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Fishie

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Fishie last won the day on October 31 2012

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  1. Here's some pics of containers these two are running across the container both ways. Here's another container with a school of snapper sitting next to it.
  2. There's plenty of containers throughout St Vinnies Gulf from out off Cape Jervis through to the top of the Gulf. Most were sunk by pros' many years ago and a lot have slowly sunk into the sand or corroded away. Some stand up to 1 or 3 foot above the bottom and still hold fish. There also used to be a bloke employed to shoot holes infloating containers with a shottie so they would sink. GSpot area was supposed to be made up of 100's of pallets as mentioned. I have something like 30 odd marks for that area alone but most seem to be just coral bottom. I won't know until I drop the GoPro down for a look. Here's a couple of images of the GSpot area... the spikes clearly show it is porous coral as the porosity confuses the algorythms of the sounder
  3. Those spider crabs with the big claws are good eating... there's plenty of meat in the big claws and you'll find it a lot richer than bluey's.
  4. Soak your cuttyhunk line in pitch before using. 40 pound line is fine for handlining whiting. Soak your catgut in a bucket of water before a days fishing to soften the line. Leave your squid out in the sun for four of five days till it turns red and is now perfect for snapper bait. Always keep a flagon of plonk in your boat. Alvey centrepins are the best reels on the market. Always carry a spare magneto in your boat. You can't eat squid.. it's bait.
  5. I finish some of my knots off with a dental floss wrap, depends on what line thickness I'm using.
  6. I've been using this version on the tuna this season. It hasn't let me down but it seems if you don't get those first few wraps correct and tight it won't work. It's then finished off with the half hitches. https://www.youtube.com/watch?v=yk7uWUa4z6Y I've also been making my own wind on leaders with hollow braid but the FG knot for braid to mono leader is by far a lot easier. http://i20.photobucket.com/albums/b222/Fishnut1/windon_zpsd7a376c9.jpg
  7. That bacon cure was given to me from my local butcher for showing him how to use his GPS. I now use this recipe below. I leave out the pink salt as the bacon gets consumed pretty quick. seal it all up in a vacpac or ziploc bag in the cure and place in the fridge. MAPLE-CURED SMOKED BACON This recipe is for a sweeter bacon. There should be some sugar or sweetness to balance the salt, but if you prefer a more savory taste, omit the maple syrup. If you like black pepper, add it to the cure. Seasonings can vary infinitely, but it is the curing and the smoke that make bacon one of the greatest flavors on earth. THE CURE 2 ounces/50 grams kosher salt (about 1⁄4 cup) 2 teaspoons/12 grams pink salt 1⁄4 cup/50 grams maple sugar or packed dark brown sugar 1⁄4 cup/60 milliliters maple syrup One 5-pound/2.25-kilogram slab pork belly, skin on Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenlydistributed. Add the syrup and stir to combine. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallonZiploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it’s important that the meat keep in contact with this liquid throughout the curing process.) Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until themeat is firm to the touch. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over abaking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours. Hot-smoke the pork belly to an internal temperature of 150 degrees F./65 degrees C., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible. (Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.) Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use. Yield: 4 pounds/2 kilograms smoked slab bacon A slab of pork belly should have equal proportions of meat and fat. To cure bacon, the salts, sugars, and spices are mixed and spread all over the meat. The bacon can be cured in a pan or in a 2-gallon Ziploc bag.
  8. Great idea Rod, I do a similar thing with vac packed tuna fillets for tuna mornay..... seemed strange not having to open a can of tuna but it sure tasted a lot better
  9. Here's some smoked cheese that I made. The charcoal lump I had in with the sawdust for a low heat caught alight and got a bit too hot.
  10. You need good quality meat from sows. The best place to buy good quality pork at a good price is from the asian butcher on Henley Beach Road. The last lot I bought earlier this year was about 5 or 6 dollars a kilo for whole shoulder and then butcher it yourself. Or buy pork belly... all reasonably priced if you are prepared to butcher into suitable sizes for your needs. http://www.asiangroceryadelaide.com.au/
  11. Pastrami is easy.... Buy corned silverside or corned beef from the Supermarket and coat liberally in cracked black peppercorns and crushed coriander seeds. Leave overnight and then smoke for 8 hours or so. I also do the same with pickled pork instead of beef. Another simple recipe is just to smoke the pickled pork without the coating.
  12. So, basically from the info I've given.. you're best option is always have one or two lures sitting in your propwash... the tuna will see the shadow of your boat as a big baitball and the propwash will simulate frenzied feeding tuna. Secondly, run along dropoffs etc if you can.If the tuna are smashing the surface or jumping clear of the water then run a lure that skips across the surface. Another bit of advice it to match in size what the tuna are feeding on... if the baitfish are only 50 mm long then match with lures close to the baitfish. If the tuna are big and chasing big baitfish then run big lures.Unfortunately on monday we had our bag by the time we had located the big tuna, they were smashing a school of 35 cm slimies.
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