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Sounds like a deal if it’s been well maintained. Less than half price The letters refer to the drag curve so look it up on the shimano website I think it would be fit for purpose . I fish internationals and as I have no interest in record captures these days I use 50w reels loaded with 80lb mono. Way to go!

Mono much easier to cut if you get in trouble too. I’m biased after fifteen years profishing. Always had three knives within easy reach, one on my belt at the front and one behind my back the third one was the one that got the most use and was on the bait table. My worst moment was when droplining for snapper and a stray hook flipped the wrong way and caught the palm of my hand as it shot past. I was able to grab the knife and just a touch cut the 80lb mono. I still had the hook embedded but at least I didn’t go over the side! Used braid on my alvey electric winches only once and took it off as soon as I was back in port! Was winding in a string of medium snapper and a big tiger grabbed a couple and took off! Scary and I couldn’t slow him down enough to use the cutters so had to let it all run out down to the mono backing! This was thirty years ago but I still don’t use braid!

Hi Volitan, do you mind sharing details of the camera and how you operate it. Its fantastic and id love to be able to do something similar for the kids! cheers

And the new recipe is ??

Haven’t fished for them for a long time but can remember catching fish nearly two metres in coal and candle. We use hand lines and the most important part was the curtain ring to which was attached the heavy hand line on one side and the wire trace and rig on the other. As you all probably know they can exert tremendous sideways pressure and the last couple of metres of lift can be difficult. With this rig you just hook a finger or two into the curtain ring and the lift is then very one sided—your way! Hold the fish in a vertical position once you’ve got it over the gunwhale and put your other hand round the back of its neck and choke it by exerting finger pressure on the gullet which is very soft and fragile. Dies pretty quickly and avoids the chance of a vicious bite! Excellent eating quality. We used onion bags to scrub the silverfrost off the fish before cutting into six inch slabs. Pan fried in butter and olive oil for a minute or two after rolling in rice flour—beautiful!

in nz that’s common, in Australia that’s amazing!. Don’t know why and don’t know why there’s only small reds in Pittwater but in Port Philip bay they’re huge.

Check in with the guys at MO tackle on the highway just near the Showgrounds. They’ll tell you where the bait is and where the fish are! May is tuna time in Coffs but they could be out a fair way!

I’ve got an old style stove with a separate griller at our holiday house and I line the grill with alfoil then tailor fillets sprinkled heavily with brown sugar,then dotted with little knobs of block butter. Under the grill on full heat and it’s fabulous. Don’t overcook!

Mowies are actually excellent eating. Bleed by nicking the carotid artery on both sides of the backbone under the Gill covers and when bled out put in ice slurry Fillet and skin them and you will see a red piece of flesh in the front edge/corner of the fillet Cut this off completely as it is the source of the iodine taste if cooked intact. You’ll never throw another one back!

Hi Aaron, all the above are good spots . If you want a drive to the south there’s a road bridge on the highway at wardell which is a great Jewie spot in the right conditions. Locals get big hauls of medium to big ones here! If you want to chase bass there’s plenty of good spots on the river near bungawalbin.

Priceless!!

Width of the tail says luderick, that plus the slightly smaller scales

Thanks sparro55. Gotta try it for sure!

Great report. I’ve never been popping for whiting but it sounds like fun. What’s the basic gear required? cheers

Current running south to north—says it all really. If I strike that anywhere I go home. Cheers

50mm piece of ginger sliced fine, one clove garlic same, half cup of green ends off shallots and one tablespoon squid brand fish sauce, in one litre of water or more if necessary. Drop the well scrubbed head in and bring to boil then simmer gently for twenty minutes. Then you have fantastic stock and the head will be easy to clean! Put it in the dishwasher to perfectly clean it! i never throw out snapper heads or frames!

Of course! My brain wasn’t in gear! So simple. many thanks 😊

Safety angle— I’m the sort who looks both ways on a one way street! Always expect the unexpected. 🙄

Hi noelm, at Sydney fish market wirrah are same price as snapper😳

Ok done that with a see through draining water trap filter from whitworths so the fuel from the underfloor tank goes through that. It occurs to me now that I should have another filter between the engine and my backup 25litre portable tank. Any simple solution ? Could tip it into the main tank I suppose but would prefer to connect direct to the engine via another filter. cheers

I’m restoring (slowly🙄) a southwind 520 and the fuel filter is a simple screw off canister type. Should I replace it with a visible water seperator type with a drain plug and if so what’s the best type/brand. Don’t much like the canister where you can’t see anything.

Thanks everyone for the advice. Zoran I’ll follow your suggestions and see how we go cheers

Thanks Zoran. Yammie 70 four stroke. Buggerall hours. Bought it then decided to have a triple bypass. Hence the situation Tank is 80 capacity and there’s probably 70 in there ive been running on a portable tank but want to go back to using the main tank and have the little one for backup. Cheers

I need to dispose of around 80 litres of petrol that is two years old. Will siphon it out of the underfloor tank and then what?Any ideas on how to dispose of it would be appreciated cheers

Mowies are fine if cooked as suggested here already. Make sure the wings are removed if cooking any other way and fillets need the little reddish bit on top corner removed as well. Those two areas plus the skin are the source of the iodine taste. We eat mowies first night and snapper second night. Fillets are laid on kitchen paper on trays and left uncovered in the fridge. That removes a bit of excess moisture and we find snapper in particular are much better on second or even third day. To each his own of course!!