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Compliments of the season to all  for 2011 and I hope you had a good new year with not to much of the old beverage. Had a great break away, lots of fishing, scallops, and mussels and mostly time out. If you pull it up on Google  you will see where we went a great retreat.  Pohuenui Nature Resort. Can only be got to by boat. But it was a well worth the time. So now it is a new year so we will all be getting back to work and into the swing of things.

Smoked fish Cakes ingredients 4  heaped tablespoons mayonnaise 3 eggs 1 teaspoon ground white pepper 1 tablespoon of Coleman’s hot mustard 1 tablespoon fresh garlic purée 2 cups of breadcrumbs two tablespoons chopped parsley 450 g smoked fish, diced or pulled into small pieces mix all the ingredients, except the fish, together thoroughly, then gently add the fish place heaped  tablespoons on a plate of more breadcrumbs and press down coating the bottom of each fishcake with crumbs place a quarter of cup of olive oil in a heavy pan and heat stop place the crumb coated cakes in the hot oil and flatten gently. Cook until the bottom side of each is nicely brown and crisp, then turn and continue cooking until browned on both sides and hot all the way through. Makes approximately 24 fishcakes For more recipes please feel free to  Click here

http://www.kiwi36.com   Merry Christmas to all, as this will be the last blog until January. If over the holidays you are fishing and you have caught your fish. Cleaning and cooking will be on the agenda. The traditional and popular method is to smoke you catch. This is very simple using the type of hot smokers available at most fish retailers and hardware stores. For a quick and simple smoked trout. Gut and clean the trout, cut off the head and tail, Butterfly the fish- cut length ways from the front down one side of the back bone, but don't cut right through, and fold out those halves  with the skin side down. either soak in salt and brown sugar brine for a few hours, or overnight in the fridge, or if you are in a real hurry, sprinkle salt/ sugar over the flesh while you organize your smoker. When you are ready to smoke, rinse off most of the salt and sugar, Pat dry with paper towel, sprinkle a little more fresh salt and sugar, and place the fish skin side down on a rack  in

http://www.kiwi36.com/ On the beach wear warm body waders and wade out further distance.  Fish the incoming tides. Be prepared to fish into the night. Have pre-baited traces ready to clip on to replace empty hooks. If plagued by paddle crabs stick it out as this means the snapper have arrived Try tough baits like salted mullet when crabs are a problem. Always secure baits with bait elastic. Check it out promising areas at low tide when the contour of the bottom and key features like kelp beds, guts and channels are revealed. Always use the Rod, not the reel, to lead a fish into the rocks or beach and wait for an incoming wave  and use the power of the water to float the fish to you.

Http://kiwi36.com/ Trout fishing, As the days draw longer and spring brings warmer temperatures, trout angler’s thoughts turned to fly-fishing. Not fishing in the dark, cold nights along the edge of the lakes or wading in icy waters -but working a dry fly down a riffle on a river. After one of the worst winters in memory a period of settle weather will be needed before backcountry streams and rivers start to fish well. Warm evenings equate to hatches of Cadus and mayflies and many rivers will respond to dry fly fishing as well as traditional wet fly or nymphing . This summer should see high numbers of hatches because the River has been stable all winter with none of the floods which can impact on insect life has occurred. On the lakes it is time to dust off the Harling rods, the smelt which are the main food for the trout, spawning in the shallows in the spring and again in the autumn, and the” smelting fishing” as it is called starts in October and runs through the summer. The f

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