Underpants

I was inspired by a recent episode of River Cottage, where Hugh made a cerviche with bull mullet.
 
Thinking salmon was going to be relatively easy for me to come by and similarly oily,decided to give something different a go. A current oversupply of lemons & limes was helpful too.
 
Here goes:
 
 ST fillets - skinned, de-boned, bloody bits removed and chopped in 3cm or so chunks (mine were from 6 x 35-40cm fish) 1 tsp each minced garlic & ginger handful fresh coriander, roughly chopped fresh chilli to taste, finely chopped lemon/limes freshly juiced  
Mix all together in a pyrex dish and juice enough lemon/limes to just cover the fish. Cover and refridgerate for 3 hours.  Remove and eat.
 
The fish is 'cooked' by the juice and changes colour as if its been cooked conventionally.
 

 
Pretty simple and tasty. Not overly sour as the ST flavour holds its own. Mine needed more chilli!
 
Alas does say "summer & pilsner" to me.
 
 
 

I was inspired by a recent episode of River Cottage, where Hugh made a cerviche with bull mullet.
 
Thinking salmon was going to be relatively easy for me to come by and similarly oily,decided to give something different a go. A current oversupply of lemons & limes was helpful too.
 
Here goes:
 
 ST fillets - skinned, de-boned, bloody bits removed and chopped in 3cm or so chunks (mine were from 6 x 35-40cm fish) 1 tsp each minced garlic & ginger handful fresh coriander, roughly chopped fresh chilli to taste, finely chopped lemon/limes freshly juiced  
Mix all together in a pyrex dish and juice enough lemon/limes to just cover the fish. Cover and refridgerate for 3 hours.  Remove and eat.
 
The fish is 'cooked' by the juice and changes colour as if its been cooked conventionally.
 

 
Pretty simple and tasty. Not overly sour as the ST flavour holds its own. Mine needed more chilli!
 
Alas does say "summer & pilsner" to me.
 
 
 

I was inspired by a recent episode of River Cottage, where Hugh made a cerviche with bull mullet.
 
Thinking salmon was going to be relatively easy for me to come by and similarly oily,decided to give something different a go. A current oversupply of lemons & limes was helpful too.
 
Here goes:
 
 ST fillets - skinned, de-boned, bloody bits removed and chopped in 3cm or so chunks (mine were from 6 x 35-40cm fish) 1 tsp each minced garlic & ginger handful fresh coriander, roughly chopped fresh chilli to taste, finely chopped lemon/limes freshly juiced  
Mix all together in a pyrex dish and juice enough lemon/limes to just cover the fish. Cover and refridgerate for 3 hours.  Remove and eat.
 
The fish is 'cooked' by the juice and changes colour as if its been cooked conventionally.
 

 
Pretty simple and tasty. Not overly sour as the ST flavour holds its own. Mine needed more chilli!
 
Alas does say "summer & pilsner" to me.
 
 
 

I was inspired by a recent episode of River Cottage, where Hugh made a cerviche with bull mullet.
 
Thinking salmon was going to be relatively easy for me to come by and similarly oily,decided to give something different a go. A current oversupply of lemons & limes was helpful too.
 
Here goes:
 
 ST fillets - skinned, de-boned, bloody bits removed and chopped in 3cm or so chunks (mine were from 6 x 35-40cm fish) 1 tsp each minced garlic & ginger handful fresh coriander, roughly chopped fresh chilli to taste, finely chopped lemon/limes freshly juiced  
Mix all together in a pyrex dish and juice enough lemon/limes to just cover the fish. Cover and refridgerate for 3 hours.  Remove and eat.
 
The fish is 'cooked' by the juice and changes colour as if its been cooked conventionally.
 

 
Pretty simple and tasty. Not overly sour as the ST flavour holds its own. Mine needed more chilli!
 
Alas does say "summer & pilsner" to me.
 
 
 

I was inspired by a recent episode of River Cottage, where Hugh made a cerviche with bull mullet.
 
Thinking salmon was going to be relatively easy for me to come by and similarly oily,decided to give something different a go. A current oversupply of lemons & limes was helpful too.
 
Here goes:
 
 ST fillets - skinned, de-boned, bloody bits removed and chopped in 3cm or so chunks (mine were from 6 x 35-40cm fish) 1 tsp each minced garlic & ginger handful fresh coriander, roughly chopped fresh chilli to taste, finely chopped lemon/limes freshly juiced  
Mix all together in a pyrex dish and juice enough lemon/limes to just cover the fish. Cover and refridgerate for 3 hours.  Remove and eat.
 
The fish is 'cooked' by the juice and changes colour as if its been cooked conventionally.
 

 
Pretty simple and tasty. Not overly sour as the ST flavour holds its own. Mine needed more chilli!
 
Alas does say "summer & pilsner" to me.
 
 
 

I was inspired by a recent episode of River Cottage, where Hugh made a cerviche with bull mullet.
 
Thinking salmon was going to be relatively easy for me to come by and similarly oily,decided to give something different a go. A current oversupply of lemons & limes was helpful too.
 
