How you store it

Once caught, bleed fish immediately and store on ice or in esky. Once home, slice off fillets from both sides, skin and place on clean plate. Important to make the day the salmon is caught. For more info on filleting, skinning and de-boning, refer to round one winner for a perfect description!

How you prep it

Use 1-2 large sweet potatoes, steamed and mashed, 2-3 fillets of fresh salmon (filleted, skinned, de-boned and sliced into small pieces) Heat olive oil in a seperate pan and lightly cook finely chopped onion and garlic till golden brown. Seperately steam/cook carrot/corn/pea mix.

How you cook it

In a large bowl, place mashed sweet potato, fresh salmon fillet peices, fried garlic/onion mix, carrot/corn/pea mix, juice of two lemons, salt and pepper to taste, a good drop of tobasco and fresh chilli finely chopped to taste....mix all ingredients thoroughly, crack an egg into mix, mix again, this time adding a very generous amount of freshly chopped parsley. Roll mix into golf balls or tennis balls depnding on your needs, lightly crumb and place on clean plate ready to cook. Heat large pan with fresh olive oil, maybe a drop of butter, more lemon juice and a touch of chilli. Cook till golden brown.

How you serve it

Served with salad or veg, keep it simple and enjoy the firey taste of these salmon balls. The sweet potato and corns/peas/carrots will keep you feeling full.

How it makes your fish As Good As GOLD

Salmon are a great fish to target in winter, with a little creativity, you can make em' taste as good as gold and keep away those winter blues!!