What do you think of when someone mentions salmon?
Is it the farmed Atlantic salmon that appears in the supermarkets, or maybe those John West rejects?
At this time of year, we are visited by Eastern Australian salmon, which are not true salmon at all.
Known as Kahawai by New Zealanders, these tenacious fighting fish are more closely related to the tommy ruff of the southern states.
What we call salmon are caught in good numbers mainly off local beaches while fishing for early morning tailor of bream.
They are keen to attack pilchards on ganged hooks or silver lures.
Unfortunately, they are not what could be called a quality table fish if they are cooked in the fry pan or on the barbecue.
However, if prepared for fishcakes, they are sensational.
Simply fillet, skin and bone the fish before steaming it in the microwave for a couple of minutes.
Fork the fish into a mixture of mashed potato (two spuds), a dollop of mayonnaise, diced shallots and one egg.
Roll the fishcakes in breadcrumbs before frying in olive oil to a golden brown.
Fantastic served with a white sauce.
You will be up early next morning to catch another one.
- Got a pic or tip for Stinker? Email it to email@example.com with your contact number and details of your catch.