by The Captain | Oct 22, 2025 | All Stories, Rum and rations
If you’ve made it this far into issue 10 of The Captain, you’ve probably learned that abalone are served at Chinese banquets. In some cultures they’re rumoured to be an aphrodisiac. So it’s time to dim the lights, put some music on and serve your lady friend (or...
by The Captain | Jun 25, 2020 | All Stories, Rum and rations
With its sweet, underrated flavour the humble bream is a mainstay catch for Australian fishos. This Spanish recipe from Miguel is guaranteed to bring out your inner conquistador. Arm yourself with a sharp, soft-filleting knife and be sure not to waste any of that...
by The Captain | Jun 15, 2020 | All Stories, Rum and rations
The best way to eat whiting is nice and simple, right? Unfortunately, someone forgot to tell Miguel. Instead, he welded Jack and Alli’s South Australian whiting fillets into a fusion of Aussie, Spanish and Mexican flavours, concocting these delicious crunchy, soft...
by The Captain | Aug 10, 2019 | All Stories, Rum and rations
With lobbys fresh from King Island on the menu, we figured it was time for Miguel to pull one of our favourite salty recipes from his locker of watery wonder — his signature seafood paella. It’s a visual feast as well as a damn tasty one. And it’s perfect for cooking...
by The Captain | Aug 10, 2019 | All Stories, Rum and rations
Kingfish are great to catch and awesome to eat. If you’re reading The Captain, you probably knew that. But did you know just how versatile kingfish flesh is? No, you didn’t. I reckon kingfish is the black angus of the ocean, full of Omega 3 fatty acids and ideal for...
by The Captain | Jan 22, 2018 | All Stories, Rum and rations
Scallops are a delicious seafood treasure – and they also have a secret skill most seafarers don’t know about. They are “free-living”, capable of rapidly swimming short distances and even migrating a long way across the ocean floor. Here’s my favourite scallop recipe:...
by The Captain | Dec 8, 2016 | All Stories, Rum and rations
Miguel loves it when The Captain’s crew tour, because he’s normally on the receiving end of a seafood bounty. This time we’d been to a seafood garden off Eden, New South Wales – Erick Hyland’s mussel farm to be precise. He’s not just handy at knocking up fibreglass...
by The Captain | Nov 9, 2016 | All Stories, Rum and rations
You don’t even have to go shopping for this simple snapper recipe. Just snag a red, raid the missus pantry for some basics, then start grinding on the mortar and pestle like you’re furiously hauling a 40kg black jew from a coral reef – in just 5M of water!...
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