Shack Attack Charter Vessel ready for work

We have now handed over the newly refurbished charter vessel, the Shack attack.

This vessel will be for sure the best in its class in this state and ready for work to WOW people travelling to Cervantes with various charter opportunities such as whale watching, fishing charters and trips out to see how the crays are caught.

Crayfish Recipes for Xmas

I thought that as the current theme for my blog is crayfish and Xmas, that I should share some of my favourite Crayfish recipes for the blogging community. Below are just a few of them and depending on the response, I may post some more later.

I am one that does not really like crays that much so I am always on the lookout for good recipes that make them more palatable!

FYI, one of my passions before I started photography was cooking and I still like to cook on the odd occasion.

Hope you enjoy these little tips and flavours!

TRUE NORTH MARK’s

XMAS Crayfish Recipes for my favourite blogging community!

Recipe 1

Crayfish Snitzel

INGREDIENTS

4 Fresh Crayfish, tailed and meat removed from tail: Note: This is easier if cray are drowned in fresh iced water for an hour or so or put in the freezer. Cut the cray down the back and pull meat out of both halves together.

Plain flour.

4 eggs.

4 cloves of crushed garlic.

¼ cup grated ginger.

Bread crumbs.

METHOD

  1. With raw craymeat in tact, tenderise gently with a meat tenderiser and flatten out to a snitzel thickness.
  2. Put meat in a plastic bag with plain flour to coat.
  3. Mix egg, garlic and ginger together and then coat floured snitzels with this mixture.
  4. Coat with breadcrumbs.
  5. Shallow fry until cooked in Olive oil.

Note:             This recipe makes for a very tender and tasty way to eat crayfish. Lends itself to having a nice sweet chilli sauce on the side to dip into. Serve with a fresh garden salad and a baked potato.

Recipe 2

Sate Crayfish with Plum Sauce

INGREDIENTS

4 Fresh Crayfish, tailed and meat removed from tail: Note: This is easier if cray are drowned in fresh iced water for an hour or so.

Plain flour.

40g butter.

4 cloves of crushed garlic.

¼ cup grated ginger.

½ cup chicken stock.

1 table spoon Soya sauce.

½ cup Fountain Plum Sauce

½ cup Fountain Sate Sauce

¼ cup sherry.

¼ cup chopped spring onions.

¼ cup chopped beans.

2 cups boiled rice

METHOD

  1. Remove skin from cray meat as much as possible, chop into small cubes and roll in flour.
  2. Sautee in butter, garlic and ginger until almost cooked in a frypan.
  3. Mix soy; sate sauce, plum sauce, chicken stock and sherry.
  4. Add say mixture to cray mixture.
  5. Last minute add vegies.
  6. Serve onto boiled rice.

Note:             This is one of my favourite ways to eat crayfish.

Recipe 3

Steamed Lobster with Thai Chilli Sauce

INGREDIENTS

1 green crayfish chopped into 8 pieces and cleaned

2 tablespoons on ginger grated

3 cloves crushed garlic

2 tablespoons of salted black beans

½ cup x onion chopped into wedges

4 x shallots cut into 5cm lengths

½ red capsicum cut into squares

4 large chillies deseeded and cut lengthways

2 tablespoons rice wine

½  teaspoon sugar

2 tablespoons light soy sauce

1 tablespoon peanut oil

A dash of sesame oil

¼ teaspoon balsamic vinegar

1 teaspoon oyster sauce

1 tablespoon chicken stock

1/3 bunch coriander

METHOD

  1. Steam crayfish bits for 5 minutes and remove
  2. In a wok heat peanut oil until hot and toss in ginger, garlic, onions, black beans and stir fry for 2 mins
  3. Add shallots, capsicum and chillies and stir fry for another 3 mins.
  4. Add wine sugar, soy, oyster sauce and chicken stock.
  5. Add sesame oil and vinegar and toss in crayfish stir-frying everything together for a final 2 minutes.

Recipe 4

Devilled Crayfish

INGREDIENTS

4 Cooked crayfish.

1 tablespoon cayenne pepper.

1 small can of reduced cream.

½ chopped chilli.

1 punnet of small cherry tomatoes cut in half.

Breadcrumbs

Grated cheddar cheese

2 chopped spring onions

1 tablespoon sweet chilli sauce

METHOD

  1. Cut crayfish in half with heads intact and remove cooked flesh.
  2. Retain shells and wash out placing them on a flat roasting dish.
  3. Chop craymeat into cubes and mix in reduced cream, tomatoes, onions, chilli sauce and cayenne pepper.
  4. Put in blender and process: not too much. It’s best if left a little lumpy.
  5. Spoon processed mixture back into Cray shells including the head section.
  6. Sprinkle grated cheese over each half cray.
  7. Cover with breadcrumbs.
  8. Put under griller for 5 minutes or until cheese has melted through breadcrumbs.

Generation Fisheries Cervantes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I went up to Cervantes yesterday to do a commercial shoot for some old friends and business associates of mine, the Thompsons…AKA Generation FIsheries.

These guys are an inspiration to be around. They have always been the go getters and leaders of the pack in the crayfishing game in WA and now own the largest quota on the coast by a long shot.

Never having been ones to sit still for long they originally branched out and purchased 2 large cattle farms, which they kept under the same brand of Generation Beef.

Now they have gone into the production and marketing side for mainly Lobster, but also handle scallops, prawns, Octopus and some fish.

I spent all day shooting there and was amazed at the amount of seafood going through their very well thought out facility. They cater for both the live fish market and the cooked market and the gear they have sourced and installed is state of the art.

They have a huge automatic steamer that cooks the crays, large live holding tanks and an automatic grading system based on weight, not to mention the automatic vacuum packaging system that allows for freezing of seafood for up to 18 months without fear of freezer burning!

By using a chilled slurry they have saved $1,000,000 a year in ice alone, so their pioneering spirit is paving the way for the future and setting themselves up nicely for the future.

The second shot features young Dave Thompson sitting in front of his old man’s painting. Father Thompson is also Dave and is affectionately known as Dogga amongst the family.

Dave has alway been one for nicknames and has one for just about everyone he deals with and everyone in the Thompson family are characters in their own right!

The photo shoot was done to pave the way to promote the tours they are now doing daily during the cray season and features an intro to what they do by watching a video and then there is a walk through the factory by way of an upper level walkway to watch proceedings, followed by a nice lunch of crayfish.

I would thoroughly recommend a tour through their facilities which is located just on the Northern Coastal extremities of Cervantes. Certainly a must do for those phoptogs venturing up to get some Pinnacles shots whilst waiting for the soft light at sunset!