Hook n Cook: Tasty, Conservation Minded Fishing!

Good tasting, conservation minded fishing!

There seems to be a lot in the angling press these days about conservation and catch and release. This is all good stuff but conservation is a hard one. There is no law to suggest what we should or shouldn’t harvest from our seas as UK anglers. There also seems to be a conservation fine line where we could go too far! Conservation is important, so are future fish stocks and future sport, but something else that is also important is... eating sea fish too (well for those that like eating fish). It may come as a surprise but I’m no great fish lover (fish eater that is!) I don’t really like the taste of fish unless it’s spiced up!?!

Today there seems to be a fine line between taking fish and returning fish, with many an angler falling at either end of the scale. Yes, it’s good to put fish back but it’s also good to knock the odd one over the head and eat it too! If you want to be more conservation minded, don’t go thinking you have to return everything you catch, but at the same time avoid freezer filling missions – they’re for cave men. My personal view is that I do not believe in freezing fish and I only eat it fresh – hook and cook style. This way I naturally take only what I will eat and can keep fresh, returning everything else! Without being stupid and without any law to govern me - this is about the best conservation compromise I can find.

Here’s my favourite hook & cook fish recipes. From sea to plate, I’m sure you’ll like them too.  

Uncle Bens Pollack (sweet and sour Pollack)
A quick sweet and sour fish dish that can be whipped up while the misses is on her way back from work. She’s sure to think you made it all from scratch!

1lb of Pollack fillets – skinned, boned and cubed
1 table spoon of light soy sauce
½ tea spoon of Chinese five spice powder
1 egg beaten
3 table spoons of cornflour
Oil for deep frying
4oz tinned pineapple chunks
6 spring onions sliced
1 green pepper chopped into 1inch pieces
A dash of sherry (!!!)
One jar of Uncle Ben’s sweet and sour sauce
Salt and pepper to taste

1) Toss the cubed Pollack with the soy sauce and Chinese five spice and leave for 30 mins.
2) Dip the fish in the egg and then into the cornflour. Shake off any excess and then deep fry the floured fish cubes in a wok until golden brown. Remove and set aside.
3) With a little oil in your wok, fry the pepper, then spring onions adding the pineapple last.
4) Drain off any oil, add the crispy fish cubes, and pour in the jar of sweet and sour source and the dash of sherry.
5) Heat and add salt and pepper to taste. Serve with plain rice and a few bottled lagers!

Ruby Murried Cod (curried cod)
A great Friday night dish for sitting in front of the box with a few cans!

1 ½ oz butter
1 large onion finely chopped
1 garlic clove crushed
1 tablespoon curry powder or paste
1 table spoon flour
14 fl oz coconut milk
1 green chilli chopped
2lb of cod fillets cut into large chunks
Juice of half a lime
Salt and pepper to taste
Fresh coriander to garnish

1) Heat the butter in a large frying. Add the onion and garlic and fry till soft.
2) Add the curry powder or paste and flour and stir well.
3) Add the coconut milk and chilli and stir well. Simmer for 5-10 mins until smooth and thick.
4) Meanwhile place the cod in an oven proof dish and sprinkle the lime juice over the top.
5) Season the curry sauce, pour over the fillets, cover and cook @ 175c for about 15-20 mins.
6) Sprinkle with fresh coriander to garnish and serve with Uncle Ben’s special fired rice, popadums, mango chutney and a crate of Special Brew!

Ging-er Bass or Bream (silver fish with ginger and spring onions)
A ridiculously simple but great looking dish that any lunatic can make - great for a special occasion!

2 small bass or two medium black bream – gutted and scaled
1 bunch of spring onions shredded
1ich cube of root ginger shredded or grated
Sprinkle of caster sugar
3 table spoons of ground nut oil
1 table spoon of sesame oil
3 table spoons of light soy sauce
Salt and pepper to taste

1) Score the bass or bream’s flanks diagonally.
2) Tuck about 1/3rd of the shredded spring onions and ginger inside the gutted fish.
3) Steam or oven cook the fish on a medium heat for 15 mins – the fish should flake easily when tested with a knife blade.
4) Remove the fish, cover with the remaining spring onions and ginger, sprinkle over the sugar and season with salt and pepper. Place under the grill for a few moments until the spring onion starts to brown.
5) Meanwhile heat both oils in a saucepan.
6) Remove the fish from the grill and transfer to a plate, pour over the warmed oils, drizzle over the soy sauce and serve at once with grilled cherry tomatoes, a crisp salad and a chilled glass of white wine (or three!)

Mustard Mackerellies (grilled mackerel with mustard butter)
A sexy ‘tangy’ light evening dish when served with fresh brown bread & butter.

8 mackerel fillets
4 oz butter melted
Finely grated rind of one lemon
2 table spoons of wholegrain mustard
2 table spoons of lemon juice
3 table spoons of fresh chopped parsley
Salt and pepper to taste

1) Score the skin of the mackerel and season with salt and pepper.
2) Mix the melted butter, mustard, lemon rind and juice, parsley and season.
3) Place the mackerel on a grill rack and brush over plenty of the mustard butter – grill for 5 minutes each side.
4) Heat the remaining mustard butter in a small pan, remove the fish from the grill and transfer to a plate.
5) Pour the remaining mustard butter over the fish and serve at once with a watercress salad or some asparagus brown bread and real butter. Wash down with a bottle of red!

Always remember to only take what fish you need and put the rest back to swim until another day!