Author: admin-bluefishing

Fishing for Wahoo.

Wahoo are a pelagic fish species that frequent Gold Coast waters between December and April. Wahoo are very similar in shape to a Mackerel but can be distinguished by its different jaw shape, and the length of its dorsal fin. Not to mention its colour pattern of cobalt blue bars over their long streamline silver sides. A big wahoo is a truly majestic fish when first removed from the water. By the same token, they lose their colour quickly. A prime sport fish regularly taken on board our offshore deep sea fishing charters off the Gold coast.

Baits and Lures For Wahoo

Generally speaking, wahoo are usually taken while trolling either large hard bodied or hex head skirt style lures. However, they also respond to well-presented dead or live baits. Best baits include live yellowtail scad, slimy mackerel, tailor, small tuna, bonito, and pilchards. Other species are often encountered when targeting Wahoo off the Gold coast, these include mackerel, marlin, cobia and sailfish. Big wahoo are a true speedster, they can swim at extreme speeds and have been known to hit lures when trolled at speeds up to 16 knots.

Their scissor like jaw action with razor sharp teeth can easily bit through monofilament line so a short wire trace is essential to avoid snip offs and the loss of expensive lures. Even this is no guarantee! We’ve seen several wahoo bite through 300lb wire over the years.

Wahoo are a fairly solitary species but sometimes of the year they do move in small schools and multiple hook ups are not uncommon. They are a pelagic species and tend to swim high up in the water column near the surface. It’s not unusual to see a Wahoo swim right up to back of the boat in the burley trail.

Tackle Required

Heavy tackle is required to stop these brutes; we recommend a main line between 10-20kgs on a reel that has a good line capacity. The Wahoo’s initial run is usually long and extremely fast, only the best quality reels will stand up to them.

Wahoo are a highly prized game fishing species and also make great table fare, a boat is essential for catching Wahoo off the Gold coast as they are very rarely taken from the shore, if you don’t have a boat and would like the chance to try and catch a Wahoo you can visit Deep sea fishing Gold Coast more information.

Many of our satisfied Gold Coast fishing charter customers ask us how to prepare and cook their catch, below is a variety of delicous fish recipes you can use to turn your catch into a gourmet feast.

Mark’s beer batter

a simple and easy way to cook fish fillets

Ingredients

1 can of xxxx Gold or similar light to mid strength beer
2 egg whites, beaten
2 teaspoons of olive oil
pinch of salt and pepper
2 cups of plain flour
Mix all ingredients together, add flour last, then use a hand held beater or whisk, beat until smooth and free of lumps, coat fish fillets in flour, then dip them into batter. Fry fish in hot oil (not less than 190 degrees celsius) for 5-10 minutes depending on thickness of fish fillets. Serve with chips and salad.

True blue fish cakes

fish cakes, fish burgers, rissoles call them what you like

Ingredients

1kg of boneless fish fillets, kingfish, trevally or sweep are ideal, but this recipe will work with almost any species.
1 small onion
2 celery stalks, finely chopped
1 red capsicum finely diced
grated lemon rind and 1/4 cup of lemon juice
3 drops of Tabasco sauce
salt and pepper
plain flour
1 large egg
1/2kg of potatoes boiled and mashed
125ml of milk

Sao biscuit crumbs

Place fish in pan and cover with water, add cellery onion, lemon juice and rind, tabasco and salt and pepper, boil uncovered for ten minutes then allow to cool and add mashed potatoes and mix thoroughly.

Shape into flat patties with your hands and then roll in flour and dip in egg and milk mix. after dipping coat with sao biscuit crumbs. Fry in hot olive oil for approximately 10 minutes depending on thickness.

Serve as a burger or on a plate with vegetables or salad.

Barbecue Snapper with ginger and shallots

A delicious way to BBQ whole fish snapper can be substituted with other fish spieces.

Ingredients

1 whole snapper Gilled and gutted approximately 1-3 kgs, (will work with bigger snapper but cooking time will need to be increased to suit)
sea salt
Ground pepper
1 lime
5 shallots (spring onions)
1 cup of Corriander leaves
1 tablespoon of finely grated ginger.
Canola oil spray
Dressing ingredients
1 shallot (spring onion)
1 teaspoon finely grated ginger
3 tablespoons of corriander leaves
2 tablespoons lime juice
1 tablespoon of fish or oyster sauce
1 teaspoon sesame oil

Make the dressing first, finely slice green part of shallot and the corriander leaves, mix together with ginger, lime juice, fish sauce and sesame oil.

Ensure snapper has been thouroughly cleaned, gilled gutted and scaled, pat it dry with a paper towel, then make diagonal cuts through the thickest part of the flesh 2cm apart, cut in both directions to form a diamond pattern in the flesh. Season snapper with sea salt and ground black pepper.

