11 June 2021 Fishingmag Newsletter
We may have come very close to the second species of sea-run salmon in New Zealand with the sockeye.
There were two shipments of sockeye salmon ova from Canada to New Zealand. The first in 1899 travelled via Honolulu and Sydney but didn’t make it and spoiled en route. The second shipment of sockeye ova did arrive at Hakataramea two years later.
Unfortunately, the shipment arrived in bad condition because the packing was not suitable for long-distance carriage. Only 160,000 ova were good when unpacked, and there was a large percentage of deformed fish amongst those hatched out. In 1902 there was 5,000 sockeye fry liberated in tributaries of the Waitaki River, and a further 91,200 sockeye fry were liberated into Lake Ohau. This was the only successful importation of sockeye salmon to New Zealand. Read More…
Yellowtail Kingfish on Saltwater Fly – Fishing the Collingwood Flats, Golden Bay, Nelson, New Zealand
Producing smoked fish doesn’t have to be difficult or costly. Fish prepared this way can provide a delicious meal and immense satisfaction to the person who smoked it.
All sorts of fish can be smoked. Some people reckon species they don’t particularly enjoy eating fresh taste better smoked; kahawai and conger eel for instance. It’s a matter of taste.
Although smoking adds flavour, it probably originated as a preservation process. Meat and fish have been dried for centuries and it is not hard to imagine how an enterprising ancestor would have hung fish near a fire to hasten the drying.
Smoking can be done “cold” or “hot”. I regard hot smoking as a relatively quick process that cooks and ﬂavours the fish.
Cold smoking takes longer but has the potential to preserve fish for a long time (even without refrigeration) if done properly. Bear in mind though, that smoking is probably approached in dozens of ways by different peoples and cultures. Read More…