Gourmet sensations from Tasmania’s finest herbs & spices
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Maximising the flavoursome tastes of Tasmanian Mountain Fish Pepper
Sprinkle Tasmanian Mountain Fish Pepper on fried, baked or steamed fish. A squeeze of lemon juice will bring out the heat and the full flavour of the pepper.
Mountain Fish Marinade
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Tags: , fish pepper
Getting the most out of Tasmanian Mountain Curiously Hot Pepper
Sprinkle Tasmanian Mountain Curiously Hot Pepper on breakfast eggs, tomatoes and sausages to awaken your palate and stimulate the flow of digestive juices. It is particularly warming on cold mornings.
Tasmanian Mountain Marinade
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Sprinkled on fried, baked or grilled fish Jade Salt imparts a maritime tang. Use it with lemon juice on oysters — just sprinkle and allow them to stand for 10 minutes in the fridge.
Process the juice of a lemon, two tablespoons of olive oil, a clove of garlic and 5-10 grammes of Jade Salt in a blender. Pour it over fish fillets in a shallow dish and allow to stand for 15-20 minutes, turning the fish once or twice. Then grill and serve.
Freezing can remove a lot of flavour from fish, scallops and prawns. Jade Salt can help to reclaim the lost taste. When the fish is thoroughly thawed, place it in a bowl with one litre of water and 10 grammes of Jade Salt.
Let it stand for 10 minutes or more then remove the fish — do not rinse, just pat fillets or peeled prawns dry with paper towel and brush with oil and a tiny quantity of light soy sauce.
Prawns in the shell should be left to drain in the fridge
Tags: fish, frozen fish, salt
