STEAMED CORAL COD Taiwanese-Japanese style

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**Steamed Coral cod**

The fish was on ice ready for selection.

It looked very similar to the specimen pictured below (at the bommie \Steve’s Bommie; Temple of Doom\ on the Ribbon Reefs at home).

Coral Cod are similar to coral trout, nowhere near as common. A bit of a rare species in fact.

Definitely an A grade fish, so I chose it for dinner.

The chef cleaned and prepared it out of sight. Note the way the fish has been sliced, almost – but not quite in halves. Still attached at the top. A practical method yet to be learned by Australian chefs.

The lesson in all this is how much we, is Australia, waste fish.

An extreme analogy would be taking **just the fillet steak from an entire cow** and throwing the rest away.

In Australia we also tend to eat huge portions of a fish as if it were a steak of beef.

The Asian method is more civilized. Small fish served with delicious sauces and combined with other dishes.

For example, a 300gm fillet of deep fried fish in batter with chips (frozen not fresh) would be a culinary crime here.

In Australia I can’t remember ever seeing a fresh coral cod for sale. Our fish are caught and frozen. Maybe a few days or a week old by the time we get to eat them. Due of course to the long distances involved from coral reef to shop.

Live reef fish are exported to Asia. We can learn a lot of good tips from Taiwan.

The western ego might take time to adjust to the fact we are not as clever as we think we are, especially when it comes to seafood cooking.

Then again there are a lot of land animal things in Asia we wisely avoid eating in Australia, for taste, ethics and especially health reasons. It’s very interesting learning all this.

ENVIRONMENTAL CONCERNS …plastic bags issue

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**Rolls of (future) plastic bags being printed with a logo**

A friend in Sydney hates plastic bags to the point where she would love to see all of them banned.

It was a big media issue in Australia last July.

This week I attended what might be termed \the plastic bag convention of the year.\

It’s a huge trade show held every three years, designed to showcase the machinery that makes and recycles plastic in all forms.

From huge rolls of sheet plastic for agricultural use to the various sizes and thickness in shopping bags.

Bio-degradable plastic that self destructs in a matter of months is possible by adding corn (maize) to the mixture.

Clean plastic bags are easily recyclable into tiny pellets. Dirty used plastic bags require washing and might only be suitable for injection molding, not as clean food bags.

The machinery on display took exhibitors a week to install. Everything was functioning so the whole gigantic exhibition building at the new Nangang Exhibition Hall was a display of demonstration robots and factory machinery to make plastic of the latest type.

Much was still a trade secret, I assumed. Photo’s were not being allowed by some exhibitors.

The solution to Australia’s supermarket bags seems to me to be the introduction of multi use heavy duty bags with a small purchase price. That is the case everywhere in Taiwan. No bags are free.

The area where many of the factories is located is at Chiayi, near the center of the island.

I made a short video showing how the various production cycles run.

How to stop people throwing plastic garbage into the sea is beyond my imagination.

A press photo last week showed children collecting plastic flotsam for recycling from a Philippines beach for $1 a day income.

Does this mean the rich nations of the world will have their coastline smothered in uncollected plastic while in the poor nations, children will clean up the beaches for meager payments?

We have the annual clean-up Australia day as a start.

**Taipeiplas – the international plastics and rubber industry show.
March 5-9, 2010**