Gold Coast fishing charters - deep sea, reef, game, and sport fishing charters on the Gold Coast, Queensland, Australia.

BK’s FISHING CHARTERS GOLD COAST - recipes for our most commonly caught fish.

Cooking fish doesn't get any easier or taster, use whatever is already in the fridge or spice rack and the image recipe below of a trunked fish.

Please click on any of the above thumbnail pictures for a larger version.

BBQ OR PAN FRIED ~ Suits ALL FISH supplied/caught on BK's Gold Coast Fishing Charters other than Mack Tuna. Size thick fillets, scaled or skinned, down to approx 2 centimetres thick, cut away any bones or red muscle, cook with olive oil as it is the sweetest oil for fish cooking and it smokes the least, turn every 2 minutes. Don't overcook it will dry out, fish is cooked when the flesh first turns white at its centre, dry, grey colored flesh indicates over cooking. Teraglin, Scad, Leather Jacket, Cobia and shark must be skinned. This recipe is highly recommended for Teraglin, Tailor, Cobia, School, Spotted and Spanish Mackerel.

TRUNKED and DEEP FRIED ~ Trunking suits smaller fish supplied/caught on BK's Gold Coast Fishing Charters. But this recipe is highly recommended for eg, blue mackerel, bream, snapper, trevally and sweep. Trunked, refers to the fish being scaled, gutted and with the head, ribs and tail cut off, for an image recipe please visit our website. Simply deep fry in oil until the flesh first turns white at its centre, use a fork and/or fingers to separate the flesh from the bones to eat.

TRUNKED SPICED and COOKED IN FOILED ~ Trunking suits smaller fish supplied/caught on BK's Gold Coast Fishing Charters. But this recipe is highly recommended for smaller fish eg, blue mackerel, bream, snapper, trevally, and sweep. Trunked, refers to the fish being scaled, gutted and without the head, ribs and tail, for an image recipe of trunked fish please visit our website. Simply place a trunked fish on oiled foil, paint with oil, add spice or herbs/your favourite, maybe just some lemon juice, a splash of white wine and very small sprinkle of cracked pepper, wrap in foil and cook in oven or bbq, pan or griller, turn every 2 minutes if not in an oven, cook until the flesh first turns white at its centre, use a fork and/or fingers to separate the flesh from the bones to eat.

CRUMBED, DEEP FRIED FILLETS ~ Suits all fish supplied/caught on BK's Gold Coast Fishing Charters other than Mack Tuna. But this recipe is highly recommended for BONITO. Ingredients: boneless fillets (2 cm thick maximum), plain flour, eggs, milk, breadcrumbs, oil, & maybe minced garlic and your favourite herb (garlic and or herbs is your choice.) Method: Roll & press the fillets in flour then dip in egg mixed with a dash of milk, then roll and press in crumbs that can have minced garlic and or herbs evenly added, place in hot oil, cook until the crumbs first turn golden brown. Definitely don’t over cook Bonito, it dries out earlier than other fish. Tip ~ test time the first fillets

BEER BATTERED FISH ~ Suits all fish supplied/caught on BK's Gold Coast Fishing Charters other than Mack Tuna. But this recipe is highly recommended for skinned FLAKE/SHARK. Lightly mix 2 cups of plain flour, 2 teaspoons of salt, 2 cups of full strength bitter beer, don’t over beat, lumps are ok, let stand for 30 minutes then lightly fold in 2 whisked egg whites that have been whisked until stiff. Shake fillets no thicker than 2 cm in a bag of flour; dip skinned or not skinned boneless fillets in batter mixture then deep fry until the fillets first turn white in the centre.

FISH CAKES or BALLS ~ Suits all fish supplied/caught on BK's Gold Coast Fishing Charters. But this recipe particularly suits defrosted FROZEN TAILOR and non frozen MACKEREL or scraped from its skeleton after filleting. (Not Mack Tuna). Method ~ Mix (2 cups) of minced skinless boneless fish with 1 cup of cooked chopped noodles, 1/2 cup of chopped favourite herb/herbs, 3 eggs, half cup dry grated parmesan cheese, half cup plain flour, 1 diced red onion, a teaspoon of minced garlic, salt & pepper into patties or balls. Use olive oil and B.B.Q., PAN, or DEEP FRY.

STIR FRY ~ use any fish pieces approx 2 x 3 centimetres in size other than Mack Tuna, great for our SCAD MACKEREL/Yakka ~ as when scad is filleted skinned and de-boned, the portions suit the size pre-mentioned. Method - brown diced eschallots and onions in peanut oil, add and brown fish pieces marinated in honey, soy, garlic, cracked pepper and ginger to taste, add and reheat previously boiled and cooled rice, and fried egg strips. Fantastic!!!

