mrmoshe
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Posts posted by mrmoshe
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An update on the kid who landed that big marlin this week...Seems not everyone was happy with his record catch:
Pete.
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World record fisher gets death threats
From The S.M.H.
November 30, 2006 - 7:25PM
A teenager who landed a 496kg black marlin has been sent death threats in an angry backlash against his world record catch.
Alex Johnston battled the 5m female fish almost 10 times his weight for more than an hour off Cairns, in far north Queensland, before reeling it in to set a world junior fishing record on Sunday.
It was proudly displayed in a public weigh-in before and he and his father Graham towed the majestic game fish back out to sea to watch it get ripped to pieces by sharks.
The marlin was estimated to be up to 20 years old.
Mr Johnston, president of the Cairns Game Fishing Club, said one person wrote to his son hoping he would die a "slow and torturous death".
Another said the teenager should be fed to the sharks.
"It's completely over the top," Mr Johnston said, describing his son's critics as "crackpots, nutters and rabid animal libbers".
"Most are just gutless peewees who sit behind a computer screen."
Mr Johnston, who described himself as a conservationist, said he usually released 99 per cent of his fish but killed the marlin for a weigh-in because it was a world-record catch.
The Queensland's RSPCA labelled the catch as "cruel" and said everyone involved should be ashamed of themselves.
"This boy and his fellow fishermen who kill our magnificent creatures of the sea are no better than game hunters and the poachers of Africa who kill elephants for their tusks as trophies," RSPCA Queensland spokesman Mark Townend said.
"It makes me ashamed to be Australian when people destroy the environment like this."
Australians also voiced their anger in letters to newspapers.
"Appalling! You have to be a sicko to get pleasure out of watching such a magnificent creature's death throes", wrote "Barry" in a web blog to The Courier-Mail.
Others wanted such "barbaric" game fishing to be banned by law.
Dr David Williams, a principal research scientist at the Australian Institute of Marine Science, said the marlin would have been born in Coral Sea between 10 to 20 years ago.
It would have hatched "billions" of eggs and travelled "thousands of miles" in its lifetime, he said.
"After it had hatched and grown up into a small animal, it most likely would have drifted down the coast in the east Australian current," Dr Williams said.
"Then it could've moved all the way across to South America."
Dr Williams said marlins over 180kg tended to be females.
It's not known how long they live, but available information on age indicates that the fish can reach 15kg in their first year, 30kg in their second year and up to 55kg in their third year.
Black marlin females grow in excess of 700kg.
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Here are some great tips on the handling & cooking of fish.
I have compiled them from various sources and most are useful tips
on the best way to prepare and cook fish.
Cheers & Bon Apetit,
Pete.
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How to test if fish fillets are cooked
To test if your fish fillet is cooked, place a rounded knife into the thickest part of the flesh then carefully place knife to your lip. If the knife is quite warm, the fish is cooked and if the knife is still cold then cook for a little longer. This prevents the fish being pulled apart to test. Don't forget that fish will keep on cooking for a few minutes after it has been removed from heat so don't be tempted to cook it for too much longer. Most fish is perfect when just coked through, but salmon and tuna are best when still a little rare in the middle.
Never overcook fish.
Remove it from the heat when "just done" and the internal heat will finish off the cooking. "Just done" means the flesh has turned from translucent to opaque.
Tuna and Atlantic salmon are best served while still rare in the centre.
Overcooking molluscs toughens them.
Handling & Storage
Remember to keep the keep fish cool whilst transporting it by using a styrene box with a lid and several freezer blocks or bagged ice. Rinse fish in cold water (preferably sea water) and dry.
Wrap in foil, or cling wrap or place on paper towel in covered container and storing in refrigerator.
Fish will keep in the refrigerator for a few days but is best used promptly.
If you find that the breadcrumbs are not sticking to the fish, add a little cooking oil to the egg before beating.
If you love fish, but can not stand the smell, try adding a tablespoon of vinegar and a bay leaf to the cooking pot.
Storing Fish
Fish should not be stored for longer than 36 hours in the refrigerator.
Remove fish from any plastic wrappings (unless about to be frozen.
Fish should be loosely packed if stored in the refrigerator.
Preparation.
Wipe fish with a clean damp cloth and pat dry the cavity and skin.
