A lot of valuable infomation can be gained by just observing the fish feeding (Rising), or commonly called "The Rise". This is basically the disturbance caused by the fish (Trout in this case) feeding either in, on or just under the water surface. Surface food is taken in ways that relate to the depth the fish are lying. If the trout is three feet or more down he will shoot up, open his mouth and make a splashy rise. But if just under the surface he will suck the fly down and you may only see the edge of his tail as he turns around. By indentifying the type of rise will help you deduce what type of fly form they are feeding on and ultimately decide what type of fly to put on the end of your line. Of corse a marrow spoon would tell you this also, but you havent caught a fish yet have you?
It has been suggested that farm raised salmon may contain PCBs. These nasties that can be detrimental to our health, These PCBs are caused by the fish-meal they are fed. It has been known for fishmongers to advertise their salmon as wild when in fact they are in reality farmed.
When looking at the inside of the fish take note to see if it has excessive white streaks in the flesh and if so the white streaks represent the fat content of the fish, the odds are that it is farmed. If you do purchase farmed salmon then I suggest that all skin and visible fats are cut away before cooking.
Wild salmon have no chance of these harmful fats building up, due to the fact that they are constantly on the move.
Shop wisely and enjoy a healthy diet !!
Ok, let’s whip those fillets or your whole fish out of the refrigerator and get them ready to cook in the microwave oven. Don't use the microwave to thaw out you fillets but put them in the fridge to defrost, then lay them out on a plate in a single layer. Cover the fish with some lemon juice or some olive oil mixed with herbs and/or spices depending on your taste buds. Cover the dish with microwave safe plastic wrap and puncture with a fork only once so as to let some steam escape. Now microwave for about 4 to 5 min. After the time has ended, leave in the microwave with the door slightly open for 2min 30 secs as the dish is still cooking during this period.
Once cooked serve on a plate with rice or veg. It all depends on your pallet so don't be afraid to try different combinations.
Make sure that the mussels are still alive by tapping on their shells. If the shell doesn’t close when you give them a tap, avoid them as they are likely to be dead. Some will already be closed tightly sealed, these will be fine, use too. Maybe, you have had the opportunity to get some from the seaside yourself. Avoid those with broken or damaged shells, and put them into a container with some seawater and get them home as soon as possible. Rinse them under some fresh water, dry them off.
Use a small knife to split the shrimp down the back and pick out the vein. The opening that you have made will help to add flavour to your shrimp. With this cut the marinades can soak in. Grilling shrimp with the shells on makes it harder to get a skewer through, but it does help them to keep their shape.