Dreamtime

Possibly a Gurnard Perch The Common Gurnard Perch has a relatively elongate body and short snout. The body is brownish or reddish, mottled with indistinct blackish blotches. The inside surface of the pectoral fin is white, with a broad vertical black band and numerous small orange spots

I think they are basically saying - to hell with the heavy metals and contaminants, the benefit of eating fish outway the risk of poisoning.

Great photos Stewie, What boat were you fishing from - did you tow your boat up there? Can you eat the fish (bass) you caught? Going on the size of the baitfish your bass regurgitated, would you have a better chance with a smaller lure? Cheers

That looks good to chop up and mix with sand for berley but looks a little short for a good bait. Have a look here. I used to collect weed from here and sell to Tom Ugly's Bait Shop every week.

THE nation's food regulator is considering allowing prawns contaminated with antibiotics to be sold in Australia for the first time. Food Standards Australia New Zealand has backed an application from the Food and Beverage Importers Association to set a maximum residue limit for the antibiotic oxytetracycline in prawns. No such limit exists, which means any trace of the substance, no matter how small, in prawns is deemed unacceptable. "FSANZ considers that there are no health or safety concerns associated with the requested oxytetracycline maximum residue limit of 0.2mg/kg for prawns," its recommendations says. If approved, it will be the first time that any level of residue from any antibiotic is allowed in prawns, a Food Standards spokeswoman confirmed. But minute levels of the same antibiotic - oxytetracycline - were already permitted in fish, she said. Oxytetracycline is used in Australia and overseas to treat bacterial infections in aquaculture, and maximum residue limits have been adopted in some countries. Scientists have expressed concern, however, that overuse of antibiotics in livestock or seafood could result in resistance to the powerful drugs building up over time in the people who eat them. FSANZ said this would not be a problem in this case, because oxytetracycline was not in the medical arsenal used to treat people. Australia imported about 33,000 tonnes of prawns in 2006-07 - including 6000 tonnes from Thailand, which already allows low levels of oxytetracycline in prawns. Agriculture Minister Tony Burke did not respond yesterday to requests for comment on FSANZ's proposal. But Labor took a hard line last year when the Howard government released a survey showing that 31 per cent of a sample of prawns, fish, crabs and eels from Asia contained low levels of antibiotics and-or anti-microbial agents. One of those antibiotics was a tetracycline, the family of compounds that includes oxytetracycline. The Howard government promised increased testing of imported seafood in response, but earned Labor's censure for not ramping up the testing quickly enough. Then federal fisheries minister Peter McGauran was "allowing potentially unsafe seafood imports into Australia through his continued inaction," Labor agriculture spokesman Kerry O'Brien said at the time. "The minister must act urgently to maintain consumer confidence in the seafood market."