Using a sharp knife cut 3 or 4 diagonal 3-6mm deep slits on each side of the fish. Cut slightly deeper toward the front fin of the fish. The slits will help the fish to cook more evenly throughout.
Brush the inside of the fish with olive oil and season the inside and outside with salt and pepper.
If using a marinade,only marinade fish for about 20-30 minutes, otherwise acid will cook the fish.
Lay the fish directly onto the barbecue grill, and cook for 5 to 7 minutes. Cooking times will vary according to the weight and thickness of the fish and the number of burners used.
After the fish is close to done on one side, flip it over. A tip for flipping fish on the grill is to flip it onto a non-used portion of the grill to help ensure that the surface of the fish sears to seal in the flavours.
Only turn fish fillets once - flipping will cause the fish to break up.
Fish cooked wrapped in foil makes it easy to handle but does not give the crispy surface that you get from the grill.
Tips to cooking great fish fillets on a BBQ
Ensure that your barbecue has preheated for at least 10 minutes before cooking. Preheat on SEAR then reduce heat to desired temperature.
Barbecue should be oiled before cooking.
Lightly coat the fillets in a little oil and season with salt and pepper, if desired.
The time taken to cook a fish fillet will depend greatly on the thickness of the fillet.
Place fillets onto the hot grill. Do not attempt to move the fillets for at least a few minutes; this will only break up the fillet. Once the fish has formed a crust on the bottom and the colour of the fillets has started to change on the sides you can turn it over.
Thin fish fillets (approximately 5mm-20mm) should be cooked on MEDIUM/SEAR heat on both sides. Thicker fillets (from 25mm) should be cooked on a higher heat to begin, then once turned, reduced to a lower heat or placed onto warming rack to finish cooking.
Use a thin metal spatula and tongs to carefully turn the fish over. Only turn once.
Cook fish until almost cooked. Fish such as tuna or salmon can be cooked so that it is still medium to rare on the inside. Don’t forget that fish will keep on cooking for a few minutes after being removed from heat so don’t overcook it.
A good way to tell if your fish is cooked through is to place a small knife into the thickest part of the fish. If the knife feels warm to touch then the fish is cooked. If it is cool then cook for a little longer. The colour of the fillet will have turned from being transparent to an opaque colour.
Not all fish fillets are appropriate for the grill plate of the barbecue. For flaky fish such as ling or perch, cook on the fl at plate or cook in foil. Check with your fish monger for suitability. Fish should be cooked presentation side first. If you desire a crispy skin for example, fish such as barramundi, snapper or salmon cook the skin side of the fillet on the fl at hot plate first until the skin is crisp then turn over
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Further to the story of the Sth. Australian fisherman who survived a stingray barb to the chest:
Seaman survives stingray strike
From the S.M.H.
An Australian prawn trawler deckhand stabbed in the chest by a stingray plans to hang the captured ray up in his shed and call it his "lucky wishbone".
Danny Allen, 34, was pulling in nets during a trawling operation in the Spencer Gulf, off the South Australian coast, on Tuesday night, when the metre-long stingray struck him in his lower right ribcage with its 20 centimetre barb.
The barb did not dislodge from the ray's tail but caused a 1 centimetre wide, 2 to 3 centimetre-deep wound that forced the boat's skipper, Robert Letinic, to speed back towards the coast to seek medical attention for his deckhand, who ended up spending the night in hospital.
But Mr Allen, who was described by Mr Letinic as a "a big tough guy" who looks "like a bear", told smh.com.au that his injury was just part the risks associated with the job.
"I went to move around the bag and the stingray was just buried in amongst the bag," he said. "I didn't see the barb was slipping out.
"As I slipped past the bag - I was steadying it - it just pierced my chest.
"With that you bloody think, 'What the hell?' I pulled away from it. I seen the barb. I thought, 'Oh, no'."
Mr Allen immediately went into the boat's processing room to seek first aid.
Mr Letinic said: "We rushed down and he's lying there in the galley holding his chest and blood's pouring out of it - enough for a stab wound.
"It just narrowly missed his liver. [And] if it had been on the left side it would have just done a Steve Irwin there big time.
"He was in a bit of shock, looking quite pale and then he said, 'I've been hit by a stingray'. We just put the gear on the vessel and headed straight for the port of Wallaroo."
Mr Allen played down the injury and said he did not consider it in any way similar to the fatal barb strike suffered by crocodile hunter Steve Irwin earlier this year.
