kingie chaser

That Ray is huge, would have been an awesome fight. Great pics of the milky way as well. Notan easy shot!

Ah, ok. So like Navionics maps then? https://www.navionics.com/aus/apps/navionics-boating Navionics looks better value seeing as you get NSW inland & coastal waters all in the one card/price!

I guess if you'd never seen one before you would be cautious, as we are aware there are some pretty poisonous sea creatures out there. A bit like many of the weird crustaceans out their, scampi, morton bay bugs, yabbies etc. Would be just as nice & sweet as the prawns, probably sweeter! They were for sale the other day when I went to the local fish market for $24kg!! https://www.sbs.com.au/food/recipes/mantis-shrimp-garlic-and-chilli

Nice work, long reef is going off atm by the sounds of it. Wish I could get out there!

You just have to look for it mate! https://www.rms.nsw.gov.au/documents/maritime/usingwaterways/maps/boating-maps/19-lake-mulwala.pdf https://www.rms.nsw.gov.au/documents/maritime/usingwaterways/maps/boating-maps/23-burrinjuck-dam.pdf https://www.rms.nsw.gov.au/documents/maritime/usingwaterways/maps/boating-maps/21-blowering-journama-mannus.pdf https://www.rms.nsw.gov.au/maritime/using-waterways/maps/boating-maps.html

Cool, will be interesting to see what you come up with Paddy. The thing about Salmon is there is a much higher fat content than kingfish, & that has a difference on the process. While the same mix with still work I would be more concerned about the time in cure fore the kingfish. I usually do a kingfish or white flesh fish cure about 1/2 the time of salmon or ocean trout. Most times for kingfish its about 6-8 hours only. Again its all trial & error with your salt/sugar % & the thickness if the fish.

Scratchie gave us all coloured pennants/flags last year Baz so we could see who was who. The only problem was I think most of them ended up in Newcastle 🌪️ 🌬️

As you were saying, can you please save some for those of us going to the PS gathering, I'd like one to as would the others

Looks like a great day out but what general area were you in? What was the water temp? Much current?

Yes I do. For luderick Id be looking for places that is there known preferred habitat, like rock walls/ break walls, rocky headlands, hard structures like bridge pylons etc, inshore reefs & even beaches. Find some weed, find some locations like that in your area & just go fishing

I would prefer to flush & wash straight after, is there no taps at the ramp?? Worst case I'd be running salt away through the motor & also using it to spray the boat & trailer the following day which will at least remove/neutralize all salt deposits.

Hi Greg, welcome aboard. No need for a toggle switch, they are pretty simple things really. As long as there is a fuse on the positive the just run pos wire to pos terminal & neg wire to neg terminal. The main thing is getting the transducer mounted correctly on the hull so there is the least amount of interference for water turbulence.

The science of fishing is great but when they close down all the recreational fishing areas for habitat/sanctuary zones it will all mean didley s squat. You only have to look at what could have happened 18 months ago if certain political parties got there way & we would all be vertual fishing right now!

All curing depends on a few factors like thickness of the product & the density/% of the salt in the cure mix. If you up the salt it's a shorter cure, the longer it's in the cure the more moisture it pulls out & probably the longer it will last but it will be much firmer on the chew so it's all about what texture moisture content you like. The shelf life of pretty much anything cured is extended far beyond anything fresh but yes there are many factors involved. If you look at use by dates on things like smoked salmon which is brined & smoked it's a shelf life of 12+ months if kept in airtight packaging & at the right temp. Both cures & cured/cold smoked products freeze very well because of the reduction of water in the cells, although on thawing it's would best to use it quickly once out of the vacuum sealed bag.

Hi all, I know of one other well documented thread on here from flatheadluke regarding sushi which is great & so I wont go into that to much other than to say that everyone should give it a go at some point in their life, sure you can go down the road & buy it(well city dwellers anyway) but to me its just part of learning of another culture's way of life. So I went to the market yesterday with another chef mate & I dont normally buy fish but felt like some salmon so bought a whole fish. Being the only person in my household I then think how can I utilize this fish now & for the next month or 2?? I start by breaking the fish down into the fillets, one fillet gets cut into 6 x 150gr portions, vacuum sealed & frozen for different meals to come. Some off cuts are kept for the sushi. The other fillet on this occasion is getting cured & because I want it smaller than usual as its just for me I break it into shoulder cut & belly cut pieces by slicing through the centre bone line of the fillet lengthways. I made 2 different curing mixes, with this the basic salt/sugar ratio being the main thing, something like fine sea salt(dont use table salt!) or fine rock salt(the cheapest option & its fine to use), so 100gr salt to 200gr brown sugar. One mix was by adding pounded Schezuan pepper, star anise & Sake, the other was with grated fresh beetroot. Both were cured in vaccum sealed bags in the fridge for 16 hours, if I left the fillet intact I would probably be inclined to leave it for 24hrs. Of course this method is pretty close to something like a gravlax where salt, sugar & herbs like dill, chervil & parsley might be used along with some vodka. This one whole fish will last me a couple of months, pulling out piece by from the freezer & doing different things with each, today was just one course On top of the shari & in the sushi is the raw salmon, the pieces at the front are the cured. Will post up the various ways I will use both the cured & raw salmon. Also did a couple of pieces of sushi with prawn & of course a few shots of Sake with lunch cant hurt

My advice is to do some searching on here via the search tab. People have mentioned your local weed collection locations on here but Im not going to look for them for you! Enjoy the reading

How do you know who is a fishraider? Paint the boat 😀 There are some older example on google

That wasn't you on Stockton beach the other day was it 😅

From stats the Palomar is fractionally ahead of the Trilene in breaking strain but both are worth knowing how to tie. Comes down to ease/time in tying really.

Nicely done Some of the guys out at longreef the other day said the kings around that size wouldn't take any livies either & got there's on jigs as well. Sounds like a bit of a pattern for this time of the year maybe??

Welcome aboard Warren, sounds like you have a wealth of knowledge, look forward to seeing more reports & hopefully learning a thing or 2 from you as well

Nice report, sounds like you were out there with Zoran having a crack in the deep. I know your from Woy Woy but sometimes there better action in close if you look at those recent reports in the last few days from longreef. Still I know you cant get blue eye or gemmies at longreef. Good on you for putting the big girl back. Better luck next time & thanks for the report

Wow, a 92cm flatty, would love to see that. What was he getting the flatty's on Noel?

Yes just noticed it when someone placed an ad. Not sure how long its been up this time but by the sounds of it it gets shut down when people break the rules so here they are-

Nice report, well done Good to hear they are taking jigs to!