Byetz Fishing

01/02/2015

Check out the specials on our website this month. All T-Tails have been reduced for February. Stock up while they are cheap and have a look at at the Byetz range while you are there.

29/12/2014

Hey Fishos,

Christmas has been and gone and hopfully you had your stocking filled with BYETZ lures and your belly full of Christmas cheer.

Check out this article, it says the Flathead around Port Stephens are taking soft plastics in preference to bait at the moment

http://www.portstephensexaminer.com.au/story/2769691/stinker-waving-wand-on-a-paddle-board/?cs=763

Why not get over to the BYETZ website and restock your lure box and get amongst the action?
www.byetzfishing.com

HERE is something different.

22/11/2014

Hey fishos remember that new bag limits now apply in NSW. Check out the new limits on the Department of Primary Industries website.

01/11/2014

Great day at the markets. Bloody hot but a fun day all the same.

29/10/2014

Exciting news! We will be at Maryland Markets this Saturday. Markets are on 8:00 am to 1:00 pm.
Hope to see you there

13/10/2014

Hey fishos,
T-tail soft plastics on sale.
Now 20% off when ordering through our website.
$4.00 per pack.
Is there any cheaper fun you can have this spring?
Jump on the website and check out our great range of quality soft plastics. Free tube of Byetz attack fish attractant with every order of ten or more packs.

29/07/2014

Why not try smoked salmon? Australian Salmon have got a bad reputation as a table fish, and fair enough to. They are fantastic to catch, and feed an army when cooked so they are edible.
Try smoking them. I gave this a go a couple of years ago and was hooked from the first go.
This is how I smoke them, however there are probably different/better ways of doing it.
Catch your fish, make sure you bleed them out.
Scale and fillet.
Mix a brine with water, salt, peppercorns, chilli, brown sugar and garlic. (Just taste it as you go and adjust the ingredients to your taste)
Cut the fillets so they fit flat in a container,pour the brine over the fillets, put the lid on the container and soak over night.
I use a kettle BBQ for smoking, you could use any BBQ with a hood.
Pat the fillets dry and lay them on a grate so the smoke can circulate all around them.
Place the fillets in the BBQ away from the direct heat. Put sawdust in a smoke box (this can be an old saucepan or anything similar that can handle the direct heat). Smoke box needs to be over the direct heat.
Turn the BBQ on and keep an eye on the fillets.
Should take about 10 minutes.
You could eat the smoked fish warm but I prefer it cold with a beer or three.
Give it a go, you will be hooked

22/07/2014

Brett is at it again. Another flathead from Tropical Sunset. Great work Brett.

13/07/2014

Wow, great pics from Brett up in Gladstone. The Barra could not resist Tropical Sunset, Lemon Splyce or Harlequin. Check out these Pics. Brett will get 5% off his next purchase just for sharing a couple of photos.

31/05/2014

Beer battered flathead fillets and oven roasted wedges.

This is a nice light battered fish recipe. We haven't tried the wedges yet but the batter is great. Leave some feedback if you try it out.

Ingredients;
What you need

500g desiree potatoes, washed
2 sprigs rosemary, picked and chopped
Sea salt and pepper, to season
Olive oil
¾ cup plain flour (plus extra for dusting)
½ tsp salt
¾ cup beer
¼ cup iced water
Vegetable oil, for frying
300g flathead fillets
Handful of green salad leaves
1 lemon, juiced
Extra virgin olive oil, to dress salad

Optional

3 tbsp whole-egg mayonnaise
1 tbsp lemon juice
2 tbsp parsley, chopped
Pinch of salt
Method
1. Preheat oven to 220oC. Leave skin on potatoes (as it’s the healthiest part) and cut into wedges. Place in baking tray. Add rosemary, sea salt, pepper and olive oil. Toss to combine. Roast in oven for 25 minutes or until golden.

2. Place flour and salt in bowl. Add beer and iced water and stir with a fork till combined. Don’t over mix—small lumps are fine. Set aside for 10 minutes. (Optional: whisk mayo with lemon juice, parsley and a pinch of salt in a separate bowl.)

3. Preheat frying oil in a deep pan that’s not too wide. (Oil must be 190oC for frying.) Dust flathead lightly in flour, then dip into beer batter. To ensure fish doesn’t stick, very carefully shake pan while dropping each piece of fish into oil (the slight movement will help fish rise to the top and not stick). Cook fish, in two batches to keep the oil at frying temperature, until golden. Drain both sides of fish on paper towel.

4. Toss green salad with lemon juice and extra virgin olive oil. Serve beer-battered fish with rosemary chips, salad, optional herb mayonnaise and wedges of lemon.

10/05/2014

Here's a recipe that we used for nibbles. Bet you can't stop eating them.

Home made fish fingers.

We found tailor best suited to this recipe.

Ingredients.
Plain flour
Tailor (any fish you choose)
2 eggs
1/4 cup milk
Bread crumbs
Spice (what ever you feel like)
Vegetable oil

Put about a cup of flour into a plastic freezer bag.
Cracked eggs into a bowl and add the milk, whisk until mixed.
Mix about 2 cups of bread crumbs with whatever spices you fancy in a bowl (we have used garlic, chilli, lemon pepper, Cajun spice, season all)
Fillet the tailor, make sure there are no bones. Cut into bite sized pieces. Place on a paper towel, you don't want them wet.
Place the pieces in the bag with the flour and shake around until all pieces are coated
Dip each piece in egg wash.
Roll each piece in seasoned bread crumbs and set aside.

Pour about a centimetre of oil into a frying pan and heat. Once heat start cooking the pieces. Place each cooked piece on a paper towel to drain, then serve.

24/04/2014

A mate showed me a similar recipe with trout years ago and cooked it in the microwave instead of the oven.

Orange Snapper

Ingredients:

1 1/2 lbs red snapper fillets, cut into 6 serving pieces
freshly ground black pepper, , to your taste
3 -4 tablespoons fresh orange juice
2 -3 teaspoons grated orange zest
3 tablespoons oil
nutmeg

Directions:

1. Combine pepper, juice, rind, and oil.
2. Place fish in single layer in an oiled oven ready dish.
3. Pour sauce on top.
4. Sprinkle with nutmeg.
5. Bake at 350 for 20-30 minutes or until fish is cooked.