Here goes:
 
 ST fillets - skinned, de-boned, bloody bits removed and chopped in 3cm or so chunks (mine were from 6 x 35-40cm fish) 1 tsp each minced garlic & ginger handful fresh coriander, roughly chopped fresh chilli to taste, finely chopped lemon/limes freshly juiced  
Mix all together in a pyrex dish and juice enough lemon/limes to just cover the fish. Cover and refridgerate for 3 hours.  Remove and eat.
 
The fish is 'cooked' by the juice and changes colour as if its been cooked conventionally.
 

 
Pretty simple and tasty. Not overly sour as the ST flavour holds its own. Mine needed more chilli!
 
Alas does say "summer & pilsner" to me.
 
 
 

I've always used a 3-way Shogun swivel like the one blelow. Only been able to find them on Mo.

 
Running a 50-60cm sacrificial line of softish mono (roughly 50% mainline breaking strain) from the swivel to a 3-4oz snapper lead.
 
Alas you're still going to lose leads this way tho.
 
usually 2 snooded 4/0 suicides but i'd like to go Kelvin's way with circles if i could confidently hold a bait on them .
 
As you say; take in all the slack on the line, give it a good heave to lift everything of the reefy stuff and wind like crazy to start with untill you're happy it's all clear.
 
Never actually caught any on this rig .....but im coppying my 'LB metro snapper expert mate' who has caught dozens on this at the same spot. I just cant put in the hours he does.
 
 

Dried them out on newpaper as best i could, dipped in metho for a minute, back on fresh newspaper to dry out again, zip-locked bags & into the freezer.
 
First time ive done this so im not entirely sure how they will perform for bait later in the year.

final result, a few vacuum sealed packs of worms ready for the northern flats

Indeed, nice one
 
Half doz or so blokes up on the fishing platform when i arrived at round 2115. 
 
Quick G'day to Kelvin and i netted mine from the platform's footings just below.
 
1/4-1/3 a 10lt bucket in 35min. Took me longer to get there than collect what i wanted!
 
Easier than cockling and didnt even get wet.  1000s were just floating right past the rocks at your feet. A most satifying 1st time worming session.
 
A pleasant evening, not all cold, farily calm and gentle winds. Beat staying home watching on TV.
 
Recon ive 'saved' $300 based on the price i paid for a little tub at the tackle shop last week .
 
!

Indeed, nice one
 
Half doz or so blokes up on the fishing platform when i arrived at round 2115. 
 
Quick G'day to Kelvin and i netted mine from the platform's footings just below.
 
1/4-1/3 a 10lt bucket in 35min. Took me longer to get there than collect what i wanted!
 
Easier than cockling and didnt even get wet.  1000s were just floating right past the rocks at your feet. A most satifying 1st time worming session.
 
A pleasant evening, not all cold, farily calm and gentle winds. Beat staying home watching on TV.
 
Recon ive 'saved' $300 based on the price i paid for a little tub at the tackle shop last week .
 
!

Indeed, nice one
 
Half doz or so blokes up on the fishing platform when i arrived at round 2115. 
 
Quick G'day to Kelvin and i netted mine from the platform's footings just below.
 
1/4-1/3 a 10lt bucket in 35min. Took me longer to get there than collect what i wanted!
 
Easier than cockling and didnt even get wet.  1000s were just floating right past the rocks at your feet. A most satifying 1st time worming session.
 
A pleasant evening, not all cold, farily calm and gentle winds. Beat staying home watching on TV.
 
Recon ive 'saved' $300 based on the price i paid for a little tub at the tackle shop last week .
 
!

Indeed, nice one
 
Half doz or so blokes up on the fishing platform when i arrived at round 2115. 
 
Quick G'day to Kelvin and i netted mine from the platform's footings just below.
 
1/4-1/3 a 10lt bucket in 35min. Took me longer to get there than collect what i wanted!
 
Easier than cockling and didnt even get wet.  1000s were just floating right past the rocks at your feet. A most satifying 1st time worming session.
 
A pleasant evening, not all cold, farily calm and gentle winds. Beat staying home watching on TV.
 
Recon ive 'saved' $300 based on the price i paid for a little tub at the tackle shop last week .
 
!

The UK Hooks moulds are very nice and turn out great sinkers, but they're not cheap. Here's a link to another source in NZ that seems more resonable,
 
http://www.discountfishingsupplies.co.nz/shop/sinker-moulds-c-141.html?
 
You also need to source some stainless steel wire for the grapnel prongs and tail loops.

Yeah I use double Uni as well for all my lighter lines (4-8lb) and use the Albright with the heavier lines (15-30lb). Never had any problems with either.

Double uni works for me with my light surf outfits for lure casting

I was having the same problem with the Improved Albright.
Switching to the Slim Beauty did the trick for me.

FG Knot worth learning ....absolutely awsome Knot .
I use it in the river and havent had one fail yet .And never had to use lighters or glue.
Casts great .
This way I found Easiest ....there are a few different ways to tie it but this one I found quick and easy.

Young fella on pg 75 with the horse kgw looks familiar............

carp + 4.5HP 4Stroke =
 

 
......a bit of bran to soak up the excess juice.
 