"What happened to him was unfortunate. I was lucky to get away with it basically. It's just one of the hazards of the job. It's just one of the things that you look out for. It's just an unfortunate accident.
"I didn't want it based around Steve Irwin. I was just doing my job. People get hurt at work all the time."
"[The injury was] the size of a five cent piece. It was bugger all."
Asked what he plans to do with the stingray, he said: "I will probably hang it up in me shed and call it me lucky wishbone or something. I was lucky.
"That's the first time for me and hopefully the last time. Not a very nice experience."
Mr Allen is not the only person to survive a stingray barb strike to the chest this year.
In October, James Bertakis, an 81-year-old Florida man, survived after a stingray barb pierced his heart while he was fishing in a boat with his granddaughters.
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If you were to use plastics on one of these...it would have to be something like a plastic wheelie bin!
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Giant prehistoric fish packed a bite
It was the first super predator of the ancient seas and its fearsome, jagged jaws still inspire awe 400 million years later.
The armour-plated fish Dunkleosteus was a 10 metre-long, 3,600 kg monster that terrorised other marine life in the Devonian Period, which spanned 415 million to 360 million years ago.
While lacking true teeth, Dunkleosteus used two long, bony blades in its mouth to snap and crush nearly any creature unfortunate enough to encounter it.
Scientists at the Field Museum in Chicago and the University of Chicago decided to test Dunkleosteus's reputation for wielding some of the most powerful jaws ever on Earth, creating a biomechanical model to simulate its jaws.
They came away impressed.
In research published in Britain's Royal Society journal Biology Letters, they said the big fish's bite packed 5,000 kilograms of force.
The bony blades in its mouth, almost certainly enamelled like teeth, concentrated the bite force into a small area at the tip at an astonishing force of 36,000 kg per square inch, they said.
That, the scientists proclaimed, crowns Dunkleosteus as the all-time chomping champion of fish - sorry, sharks.
"It kind of blows sharks out of the water as far as bite force goes," Mark Westneat, curator of fish at the Field Museum and co-author of the paper, said in an interview.
"A huge great white shark is probably only capable of biting at about half that bite force.
"It puts it with big crocodiles and alligators and big dinosaurs like Tyrannosaurus rex in terms of the most powerful biters ever."
The researchers also determined that Dunkleosteus could open its mouth very rapidly - in a 50th of a second - which formed a suction force drawing prey into the gaping mouth. It is very rare for a fish to possess both a powerful and a fast bite, they said.
Dunkleosteus appeared on earth about 175 million years before the first dinosaurs and was one of the first jawed vertebrates.
It hailed from a group of fish called placoderms, which bore heavy bony armour on the head and neck.
This dominant predator ate just about anything it wanted. The menu included hard-shelled ammonoids with many tentacles, as well as other armoured fish, researchers said.
It also probably dined on primitive sharks. In fact, sharks achieved greater size and diversity only after Dunkleosteus and its like went extinct for reasons unclear to scientists.
"Dunkleosteus was able to devour anything in its environment," said Philip Anderson of the University of Chicago, the study's lead author.
To gauge its bite force, Westneat and Anderson used a fossilised skull of the species Dunkleosteus terrelli to recreate its musculature. Their resulting biomechanical model showed the jaw's force and motion, with a skull driven by a unique mechanism based on four rotational joints.
A computer model was developed to simulate skull motions and bite forces.
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Fisherman stabbed in chest by stingray barb
A FISHERMAN in a trawler off South Australia has been stabbed in the chest by a stingray barb, police say.
The man was on a prawn trawler about seven nautical miles north-west of Wallaroo when he was stabbed by the ray about 10pm (CDT) yesterday.
Police said the barb did not lodge itself in the man's chest or cause any respiratory problems and he was taken to a nearby hospital with minor injuries.
Television personality and environmentalist Steve Irwin died in September after a stingray barb pierced his chest.
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i think I have worked it out now. It's actually a Pennatulid or Sea Pen, a type of
coral. The one hooked seems to be a little worse for wear.
The bit on the end is probably where it anchors to the sea floor.
Here's a picture of a healthy one.:
Pete.
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Here's one to test the grey matter.
This appeared in the South Gippsland Sentinel Times on Nov. 14.
It looks to me to not even be a fish, but who knows?
Pete.
