Panga

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

What time do you want me round panga?
What is the difference with the wasabi's?
FRESH TUNA I haven't caught a tuna since august
Should only be a few weeks now

Keep drinking the Sake mate, you will get over the feeling healthy problem. Still remember the similar meal you and Joy served up for Pam and myself, was GOOD!!!!.  

bloody hell Lindsay always eating the good stuff loved those oysters you cooked me last time i stayed 
 
cheers mate 

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

Noice!
looking at booking accommodation for 2 nights at this place. Is it still called "Panga's Seafood Charter and Lodge"      ? Can't find it on the tourism website so please post off season rates 

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

Thought I would share my meal tonight, it was so refreshing.
 
I did the whole Japanese recipe. Tuna, salmon, 2 different  Wasabi's, Sushi / sashimi soya sauce, fresh ginger (grated) and pickled and very finely shredded cucumber with red and black caviar.  All washed down with wared Sake. 
 
Super clean and healthy for a change.
 

 
Almost feel healthy.

Now through to March are best. Just look at the low, low tides.  Look at St Kilda and Parham. Make sure you take a blue crab gauge or 2 with you.

Woohoo 
 
A big congratulations to Wilda, a well deserving winner.
 
Thanks for enjoying my reports too.
 
A BIG THANKYOU to Bjorn and others for putting this competition together for all Strike Hook members and also for Bjorn throwing in some S&H beanies and neck warmers (they will come in handy).
 
Also a another BIG THANKYOU to SPOTTERS for putting up such a great prize pack - the prize will certainly look cool on Wilda I'm sure 
 
The poppers will certainly come in handy and the salmon lures have come at a great time too - keep snagging them lately on all the extra exposed rocks after the storms.
 
Thanks again.

Looks like doobie just might have got a GoPro Hero 3+  plus extras for his spending $'s

Doobie PM sent on my GroPro Hero 3+ 
 
Used 2 or 3 times

A forum member PM'ed me about pulley rigs, but I couldn't figure out how to post images in a PM, so thought I'd just throw a new topic up.
 

 
Here's a whole rig, I always use 80lb mono for the sinker trace, and for mullys often the hook trace is the same, but sometimes 60 or even 100 or wire if the toothies are around. The hook trace must be a bit shorter than the sinker trace.
 

 
This is a closeup of the Gemini clip, the swivel that acts as the pulley, and the beads on either side that protect your knots. I use a big swivel because the eye is thicker and doesn't beat up the mono as much, after a few good fish you may need to replace the rig, better than losing the fish of a lifetime. Always use good quality stainless steel swivels, brass swivels are crap and have no place in saltwater fishing.
 

 
Here's the hook sitting in the Gemini clip attached to a sinker. It's a 7/0 Gamakatsu octopus circle. The weight of the sinker pulling down keeps the hook engaged. When the whole thing hits the water they separate and your hook and bait drift free.
 
After casting let your sinker bed itself then wind up the slack, have your drag tight enough to set the circle hook but not so much that a good fish pulls your setup into the sea. The design will allow a fish to pickup the bait and move a bit before the tension sets the hook in the corner of it's jaw. Another bonus is that the sinker is up away from the fish and the seabed on the retrieve.

For whatever reason, he'd been carrying on with  "I wanna go fishing with daddy" whereas i've normally been shafted for "mummy"  so i just had to foster this new attitude!
 
Had been hoping for a Saturday wading session with a mate but the weather had turned to s**t mid-week. Thursday i hand finally succumbed to the cooties the missus had sharing around for the preceding 3 weeks .
 
Come Saturday morning i decided," f*** it, i may as well feel like s**t soaking a bait rather than sulking around at home". So our annulled wading plans turned into a Onk bait session on aforementioned mate's mates property. 
 
Young fella and i collected some tigers out of the compost bin. We arrived mid-arvo and spied a few fat carp hanging around. I had a few nibbles on worms and decided to target carp with bread. I didnt get a thing but mate landed 2 little reddies on worms, before we ran out of bait.
 
Young fella had a ball, spent more time arsing around than anything else.
 
Grabbed him a his first pair of polarised sunnies today, so he can "see the redfins" 
 

 
 

Was really good to take Simon and his young boy (1st trip on a boat) Great people but tide and wind were against us so the results were disappointing but we gave it a go and they took home the crabs all cooked ready for the spicy recipe I put up.
 
I and Joy do not have children so I felt very happy that the young lad had a good time for his first time on a boat and was not scared at all. Good start to for a 4 1/2 year old, well done dad as he will want to go out more instead of tv and PlayStation  and other computer games. 
 
