Panga

A few from around the traps

Here's a few taken from my back deck at Sheffield over the past 4 months..
 

6th July 2016

 23rd August 2016

20th June 2016

   29th October. 2016
 
cheers
Adrian

Some of the joys of going fishing    
 
 
 

 

 

Thanks for the replies folks,
 
We ended up taking Panga's generous offer to have a crack at the blueys in his part of the world.
 
Was a 'slow'  day (apparently) with 12 crabs pulled, more than I've seen, considering i've never crabbed before.
 
Young fella had a ball. Actually woke up screaming 'we're going fishing' at 0650hrs this morning!
 
I now know how to properly prep crabs.
 
Ran out of time tonight but super keen to try the that Chilli crab 'Cajun Style'    http://www.strikehook.com/index.php/topic/28222-blue-crabs-different-ways/
 
Once again, many thanks to Panga....an amazing fishos paradise and he seriously knows his stuff

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.

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.

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.

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.

I think I did get my Old Bay seasoning from Costco. There is Giganis the "big blue" building on South Road Mile End, that may have it also.
 

 
 
 
 

Just cooking and tasting as you go or do   - added some sugar and spring onion in the mix. much better.
 
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

Try Costco for the Old Bay.

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

I've been intending to try steamed crabs with Old Bay for a while now, but haven't gotten around to it. Anywhere local sell Old Bay seasoning?
 
Our favourite - typhoon shelter style. We discovered that in Hong Kong, and can't get enough.
 
There's also a saucier, spicier variant of that with more chilli and sichuan pepper that I love, but my wife isn't as fond of. Cooking crab like that makes a hell of a mess though (moist crab + hot oil = splatter central) - I've been planning on getting an outdoor wok burner to do them outside for less clean-up.

Try it guys and add what I did. Just amazing really  

I haven't caught or eaten crab for 20+ years, but some of that info does make my mouth water.

Just cooking and tasting as you go or do   - added some sugar and spring onion in the mix. much better.
 
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

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

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

A great number of repeat sponsors and fantastic with all the new sponsors as well - hoping the $20K will be reached.

One of my mates is dead keen on this, so I will be joining in the fun.
Only fished the Onk a few times, and learning the way of things there, so doubt I will win any prizes for biggest fish.
Having said that, the more you fish, the more you catch, and sometimes you just have to be in the right place at the right time.
Looking forward to it.

Onkastompa 11 is coming up real soon so get excited and book in Sunday the 13th of November. Have a fun fishing day with the family, have a snag, you may even win a prize, the most important thing is you will be helping out the Childhood Cancer Association!
 
Details below from the OnkaStompa Facebook page - https://www.facebook.com/OnkaStompaFishingComp/?fref=ts
 
Event 11
 
Date : Sun Nov 13th
Time: 7am - 12pm
Place: Perrys Bend River Rd Noarlunga Downs
Registration - On arrival
Entry - Donation to childhood cancer (what you'd like to donate)
Many random prize draws just for attending
Bbq, drinks, jumping castle, for sale table - everything donated so every cent to childhood cancer
 
My sponsorship drive is in full swing, way earlier than any other stompa in history..
 
Am chasing financial donations to childhood cancer, either direct to me or direct to bank account - Onkastompa Fishing Competition Association. Commonwealth Bank BSB 06 5156 Account number 1056 5132
 
Donations of goods to sell or auction are also very welcome. Everything helps!
 
C'mon folks, everyone knows a fisho in a business who may be able to help 
 
Target for stompa11 2016 - $20,000
 
This post will be tagged and will list all repeat and new sponsors, so I will add when sponsors are confirmed. I repeat my call to support these generous businesses....
 
Repeat Sponsors
Fishing Wholesalers
Tackle Busters
Dan Murpys - Noarlunga
Carline - Findon
Onkaparinga City Council
Hodge Marine
Jackos Seafoods
Spicey Kitchen Delights & Entertainment
Sheldons Bait
All Aspex Property Maintenance
The Fishing Guru
Squirts Irrigation
Andre Georgescu Super Worms
BJL Photography
Strikehook.com
SA Bait and Tackle Supplies
Salisbury Dive and Tackleworld
Fleurieu Fishing Charters
Fishing SA Magazine
Southbound Locksmiths
DCM 4x4 Customs
Savage Tackle
Apollo Print and Promotion
SAFWAA
Neptune Tackle
Paul Wright Contracting
E.J Milde
Intrinsic Media
Burson Auto Parts Lonsdale
Gas Works Morphett Vale
Compleat Angler Moonta Bay / Wallaroo
South Coast Fishing Charters
Mid Coast Crash
Chemflo
Daiwa Australia 
SA Angler Magazine
Micks Winch
Christies Beach Marine
Shimano
Specialty Trophies
Taylor Marine
Brighton Tackle and Bait
Phoenix Gas
Becks Bakehouse
Seaford Homestyle Bakery
 
