On The Sauce (Fishing World)

On The Sauce visits the recent AFTA tackle trade show on the Gold Coast where Zac checks out some new gear from Smith Optics, YETI, Samurai, Icey Tek and Salty Crew.

More info at⁠ Fishing World⁠.

Wayward Fishing is a new lure company specialising in hand-crafted Aussie-made lures constructed from recycled plastic. Zac catches up with Wayward's Adam Laudenbach to discuss the lure making process and problem with plastic and the marine environment.

Zac takes three equal pieces of fish and freezes them individually. One is vacuum sealed, one is cling wrapped, and the other is frozen in a zip-lock bag.

After several months in the freezer, Zac defrosts the fish, and on this podcast, we hear how each fillet tastes compared to the other. Interesting results!

More info at fishingworld.com.au and instagram.com/onthe_sauce

Part 2 of the interview with Elliot Foote.

Elliot Foote found himself isolated in the Indian Ocean hoping between Indonesia Islands with friends August 2023.

This is his recount of a remarkable story of survival.

More atwww.fishingworld.com.au.

Aquna is an aquaculture business that is paving the way for sustainability, producing the highest quality product of its kind on the market. Here is how they get it done.

Zac catches up with Aquna CEO, Ross Anderson.

More details at aquna.com

Recipes at fishingworld.com.au/seafood

Josh Lewis is chef and restaurateur around Brunswick Heads.

He is able to set his businesses apart from the rest by catching his own fish with his commercial seafood license under New Moon Fishing.

We visit his Mexican eatery La Casita for a fantastic catch and cook up!

Ryan Doyle (Doyle’s Seafood) and Scott Thomas (Fishing World) join Zac up in Coffs for a visit to the local boat ramp. The crew check out what the locals have been catching and Ryan offer his knife work in breaking down the fish.

Jackson and Jason Coffey join us on the early stages of their voyage across the top of Aus. A trip of a lifetime.

We learn about how the trip came into fruition and the mindset that these legendary Aussie adventurers are taking to the high seas.

More details at https://www.fishingworld.com.au.

Nathan from Wild Reaches jumps on the podcast between trips off the grid. He discusses how Wild Reaches has become more than just an adventure YouTube channel, it’s a place that connects all Australians to how life is in the Top End.

Nath has some cracker stories mostly involving catching and cooking with Traditional Owners in remote locations.

On The Sauce is presented by Lowrance.

More info and seafood recipes at Fishing World.

Good Fish is an online resource and easy-to-use app that has been designed through a scientific lens to navigate seafood consumers towards the most sustainable options.

More info and seafood recipes at⁠ Fishing World⁠.

Kris Sweres is a keen fisho, chef and BBQ enthusiast. Kris has also contributed to Fishing World for many years.

On The Sauce is presented by Lowrance.

More details at fishingworld.com.au.

Nautical Seafood supplies some of Australia’s finest restaurants with the highest quality seafood this country has to offer. Luke's methodology in harvesting, dispatching and caring for his catch raises the bar for seafood potential.

More info at nauticalwholesaleseafood.com.au and fishingworld.com.au

Bosley McGee is the senior butcher at Sydney's iconic Fish Butchery with a passion for fishing and a thirst for innovation with a filleting knife.

Zac catches up with Andrew Joulianou, better known as the bald chef.

More info at https://fishingworld.com.au/https://fishingworld.com.au/

https://www.instagram.com/thebaldchefau/

Josh Bollen is a spearo and passionate creator of food from wild to the plate.

www.instagram.com/josh.bollen

www.youtube.com/josh.bollen

John Ralley is a talented chef, fisho, hunter and advocate for self sufficiency and sustainable sourcing of food.

Anna Clark is a historian, angler, and author of The Catch: Australia's Love Affair With Fishing.

More info at fishingworld.com.au.

James Hall from the South Coast is back and has done it again, producing a yellowfin tuna from a solo mission that most anglers could only dream of capturing.

He relives the story in true Jimmy fashion. 

Zac catches up with South Coast fisho James Hall. James shares his story of an incredible solo tuna experience and the effort he made to process and take care of his catch.

Todd Richardson is a chef, fisho, and regenerative farmer from the North Coast of NSW with an obsession for food that he has raised, cared, caught or nurtured himself.

More details at https://fishingworld.com.au/seafood/chef-2-farmer/

Mechanical Engineer by trade, Mark Henry founded Solidteknics in 2014 and has devoted his career and expertise towards cleaning up and improving cookwear.

Following on from Ryan Doyle in Episode 3, this week Zac catches up with Doyles' head chef Adam Bryce to chat about fish processing what goes down in the kitchen.

Elliot Foote found himself isolated in the Indian Ocean hoping between Indonesia Islands with friends in August 2023.

This is his recount of a remarkable story of survival.

More atwww.fishingworld.com.au.

Ryan Doyle is a highly experienced fisho and restauranteur with a wealth of knowledge around catching and cooking "less desirable" fish such as Aussie salmon.

Timothy Li is a kiwi artist and spearfisher.

He is our first international guest, we compare our fisheries and dive into his artworks, realistic freehand drawings of fish that take months of dedication and Gyotaku Japanese prints have instant results.

Dan and Rachel Weeks are the owners of Little Tin Co, an Australian business offering locally sourced, produced and sustainably caught seafood in cans.

Read the full story and recipes at https://fishingworld.com.au/seafood/canning-fish-with-the-little-tin-co/

More aboyt Little Tin Co. here https://www.littletinco.com.au/

Disclaimer: The information provided here is general and provided only as education and entertainment. Fishing World, On The Sauce and Little Tin Co. recommends users exercise caution and use their own skill and care with respect to practices carried out on this website and podcast. This website and podcast is not a substitute for independent and professional food handling practice and advice. Users should obtain their own professional advice.   

Fishing World, On the Sauce and Little Tin Co. is not liable for any injury, loss or death resulting from information provided here.

Diego Bonetto is a seasoned forager. Whether it's coastal, inland or his backyard, he will be pointing out edibles that are often overlooked.

Find out more at www.diegobonetto.com.

In episode 1 of Fishing World's Straight From The Sauce podcast, host Zac Panaretos catches up with well-known chef, fisho, hunter, and spearo, Mark LaBrooy.

Zac catches up with Mathijs from Pac Food, a specialist supplier of domestic and commercial packaging supplies to chat about vacuum sealers and Cryovacing.

Charly Pretet cooks everything outdoors, in the elements and over the fire. Hear how he can control this primitive, unpredictable and raw medium with the right attitude, techniques and equipment.

Indy Thompson is a marine scientist from Tasmania with a passion for fishing and educating recreational anglers with the skills for positive change.