Fishing Guides | The UK's newest angling and only specialist web-site dedicated to guided fishing throughout the 4 corners of the universe. Our aim is to give you the angler total access to a multitude of suitable fishing contacts throughout the angling world.
Within these pages you will find many well researched and reputable contacts who specialise in freshwater, saltwater and game fishing packages. From Pike fishing on the UK's Norfolk Broads and in Cumbria's magnificent Lake District to fishing for 5 types of Pacific Salmon and gigantic freshwater Sturgeon in Canada's beautiful British Columbia. Big game fishing for Marlin and Sailfish in East Africa and even Mackerel fishing along the North Wales coast.
We have the contacts for it all
These pages will be monitored daily and updated weekly as more Fishing-Guides link to the site.
Then as the site grows over the forthcoming months, we shall includes sections on the following Where to Fish, Tackle on Test, Fish of the Month, Accommodation, Holiday Packages.
If you are a would be advertiser and would like inclusion in any of the pages shown then please contact us for further details.
In the pages to follow, you will find a list of experienced Fishing-Guides throughout the 4 corners of the universe.
Our aim is to give you, the globe trotting angler, access to many well researched guiding operations who have the necessary skills and experience to help you realize that catch of your dreams.
In fact we are so confident about listing some of these fishing-guides that we are happy to recommend the following:
SCALLOPS WITH WHITE WINE BUTTER
INGREDIENTS
750g (1lb 8oz) scallops
1 cup white wine
90g(3ozs) snow peas or thinly sliced green beans
salt and freshly ground pepper a little lemon juice
1 Table spoon chopped green onion 125g(4ozs) butter cut in pieces a few chives to garnish
PREPARATION
Remove any beards from the scallops then wash.
Carefully remove the roes and lay on paper towels to dry.
Season with salt and pepper.
Poach the scallops and roes in wine and lemon juice for approx. 2 mins.
Remove and keep warm.
String snow peas drop into boiling salted water for 1 min., drain, do the same with beans if using.
Add the green onion to the poaching liquid and reduce to about 1/2 cup.
Over a gentle heat, add butter a little at a time, whisking it in to make a sauce (the consistency of pouring cream).
Serve with crusty bread to mop up the lovely sauce.
SALTED-COD PUDDING INGREDIENTS
INGREDIENTS
500 g salted cod
60 g rice
3 ml milk
3 large eggs
butter
PREPARATION
Preheat oven to 200 deg. C.
Boil the salted cod until fully cooked.
Take it out of the water and leave to cool.
Skin the fish, debone it and make a stew out of it in a bowl, not adding anything.
Boil the rice and mix it with the fish in the bowl to make a good mixture.
Beat the eggs and mix it with the milk.
Put the fish/rice mixture in a heat-resistant dish in which you have spread the butter.
Pour the milk/egg mixture over it and put it in the oven for 40 minutes.
TROUT WITH TARRAGON
INGREDIENTS
2 small trout, gutted, washed and dried with paper towels.
4 tablespoons butter handful of fresh tarragon leaves
Salt and pepper to taste Juice of one lemon
PREPARATION
In a frying pan large enough to hold both fish, melt butter and heat until nut brown in color.
Watch it carefully so it doesn't burn.
Add fish, tarragon, seasonings and lemon juice and cook on one side for about 3 1/2 minutes.
Turn trout gently with two wooden spatulas and continue to cook for 4 to 5 minutes or until springy when touched and the fork shows the flesh is flaky.
Remove fish from pan and insert a sharp knife at the back of the trout's head.
Run knife along the back and underside, and the whole bone will be exposed.
Lift tail and it will come off intact with the head.
Place filets on plates and divide sauce from pan. Serves two.
FISH-CHOWDER
INGREDIENTS
250 g haddock
200 ml water
50 g bacon
1 medium potato
1 1/4 onion, chopped
500 g creamed corn
250 ml milk
PROCEDURE
Peel potato, cut into chunks, put in saucepan with the water, and cook, covered,
over medium heat for 10 minutes.
Cut fish in chunks, mix in with the potatoes, and continue to cook for 10 more minutes (covered).
While these are cooking, fry the bacon until it is crisp. Drain on paper towels.
Fry the onion in the bacon grease.
Add the creamed corn to the fish and potatoes.
Add the milk to the onions. Crumble the drained crisp bacon and add to the milk mixture.
Bring the milk mixture to serving temperature, add the fish mixture, and serve.
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6 Orchard Avenue
Liverpool Merseyside, L14 3NQ,
+44(0)151-738-1999
Web Link
http://www.fishing-guides.co.uk/frames.htm
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