Meppstas

Had a pretty good Christmas Eve sunset here in Sheffield tonight... Here's a couple of photos taken a few minutes apart..
 
cheers
Adrian
 

Had a pretty good Christmas Eve sunset here in Sheffield tonight... Here's a couple of photos taken a few minutes apart..
 
cheers
Adrian
 

Had a pretty good Christmas Eve sunset here in Sheffield tonight... Here's a couple of photos taken a few minutes apart..
 
cheers
Adrian
 

Lovely fish, last minute decision well worth it in the end... well done.

My oldest son and I have been hanging out to get the new look bertram of ours on the water and catching and relaxing..a last minute decision as the winds droped off seen us heading to Ardrossan. There was 8 trailers in the park and no pros wich was met with delight.we gathered our bait ..at ardrossan port jetty wich was a heap of slimy macks..we waited till around 100pm till we headed to my drops and look for signs of fish..first drop 4 km of ards no sign of fish move to the next drop south of ards called sarges..no sign of fish ..i was getting a little worried.so we headed to the combyvan ..was small fish around but i was looking for larger specimens. So of to my favorite drop mussle bed/lacounrues...as i was 200ft from the mark...the sounder lite up and the adrenaline was pumping i marked the fish on the sounder. we didnt even drop anchor. My son had a bait in the water withing seconds ..i droped my bait in staight away within 30 seconds double hookup of reds.. screaming drags i had my fish to the boat first so it was a little hard netting your own fish but managed ..hooks out put the fish back ..and hepld my son net his fish wich was a lovely looking fish with a big lump on it head .Fish returned quickly..back over the fish wich hadnt moved much..baits down bang on again. With big head shakes and power runs. Just luv it..fish boated and returned..the fish had moved a little and looks like we broke the school up ..we anchored up and mannaged another 4 bigish fish around 5kg then was swarmed by good sized ruggers .was back at the ramp before sun up and the heat started..but pleased with the 5 hour session will be over again soon in searh of that larger fish..

Was throwing a few arrows with my cuz and got a knock on the door ..Micky from Micks Winch '' got a Christmas prezzie for ya Hoopsy'' a new Chain Sock for the winch... shes nearly 8 years old now so was due for a bit of Bling ..Too top it off also got a kilo of SA finest King Prawns in my fridge now 

 

your a legend mate just got too get it wet again now WHICH WINCH ?? 

 

if you do Facebook give his new page a like few Competitions coming up soon also 

 

https://www.facebook.com/MicksWinch/

After a long four hour session in the Meander River today I was resting up before moving on to another area when I noticed the insect feeding on a wild field daisy, grabbed the little canon powershot camera,
set it on manual and macro then took this photo.. turned out pretty good I reckon..
 
cheers
Adrian
 
 

Grabbed some more chipotles today and left with a lot more .
Apparently might be the biggest range of hot sauces in the Southern Hemisphere!?
 

Thought i'd put up my recipe for my American style BBQ sauce. Perfect for ribs, char-grilling and even pizza topping. I did BBQ chicken pizzas for diner tonight .
 
I started with a ridiculously complicated recipe and have fortunately refined it over the years to a  a really simple one, with only 3 ingredients!
 
bottle tomato puree/pasatta bottle of Worcestershire sauce 4-6 hot smoked chipotles, cut in half lenghtways
 
Chipotles are absolutely essential and may prove hardest to find. I purchase mine from Chile Mojo ,  on Magill Rd. https://chilemojo.com.au/
 
I make my own worcestershire sauce too but any good one will do .
 
Pour  both bottles  (approximately equal volumes of each) into a large sauce pan on low heat, add chipotles, bring to a simmer and stir every 5mins or so. As it it thickens it will spit like buggery.
 

 
When the desired consistency is achieved, remove chipotles and bottle in sterilised jars. Will store for a year  or so in the cupboard ( not likely) or in the fridge once opened.
 
 

All for a good cause, should be a great day... love to be there myself..

Not one of mine, but I like it...
 

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

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

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

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

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

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

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

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

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

All for a good cause, should be a great day... love to be there myself..

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!
 

Well done Rob!!! This is great news
 
The below info is sourced from the Southern Times newspaper and from the following website http://messenger.newspaperdirect.com/epaper/viewer.aspx
 
The Harbour Kiosk owner Rob MacKay will continue to operate at the O'Sullivan Beach site!