Double Trouble

I have the same mark and here's another one33.54.700137.19.092At least it'll get you started and it's about 29 ksGood Luck :f

never been there but this is off the net 33.54.394 137.19.070 cheers brenton

33 55 396137 38 34433 55 385137 32 76433 53 131137 36 329

I am trying to locate the wreck of the wooden Ketch AdonisIt is about 50 tons and 20 M long It was scuttled in 1953 by its owner after a fire by the use of dynamite.It location is said to be 2 miles NW of Torrens Island's point graybut it may be on the Outer Harbor silt groundsIt must be within 2 miles of the Black PoleIts approx location is listed as 34.75 S 138.49 EThe wreck is list as been located and check but I can not find its GPS coordinates listed anywhereWhat I am looking for may look like a couple of loose planks laying on the sand.The ketch is important to a friend of mind as it belonged to her family

So GNSS are you suggesting that 19.129 minutes is incorrect??? or in fact 19.129 minutes can not exist or be plottedor that .129 seconds is not 129/60,000ths of a minute???Converted 129/60,000ths of a minute is 7.47 seconds if you wish for a less than accurate coordinate.An examplehow far in fact is it between point S 33 54 00E137 19 7.47& pointS 33 54 00E 137 19 7.48orS 33 54 00E137 19 7.46My bet is that it is a whole lot further than the distance between S 33.54.000 E 137.19.129& S 33.54.000E 137.19.130orS 33.54.000E 137.19.128I may yet stand corrected, but I don't think so.To save the confusion for those that will likely get blown away by technicalities here, I have a convertor in store, feel free to bring in your mark for conversion to a format that you may better understand.GNSS, don't know about that bus load, looking at the karma it may stay empty for a while.Finatic

I did open my biggggg mouth , did I . Here Go ! , It Mentions mainly Whiting and snapper , I anm sure there are other fish there.I will start with ;St Kilda ; Chapanman Creek S.34'41.635-E.138'25.998 Weed patch/broken bottom, whiting. (2) Silt Grounds S.34'46.356-E.138'25.294 Broken bottom whiting ,snapper. (3) Outer Silt S.34'46.382-E.183'25.348 Broken bottom, snapper, whiting. (4) Bastard Pole S.34'44.855-E.138'26.670 Sand/lumps, whiting. (5) St.Kilda S.34'42.409-E.138'27.019 Sand & wedy patches, Garfish, Snook.Outer Harbour Buckets S.34'46.388-E.138'25.314 Lumps, whiting, garfish. (2) Cabbage Patch S.34'46.832-E.138'23.834 Bumps, whiting. (3)Snapper Rock S.34'37.174-E.138'17.999 Large Rock, snapper, whiting. (4) Fairway Hole S.34'45.258-E.138'24.030 Ledge, Squid, whiting, snapper. (5) Balist Ground S.34'50.540-E.138'19.270 Scated lumps, whiting, rugger snapper. (6)Wave Recorder S.34'45.716-E.138'25.509 Broken bottom, whiting, garfish. (7) Nort/West S.34'46.305-E.138'22.666 Large Rock, whiting. (8) Fairway Beacon S.34'47.220-E.138'24.594 Channel, Snapper. ( NO ANCHER IN CHANNEL) (9) Coral Patch S.34'50.456-E.138'19.362 Coral Bottom Whiting, garfish. (PLEASE DON'T ANCHER ON THE CORAL) :woohoo: I try and put more on tonight or today if I dont go to workwatersnake (Greg)

Mr Willy i have one on my iphone called FishTimePro seems fairly good, gives a out of 5 star rating for how good the fishing is. Gives major and minor times to fish, tides, moon phases and sunrise and set and cost about a buck twenty from memory.

An often asked question is "how do i butterfly fillet a gar"well this is how i do it.I use a rounded butter knife sharpened to a nice edge.put the knife right through the fish just below its butt and cut down to the tail.now cut towards the head but don't cut through the ribs,then slice down behind the head too the backbone.now with an angled knife cut through the pin bones but over the top of the ribs but don't cut all the way through the fish and leave the gut intact.It will look like this when done but fold it back into place and turn the fish over.this time start with the downward cut behind the head then with an angled knife again run the knife towards the tail cutting through the pin bones but not the ribs.like this.then pick up the fish and fold the fillet near the head so it is skin on skin and tear the fillet away from the fish,it is important to get it started correctly so you don't end up with any black on the fillet.the end result is a clean fillet without any mess on the board or the fillet.Any errors you make like cutting through the ribs should be corrected before you start to tear the fillet away from the belly or you will get black lining on your fillet.It takes about 35 seconds per fish once you are proficient. cheers brenton

Thanks, but already knew how to cook them. Just didn't know whether to cook before freezing or freeze green.Here's a better way to cook. Remove the underbody shell whilst still green, clean, then put in rapidly boiling 'SEAWATER' (not fresh salted water), throw in about 1TBS sugar for every litre of water. Once in the boiling water (don't overcrowd as you want them to come back to boil pretty quickly, so use a real good high gas flame), put the lid on and once the water comes back to the boil again, count 2 minutes then remove them and immediately plunge into iced seawater.Delicious. As a Chef this is how I cooked them in 5 star restaurants. No point cooking them in their own crap, clean first is always better.Cheers Gary (you would think being a chef I would know how to freeze them, but as I said before I have never had the need till now)

The ramp is shocking when its blowing a northerly there. I always just wear my waders at the ramp while tryin to hold the boat, Good whiting fishing there and lots of ruggers upto 7kg.Gotta go back there soon

Caught this beauty from Balgowan many years ago, 67cm :woohoo: and it weighed 1.8kg gutted. Caught it while going for snapper. It swallowed two 6/0 hooks and a whole pilly, greedy fish :ohmy: Caught a heap of 50+cm whiting that weekend. I havnt beat it to date.

My PB to date 13.4kg from st kilda