New Zealand Chef Al Brown Inspires Young Fishers with Book

New Zealand chef Al Brown is on a mission to inspire the next generation of anglers through his new book, Hooked. Aimed particularly at children and beginners, the book serves as a practical guide to help budding fishers discover the joys of fishing, a pursuit Brown has cherished for decades.

Growing up in the central Wairarapa, Brown developed a passion for fishing despite limited options in his childhood. He recounts fishing in a winding, muddy creek with a simple rig made of hessian twine and a basic hook. His experiences included catching eels, often trading them for fizzy drinks with shearers, and trolling for kahawai in a small boat. Brown’s enthusiasm for the sport is palpable: “If I close my eyes, I can easily visualise and experience the thrill and elation of seeing a dark serpent-like shape appear from the shadows under the bank,” he shares.

Fishing has remained a constant in Brown’s life. Now in his sixtieth year, he reflects on the variety of fishing styles he has embraced, from fly fishing to surfcasting. “There is a certain tendency to get obsessive,” he notes, indicating how the sport has shaped his identity. The anticipation of an adventure, whether on a river or at sea, continues to captivate him.

In Hooked, Brown emphasizes the significance of catching one’s first fish. He believes it is a moment that creates lasting memories, both for the angler and their mentor. The book is filled with practical advice covering everything from essential equipment and fishing terminology to sustainable practices and safety. It also features some of Brown’s favorite recipes, highlighting the joy of cooking freshly caught fish.

Brown’s approach to cooking fish is straightforward yet elegant. He advises that the simplest preparations often yield the best flavors. “I enjoy nothing more than a fresh piece of fish, seasoned with salt and fresh black pepper, then simply cooked in a pan with a little oil,” he suggests. He encourages aspiring chefs to remember a few key cooking tips:

– The thicker the fillet, the longer it takes to cook.
– Oily fish, such as kahawai, tend to dry out when cooked, so it’s best to err on the side of undercooking.
– Whole fish should be cooked thoroughly to ensure the flesh pulls away easily from the bones.

In his book, Brown challenges common perceptions about fish. He highlights the culinary potential of often-overlooked species like kahawai, which can be enjoyed in various preparations, including sashimi, grilled, or smoked. He urges fishers to expand their horizons beyond popular varieties like snapper and blue cod to appreciate the diverse flavors available.

Brown also shares practical techniques for filleting fish, stressing the importance of proper care from the moment the fish is caught. He recommends keeping fish on ice for at least twelve hours before filleting to ensure the flesh firms up. His detailed guide includes steps on scaling and filleting, emphasizing the importance of using the right tools and maintaining cleanliness throughout the process.

Recognizing the environmental impact of fishing, Brown advocates for a responsible approach to the sport. He acknowledges that many fishers, himself included, have historically wasted parts of their catch. “Things are definitely changing,” he asserts, as the community grows more aware of fish sustainability. His recipes often incorporate less-utilized parts of the fish, such as heads for making flavorful stocks, reinforcing the idea that all parts of the catch can contribute to a delicious meal.

The release of Hooked marks a significant step in Brown’s mission to pass on his love for fishing. Published by Allen and Unwin Aotearoa New Zealand, the book retails for $35 and aims to engage and educate young fishers about the excitement and responsibility that comes with the sport.

In a world where disconnection from nature is increasingly common, Brown’s efforts could well spark a renewed interest in fishing among children. By sharing his experiences and practical knowledge, he hopes to foster a new generation of anglers who can appreciate the beauty and thrill of fishing, while also respecting the environment that sustains it.