clark

Here's a recipe for pickled squid that i use for pickling all the left over bits such as the flaps and tentacles.Its easy as but the squid takes a little bit of preparation before you start.First up i like to freeze the squid so you can pickle it when you want and also it breaks up the structure of the squid to make it more tender.Then i like to peel the skin off the flaps and chop up the tentacles(even the bit behind the head is tasty).Now to make up the brew here's what you need
white vinegar 1 litre
lemon juice a decent splash
crushed garlic 1 teaspoon
chilli 1 teaspoon
1 bottle of praise italian dressing
black pepper
mixed italian herbs 1 teaspoon

now put all of it in a saucepan and bring to the boil and chuck in your first batch of squid bits and bring back to the boil for 1 minute and then remove the squid,if you have anymore chuck that in and do the same etc etc this adds flavour to the brew as well as blanching the squid.

now chop up the squid into bits

This is "important" you must let the pickling mixture cool right down or it will overcook your squid
when cool chuck the squid in jars and pour the mixture over the top put in the fridge and resist the temptation to sample your squid for 4 days then get stuck in,you can add more chilli or pepper etc but don't use salt or it will toughen your squid.......Enjoy

Recently on a trip to Foul Bay we managed to land a snook of 106.5cm weighing 10lbs exactly (just over 4.5 kg for those who are metrically inclined) Biggest one I`ve seen in over 45 years of catchin them. If someone can give me some tips on posting a photo I`ll be happy to oblige.

Wading Franklin Harbour, Cowell. 21/02/15.
 
First on HB and smashed my PB. Fun on the 1-3kg outfit, going fully airborne twice. Was pretty worried about the 8lb leader.
 
Took 2 nets to land, head & tail simultaneously.
 

 

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

Mate called up recently while I was off work and said he was going for a snorkel in Lincoln national park so I joined the fun found a nice little bay and hit the water was only in 10 minutes and come across a lovely scallop bed we both got a great feed as well as acouple of blueys each had a couple of beers chilling in the esky when we got out to top the arvo off

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.

love smoked tuna

getting my yfw at port lincoln

getting my yfw at port lincoln

heaps of yellow fin whiting

heaps of yellow fin whiting

No kingfish but had a few hectic runs before they spat the hook but scored this grouper on a live makeral 30 foot of the bottom.

That is a awesome fish just sad to see a big breeding fish like that killed but I guess that's what commercial fishing is all about

Hi Clark
 
Check this out - it will show you where Black Springs is:
 
http://www.environment.sa.gov.au/files/ee5c197e-240a-4a6b-b4c6-9e4f00b3beae/brochure_coffin_bay_np.pdf
 
Cheers
af

Took these a few weeks ago, as you can see beautiful scenery at black springs.

Need a 4wd to get there Clark but yeah great camp site haven't fished there but should be ok. Toilets etc there for the family as well.

Memory cove is my favorite, costs extra for the key though, and coffins isn't that great unless you have a 4wd yangi bay is a nice camp ground but terrible fishing you need to go past there with a 4wd if you want good fishing as well

My little fella got a chance to try out his ugly stick we got him for Christmas last week when we took him up the west coast. We got a bit of berley going and the fish responded nicely he caught a couple of wrass a dozen big tommies 4 decent trevally and a nice KGW we had a great evening he totally enjoyed it especially when he hooked the trevallys each and everyone nearly pulled the rod out of his hand with line peeling out. I think he is hooked now and I have a new fishing partner