Boston, MA - A review of the literature on the health effects of dietary fish or fish-oil intake has a reassuring message for seafood lovers, anyone eating fish for health reasons, and perhaps most everyone else [1]. Levels of mercury and other contaminants in commercially bought fish are low, and their potential risks are overwhelmed by likely reductions in cardiovascular mortality, according to a report in the October 18, 2006 issue of the Journal of the American Medical Association. "The main message is really that everybody should be eating one or two servings of fish or seafood per week for their health," Dr Dariush Mozaffarian (Harvard School of Public Health, Boston, MA) told heartwire. In his analysis, coauthored with Dr Eric B Rimm (Brigham and Women's Hospital, Boston, MA), regular "modest" intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the two long-chain n-3 polyunsaturated fatty acids (PUFAs) abundant in finfish and shellfish (collectively referred to as "fish" in the article), is associated with a 36% drop in coronary disease mortality (p<0.001) and a 17% fall in total mortality (p=0.046). The n-3 PUFAs, they also conclude, appear to be important to early brain development. "Potential risks of fish intake must be considered in the context of potential benefits," according to Mozaffarian and Rimm. "Avoidance of modest fish consumption due to confusion regarding risks and benefits could result in thousands of excess CHD deaths annually and suboptimal neurodevelopment in children." Those potential benefits are immense compared with the highly publicized but apparently low health risks associated with methylmercury, dioxins, and polychlorinated biphenyls (PCBs) that have been found in some fish species, they write. The evidence suggests a potential for neurodevelopmental deficits from early exposure to methylmercury, but the risk is likely diminished by limiting intake of fish with high methylmercury concentrations. You're talking about a 300:1, 500:1, 1000:1 benefit-to-risk ratio. And the cancer risk from consuming PCBs or dioxins in fish appears to be negligible, especially when stacked up against the likely CV protection, according to Mozaffarian. "In statistical terms, it's background noise relative to the benefit. . . . You're talking about a 300:1, 500:1, 1000:1 benefit-to-risk ratio." Moreover, he said, the evidence for CV benefit is far stronger than that for a cancer risk. "For benefits, we're talking about randomized trials and prospective studies in humans. For the risks, they're really theoretical risks based mostly on animal studies and a few limited studies in humans at much higher doses." "I think they've put things into perspective. This is an area that gets a tremendous amount of controversy and mixed messages going out to the public," Dr Alice H Lichtenstein (Tufts University, Boston, MA), director of the Cardiovascular Nutrition Laboratory at her institution's Human Nutrition Research Center on Aging, told heartwire. The conclusions of Mozaffarian and Rimm, she said, are "well founded" and "consistent with what a lot of people have concluded—that the benefits [of fish and fish-oil consumption] outweigh the risks." The report's recommendation that almost everyone can benefit from a couple of servings of fish per week was directed not only to the general population and those with CV risk factors but also to women who could become pregnant or are nursing, who are urged to avoid a few species of fish that generally have higher contaminant levels. I think it's important that women of childbearing age and nursing mothers not worry so much about mercury, which is present at high levels really in only four fishes that they're not supposed to eat. "I think it's important that women of childbearing age and nursing mothers not worry so much about mercury, which is present at high levels really in only four fishes that they're not supposed to eat," Mozaffarian said. "They shouldn't worry so much that they reduce their fish intake overall." The report specifies that such women should avoid shark, swordfish, golden bass, and king mackerel and restrict intake of albacore tuna to six ounces per week to limit exposure to methylmercury. "However, emphasis must also be placed on adequate consumption—12 oz/week—of other fish and shellfish to provide reasonable amounts of DHA and avoid further decreases in already-low seafood intake among women." For persons with CHD, the report says, the currently recommended target of 1000 mg/day EPA and DHA may be higher than necessary. "Our analysis suggests that lower doses may be sufficient, but given this population's higher risk and that most data are from primary-prevention studies, a target intake of 500 to 1000 mg/day—consistent with the largest secondary-prevention trial to date—appears reasonable. This could be approximated by one 6-oz serving per week of fish richest in n-3 PUFAs (eg, farmed salmon, anchovies, herring), more frequent consumption of other fish, or supplements." For the general population, write Mozaffarian and Rimm, a weekly target of 1500 mg to 2000 mg EPA and DHA is "reasonable" and could be met by one 6-oz serving per week of "wild salmon or similar oily fish, or more frequent intake of smaller or less-n-3-PUFA-rich servings." Anybody who eats fish at one or more servings per day, just to be on the safe side, should make sure they're eating a variety of different fish. To arrive at these numbers, they analyzed published studies that estimated the risk of CV disease, neurologic events, or cancer associated with fish or n-3 PUFA intake, and the effects of methylmercury, PCBs, and dioxins, "focusing on the evidence, when available, from randomized clinical trials and large prospective studies," pooling data or conducting meta-analyses when possible. Collectively, the literature suggests that CHD mortality decreases by 14.6% for every 100-mg/day intake of EPA and DHA, reaching a plateau of 36% at about 250 mg/day, according to the authors. The observed 17% total-mortality reduction associated with n-3 PUFA intake in the analysis was driven largely by the reduction in CHD deaths. Statins, they observe, were associated with a 15% drop in total mortality in a recent meta-analysis. One major caution in the report is for people who eat fish that isn't purchased from commercial sources. "Some of the inland lakes in the US are more highly contaminated with PCBs and dioxins," Mozaffarian said, "so someone who sport fishes and eats their catch frequently should consult regional advisories about what levels of PCBs and dioxins are in the different fish." Another caveat: "Anybody who eats fish at one or more servings per day, just to be on the safe side, should make sure they're eating a variety of different fish, making sure that at least some are lower in mercury levels," he said. The report notes that the n-3 PUFA alpha-linolenic acid (ALA) is rich in some terrestrial plant sources such as flaxseed, soy, and walnuts. Two to three grams of ALA per day, it says, "may reduce cardiovascular risk or affect neurodevelopment, but benefits are less established compared with those for EPA and DHA."