New Sponsors
DJP Tackle
Treble Trouble Marine
Hookem Tackle
T-Shirts of Oz
Nathan Williams Chartered Accountant
Direct Waste
Kennards Hire -Morphett Vale
The Ding Kings
Hackham Football Club
Southern Cross Cleaning - Marine Division
Fish Hunt and Outdoor Australia FB Page
Paralowie Mower Repairs
Core Physio
Channel 7 Adelaide 
Native Fish Printing
Well Hung Hammocks Australia
Edible Blooms
Lonsdale Marine
Fleurieu Fishing Social Club
South Adelaide Fire Control
Precision Concrete
Aldinga Home Improvements
Lonsdale Battery Centre
TJ Sheds
Anaconda - Noarlunga
BGB Plumbing and Gas
St Kilda Tuck and Tackle
Dogtooth Distribution
Solomons Carpets Reynella 
The Anchorage Vineyard
A1 Apparel
Central Tree & Stump Removal
Travis Denham - Magain Real Estate
Makesafe Traffic Management
MV2
TRUrender Wood Ovens
DCM Services
Southern Boulder Rock Climbing
Magpie Springs Winery
Craig Hardwick Roofing
Steak Shop Butchers
Seaford Gourmet Meats
Justagirl - Fish For Life
 
Thankyou to all!
 

Hi all, this is my first ever report posting here so suggestions are welcome! hope you all enjoy.
 
Friday:
Woke up early on Friday and headed to the old man's place to finish packing up the trailer before heading off to Butler's. We left his place about 8am, ready to meet my brother in law and my other sister's partner at Pt Wakefield. On the way, we kept a wary eye on the dark clouds and swaying trees hoping it was a bit calmer down the bottom of the Yorke and we'd be able to wet a line that afternoon..
 
Fast forward a few hours and we arrived at Butler's. Andrew was as cheerful as ever and after a brief chat we managed to arrange to move from our normal camping spot to one that was a little more sheltered from the wind - Turns out it wasn't any calmer down that way. We unloaded and walked to Salmon Beach. There were some BIG breakers around but a few calmer spots we thought we'd give a go. We stayed for 3 or 4 hours but the only thing making our reels sing was big clumps of seaweed. Ah well, nothing for it but to head back to camp, start a fire, light a cigar and pour a bourbon. 
 
Saturday:
Saturday morning seemed a bit calmer and we were keen to try again. Again Salmon beach was full of weed but conditions were a bit calmer. No action though, and we went back to camp for lunch and to get a curry going in the dreampot for dinner. We then went down to Butler's beach. I wasn't holding much hope as its only the next bay over and I imagined the weed would be just as bad. Well, I was pleasantly surprised that there was no weed in sight! 
 
We weren't long there and dad hooked a ~45cm salmon and a bunch of tommies and mullet in the shallows. The others only managed a tommy each... and I didn't even get a nibble. Dad's one of those lucky fishers that can go out on a jetty where no one has been catching all day and hook up on the first cast.....hard to love him sometimes! It'd be an understatement to say I was not happy, but hey. That's fishing. A nice hot curry back at camp got me in a better mood (or maybe that was the bourbon?)
 
Sunday:
Sunday morning was our last day of the trip. We woke up and cooked up some brekky and discussed if we'd try Butler's beach again or maybe leave early and stop at Point Turton on the way back for a flick off the Jetty. It was decided we'd have a look at Butlers and see what the conditions were like. It was calmer again and was a BEAUTIFUL day. So we thought we'd use up the rest of the bait there and see how we were going. Well...5 minutes in, I was on! After watching the acrobatics and a bit of a fight, I pulled in a 60cm Salmon weighing in at 2.5kg. My PB and the biggest of the trip! I was ecstatic! THIS is what it's all about! This was the feeling I'd been chasing! Dad being dad, managed to hook one shortly after, but it was smaller at around 56cm.
 
Alas! now we were out of bait! We sent the brother in law up to grab some more pillies while we threw around some metals for a bit.. but just as quickly as they came, the salmon were gone... I managed a few more mullet and that was it. Time to head home.