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Thought I better stick in a final shot. Epoxy on. Think I will leave it unpainted.

We got our bag limit last monday. We ate about 4 kilos of them on thursday. All we do is put what we want to eat into one of them large white buckets with fresh saltwater. The day after we caught them we went down to port noarlunga jetty and filled about 3 white buckets. Each day we change the water. On the day of cook up we tip them into the sink and give them a real good rinse in freshwater. When it comes to cooking we just fry up some garlic, shallots and ginger add the cockles followed by 1/2 a cheap $4.00 bottle of clean skin dry white wine. Put the lid on the wok or the frypan like we us