KINILAW ~ a quintessential Pacific Islander food, is the cooking of all edible seafood in freshly squeezed lime or lemon juice. YES! the citric acid in the juice actually cooks all seafood without any heat. The pink flesh from our MACK TUNA is highly suited. (discard the easily noticeably red flesh). Simply soak skinless, boneless, bite size cubes in the juice for about 2 hours. Then mix the tuna pieces in a diced salad with coconut cream. Celery, sultanas, apple, shallots, onion, firm tomato, crisp lettuce and capsicum are a bks favourite.

SASHIMI ~ Suits all edible fish supplied to you from BK's Gold Coast Fishing Charters but the pink flesh from our MACK TUNA is highly suited. Simply, display different size raw tuna pieces from very thin to 2 cm thick on a plate, provide a bowl of soy sauce and a dish of wasabi paste to then use toothpicks or fingers to dip a piece of raw tuna in the soy, wasabi or both, (wasabi is a hot Japanese horseradish, green in colour and very hot), eat as an entrée. Another dipping favourite is a mix of honey, soy sauce, minced ginger and minced garlic... AWESOME.

SEARED MACK TUNA with champ, soft poached egg and lemon caper sauce. The pink flesh from our MACK TUNA is highly suited. (discard the red flesh). Serves 6, Ingredients ~ 6 x 180 g tuna steaks approx 2 cm thick, olive oil, 6 eggs, 2 teaspoons vinegar, Champ, 6 large desiree potatoes, peeled and diced, 1 cup milk, half cup cream, 120 g butter, half bunch spring onions, thinly sliced, diagonally, 2 tablespoons capers, salt and pepper. Lemon and caper sauce, 1 tablespoon butter, 1 whole salted lemon (preserved lemon), 1 tablespoon capers, half a cup chopped flat leaf parsley, juice of half a lemon, salt and pepper, 30 g capers, washed. Method ~ Bring a saucepan of water to the boil, reduce to a simmer, add vinegar, then break eggs onto a plate and slide into water. Cook for 3 minutes or until white is set but yolk is still soft. Remove and drain on kitchen paper or refresh in iced water and reheat just before serving. Heat a heavy-based pan to high and add enough olive oil to coat the base. Sear tuna 2-3 minutes each side until medium rare. Remove from pan and rest 1 minute before serving. Champ ~ Boil potatoes until tender and then mash. Bring milk, cream and butter to boil then gradually stir into the potatoes until they acquire a light, smooth consistency. Fold in spring onions and capers. Season to taste with salt and pepper. Lemon and caper sauce ~ Heat butter in a small saucepan until nut brown in colour. Remove and discard flesh from lemon, wash skin well and dice finely, Whisk in butter and remaining ingredients and season to taste. Place a large spoonful of champ on each plate, rest fish on side and top with warm poached egg. Drizzle with lemon and caper sauce and garnish with extra capers if desired. This Tuna recipe image is below.

 

SEARED MACK TUNA with champ, soft poached egg and lemon caper sauce. The pink flesh from our MACK TUNA is highly suited.

Bon Appetito from BK's.

TIPS - DON’T OVER COOK ANY FISH, It will dry out. A white colour, shiny and wet is required when the flesh is separated. Dry, grey coloured flesh indicates over cooking.
Fish is cooked when the flesh first turns white at the centre.
Olive oil spray is recommended, spraying lowers the kilojoules as opposed to shallow or deep frying and olive oil smokes/burns less than other oils and adds a notably sweeter taste to fish.
Teflon pans are superior to plain steel & aluminium for frying.
Score skinned fish to allow spices/wine/lemon to enter and reduce curling of fillets.
Fish cut through the backbone as in cutlets releases a toxin that makes the fish taste much stronger, to the extent that it is unpalatable to some people.
The use of lemon, sauces, dressings, spices and skinning fish will tame the fishier tasting fishes.
In many fruits, vegetables and fish, a large amount of the goodness is in the skin.
Fish Serving suggestion - serve fish on a bed of fluffy rice, with salad or vegies, garnish with slices of fruit, eg tinned peaches and provide lemon or lime wedges, crispy fresh bread stick/rolls and salt and pepper.

HOW DO I ENQUIRE, BOOK AND PAY? Firstly, please browse this 4 page website before contacting BK's Gold Coast Fishing Charters. Our preferred enquiry and booking method is by email. To secure your booking we do require your Visa or MasterCard details on which a sufficient funds approval is obtained but is not drawn on unless you default on your booking. If you are the holder of one of our gift certificates you will need to supply the certificate number when you book. Cash payment is our preference, payable on the boat after boarding. Although, if you prefer to pay by Visa or MasterCard you will need to bring it on the day of your trip. We do not accept cheques. Alternatively, for enquires and bookings please text us on 0414 293 034 and we will reply asap. If you are unable to email or text please phone 0414 293 034. Our cancellation policy is that when you cancel we will endeavor to replace your booking but if unsuccessful we will debit your Visa or MasterCard and or cancel your gift vouchers. Our/BK's Gold Coast Fishing Charters email address for enquires and bookings is bk@bksfishing.com.au