Cheers

Very much enjoyed our Chilli crabs 'Cajun style' & Crab Linguine

Was really good to take Simon and his young boy (1st trip on a boat) Great people but tide and wind were against us so the results were disappointing but we gave it a go and they took home the crabs all cooked ready for the spicy recipe I put up.
 
I and Joy do not have children so I felt very happy that the young lad had a good time for his first time on a boat and was not scared at all. Good start to for a 4 1/2 year old, well done dad as he will want to go out more instead of tv and PlayStation  and other computer games. 
 
Cheers

Was really good to take Simon and his young boy (1st trip on a boat) Great people but tide and wind were against us so the results were disappointing but we gave it a go and they took home the crabs all cooked ready for the spicy recipe I put up.
 
I and Joy do not have children so I felt very happy that the young lad had a good time for his first time on a boat and was not scared at all. Good start to for a 4 1/2 year old, well done dad as he will want to go out more instead of tv and PlayStation  and other computer games. 
 
Cheers

Now the crabs are here I thought I might experience some varied ideas
We got our bag limit in quick time and am going to try again on Thursday and try other ways of cooking them.
 
Came across this and will try tonight.
 
 
“So, who serves the best crabs?”
 
That’s one of the most frequent questions people from Maryland get from non-Marylanders, right up there with “Ray Lewis killed a guy” (not actually a question) and “Have you ever seen The Wire?” (yes, here’s my HBO Go login, please go away). And though I’ve committed the names of a few famous seafood houses to memory, my heart’s not in any of these answers. That’s because there’s no debate. I serve the best crabs, hands and claws down.
Related Articles Crab Fat Is The New Butter, So Grab Some Sourdough Learn This Now: How to Cook Soft-Shell Crabs Jameis Winston: Heisman Winner, Crab Thief  
I don’t mean me, specifically. Any native who fully embraces our hardshell-picking state tradition (those who don’t = weirdos) secretly wants to respond to such queries the same way. That’s because “going out” for crabs, to some pricey restaurant with ship’s wheels and nautical knots nailed to the walls, just isn’t what we want to do. Steaming and picking through big piles of Number Ones, surrounded by loved ones, an O’s game on TV and an endless stream of Natty Bohs rolling out of the cooler, is.
 
This might be an inconvenient truth for someone headed down for a weekend in Annapolis or Baltimore or Ocean City, looking for a ready-made shell-cracking experience. But true crab lovers are homebodies, and summer is their season. There’s nothing that quite compares to the experience, especially if you’ve got your technique and timing down. If you don’t, it’s easy to grasp — just shop smart, arm yourself with the right equipment and invite the right people over to hang, and we’ll drop your Honorary Marylander Card in the mail.
 
Callinectes sapidus are called ‘blue crabs’ due to their distinct cerulean markings.  
 
HOW TO BUY
Let’s start by clarifying that which type of crab we’re talking about here: Callinectes sapidus, or blue crabs. They’re called this due to their distinct cerulean markings, unfamiliar to those who know them only by their reddish-orange post-steam glow. Marylander of distinction Kevin Durant has a sneaker inspired by these colors, which coordinate conveniently with his Oklahoma City Thunder kits.
 
Though closely associated with Maryland’s Chesapeake Bay, blues can be found all over the world, including up and down the East Coast and in the Gulf of Mexico. Jimmies, or males, have blue-tipped claws and a phallic T-shaped abdominal hinge, while more petite Sooks, or mature females, have red-tipped claws and a belly apron that looks like the top half of a lemon. People who steam their own crabs usually go for males — more expensive, but bigger, meatier and more ecologically friendly to eat than the ladies.
 
Seafood restaurants carrying crabs often attach the dreaded “M.P.” to their menus when it comes to pricing, but there’s simply no way around it — crabbing is a challenging and tempestuous art, with the fortunes of crabbers fluctuating by the season, day and hour. (To those who complain about the difficulty of eating them — try catching them.) You’ll pay what the market demands (this year, it’s high), whether securing a simple dozen or springing for a bushel, which can set you back several hundred bucks. That’s usually no big deal, as long as your buddies aren’t deadbeats and chip in a couple bills.
 
Pros use their own categorical measuring systems, but retailers tend to simplify the process. “Number Ones” will be the largest, and priciest, crabs on hand that day — 6 or more inches across the shell, ideally, and roughly four to five dozen a bushel. (That’s ballpark; bushel sizes vary by seller and state.) “Number Twos” will be smaller and cheaper, in the six- to seven-dozen per bushel neighborhood. Don’t go for anything under number twos, even if the prices are enticing.
 
