Cuckoo Wrasse and the Rest

We always have a stream of photos, and stories from our events so we thought, as a team, we would keep you updated, as live as possible with all the event action. For photos, recipes, tips and quotes, keep an eye on the Events Team Blog.

Catch & Cook with Hugh 16th July 2008

The Catch & Cook today was a classic River Cottage day. The sun was shining, the fishing was brilliant and we were enjoying ourselves so much, the team and the timings overan. But hey, who cares when it's your day off.

Fishing out of our usual spot, about five miles off Lyme Bay in the West Tennant reefs, the three boats set out targeting black bream. After 4 hours of fishing including conger eels, (inevitably snapping our fishing lines), the team, our guests and their haul trooped back to River Cottage with loads of mackerel, as  as the tropical looking Cuckoo Wrasse, Dogfish, Pouting, Dogfish and Bream.

After a cold smoker demonstration, our guests helped prepare their lunch with Hugh to guide them. With the bounty of fresh mackerel we prepared 3 different ways with mackerel - hot smoked mackerel, Gravad MAX and japanese slow cooked mackerel (lots of ginger, soy sauce and chilli cooked for so long that the mackerel flesh falls off the bone).