Fishie

I've learnt to take off with the anchor still down.. head off sideways a little and open her up and my SARCA will shoot to the surface and drag along behind... saves losing a few valuable minutes hauling up the anchor

After pinging your best 'cos I know you catch tons of snapper there isn't going to guarantee me a snapper... how many people go to a known spot where other's pull fish from like the Stanvac Barges and come away without even a bite... you still need to know all of the other variables and there are plenty of those. but in the meantime other boats will then get the spot because the person who originally pinged you has no respect. I lost a good local kgw spot late last year as I passed on the plots to a good mate who is trustworthy (and I still trust)and used his handheld on someone elses boat b

Yep! I'm with you on this.. you have to be really careful who you take fishing etc but on the other hand you just can't hide anywhere in the Gulf anymore thanks to technology as you can now turn on your radar and see where just about ever boat is in the whole Gulf and ping their plots... it's sad but it's something we have to learn to deal with now.. one way is to fish in the dark hours on your spots from midnight till dawn and then get off your spots before too many boats get on the water

I store all of my plots in Oziexplorer and can enter your plots in and then read them off in another format

These co-ords are degrees, minutes and seconds whereas you're talking about Deg.mm.mmmthese plots converted are S34 58.719 E138 26.440

Phear might mean the wrecks of the zephyr and the Irene out off Glenelg :whistle:

What happens is, if you hook them in the throat/mouth and leave the trace in till you get home (like I do) they will slowly gurgitate the hook down their throat into their stomach as they lay in your esky... always be very careful when gutting snapper as you'll end up putting the hook into your hand

Been getting big yellowtail (up to 40cm :cheer: ) under the slimeys' date=' if you like your fish raw give these a go they are top notch [/quote'] I've never thought of trying scad to eat as I normally throw them back as i've found the snapper aren't real enthused about themI have a soft spot for Clarries as this is where the police boat found my uncles boat back in 1964 after 3 days of searching... was still at anchor turned upside down with the snapper lines still tied off the gunwales and a big split down the middle of the boat.. they never found the 2 bodies so were listed as missing and

Any big macks out there yet... they normally come in with the hot weather. I wouldn't mind getting some for sushi

Looks good Tyke.... just like smoked kippers :ohmy:

I've tried it all from sink muncherators to spades ... a spade and bucket is the easiestI don't bother anymore as it all got too hard... now I just freeze my fish offal and chuck it in a bag... use...then refreeze, add fish... use.... and refreeze again... reuse again and again. What little particles sent out in the burley stream is now replaced by a stinky scent in the current

For between $19 and $25 you can buy a remote temp probe that inserts into your meat and then sends a radio signal to a handheld unit that you can carry around your house and keep an eye on the cooking. Since using one all of my weber cooking has come out perfect. whereas before I could never get the meat cooked right as it was always under or over cookedGo and buy one AFF.. you'll be glad you did! I now cook most nights on the weber from scotch fillets, split chickens, hamburgers etcCheckout these cool dudes http://www.barbecueweb.com/I learnt a lot from these good ole boys... get yerself

AFF that's the first time I've used the BBQ burner for the smoker.. it was a lot easier than worrying about metho. I also used a remote temp probe to tell me when the fish was cooked to save opening up the lid and losing the smoke and heat

I sometimes open up the container and have a deep breath ... it smells like a wine cellar :woohoo: I reckon it's the best sawdust about.

They were very tasty, my missus doesn't like smoked fish but will eat it in fish patties. Nothing like a smoked wings and a couple of beers whilst you fillet your fish with your mates.That chili honey recipe does sound different, I guess it's up to your imagination to see what you can come up withI use the oak wine barrel sawdust from Anglers Choice.

It seemed crazy to waste so much snapper meat so smoked the wings up... made fish cakes out of them

That's what I use... I don't eat enough onions to warrant using an onion bag

One of my mates who solely targets whiting out from there has also been missing out down there lately. He's fishing Hardwicke Bay instead this week and getting plenty

I fished out off Wirinna in my mates boat last week and trolled the Banks for snook and then still trolled on the way inshore to the squid patches without even a bite. Only caught 2 squid drifting in the sou easterly all the way to Lady Bay. It has been very quiet down there recently

I use polaroid Bolle safety glasses kindly donated to me for free as PPE from work... they're about $90 from Evans Safety on Donald Bradman Drive.... they're very rugged and can withstand a lot of torture... and being polaroids they cut thru' the water glare enabling you to see the fish below the surface.I've had lots of sunnies over the years including spotters and these are by far the best I've hadhttp://www.bollesafety.com.au/products/spectacles/product%20profiles/Prowler.pdf

There's some big heavy chains down on the bottom that you just can't get free from... I've heard of a few divers go down there occasionally and make a bit of beer money out of selling plenty of anchors from there

There's no blocks... it's just a huge pile of boat anchors built up in the one spot