You can buy your crabs pre-seasoned and pre-steamed, but that’s no fun. Channel your inner angry O’Reilly and do it live, saving money, maximizing flavor, controlling seasoning and paying homage to the serious fight these hard-pinching suckers put up till the very end. Here’s what you need.
 
When it comes to debating seasonings for blue crabs, Old Bay reigns supreme. Photo: Stevensnodgrass/Flickr  
 
PRE-STEAM
If you’re not taking the crabs directly from the store to your kitchen, it’s important to keep them as chilled as possible. Use a cooler stocked with ice or cold packs if needed. Keep them as cold as you can right up to the second they enter the pot. Never steam a dead crab.
 
First: a tall, high-walled steamer or sturdy pot is imperative. Don’t bother with a shallow pasta pot or saucepan, because it’s always a mess. You’ll also need a snug-fitting rack or separator of some sort to prevent the crabs from touching your steaming liquid, which can cause unappealing sogginess. Either purchase a steam rack, or do like my friend Nico and construct an elaborate pie crust-like lattice made of tin foil. Really, anything that allows the steam to rise and prevents the crabs from dropping into the water will work.
 
As far as steaming liquid goes — water is fine if you are in a bind, but Marylanders prefer a combination of beer and vinegar. Two-ish cans of a cheap, easy-drinking brew like Miller Lite, Natural Light or our very own National Bohemian, plus an equal pour of apple cider or distilled white vinegar, will do you nicely. I’ve seen people get fancy and throw in bay leaves, though I’ve never felt it makes much difference. You don’t need as much liquid as you think — think about two inches from the bottom of the pot. Make sure it doesn’t rise above the steam rack.
 
On the very fun, very divisive topic of seasoning — the dominant presence in this category is Old Bay, the versatile utility seasoning Marylanders worship with reverence traditionally reserved for people with the last names Unitas and Ripken. A shake of the celery salt heavy spice mixture alone, which has inspired so-flavored beers and vodkas, will definitely do the trick. But more experimental steamers tend to riff. Blend your Old Bay with rock salt, and/or hit it with additional dry mustard, cumin, black pepper or nutmeg. Less famous, but revered by connoisseurs, is J.O. Spice Company seasonings, available online to non-locals. It’ll take a few run-thrus to nail your ideal spice combination.
 
Remember to use tongs when it’s time to steam your blue crabs. They’ll want to fight!  
 
STEAMING
Crank your burner up high to get your steaming liquid rolling. Using tongs (be careful, they’ll want to fight), place your first layer of three to four crabs, belly side down, on the steam rack, covering them generously (don’t be stingy) with your spice blend. Follow suit with your next layer and repeat the seasoning process, making sure not to overpopulate each layer or overcrowd the pot in general. Once you’ve got all your guys in position, cover the lid tightly and you’re on your way.
 
Keep in mind that this isn’t wander-off-for-a-few-hours cook job. You are not smoking a huge hunk of meat. Your attention is vital. Cooking times will vary based on the size of the pot, the size of the crabs and how many crabs you’re knocking out per batch, but a good rule of thumb is to check your results after 15 minutes. If the steam clears to reveal that gorgeous bright reddish-orange shell color throughout, they’re ready. Return the steaming liquid to a boil, replenishing as needed, before starting the process over.
 
White vinegar and butcher’s paper go hand-in-hand with steamed blue crabs.  
 
EATING
Picking crabs is something of a choose-your-own-adventure endeavor, but there are universal techniques to familiarize yourself with. There are also several things to keep in mind once you’re ready to eat. Cover every inch of your table with brown butcher’s paper or newspaper for painless cleanup. On the table, set out a few bowls of white vinegar — I like to throw in a crushed clove of raw garlic and a sliced jalapeno or bird chili for flavor — for meat dipping. Common crab-feast accompaniments include corn on the cob, cole slaw, fried chicken, Smith Island cake for dessert and copious amounts of beer. And though shell-smashing weapons like wooden mallets and butter knives may be a mise en place fixture in restaurants, I’ve never found them necessary. If you want to eat a blue crab like a true Marylander, your hands — plus a little patience and a lot of like-minded friends — are all you need.
 
Try out these crab recipes on Food Republic:
 
 
 
Crab Pappardelle With Orange Zest RecipeCrab Burger Recipe Chili Crab Dip Recipe

Why not travel over to James Well or Pine Point and do some racking (locals doing well) It would be fun  4 you both and an adventure IMO and you will do well. Got some custom crab boats you can borrow.