Whitebait season is upon us again and this year I have vowed to heed the words of General Douglas MacArthur and "I shall return" to the shores of Lake Onoke and fish for what is surely one of the world's most tasty morsels.
For the past couple of years I have failed to make time for whitebaiting and it has rankled. There are few experiences as pleasing on the palate as a good feed of whitebait, apart from paua and crayfish perhaps, and yet some people don't like them.
I think I know why, but readers may have other views. It seems to me few people, outside the hardy souls who turn up year on year to chase the bait, know how best to prepare them for eating, and yet it is so simple.
Bait needs very little preparing to be super tasty. My favourite way is simply to rub a little butter or oil into the frypan and tip them in.
Give them a minute of two and tip them out on to a nice, thick slice of toast, sprinkle on a little salt and get stuck in.