April/May 2023 Edition

But how do we catch fish in a responsible and ethical manner? It’s our responsibility as anglers to follow fishing regulations, conduct best practices, and use the right gear. It also means respecting the fish and their natural habitats, as well as the people and communities that rely on them.

One of the most significant benefits of sustainable ‘catch and cook’ fishing is that it promotes conservation. Only keep what you will eat. We don’t have to fill our bag limits simply because we can. Limit your catch, not catch your limit! By practicing catch and release, anglers can help to protect the fish populations, allowing them to thrive and reproduce which ultimately will maintain healthy fish populations in the future.

This blog got me thinking about whether fishing for a particular species would be less or more sustainable.

Fishing for mixed species could be more sustainable than targeting a specific species as it reduces the pressure on individual fish populations. When fishing for mixed species, there is less risk of overfishing a single species.

On the flip side, targeting a specific species that is plentiful could be more sustainable if it is done in a way that doesn’t harm the ecosystem or other species.

Considering both sides, I think the jury is still out… so long as we are respectful and considerate to the environment we are fishing in, then we are fishing responsibly.

Ultimately, being able to enjoy the outdoors, bond with friends and family, and catch a delicious meal all while preserving the environment seems a ‘no brainer’ to me! Not only is it an enjoyable experience, but it is also an excellent way to promote sustainability and conservation of natural resources.

So, you’ve been fishing, caught your dinner and now you’re ready to prepare your meal. I’m a great believer of respecting the catch by using the whole fish as best you can. Once you have filleted the fish, a great way to use the remaining leftovers and minimises wastage is to make a fish stock.

Into a large saucepan I add all the bones and/or head (rinsed) into the pot along with carrots, celery, onion, parsley, bay leaves, peppercorn, and salt. Add water to just cover the bones and simmer away for a couple of hours. Once the liquid has cooked down and the flavours have concentrated, strain the stock, and then use as a base for soups, risotto, paella, or other dishes. You can also add prawn heads and shells to enhance the flavour to give it more depth.  Fish stock is brilliant for adding flavour to other dishes and is super nutritious, loaded with minerals and vitamins. Once you have made the stock, let it cool and divide into ice block trays which can then be frozen to use at a later date.

Friends of ours, Ben and his daughter Eve, recently headed out near Point Lonsdale and caught a whopper Gummy Shark, coming in at 18kg and measuring 1.68m long. Using 40lb Tough Fluorocarbon Leader and Black Magic hooks is what helped them land this beauty. Safe to say that flake will be featuring a lot on the menu in the upcoming weeks/months and so it is the inspiration for the following recipes.

A household catch a cook favourite for my family is Gummy shark. Which is not surprising given its popularity. Having a mild flavour, flake lends itself to a vast array of cooking options, experimenting with flavours and even how it can be cooked. From a sustainability view, given the yield you can get from the flesh, it is a great way to feed family and friends with smaller impact on the environment. Depending on how many I am feeding, I usually divide the fillets into 500g portions, vac seal and freeze the excess.

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This first recipe is my daughter’s, her taco recipe is super moreish, delicious and is also a great way to get the kids in the kitchen! An excellent midweek meal to whip up if you’re short on time!

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From river to plate or sea to fork,

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Cara

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