PPSGT

Hi Fishraiders.. Does anyone have a reliable spot somewhere between Tunks Parks ramp and North Head that produces garfish consistently? What time of the year are they in the harbour? I have seen a school swim past the boat at Seaforth, but I havent seen them come up in a berley trail, which leads me to think I'm trying in the wrong spots Any help or pointers would be appreciated Thanks PPSGT

Here are a couple of Kingies caught in Port Augusta, South Australia in the Hotwater outlet channel of the powerstation. The bottom has little if any structure, and is shallow water maybe 30-40 feet at the deepest. The kings just scream away from the boat, and you have to drop the anchor over with a buoy attached and chase after them, as usually the only structure they can bust you off on is your own anchor rope. The other technique the locals use is a 3metre tinny, venetian blind cord and a live squid. Once the king is hooked, it cant break the cord and it cant pull the boat under, so the sporting fisherman is towed around (usually with beer in hand ) until the fish is tired out and is skulldragged into the boat. Not very sporting but would be a laugh being towed under fish power! I dont think that method would work too well in Middle Harbour.... The hotwater outlet is probally the strangest place to fish in Australia. South Australia doesnt really have tropical sportsfish, but Mahi Mahi, Swordfish,Ocean Sunfish and warm water tunas have all be caught or sighted in this channel. The bigger fish has a mark behind its eye + the depth in the body makes it look more like a tuna than a king..

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Kingfish Cutlets with lime sauce. Slice kingfish into cutlets, cook in a pan or BBQ brushed lighty in sesame seed oil. While they are cooking away mix up in a bowl: a table spoon of fresh corriander juice of two limes Teaspoon of chopped blanched Ladyfinger chillies tablespoon of fishsauce teaspoon of brown sugar dissolved in enough hot water to form the sauce (ie 100mls) stir together and spoon over your kingfish cutlets... (adjust the quantities to your own tastes) The chillis need to be blanched so they add the flavour, but with destroying your taste buds with heat. Cut the lady finger chilli in half, remove seeds place in a cup cover with boiling water then leave for 5 mins chop up, then add to you sauce - the heat is greatly diminished without effecting the flavour even people who cant stand hot food enjoy them when prepared like this