One of the aims of this trip around Australia is to try and eat as healthy as possible, which can be difficult when there’s not always access to well-stocked supermarkets. One way to get around this is to try source our own tucka, which is also part of the fun of exploring a new area – learning what is around that we can hunt and gather.
Now I’m certainly not a fisherwoman just yet but I can see the appeal, and since we’ve been near the coast for over four weeks now I’m learning as I go (and Drew is becoming a good teacher!). The nutritional properties of fish make it worth adding to your diet. Even if you can’t get out sourcing the catch of the day, get some fish into your diet for essential omega 3’s.
Here’s a quick run-down on what we’ve managed to snag from the ocean so far.
Lincoln National Park
Port Lincoln on the Eyre Peninsula is known as Australia’s seafood capital and we started to see why. We camped at Fisherman’s Point in Lincoln National Park for five nights and during that time we caught razor fish, blue swimmer crab and trevalley.
Pretty impressed with Drew’s blue swimmer crab catch!
The razor fish were the most fun to collect as at high tide they are not too hard to come by. The meat looks like a scallop, small and round, but they are encased in a fan shaped razor shell which grows out of the bottom of the ocean. They stick out, and have fairly sharp edges so to get them out you have to pull them with either pliers or hands with gloves on. Then you tap the end, and prize the meat out with a knife. Once all the icky mucus muscle part is gone you’re left with the meat.
Drew was an expert shucking open the razor fish to get out the meaty part
Razor fish taste amazing quickly seared each side with garlic, salt and pepper and oil. We went out collecting these two mornings in a row, and all up we gathered and ate about 40. We shared a couple with the other campers don’t worry!
Pretty happy with the collection of razor fish on our first morning scout in Lincoln National Park
Here Drew was lucky enough to catch an Australian Salmon. He filleted it into two nice pieces that we pan seared for a tasty entrée the same night. It was very delicious and only needed a drizzle of oil and a shake of salt and pepper.
Coffin Bay National Park
This area is known for its abundance of whiting, so sure enough we both caught a fish and they were both whiting. We made a meal of these, pan searing them with salt and pepper.
He may look little, but this whiting sure was tasty
This is our last stop before heading over the Nullabor to Western Australia and today I was pretty happy to snag a leather jacket. He was only little, but big enough to make a fillet that we eat tomorrow night for an entree!