Kinda reminds me of the movie Fargo.

Nothing fancy, a combination the first two plus whaterver else is available :
frames/heads/skin/guts of tommie, mullet, ST ect old bait, especially stuff thats been unfrozen and refrozen a few times and becomes too soft. crab shells, prawn shells, juice razorfish guts & juices Usually all gets frozen untill as there is enough accumilated to knock up a batch. The soft stuff usually goes thru a hand mincer on a coarse grind (18mm holes), shells broken up roughly by hand.
 
Or more recently carp thru the garden mulcher.http://www.strikehook.com/index.php/topic/24886-carp-for-burley/
 
A liberal dash of tuna oil, oil leftover from jars of anchovies and a bit of bran(tommies, LJs & sweep love bran!) if things are too juicy! Frozen into 2lt icecream or 750ml takeaway containers.
 
Distributuion 'system' is the tricky part and where im still struggling to learn! Needs to be in the right scenario where it isnt just washed away from where you are trying to fish.
Im a LB fisho so currently a bag made of gutter guard, onion bag or the like. Anchored via a rope with rocks for weight or 1/2 a house brick extended from the roap tail.
 
The latter is great to wade out and drop in a tidal flats hole/gutter on the dusk rising tide with a float & glow stick attached. Sit back and cast in the dark to the perfect spot.
 
All said, nothing wrong with a tin of Black & Gold sardines catfood, a dash of tuna oil and 1/2 doz handfulls of chook pellets (old bread, bread crumbs, bran ect). Great to throw out by hand into the feed zone or mash into a feed spring/sinker.
 

Nothing fancy, a combination the first two plus whaterver else is available :
frames/heads/skin/guts of tommie, mullet, ST ect old bait, especially stuff thats been unfrozen and refrozen a few times and becomes too soft. crab shells, prawn shells, juice razorfish guts & juices Usually all gets frozen untill as there is enough accumilated to knock up a batch. The soft stuff usually goes thru a hand mincer on a coarse grind (18mm holes), shells broken up roughly by hand.
 
Or more recently carp thru the garden mulcher.http://www.strikehook.com/index.php/topic/24886-carp-for-burley/
 
A liberal dash of tuna oil, oil leftover from jars of anchovies and a bit of bran(tommies, LJs & sweep love bran!) if things are too juicy! Frozen into 2lt icecream or 750ml takeaway containers.
 
Distributuion 'system' is the tricky part and where im still struggling to learn! Needs to be in the right scenario where it isnt just washed away from where you are trying to fish.
Im a LB fisho so currently a bag made of gutter guard, onion bag or the like. Anchored via a rope with rocks for weight or 1/2 a house brick extended from the roap tail.
 
The latter is great to wade out and drop in a tidal flats hole/gutter on the dusk rising tide with a float & glow stick attached. Sit back and cast in the dark to the perfect spot.
 
All said, nothing wrong with a tin of Black & Gold sardines catfood, a dash of tuna oil and 1/2 doz handfulls of chook pellets (old bread, bread crumbs, bran ect). Great to throw out by hand into the feed zone or mash into a feed spring/sinker.
 

SMSd a mate " Wanna drown some bread?". He handnt wet a line since Mar last year   and his missus was under the weather, having an nanna nap so was pretty keen.
 
As he lives down that way, we checked out that "secret spot" in the pic above.
 
Nothing moved 3 times over 3hrs.....changed baits bread, corn & nightcrawlers. SFA !
 
Damn it was geting cold standing round talking s**t with no bites so decided it was time to pack up and have a beer.
 
We were fishing slightly apart from each other, so had to walk back to my rods. Noticed the braid on my heavy outfit (8lb vs 6lb)wasn't as slack as i left it , tho not tight either (bail arm was open). Lifted the rod, expecting nothing, bang set the unweighted circle into a fat carp!
 
Bit of a run, jump out of the water and certainly didnt want to come in. After around 15mins mate was able to grab the leader and get is foul juices on his hands as a consolation prize.
 

 
A filthy, fat mud monster. Went 64cm and must have been over 5kgs, estimated only (think i'll invest in some scales).
 
I know its not the biggest but hey, havn't been fishing for ages so was pretty stoked. Plus only the 3rd time ive targetted carp and certainly my PB.
 
 
One interesting note: this was landed at 1700hrs, i took it home in a plastic bag in the back of hte ute and chucked it on the front lawn, so the young fella could have a look (might turn it into burley yet?). At 2200hrs when i hit the sack,  it was still gulping!
 
Mate was saying he used to catch them at Mannum, take them back home (in Adelade). Once chucked them in the bathtub full of water just for the hell of it (his missus must have been away) recons overnight, half hand fully revived!
 
Thought he was full of s**t but after last night, i beleive that story. Man they are nasty, tough SOBs!

Rover Chip & Shread. Had it for 6-7 years. Not cheap and probably not what i'd buy now. PM if you want my (limited) experiences.
 

carp + 4.5HP 4Stroke =
 

 
......a bit of bran to soak up the excess juice.
 
Kinda reminds me of the movie Fargo.