Instagram story viewer> @samkanetattoo> Tagged

Sam Kane

@samkanetattoo

98.8K

followers

1904

following

Exotic tattooing and artwork since 2009.
Fishing, cooking and exploring.
Food @reel_cooking_adventures
owner @great_white_tattoo @smallscellar

POSTS STORIES REELS TAGGED

Miso butter glassed Crimson wrasse, Oyster and Swiss brown mushroom skewers. Seaweed mayo (soaked wakame, olive oil, 2 egg yolks, salt, lemon and Dijon mustard) burnt lime. Cooked under flame in the gozney. I’ve said this before but Crimson banded wrasse, not well known for its eating qualities if handled properly has tasty white sweet flesh and is Great for pasta, steaming or grilling. They are a pretty common by-catch when black drummer or snapper fishing in the wash. Accessible and easy for anyone to catch off the rocks it’s definitely worth a try. This dish came together really nice with all the flavours working great together with nice textures, if I was to make again I’d maybe add some honey into the glaze for a little more sweetness. But all in all stoked with this meal.

3

5

Dinner last night. Red rock cod bisque orecchiette. Crispy skin red rock cod. Chives. Parmigiano reggiano. Black pep. So damn Delicious. What’s not to love.. Pasta folded into a buttery smooth crustacean like bisque, crispy skin melt in your mouth fish, Parmesan freshly grated to finish for umami. chives add a bright freshness to cut through the richness of the bisque. Good crack of Pepper for bite. #rockfishingaustralia #pasta #seafoodpasta #catchandcook #fishingworld

3

0

Pink Snapper I caught off the rocks is drying nicely. Will do a 3day age on it before cooking whole under flame. I find 3 days for smaller fish is great for getting the skin nice and crispy and relaxing the meat. I don’t have a proper dry age fridge but I find uncovered on a rack in my fridge at 2°c does a good job atm, the longest I’ve done is 5days with good results in flavour and texture but very keen to push it a more with certain fatty fish and eventually get a designated dry age fridge to hang fish in. I Always get very excited when preparing fish after a catch and what I’m going to cook with it.

3

0

Charred veg salsa and kahawai ceviche. corn chips. Fresh Coriander. Lunch served. So Simple, easy and delicious

Burnt veg salsa - went with some tasty classics from the local organic farmers market. Covered in Olive oil and seasoned then straight into a cast iron pan and under some open flame. Once veg was cooked with a decent burn and caramelisation then cooled and chopped I added good amounts of extra virgin olive oil, red wine vinegar, sea salt, pepper and a few pinches of raw sugar. After the salsa was made I left in the fridge for a day or so before serving to develop deep flavours. Note: I only used around half of the salsa in this dish, the other half got sealed up ready for tacos later in the week. Once the salsa was combined with the raw fish I let it sit in the fridge for around 30min to marinate and soak in.

Kahawai or Aussie salmon - delicious, healthy and underrated fish to eat cooked or raw. Excellent Care and preparation after the catch is a must but honestly they one of my favourite staple fishes to have in the fridge or freezer. Abundant, sustainable, full of nutrient dense fats and oils and fun to catch.. We should be eating it a lot more. For this dish I only used some of the fillets which I had vac sealed. The rest or the meat, head, wings and frame was used in multiple meals and broths.

Corn chips - optional but a great addition for a ceviche for scooping up the mix and adding some crunch.

#alveyreelsaustralia #fishingworld #rockfishingaustralia #catchandcook

3

7

44hr smoked salt and raw sugar cured kahawai. Kanzi apple, pickled ginger, fennel fonds. Lemon and olive olive vinaigrette. Absolutely stoked with the 44hr cure on the fish, the skin was left on in the curing process and then removed. Flesh had a deliciously beautiful fatty almost prosciutto flavour. Could easily be an item on a cheese board, or just eaten on its own. Paired beautifully with the ginger and apple. 100% will be making this cured kahawai again, and this dish is probably one of my favourite fish creations so far.

3

4

18hr smoked sea salt and raw sugar cured skin on kahawai fillet. Burrata. Shaved cucumber. Lemon zest. Extra virgin Olive oil. First time smoked salt curing fish, turned out great with a nice smoked flavour, eating with the skin on gave it a little more texture and bite, but was more softer and delicate when skin was removed.. both good, but probably prefer the skin off. Dish was tasty and fresh, the slightly salty, sweet and Smokey fish paired well with the creamy burrata, acid from the lemon, crispness of the cucumber and nice fatty olive oil.. some basil or mint would have been nice to add. I have another fillet curing for 36hrs which I can’t wait to see the difference.

3

0

Butterflied bream caught yesterday and dried for 24hours. Sukibiki (Japanese knife scaling) and pin boned then sea salt, olive oil - blistered and cooked in the gozney. A Coriander and caper Chimichuri. This is my first attempt at butterflying and sukibiki, a lot to learn a fair few mistakes but tasted delicious

3

1

Beautiful 48cm flathead I caught yesterday near home in the river. Cleaned and Processed ready for some meals. #fishingworld #flatheadfishingaustralia #sustainability

3

2

24hr dried Red rock cod head and wings coated with olive oil and sea salt. baked in the @gozney cooked with butter, smashed garlic gloves and lemon, Finished with a very generous amount of European salsa verde. Beautiful soft buttery lobster like meat in the wings, neck and cheeks coated with the sauce. Edible crispy fins that have a wonder shellfish crunch and flavour. Damn Delicious #rockfishingaustralia #alveyreelsaustralia #fishingworld

155

7

The search 🎣 @alvey_reels_australia

3

1

Fish head (kahawai) broth Ramen. Confit egg yolk. Togarashi spice. Miso butter glazed/grilled foraged native pig face and mini vine ripened tomatoes. #ramen #foraging #kahawaifishing #fishingworld

3

2

Karaage fried kahawai wings. Dusted with Fresh chilli, furikake. Lime. Delicious

95

1