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This thing was caught off the extreme southern coast of Australia. South Gippsland is a fertile agricultural area renowned for its prime cattle and dairy produce as well as a commercial fishing industry. Wonthaggi is located 132 kms southeast of Melbourne via the South Gippsland and Bass Highways, in the Bass Coast Shire of Gippsland, Victoria, Australia. The town, known originally for its coal mining, is now the regional service center for tourism, beef and dairy industries, with a population of approximately 6,000.
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Oceans' Early Demise Disputed
From The Monterey Herald.
The sky isn't falling and the fish will still be around in mid-century, according to fishermen and critics of a recent article that forecast a bleak future for the fishing industry.
The article, published Nov. 3 in the magazine Science, predicted the collapse of all of the world's fisheries by 2048, based on declining fish harvest numbers and other research. It also sparked a firestorm of controversy, generating headlines nationwide in newspapers and news magazines, spinning off into an elaborately illustrated feature in Time magazine.
Among critics like Ray Hilborn, a peer review scientist at the University of Washington, the article was 'probably the most absurd prediction that's ever appeared in a scientific journal regarding fisheries.'
Hilborn called the Science article findings 'silly,' but also worried that they 'will become completely accepted in the ecological community. They have no skepticism.'
But the researchers who wrote the Science story -- including two from Stanford University's Hopkins Marine Station in Pacific Grove -- are sticking to their findings.
'I haven't seen any science that shows we're wrong,' said Steve Palumbi, a marine ecologist at Hopkins. 'There are opinions I've heard, but I haven't seen any science.'
At the same time, Palumbi and the other researchers said they are grateful the article has generated controversy because they believe it will help direct attention to the factors contributing to the loss of fishery resources.
Palumbi and Fiorenzo Micheli, also a scientist at Hopkins, were among a dozen authors of the Science article.
At the core of the controversy is what critics call the growing 'enviro-sensationalism' trend of environmental news, said Steve Ralston, senior fishery biologist with the National Oceanic and Atmospheric Administration's National Marine Fisheries Office in Santa Cruz.
He referred to the growing number of similar reports as 'an increasing 'Chicken Little' response.'
The principal objection, Ralston said, is that the scientists infer that fisheries are going to 'collapse' based on declining catches.
But one reason for the decline, he said, has been a successful management program. 'The basic way they measure 'collapse' is flawed. Catch is not a good way to measure the status of the fish stock.'
The authors of the original paper acknowledged that there is some validity to Ralston's argument.
'Yes, catches are an imperfect measure of the stock abundance,' said lead author Boris Worm, a marine biologist at Canada's Dalhousie University. He said, however, that declines in catches are still indicative of larger trends.
'It's obvious that when the catches collapse, it's often because there's no more fish to be found,' Worm said.
Critics of the research have also cited the successful recovery of some fish populations, like rockfish, as evidence against declines.
Co-author Fiorenzo Micheli, of Hopkins Marine Station, said those recoveries only go to show that there are ways to stop collapses from becoming severe.
'These examples prove the point that when something is done, and measures are taken, things get better,' said Micheli.
Worm agreed, and said that much of the debate about the paper is because of this misunderstanding of what a projection is.
'Our projection is not a prediction. If we don't change the way we do things, that's what the future will look like,' he said. 'I'm actually optimistic that we're going to turn things around fast enough that we're not going to hit rock bottom.'
The forecasted potential to hit rock-bottom, however, is what most critics have latched onto.
'I'm very disappointed in Science magazine,' Ralston said. 'This is not the first article that's almost created a panic situation with ocean resources and fish.'
Hilborn said many of the world's fisheries are not well managed and are getting worse, but the United States, Iceland, New Zealand, Australia and others have successfully pursued strategies to keep fisheries sustainable. For instance, those countries are getting rid of a fishing industry race that led fishermen to build and operate ever-bigger boats to bring in ever-bigger catches.
Lowering the take, he said, is the key.
Ralston describes himself as 'an ardent conservationist,' but said he worries that public exaggerations of environmental problems erode the credibility of scientists and the conservation movement.
Fishers view the Science report as another undeserved slap at them and their industry.
'I see a completely different picture of fishing and the ocean,' said Jiri Nozicka of Monterey, a native of the Czech Republic and a fisherman on Monterey Bay for the past seven years.
'We as fishermen see how much fish there is, and we've been catching a lot more fish than ever before.'
