brenton

BTW Panga if thats a shack i'd love to see your house.I hope the weather gods look after you on your salmon trip

                       cheers b

I own a few stradics including the latest which i picked up today,IMO they have all been bulletproof,as for the Penn well they seem old school and weigh a ton but is that really a good thing with all the tech availiable.?

                          cheers b

Tempura batter is great, very light and doesn't overpower the delicate flavours of seafood,my tip would be don't have your temp too high especially if cooking snitzels etc.

                        cheers b

So the purging works panga?The wogs were right about the squid so the frogs are probably right about the pipis.

                                      cheers b

I don't like large KG myself and yes the occasional 1 can be infested with a worm in the flesh but 6 from a bag seem quite high,were they kept well ie put in a slurry or did you leave them banging around on ice?what area?They seem all too big to be from metro?

                    cheers b

good one underpants,did better than me as i hardly turned up a scale,even squid were missing in action.

                                                                    cheers b

Well rotare if he is only 14 or 15 he's probably so mesmerised by your avatar he's completely forgotten the question.

                              cheers nereus

I know a group called SAFA was highlighting an episode of overfishing by commercials in this state,it seems they have gone well over their quota of squid but also there seems to be no penalty for doing so.Im sure if you contact SAFA the might be able to poinbt you in the right direction.

                                     cheers nereus

Don't have the dead gum there,any roosting site will be taken up by shags and they will soon clean up you trout and yes having somewhere for the fish to hide if the shags do arrive seems like a good idea.

            cheers b

 only do the magic stuff once IMO and that was one time too many,don't do much foraging these days due to a crap knee but i still get out on the flats for a feed when things are right.

                         cheers b

Love my fungi,eat the wrong ones and their not much fun though.Slow end to autumn here so it hasn't been the best season.

                           cheers nereus

yep good luck for all our sake.

      cheers b

yeah Pauly,they were between 15-25cm and pretty skinny as well.After some rough weather some bigger ones might come in but as you say they are usually all size by now.

              cheers b

Just nipped down the port before it blows up,plenty of STs down there but only about 1 in 3 being size.I kept a dozen.

                               cheers b

good job,SAFA have been out and about during this process which is a lot more than i can say for the other mob.The submission is fair and equatable as well.

             cheers b

were talking millions of tons here,can't see them being collected unless we can bring in a small army of chinamen.....,better speak to Kochie he has connections

                          cheers b

it seems like that many dead carp would threaten our water supply for a while but i guess they have thought of that ....well you'd hope so

            cheers b

flesh,no real reason though

if you shape a knife on a grinder you have to take a fair bit off the knife later on the stone as excess heat will make the metal brittle,you don't really need to shape them imo because they are the right shape for 99% of the filleting you will do.I use an Accusharp to get the general angle on the edge right then 5 mins on the wet stone and a touch up with the steel.

                                       cheers b

30cm ST fillets around 2hrs and its very important that when they come out that you let them dry out.They won't take on the smoke until they are dry

                                 cheers b

a good average for brine is keep putting in salt until an egg floats then add some sugar,smoking time depends on the heat and good sized salmon trout fillets take around 5 hours using a small gas burner and sawdust in a pan.These will keep for a few weeks.

                                 cheers b

some are real thin as well,the perfect gar knife

                      cheers b

Shimano Bushy bait legend out 6'4

                cheers b

I'd go symetre myself

the photo and fish is impressive,the girl is about 12.

cheers b