butter. No flour.
Add a tin or jar of Sweet & Sour Sauce. Simmer for 2-3 minutes.

Cook the good old Rice Risotto (Chicken Flavour)
Add the greens of your choice.
Dont forget the glass of wine!!!!!!
Place snapper over the rice, and very tasty!!!]]> Raymarine Recipe Corner Mon, 08 Dec 2008 03:20:43 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/sweet-sour-fish-on-rice-t123.htm#624 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/sweet-sour-fish-on-rice-t123.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/baked-snapper-t122.htm Blonde Mandy Wrap fillets in tinfoil.
Add a squeeze of lemon.
Baked for around 8 minutes. Or place on BBQ.

Other flavours:

-Try Sweet Chilli Sauce.
-Garlic Butter.
-Puree Tomatoes
-Sweet & Sour Sauce.]]> Raymarine Recipe Corner Mon, 08 Dec 2008 03:00:10 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/baked-snapper-t122.htm#623 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/baked-snapper-t122.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/smoked-snapper-t121.htm Blonde Mandy Easy recipe with yummy results. Scale and fillet,leaving skin on fish and place on a plate. Add brown sugar,salt and sprinkle over fish. I like to leave over night in the fridge to settle but not neccessary and it tastes just as good fresh. Place in smoker with Manuka shavings and leave to cook. Great served with crackers,chips, on fresh bread, SmokeFish Pie and many more other ways. Raymarine Recipe Corner Mon, 08 Dec 2008 02:54:36 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/smoked-snapper-t121.htm#622 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/smoked-snapper-t121.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/a-quick-basic-snapper-in-flour-recipe-t120.htm Blonde Mandy With our busy lifestyles and more time needed on the water...this is how Blonde Mandy cooks her snapper. This is so simple and very tasty. First I add to a glad bag - 1 to 1.5 cups of flour and about half a few decent sprinklings of Lemon Pepper Seasoning. I keep this made up in the fridge already to go. Place your snapper into the bag and shake around. Make sure snapper is not to wet. Fry in a little butter in your pan and cook on a slow heat. When cooking squeeze a little lemon ... Raymarine Recipe Corner Mon, 08 Dec 2008 02:47:27 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/a-quick-basic-snapper-in-flour-recipe-t120.htm#621 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/a-quick-basic-snapper-in-flour-recipe-t120.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/kahawai-recipes-t115.htm 2-EXTREME Kahawai is such an underrated fish by many, generally because they have either never tried it or have never looked after and respected it properly once caught. Of critical importance once caught, is to bleed and place straight into a cold slurry (preferably salt ice and seawater). I prefer to run a knife from just inside the gills and then straight through under the throat, and I also make a small cut at the tail end. When cared for this way you cannot go past them as an eating fish. My ... Raymarine Recipe Corner Sun, 07 Dec 2008 00:57:14 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/kahawai-recipes-t115.htm#603 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/kahawai-recipes-t115.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/how-do-you-deal-with-fresh-fish-t90.htm pete jenkins hi ,thought i would post this here as it has to do with preparing and cooking fish,i always fillet my fish (mainly snapper)and leave the skin on ,i put the fillets on a plate an place another plate upside down as a cover an put them in the fridge,i will leave them like this with the skin still on,i will skin an bone them and as i cook them the next day or in the next few days,ive been told that this gets rid of the lactic acid build up,(i will seldom cook fish caught just a few hours prior ),buy ... Raymarine Recipe Corner Sat, 29 Nov 2008 20:29:12 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/how-do-you-deal-with-fresh-fish-t90.htm#500 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/how-do-you-deal-with-fresh-fish-t90.htm http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/baked-french-tomato-snapper-with-meditteranian-veges-on-noodles-t63.htm Blonde Mandy 4 Snapper fillets
Onions
Grated Cheese on top.
Fresh Herbs

Bake for 10 minutes maximum. Or till fish is white.

Bake Vegetables with olive oil and soya sauce. Dont forget the cloves of garlic.

Place over noodles.
Season with Pepper and Salt.
]]> Raymarine Recipe Corner Fri, 14 Nov 2008 02:25:08 GMT http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/baked-french-tomato-snapper-with-meditteranian-veges-on-noodles-t63.htm#279 http://jetskifishing.forumotion.net/raymarine-recipe-corner-f22/baked-french-tomato-snapper-with-meditteranian-veges-on-noodles-t63.htm