This book celebrates fishing in Tasmania. from the highland lakes famous for their brown and rainbow trout, to the intertidal and shallow regions that offer clams, mussels , abalone and crayfish to the deep waters with tuna, blue eye cod and everything in between. This book brings together many of the people who are actively involved in the seafood industry in Tasmania and offers a rich selection of recipes for you to try at home. Family favourites and traditional cooking methods as well as some innovative adaptations from some of the finest chefs in the country. There is also a section on how to choose, store and prepare your seafood, with information that will ensure that you are serving only the very best to your family and friends. The recipes in this book are designed to be tried at home by someone who is willing to try something new. You don't have to be a career chef with a commercial kitchen and a brigade of sous chefs to help you. As is always the case, common sense, attention to detail and regular tasting is always important regardless of what you are doing in the kitchen. If it looks like it is burning, turn the heat down, if it looks like there are too many chillies in the recipe, reduce the number and add more once you have tasted it and determined that it needs more. Cooking should be fun, and relaxing, and if you don't think that is true, you probably need to do more cooking and drink more wine while you are doing it!