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.

EASIEST ~ FRIED, TRUNKED OR STEAKED FISH. Trunked suits all smaller, scaled, trunked, thin-bodied edible fish. (Trunked, refers to the fish being scaled, gutted and without head, ribs and
tail, for an image see above). Steaked suits Mackerel and is simply the cutting of fish steaks 2.5 cm thick through the backbone the whole length of the fish. Simply cook both trunked or steaked fish in a pan or on a BBQ liberally oiled with olive oil as it is the sweetest oil. Turn every minute for about 4 minutes, use a fork or fingers to separate the flesh from the bones to eat. Can be rolled in plain flour or breadcrumbs first for more browning.

2nd EASIEST ~ TRUNKED FISH, COOKED IN FOIL. (Trunked, refers to the fish being gutted and without head, ribs and tail, for a pic please visit our website) Suits all edible fish supplied to you from BK's Gold Coast Fishing Charters other than Mackerel Tuna/Mack Tuna as it will dry out too much. Method: Barbeque or oven. Spice and or add your favourites to the outside of the fish and the gut cavity. e.g., any marinate, tomatoes, onion, mushrooms, ginger, garlic, lemon pepper, butter. Wrap in foil. Cook at aprox 180c; turn regularly if on a bbq plate, oven rack cooking needs no turning. With small fish unwrap and have a look after 20 minutes. A white colour, shiny and wet is required at the center when the flesh is separated. Dry, grey colored flesh indicates over cooking. Fish is cooked when the flesh first turns white at the centre. This cooking method really does keep the juices in. Larger fish, e.g. a 5 kg Snapper may take 50 to 80 minutes depending on the heat. To serve large fish, remove the top side of the fish to the frame first, then remove the frame to scoop and serve the under side. Small fish can be placed whole on the dinner plate.

3rd EASIEST ~ BBQ OR PAN FRIED ­ ~ Suits all edible fish supplied to you from BK's Gold Coast Fishing Charters other than Mackerel Tuna/Mack Tuna. Method - after scaling and filleting, size thick fillets down to approx 2 centimetres thick, cook in olive oil, skin side down for aprox 2 minutes, sprinkle with bread crumbs before turning to cook for aprox 2 more minutes. Don't overcook it will dry out.

CRUMBED, DEEP FRIED FILLETS. Suits all edible fish supplied to you from BK's Gold Coast Fishing Charters other than Mackerel Tuna/Mack Tuna as it has little taste and dries out when deep fried. This is the best method for BONITO. Ingredients: skinned boneless fillets (2 cm thick maximum), plain flour, eggs, milk, breadcrumbs, oil, & maybe minced garlic & your favourite herb (garlic and or herbs is your choice.) Tip - try the first fillets cooked without garlic and or herbs and the last fillets cooked with garlic and or herbs. 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 for approximately 1 minute only until the crumbs first turn golden brown or test time the first few to find out when the fillets first turn white in the centre. Don’t over cook, it dries out.

BEER BATTERED FISH. Suits all edible fish other than Mackerel Tuna/Mack Tuna supplied to you from BK's Gold Coast Fishing Charters particularly FLAKE/SHARK, but not Mackerel Tuna, it has no taste when deep fried. 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 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.

MANGO COCONUT CREAM & CURRY FISH. …Unbelievable.
Suits all edible fish supplied to you from BK's Gold Coast Fishing Charters other than Mackerel Tuna/Mack Tuna. Ingredients ~ 2 teaspoons of oil, half cup of coconut milk, half cup of cream, 2 tablespoons of mango chutney, I teaspoon of curry powder, 2 tablespoons of chopped eschalots, 2 tablespoons of finely diced red capsicum. METHOD; Oil hot pan, brown the eschalots and capsicum, add the mixture of coconut milk, cream and chutney, then heat and stir until almost boiling, add boneless skinned fish fillets, cook for approximately six minutes and check the inside of the thickest fillet, calculate extra time required from there.

FISH CAKES or BALLS ~ Suits all edible fish supplied to you from BK's Gold Coast Fishing Charters other than other than Mackerel Tuna/Mack Tuna. All of our other Mackerels and defrosted frozen Tailor are the best as they mince easily with a fork. 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. Spray with olive oil and B.B.Q. / PAN FRY. Can also be deep fried. HIGHLY RECOMMENDED.

STIR FRY, Suits all edible fish supplied to you from BK's Gold Coast Fishing Charters other than other than Mackerel Tuna/Mack Tuna, it dries out, (size pieces aprox 2 x 3 centimetres) GREAT for SCAD MACKEREL/Yellow tail scad/Yakka ~ as when scad is filleted skinned and de-boned, the portions suit the size pre-mentioned. Method - brown diced eschalots and onions in peanut oil, add and brown marinated fish pieces, (eg, honey soy, garlic, ginger `any or all) add and reheat boiled rice, add and reheat scrambled egg strips. Fantastic!!!

