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Gift certificates, Gift vouchers, Recipes and Contacts for Enquires, Bookings and Voucher Sales.
OUR GIFT CERTIFICATES at $120 per person, HAVE A TWO YEAR EXPIRY DATE AND ARE TRANSFERABLE. They are not refundable. To purchase gift certificates please email us: include your name and recipients name. We can charge your credit card and email the certificates to you straight away. Our email address is at the bottom of this page.
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.
BBQ OR PAN FRIED ~ Suits ALL FISH supplied/caught on BK's Gold Coast Fishing Charters other than Mack Tuna. Size thick fillets, scaled or skinned, down to approx 2 centimetres thick, cut away any bones or red muscle, cook with olive oil as it is the sweetest oil for fish cooking and it smokes the least, turn every 2 minutes. Don't overcook it will dry out, fish is cooked when the flesh first turns white at its centre, dry, grey colored flesh indicates over cooking. Teraglin, Scad, Leather Jacket, Cobia and shark must be skinned. This recipe is highly recommended for Teraglin, Tailor, Cobia, School, Spotted and Spanish Mackerel.
BAKED PARMESAN CRUMBED FILLETS ~ Ingredients, 1/2 cup fresh multi grain breadcrumbs, 1/4 cup flat-leaf parsley leaves finely chopped, 1/3 cup finely grated parmesan cheese, ½ teaspoon minced garlic, 1 teaspoon finely grated lemon rind, 1 teaspoon olive oil, 4 (about 200g each) boneless thick white fish fillets, olive oil cooking spray. Method, Preheat oven to 200°C. Combine breadcrumbs all ingredients and salt and pepper in a bowl. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil. Press breadcrumb mixture onto flesh-side of fish fillets only, to form an even ½ centimeter topping. Spray tray with oil. Place fish skin-side down onto the baking tray. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with baked tomato, boiled or steamed beans, boiled whole baby potatoes and lemon wedge.
TRUNKED and DEEP FRIED ~ Trunking suits smaller fish supplied/caught on BK's Gold Coast Fishing Charters. But this recipe is highly recommended for eg, blue mackerel, bream, snapper, trevally and sweep. Trunked, refers to the fish being scaled, gutted and with the head, ribs and tail cut off, for an image recipe please visit our website. Simply deep fry in oil until the flesh first turns white at its centre, use a fork and/or fingers to separate the flesh from the bones to eat.
TRUNKED SPICED and COOKED IN FOILED ~ Trunking suits smaller fish supplied/caught on BK's Gold Coast Fishing Charters. But this recipe is highly recommended for smaller fish eg, blue mackerel, bream, snapper, trevally, and sweep. Trunked, refers to the fish being scaled, gutted and without the head, ribs and tail, for an image recipe of trunked fish please see above. Simply place a trunked fish on oiled foil, paint with oil, add spice or herbs/your favourite, maybe just some lemon juice, a splash of white wine and very small sprinkle of cracked pepper, wrap in foil and cook in oven or bbq, pan or griller, turn every 2 minutes if not in an oven, cook until the flesh first turns white at its centre, use a fork and/or fingers to separate the flesh from the bones to eat.
CRUMBED, DEEP FRIED FILLETS ~ Suits all fish supplied/caught on BK's Gold Coast Fishing Charters other than Mack Tuna. But this recipe is highly recommended for BONITO. Ingredients: boneless fillets (2 cm thick maximum), plain flour, eggs, milk, breadcrumbs, oil, & maybe minced garlic and your favourite herb (garlic and or herbs is your choice.) 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 until the crumbs first turn golden brown. Definitely don’t over cook Bonito, it dries out earlier than other fish. Tip ~ test time the first fillets
BEER BATTERED FISH ~ Suits all fish supplied/caught on BK's Gold Coast Fishing Charters other than Mack Tuna. But this recipe is highly recommended for skinned FLAKE/SHARK. 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 no thicker than 2 cm 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.
FISH CAKES or BALLS ~ Suits all fish supplied/caught on BK's Gold Coast Fishing Charters. But this recipe particularly suits defrosted FROZEN TAILOR and non frozen MACKEREL or scraped from its skeleton after filleting. (Not Mack Tuna). Method ~ 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. Use olive oil and B.B.Q., PAN, or DEEP FRY.
STIR FRY ~ use any fish pieces approx 2 x 3 centimetres in size other than Mack Tuna, great for our SCAD MACKEREL/Yakka ~ as when scad is filleted skinned and de-boned, the portions suit the size pre-mentioned. Method - brown diced eschallots and onions in peanut oil, add and brown fish pieces marinated in honey, soy, garlic, cracked pepper and ginger to taste, add and reheat previously boiled and cooled rice, and fried egg strips. Fantastic!!!
KINILAW ~ a quintessential Pacific Islander food, is the cooking of all edible seafood in freshly squeezed lime or lemon juice. YES! the citric acid in the juice actually cooks all seafood without any heat. The pink flesh from our MACK TUNA is highly suited. (discard the easily noticeably red flesh). Simply soak skinless, boneless, bite size cubes 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, crisp lettuce and capsicum are a bks favourite.
MACK TUNA JERKY ~ The pink flesh from our MACK TUNA is highly suited, (Discard the noticeably red flesh). Size strips to approximately 1 centimetre x 3 centimetres x 12 centimetres, marinate overnight or for at least 1 hour in a favourite marinate, e.g. honey soy garlic and ginger and sesame seeds, place on a oven rack and heat/dry out for approximately 4 hours at 80 degrees centigrade, withdraw smaller pieces earlier – a very moreish snack.
SASHIMI ~ Suits all edible fish supplied to you from BK's Gold Coast Fishing Charters but the pink flesh from our MACK TUNA is highly suited. Simply, display different size raw tuna pieces from very thin to 2 cm thick on a plate, provide a bowl of soy sauce and a dish of wasabi paste to then use toothpicks or fingers to dip a piece of raw tuna in the soy, wasabi or both, (wasabi is a hot Japanese horseradish, green in colour and very hot), eat as an entrée. Another dipping favourite is a mix of honey, soy sauce, minced ginger and minced garlic... AWESOME.
GRILLED, BBQ OR PAN FRIED MACK TUNA FILLETS ~ The pink flesh from our MACK TUNA is highly suited, (Discard the noticeably red flesh). When the pink flesh is cooked it has a similar colour to cooked beef steak but has a light tuna taste. Method - marinate fillets in olive oil and a sprinkle of your favourite herb or spice, (minced garlic is awesome) then cook fillets until medium rare and no further as they become extremely dry. Tip - Charcoal grills add a fantastic smoked flavour. Serving suggestion – serve on a bed of creamy mashed potato garnished with asparagus spears, compliment with grilled/bbq tomato and eggplant slices, adorn all with a drizzle of cream based, lemon, garlic and caper sauce. Gourmet !!!
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.
HOW DO I ENQUIRE, BOOK AND PAY? Our preferred enquiry and booking method is by email or text. 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. Payment by cash, Visa or MasterCard is taken on the boat after boarding. 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 for enquires, gift certificate sales and bookings is email@example.com Our text and phone number is 0414 293 034.
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BK's Fishing Charters, Gold Coast, Queensland, Australia