In order to show off our biggest catch of the day and to make it appear larger than its actual size, an often used camera trick by many fishermen was suggested by Mark, the owner of the boat; by simply holding the fish with an outstretched arm towards the camera, it will double its size in an instant.
The next biggest trick was to turn the Australasian salmon into a delicious lunch for us and especially for Mark’s teenage children who were not too keen on fish except the filet o’ fish from McDonalds.
Despite the common name, Australian “salmon” is not related to the salmon (family Salmonidae) of the Northern Hemisphere; it was named so by early European settlers only because of their superficial resemblance to the salmon. Furthermore the big difference lies underneath the skin; it has white flesh unlike the distinguishable pink coloured flesh of the salmon.
Mark’s wife came to the rescue by offering to cook the fish. She simply chopped up a mango and two peaches from her fruit bowl and combined it with a chopped onion to make a stuffing for the fish. She smeared the fish with olive oil on both sides and top with chopped chilli and a squeeze of lime juice. Wrapped in foil to form a parcel, the fish was roasted in a hot oven for about 10 to 12 minutes before it was served strewn with fresh coriander leaves and lime wedges.
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