Roberta, what kind of reel do you use for blackfish? I thought being a blackfish specialist you'd be using a centrepin like an Avon or Steelite, but you mentioned you had drag on when you lost that big fish. Just curious.
Also, how do you cook them? I used to fish for them all the time (almost always of the Sydney Eastern Suburbs rocks). I agree if you kill, fillet, skin and remove the blood line they are fine to eat, but I could never get them to taste like bream and whiting.