Alastair is known as the fish guru in the mountainbiking world and the bike guru in the fishy world. He has spent a lot of time in various beautiful (but mainly chilly) parts of the world playing with salmon. Now he consults to fish farming operations in between bike riding gigs and vice versa. This is his attempt to bring his love of all things aquatic into the bike riding business. An obvious fit. So we stock frozen farmed fish fillets such as locally grown salmon and yellowtail kingfish. Oh yeh, and we apologise if you have been battered with Al's fish monologues after a hard day's riding - still, perhaps it is better than the usual bike techo banter..

www.springssalmon.com.au

www.stehrgroup.net

www.tassal.com.au

Cleanseas' state-of-the-art vessel the Ulysses, harvesting Kingfish in Fitzgerald Bay Onsite with Seafood Innovations' percussive stunning swim through harvest system.

Recipes

Kingfish Teriyaki

Ingredients:
1kg kingfish fillets, salt, vegetable oil, 4 sprays coriander leaves, 4 pickled ginger shoots or crisp cucumber strips, half cup teriyaki sauce
Teriyaki Sauce:
7 tablespoons sake, 7 tablespoons mirin wine, 7 tablespoons dark soy sauce, 1 tablespoon sugar

Cut fish crossways into 4 equal pieces, sprinkle with salt. Heat small amount of oil in heavy pan, place over high heat and gently add fish, skin side down. Move fish carefully to prevent sticking. Turn once only. When half done, remove fish from pan, pour boiling water over it to remove excess oil & return to pan. Add teriyaki sauce, and heat till sauce begins to bubble. Tilt pan, turn fish to evenly coat with sauce. Remove fish to plate and keep warm. Reduce sauce in pan and spoon over fish. Garnish with corriander leaves and pickled ginger shoots.
For sauce: Combine ingredients in pan and bring to boil over medium heat; boil to sugar dissolved. Use immediately, or cool and store in refrigerator.

KINGFISH FILLETS WITH PINEAPPLE SALSA

Ingredients
1 kg Kingfish fillets (boned and skinned)
2 Tablespoons cracked pepper
1/2 cup lime juice
1/2 cup lime rind
3 fancy lettuce
1 fresh pineapple
1/2 cup chopped mint
1 red onion
1 red capsicum

Method
* Prepare Salsa

1. Finely chop pineapple, capsicum, mint and onion.
2. Mix together in bowl (if pineapple is a little sour, add chopped mango or a little sugar).
3. Leave to rest.
4. Cut Kingfish into portions, season with lime rind, pepper & lime juice.
5. Pour a little oil over hot grill and cook fish slowly.
6. Arrange washed lettuce on middle of the serving plate, place fish fillets on top and finish with a generous amount of salsa.
7. Garnish with fresh mint or coriander.