The current issue of Fishing SA magazine has hit the shelves and once again, it’s loaded with all the information you need to get out and have fun and success, fishing in South Australia.

Stories in this issue include fishing at some of our favourite places, the Coorong at Goolwa, the Murray River and Eyre Peninsula.

Inside you’ll also find my latest seafood recipe, this time for Garfish rollmops, which are rolled and pickled fillets of fish, a popular way to eat fish in German and Scandinavian cultures. You can use Tommy Ruff (herring) fillets to make them but garfish work well too.

This is a recipe we’ve attempted over the years when we’ve had a glut of tommys or garfish (what a problem to have), and this recipe was perfected by friends when we holidayed together at Moonta Bay on Yorkes Peninsula.

Pickled fish are a nice snack to have with an ice cold beer or they can be unrolled and served on some dark rye bread too. Basically they are thin fillets of fish which are rolled with red onion slices and dill pickle inside, secured with a toothpick and placed in a pickling mixture for just a couple of days (or sometimes sooner) to soften and absorb the pickling mixture. They will last up to a month in the fridge, but are best eaten in the week after making.

The full recipe is available in the February / March Fishing SA magazine, which you will find at newsagents and tackle shops in South Australia including BCF, or if you’re not in South Australia, you can subscribe to read it online.

Enjoy,

Glenys