Wow it’s been over a year already since our last long weekend salmon hunt. This year, instead of Easter, we headed down for the Anzac Day long weekend.

There are many things different between this camp and our camp from a year ago. A big change is that this time we took quite a varied supply of food rather than just potatoes, carrots and onions. But perhaps the most significant change is the addition of a little mini miss outbackjoe!

We’re training her up nice and early to become an expert salmon spotter just like her dad.

On this camp we experienced an amazing salmon feeding frenzy. Salmon arrived in plague proportions and were jumping around everywhere right in front of our camp. The salmon were chasing herring into the shallows and were swimming right around us, even bumping into our feet. The herring were jumping out of the water and beaching themselves on the sand in an effort to escape the pursuing salmon.

We caught a butt load of salmon. More salmon than I’ve ever seen. And as a bonus we had a free feed of beached herring that even the staunchest animal activist would be happy with, since the herring died of natural causes. We chucked back most of the salmon we caught but cruelly slaughtered a couple.

Catching so much salmon is extremely tiring.

We tried something different with our salmon preparation this time – salmon civeche. Civiche is marinading raw fish in vinegar and citrus juice (plus whatever extra flavours you want, we used onions and chilli). The flesh goes white like it’s been cooked and remains mild flavoured and relatively tender. Sharni even described it as tasting “nice”, which is tremendous for Australian salmon. Last time she said it tasted like shit. There is a risk of getting food poisoning by eating salmon this way, but fortunately we have the finest sashimi chef skills so that we can safely prepare the raw salmon for marinading.

We also smoked some of the salmon. Last time we smoked salmon it was over cooked and pungently fishy. This time we were extra careful not to over cook it and it actually turned out pretty good. Also it helped that we discarded the darker coloured meat which minimizes the strong fishy flavours.

We had a great camp and improved our salmon preparation skills with some good civeche and smoked salmon. Bring on next salmon season! Maybe we’ll revert back to bringing bugger all food and living off fresh salmon and beer.