KINILAW, a quintessential Pacific Islander food, is the cooking of all edible seafood in freshly squizzed lime or lemon juice. YES! the citric acid in the juice actually cooks all seafood without any heat source. The pink flesh from our MACKEREL TUNA / MACK TUNA is highly suited. Simply soak small skinless, boneless pieces approximately 1.5cm X 2cm (about the size of two dice) 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, cos lettuce and capsicum are a bks favourite.

MARINATED SEARED TUNA/any tunas. The pink flesh from our MACKEREL TUNA/MACK TUNA is highly suited. Marinate fillet strips of skinned, de-boned tuna, approximately 1.5cm to 2 cm thick (about the size of two dice) in any mix of salt, pepper, soy sauce, ginger or favourite marinate and spices (garlic and pepper is fine by itself) (curry is a proven favourite for some) (Our favourite is Italian dressing straight out of the bottle) to then sear for approximately 10 seconds on each side, remove from heat when the center is still rare. Then cut the strips into mouth size portions, the effect to aim for with Seared Mack Tuna is to still have a pink colour on two ends in most of the center to display. Over cooking will severely dry it out and remove all the fish flavour.

SASHIMI. The pink flesh from our MACKEREL TUNA/MACK TUNA is highly suited / or any skinned boneless fish pieces of all fish supplied to you from a BK's Gold Coast Fishing Charter, sized 1cm x 2cm x 2cm (aprox). Simply, display the pieces of the raw fish on a plate around a small bowl of soy sauce and a small dish of wasabi paste to then use toothpicks or fingers to dip a piece in the soy, wasabi or both, (wasabi is a hot Japanese horseradish, green in colour and very hot), eat as an entree. Another style of sashimi is to coat a raw fish piece in sweet chilly sauce and minced garlic, wrap in lettuce to a mouth sized ball, insert all at once, chew first, then down the hatch.

ASIAN TUNA JERKY, The pink flesh from our MACKEREL TUNA/MACK TUNA is highly suited. Marinate 1kg of Tuna strips approximately 1 centimetre thick by 10 centimetres long and 3 centimetres wide in a mix of ½ a cup of soy sauce, 1/3 of a cup honey, ½ of a cup of sesame seeds, tsp garlic, tsp ginger, tsp salt and a 1/3 tsp of pepper for at least 20 minutes. Dry out at low heat for 3 to 5 hours in an oven (bbq ovens work just as well) at 80 degrees (no higher) suspended on wire racks. The goal is to dry it out, not to cook it. Enjoy as a savoury snack with a beverage or 3. If you like chewy jerky, Asian spices & caned tuna you’ll love it.

FISH SALAD. 2 cups of sliced lettuce, 1 cup of thinly sliced capsicum, 1 red onion thinly sliced, Lebanese cucumber peeled into ribbons, half a cup of fresh mint leaves, half a cup of torn fresh basil leaves, 2 cups of vermicelli noodles. Cook and cool fish pieces and noodles, lightly toss all, apply dressing, see below for dressing. Accompany with lime wedges. Vary ingredients or dressing to suit.

FISH DRESSING – thoroughly mix 3 tbs sugar, 3 tbs rice wine vinegar, 1 tbs sesame oil and 3/4 of a cup of light olive oil. Option - add chopped fennel, dill or thyme to add colour and taste.

SAVOURY CHEESE SAUCE for fish - Ingredients ~ cream and blue vein cheese. Heat and dissolve half a tablespoon of blue vein cheese into 500mls of cream. Add more or less cheese or cream to suit.
Truly an awesome sauce. Great on all fish.

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.

Links follow

If visiting the these links please return to BK's Gold Coast Fishing Charters / www.bksfishing.com.au to enquire or book.

Gold Coast Fishing Charters :: gold coast deep-sea fishing

If visiting the these links please return to BK's Gold Coast Fishing Charters / www.bksfishing.com.au to enquire or book.

Our trips and prices

Our 5 hour ocean reef and game fishing experience fee is $90 per person.
First time or experienced anglers, sightseers, mums, dads, kids, grandparents or the girls' day out ~ all are extremely welcome.
Two boarding times are available ~ 6.00am and 11.15am
We build the party to a maximum of 12 guests, singles, twos etc are no problem or you can book the whole boat for your group only @ $1020 for weekends and public holidays, ie $85ea for 12 persons.
Our non weekend & non public holiday SPECIAL is $960 for a maximum of 12 guests, ie $80ea.

HOW DO I ENQUIRE, BOOK AND PAY? Firstly, please read/view this WHOLE PARAGRAPH and 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. Alternately for enquires and bookings please text or phone us on 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 is bk@bksfishing.com.au