Palumbi acknowledged that some areas of the world have not seen such drastic declines in fish populations as others. In fact, a main point of the paper was that the collapse in fish numbers is dependent on the diversity of ecosystems.
'In Monterey,' he said, 'we're in a hotspot of diversity. So the collapse is happening more slowly here.' The research, however, looked at the global picture.
Fishermen have also said the study was flawed because catch numbers are influenced by government regulations.
'There's huge waste created by reduced limits by the federal government because of quotas not matching reality,' said Joe Pennisi,' Nozicka's brother-in-law and fishing partner.
Fishers, Nozicka said, are forced to throw catches overboard because of regulations limiting the number of fish they can land, and that lowers the landing numbers scientists rely on to determine fish population.
In addition to the lower catch limits, he said, the number of fishing vessels is also declining. If there's an endangered species on the coast, Nozicka said, it's the American fisher.
A fishing industry can collapse, he said, when there are too few boats on the water to support the fish canning and processing industries, not to mention the businesses ashore that maintain, supply, build, fuel, service and sell boats.
The decline in fishers, however, is also closely tied to the number of fish in the ocean, say some scientists.
'Historically, the cause of a shrinking fishing industry is because of declining stock,' Micheli said.
Jared Roth, who was until recently an observer for NOAA's West Coast Groundfish Observer Program, disagreed.
'There's a lot of fish out there,' Roth said. 'Nobody knows what's down there, and that might always be the case. The ocean is really mysterious; it's dark, always changing. It's really hard to know what the truth is down there.'
Roth sailed with Nozicka and Pennisi as an observer on a number of their fishing trips.
While the Monterey coastline is rich in marine life, he said, 'how does that compare to what it was like before people started dipping into the pot?'
Roth described himself as 'skeptical of a lot of ocean science,' even though that's his educational background.
He has participated in fish counts but doesn't know what is done with the numbers they generate.
Rockfish species were 'really heavily fished by really intense gear by a really intense industry over the past 10 years,' Roth said. 'You have to suspect that real damage was done. We're just too good at doing damage when there's money involved.'
Almost all of the gear used then has been outlawed, he said, and catch limits are lower.
Roth, too, worries about the future of the industry, which he sees as a fleet of aging boats and aging skippers, with few young people willing to come into the business.
'Fishing is so hard, really hard,' he said. When people set out to harvest wild fish on a wild ocean 'you really have to be able to adapt, to have lots of options, to be lucky, smart, skilled and tough.'
'People don't value the resource,' he said. 'If they really knew where their food was coming from and wanted real local fresh food, then these guys wouldn't so easily be weeded out. We should be valuing these guys. What will replace these guys? They seem to be going out of style fast, like family farms.'
This is one point that all the scientists agrees on.
'These fishermen need your support to be able to fish sustainably,' said Worm, who encouraged consumers to buy local catch when they eat seafood, even if it's more expensive.
Whether or not they agree with the research methods, the end message Worm hopes people take away from his research is that something has to be done so that we avoid the 2048 projection.
'People still expect scientists to tell them what the future will look like. But we don't have a crystal ball,' he said. 'What we can do is tell people what the consequences of our actions or inactions will be.'
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Qld teen nets world record 496kg marlin
A north Queensland teenager battled a black marlin almost 10 times his weight for more than an hour before reeling it in to set a new world junior fishing record.
Alex Johnston, 14, proudly showed off the catch of the decade - a five metre, 496kg giant - that he hooked while fishing Linden Banks, about 80km off Cairns.
"I've been trying to do this since I was nine," Alex told the Cairns Post.
"It's pretty cool."
The marlin eclipsed his previous junior world record of a 485.5kg tiger shark.
Proud dad Graham Johnston, whose charter boat Shikari's manoeuvrability helped secure the catch, said Alex was a natural who landed his first black marlin at age nine.
"He's been at it a long time," Mr Johnston said.
"Everyone in the marlin industry knows him. He does the lot."
Mr Johnston said it took Alex just 75 minutes to reel the monster female into the boat despite the attention of a host of large bull and tiger sharks.
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Whales have 'human' brain cells
HUMPBACK whales have a type of brain cell seen only in humans, the great apes, and other cetaceans such as dolphins, US researchers reported today.