Co-incidence, or factual? DOCTORS should provide more information to mothers-to-be about the benefits of eating seafood for their baby's development, according to an industry spokesman. This follows publication this week of results from a major international study showing higher fish consumption is linked to better physical and mental development in infants. Mr Roy Palmer, the Network Leader in Seafood Services Australia’s “Global Seafood for Health” program, acknowledged greater attention on health rewards from higher consumption would benefit seafood industry members but said his call was based on sound research. “A long-running international study of 25,000 women and their babies has concluded that higher seafood consumption during pregnancy led to better development at six months and 18 months of age,” Mr Palmer said. “This is very important news and, added to other international research already reported in recent years, shows that mothers-to-be everywhere should be receiving more information about the proven benefits of higher consumption of fish and other seafood during pregnancy and breast-feeding.” Mr Palmer said the results of the Danish-based joint US-European study had just been published in the September edition of the American Journal of Clinical Nutrition. “The study team looked at 25,446 children born to mothers participating in the Danish Birth Cohort, a study that includes pregnant women enrolled from 1997-2002. Mothers were interviewed about child development markers at six and 18 months of age. “Their diet during pregnancy, including amounts and types of fish consumed weekly, was assessed by a detailed food frequency questionnaire administered when they were six months pregnant. “During the interviews, mothers were asked about specific physical and cognitive developmental milestones, such as whether the child at six months could hold up their head, sit with a straight back, sit unsupported, respond to sound or voices, imitate sounds or crawl. “At 18 months, they were asked about more advanced milestones, such as whether the child could climb stairs, remove their socks, drink from a cup, write or draw, use word-like sounds and put words together, and whether they could walk unassisted. “The researchers showed that the children whose mothers ate the most fish during pregnancy were more likely to have better motor and cognitive skills,” Mr Palmer said. “ For example, among mothers who ate the least fish, 5.7% of their children had the lowest developmental scores at 18 months, compared with only 3.7% of children whose mothers had the highest fish intake. Compared with women who ate the least fish, women with the highest fish intake -- about 60 grams a day on average -- had children 25% more likely to have higher developmental scores at six months and almost 30% more likely to have higher scores at 18 months.” Mr Palmer said the benefits from this study were generated by 400 to 450 grams a week of European fish species such as Cod, Plaice, Salmon, Herring and Mackerel. “That equates to a minimum of two meals a week of 200 grams of fish, or more meals of smaller serves, including the oily species high in Omega-3 oils, such as Mullet, Tailor, Australian Herring, Australian Sardines, Mackerels, Yellowtail Kingfish and Atlantic Salmon. “Not only mothers and babies but everyone in the community would benefit by eating a minimum of two seafood meals a week,” Mr Palmer said. “This is a message doctors should be encouraged to get across to everyone, mothers-to-be in particular.” FURTHER INFORMATION: Mr Roy Palmer Tel 0419 528 733Note: For the Harvard media release about this project, go to: http://www.eurekalert.org/pub_releases/200...s-efw090908.php The full article, published in the American Journal of Clinical Nutrition, Vol. 88, No. 3, 789-796, September 2008, is "Associations of maternal fish intake during pregnancy and breastfeeding duration with attainment of developmental milestones in early childhood: a study from the Danish National Birth Cohort" by Emily Oken, Marie Louise Østerdal, Matthew W Gillman, Vibeke K Knudsen, Thorhallur I Halldorsson, Marin Strøm, David C Bellinger, Mijna Hadders-Algra, Kim Fleischer Michaelsen, and Sjurdur F Olsen from the Department of Ambulatory Care and Prevention, Harvard Medical School and Harvard Pilgrim Health Care, Boston, MA (EO and MWG); the Maternal Nutrition Group, Department of Epidemiology Research, Statens Serum Institut, Copenhagen, Denmark (MLO, VKK, TIH, MS, and SFO); the Department of Nutrition, Harvard School of Public Health, Boston, MA (MWG and SFO); the Department of Neurology, Children's Hospital Boston and Harvard Medical School, Boston, MA (DCB); the Department of Neurology, University Medical Center Groningen, Groningen, Netherlands (MH-A); and the Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen, Fredriksberg, Denmark (KFM). Issued: Sun Sep 14 8:43:05 EST Reference-id: SSANEWS0239 News archive: For more news stories visit the SSA News Archive

