Food Safari Water celebrates freshwater fish with recipes for the legendary Murray cod plus eels, mountain trout, and yabbies.
Tasmanian-based chef Masaaki Koyama (Masaaki’s Sushi Geeveston) heads out in the misty mornings on the Huon River to haul up nets set the night before, later grilling his catch and brushing with a delicious soy glaze and says he always feels incredibly healthy after eating eel.