This might mean such whales are more intelligent than they have been given credit for, and suggests the basis for complex brains either evolved more than once, or has gone unused by most species of animals, the researchers said.
The finding may help explain some of the behaviours seen in whales, such as intricate communication skills, the formation of alliances, cooperation, cultural transmission and tool usage, the researchers report in The Anatomical Record.
Patrick Hof and Estel van der Gucht of the Department of Neuroscience at Mount Sinai School of Medicine in New York studied the brains of humpback whales and discovered a type of cell called a spindle neuron in the cortex, in areas comparable to where they are seen in humans and great apes.
Although the function of spindle neurons is not well understood, they may be involved in cognition – learning, remembering and recognising the world around oneself.
Spindle cells may be affected by Alzheimer's disease and other debilitating brain disorders such as autism and schizophrenia.
The researches found spindle neurons in the same location in toothed whales with the largest brains, which the researchers said suggested they may be related to brain size.
Toothed whales such as orcas are generally considered more intelligent than baleen whales such as humpbacks and blue whales, which filter water for their food.
The humpbacks also had structures that resembled "islands" in the cerebral cortex, also seen in some other mammals.
These islands may have evolved in order to promote fast and efficient communication between neurons, the researchers said.
Spindle neurons probably first appeared in the common ancestor of hominids, humans and great apes about 15 million years ago, the researchers said. They are not seen in lesser apes or monkeys.
In cetaceans they would have evolved earlier, possibly as early as 30 million years ago, the researchers said.
Either the spindle neurons were only kept in the animals with the largest brains or they evolved several times independently, the researchers said.
"In spite of the relative scarcity of information on many cetacean species, it is important to note in this context that sperm whales, killer whales, and certainly humpback whales, exhibit complex social patterns that included intricate communication skills, coalition-formation, co-operation, cultural transmission and tool usage," the researchers wrote.
"It is thus likely that some of these abilities are related to comparable histologic complexity in brain organisation in cetaceans and in hominids."
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cheers pete, why the room temp defrosting or rather why not?
it gives bacteria a chance to multiply at room temp, whereas in the fridge or under running water, it doesn't allow the bugs time to breed.
You should also cook the fish ASAP after defrosting.
Here's something I found googling to confirm my theory:
Thawing Frozen Fish
Thaw fish in refrigerator or under cold running water. Never thaw fish at room temperature.
Thawing times vary with the size of the fish, shape of the package, and with temperature. Typically, a pound of fish requires 6 to 8 hours to thaw in the refrigerator or 1 to 2 hours to thaw under cold water. Thaw fish only until it is pliable but still has ice crystals. Cook immediately.
Remove fish frozen in ice blocks by running cold water over them. When the fish can be freed of ice, remove it and wipe dry. Cook immediately. If your recipe or cooking method requires totally thawed fish, remove the fish from ice, cover with aluminum foil or food wrap, and finish thawing it in the refrigerator.
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Howdy Knappers, as a general rule, you should not keep fresh fish frozen for longer than 6 months.
One other thing...never defrost fish at room temperature, always defrost either in the refrigerator or under running water.
As long as the freezer has kept the fish at minus 18 degrees C or zero degrees Farenheit for the entire time, you should be OK.
Others may have different time periods, but it is probably better to be safe than sorry.
Hope this helps,
Cheers,
Pete
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Nice catch Dave. Mmmmm flounder, my favourite eating fish, in fact just about the only fish I eat
nowadays. I managed one last week and it went down a treat.
Might have to give those shrimp a go myself. Whaaaat! me using plastics!! What am I saying LOL.
They sure seem to work.
Cheers,
Pete.
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Looks like some type of Maori Wrasse but I can't identify it from the Fishbase website.
Closest I could find is this one:
http://filaman.ifm-geomar.de/Summary/Speci...ry.php?id=56982
A bit out of his territory if it is.
Looks like one for Flattieman!
Pete.
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The Kraken attacks Japanese parking lot!
Large squid are commonly caught off the coast of Japan. But yikes, this one displayed in a parking lot of a wholesale fish market in Tohoku Japan yesterday is the KRAKEN
The photo is from the Japanese newswires. The squid was in the parking lot of a wholesale fish market somewhere in northern Tohoku Japan. The image was labeled “tohoku_shijou .jpeg”, which means the ‘Tohoku [district] wholesale [fish] market’.