Peel the lime with a sharp vegetable knife then separate into pieces (segments), slice spring onions diagonally, mix with corriander, lime segments and ginger then stuff the mix into the fishes gut cavity. Spray heavy duty aluminium foil with canola oil then wrap the fish tightly ensuring all edges are sealed up.

Pre heat barbecue plate to a medium heat. place fish parcel in the centre of the BBQ plate and cook for 10 minutes, then gently turn it over and cook for a further 8 minutes or until it flakes when tested in the thickest part.

Once the fish is cooked open the foil parcel and slip the fish onto a platter, pour the cooking juices over the fish and drizle the dressing over the top and serve. Delicous with steamed rice, garden salad or green vegetables.

Tuna steaks with tomato butter and asparagus

a sensational summer BBQ fish recipe that works well with Tuna, marlin or mackerel steaks.

Ingredients

4 fish steaks (Tuna, Marlin, Mackerel) will work with other species
120 grams butter
60 grams semi sun dried tomatoes
3 tablespoons baby capers (drained and crushed)
5 garlic cloves (crushed)
70ml virgin olive oil
350 grams asparagus spears
1 lemon

Place butter in bowl and add tomatoes, basil and 3 garlic cloves (crushed) and mash it all together, refrigerate until butter is firm then leave in a bowl at room temperature until required.

In a seperate bowl mix 2 tablespoons of olive oil and the remaining garlic. Toss the asparugus spears in the mix until they are evenly coated then season with salt, pepper and lemon juice and leave for 20 minutes.

Pre heat Barbecue grill to high heat, brush fish steaks with remaining oil mix, cook fish steaks for 2-3 minutes per side depending on thickness. Place a tablespoon of the tomato butter on each steak as soon as its removed from the BBQ and season with salt, pepper and lemon juice to taste.

Cook the asparagus on the BBQ plate making sure to turn it regularly for 3-4 minutes, serve asparagus with fish and a lemon wedge for a delicious summer time meal.

Grilled fish with salsa

A gourmet Italian style fish dish works well with Tuna, swordfish, mackerel, Shark and many many more.

Ingredients

Juice of 1 lemon
Sea salt and freshly ground black pepper
extra virgin olive oil
4 cloves of garlic (peeled and finely sliced)
a sprig of fresh mint leaves roughly sliced
a sprig of oregano leaves roughly sliced
5 x 1-2cm thick fish fillets or cutlets

Squeeze lemon juice into a bowl and 3 times as much extra virgin olive oil, season with sea salt and freshly ground black pepper, add garlic and stir in mint and oregano.
heat BBQ grill or frying pan until very hot, season fish fillets or cutlets with sea salt and pepper then cook for 2 minutes each side until golden brown, serve on plates and spoon the sauce over the top, serve with rice or green salad.

Oven Baked Teraglin (trag jewfish)

A simple tasty oven fish recipe, great for trag jew, snapper and other whole fish.

Ingredients

1 Teraglin (trag jew) 1-3kgs
140 grams of butter
2 lemons
1 lime

Gill gut and scale fish then rinse with water and pat dry with paper towel, slice one lemon and one lime, grease a large sheet of aluminium foil with butter, place fish in centre of foil and put slices of lemon and lime over, around and inside the fish, wrap tightly ensuring edges are sealed. Pre heat oven to 180 degrees celcius then bake for 20-30 minutes depending on size of fish. Serve on a platter decorated with parsley and lemon wedges. great with boiled potatoes and green vegetables.

Barbecue fish fillets

A simple BBQ fish recipe suitable for a wide variety of fish species.

Ingredients

6 medium size white fish fillets
juice of 1 lemon
2 tablespoon of olive oil
1 white onion (finely chopped)
2 tablespoon of chopped parsley
3 teaspoons Pernod
frehly ground black pepper

Place fillets in flat glass dish, combine lemon juice, parsley, olive oil, onion, pernod, pepper and pour over fillets, stand covered for 30 minutes. Cook fillets on barbecue plate at medium heat for approximately 3 minutes per side brushing with oil as you go.
Serve fillets with lemon and salad.

Chilli and Garlic fish parcels

A tasty fish recipe that be used with fish fillets or whole fish

Ingredients

4 Fresh chillis
4 garlic cloves
1 tablespoon of olive oil
sea salt
Ground pepper
1/2 cup of dry white wine
juice of one lemon
1 white onion
1 Roma tomato
butter

Grease heavy duty foil with butter and place whole fish or fillets in the centre, form foil into a bowl shape so it will hold juices.
finely slice chilli, garlic, onion and tomato and spread around fish, pour over olive oil, lemon juice and white wine, season with sea salt and ground pepper, then wrap foil into tight parcel ensuring that edges are sealed, double wrap with another piece of foil to avoid leakage. Can be cooked in the oven (180 degrees celsius) or on a BBQ plate at medium heat for approximately 20-25 minutes. Delicous when served with rice.

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