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Congrats on your Bream and the aereal acrobatic Taylor,
37cm to the fork Bream is a serious fish well done
penguinI wish it had been 37cm to the fork. It was 31cm.
At 37cm, I'd be doing handsprings
Will keep trying for the big one though.
Cheers,
Pete.
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Stronger quarantine conditions for imported prawns recommended
It may soon be illegal to import whole prawns into Australia unless they are from a nation declared disease free.
Biosecurity Australia has released a report recommending stronger quarantine conditions in a bid to prevent a series of diseases infecting the Australian fish stock.
Another recommendation would require shelled prawns to be cooked before import.
The Federal Fisheries Minister, Senator Eric Abetz, says industry and the public have until late February to comment on the proposed policy.
"Some of the diseases seem to be of such a nature that greater restrictions will need to be placed on them but of course before we go down that track we want to fully consult and make sure that we're behaving in a manner that's acceptable under the World Trade Organisation standards," Senator Abetz said.
"The advice either stands or falls on the basis of the scientific rigour and as a Government we have made it very clear on a number of occasions that these import risk assessments are genuine risk assessments."
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Whitebait warning after cholera symptoms
NEW South Wales Health is urging people to avoid eating raw whitebait after three women were admitted to hospital today with cholera-like symptoms.
The women are suffering from severe diarrhoea and further tests at two Sydney hospitals are being carried out to determine whether or not they have contracted cholera.
The disease can be passed on through water or food contaminated with the cholera bacterium, which spreads rapidly when sewage and drinking water are inadequately treated.
Although authorities are yet to establish an exact source of the toxic fish, it is known the women bought the whitebait from local fish shops.
It is believed those fish shops import their whitebait from China.
Authorities would not reveal where the women live or the location of the shops that sold them the fish.
NSW Food Authority spokesman Adrian Bradley said samples had been taken from the women and results were expected back in a few days.
“We've been working with industry and this product has been withheld from sale, so now we're waiting to see what the results come back as,” Mr Bradley said.
“We're still also trying to trace back and find where the product has come in from.”
Mr Bradley said a cholera outbreak often stems from sanitation problems in developing countries.
“If it is cholera, it would be one of the very rare occurrences in Australia as we very rarely get cholera outbreaks or problems here,” Mr Bradley said.
The Food Authority recommends whitebait be cooked before being eaten to eliminate any potential cholera strain.
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Great stuff Pete. Still haven't had time to go up to Narra yet to have a go at those monster flatties.
Hows the water level at the lake? Is it still quite low?
Cheers.
Yes, the water level is still quite low. Sand dredging is continuing but should be completed within a couple of weeks hopefully.
I believe they will then open the lake entrance again and it should stay open longer this time.
I'll let everyone know as soon as it's open.
Cheers,
Pete.
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V. good session mate. Never heard of bream taking white bait but
how long are they?Oh, they just go for it big time.
Good overall bait for just about anything in the lake at present.
Pete.
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Hit Narra lake again today to see if it was just a fluke on my
last outing there where I got squat.
Today was a lot better. Used the same whiebait, technique, rig etc. and came up trumps.
Managed 7 healthy bream, the biggest measuring 31cm to the fork and one
thumper of a tailor which went 42cm
(all fish released again).The tailor put on quite a show with leaps out of the water and fought like I've never
seen before. The people passing by saw the fight and couldn't believe it's aerial antics.
No flatties today at all which was surprising.
I think the lake fishes a lot better on overcast days an the last outing was a bright sunny day
and the fish just didn't want to play at all.
I have also figured out that when it's drizzling rain, the flatties come out to play as well.
Forgot to take the camera today so no pics unfortunately.
Cheers,
Pete.
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Woohoo Kilp!!!
So glad you landed your first kingy. I'm green with envy.
Still waiting to get my first, but not long hopefully.
Oh what a feeling eh!!
Congrats again.
Cheers,
Pete.
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Lovely looking lizard there Evil.
Glad she went back to figth another day too.
A top session by the looks.
Cheers,
Pete.
penguin
how long are they?
(all fish released again).
The Weekly Welcome
in The Bar
Posted
Wow!! 75 new members!
Glad you joined the best fishing forum in the country.
Don't be afraid to post and ask questions as most of the people here
are more than willing to answer your questions.
This site has some very knowledgable folks who are more than willing to
share their vast fishing knowledge with you.
Cheers,
Pete.