I notice two groups of three holes in a triangular pattern. Is the lid going to be hinged, and are they the holes for the hinge? Have you decided on a plan for the lid fabrication? The bung will drain into the bilge, is that correct. No probs if you're only going to keep "clean" items in the esky. Could be a worry if you will be storing your cleaned fish though - blood and other gunk draining into the bilge. All in all though looks to be a great effort and display of skill on your part. I think it would be a good idea to fill it with beer and try it out in the garage lol Good excuse to put to the

Unfortunately they have been misleading the consumers for 13 years now. Have the ACCC just woken up from more than a decade of slumber?? MARK COLVIN: When is a calamari ring not a calamari ring? The ACCC, the Australian Competition and Consumer Commission says the answer is when calamari makes up just a few per cent of the product. The ACCC has asked the seafood company Austrimi to rename its product because the Commission found that it contained just four per cent squid. The company has agreed to rename the produce Kal-rings. The ACCC says the potentially deceptive labelling of products is all too common, and it's picking up many similar cases. Barbara Miller has our report: BARBARA MILLER: In the frozen food section of the supermarket you see a box bearing the words Kalamari in large print. A picture of crumbed rings covers about three-quarters of the front of the package of the Austrimi Seafood's product. The ingredients list clearly states though that the product only contains four per cent squid. The chairman of the ACCC Graeme Samuel says that's not good enough. GRAEME SAMUEL: When you put out a product that is entitled Kalamari, spelt with a K admittedly instead of a C, but Kalamari crumbed seafood rings, that gives a very clear impression to the average consumer that this is truly 100 per cent calamari rings that is squid rings. Now when in fact the product is only four per cent squid and the rest of it is other fish products and other products altogether, it is clear in our view that consumers have the great propensity to be misled or deceived. BARBARA MILLER: I've purchased a product with a very similar name to the one which is subject to the ACCC action; these are called crumbed calamari rings. I have 400 grams here in this packet and it cost $5.49. The main ingredient here is squid and there's 42 per cent squid in this product, so ten times as much as was the case in the product which has been asked to change its name. So this is a 400 gram package. FEMALE CUSTOMER: So I would hope there's 400 grams of calamari in it. Would you check it before buying it? FEMALE CUSTOMER: No. How would I check it? 2ND FEMALE CUSTOMER: That'd have to be a trick question wouldn't it? I'm assuming probably 90 per cent of it would be. BARBARA MILLER: So what happened was a product with the same name was found to only have four per cent calamari; a different brand I should add. MALE CUSTOMER: I'd be appalled. I think that's disgraceful. If I buy calamari rings I expect the bulk of it to be calamari. BARBARA MILLER: That product's now been asked to change its name to Kal-rings. MALE CUSTOMER: I wouldn't be happy with Kal-rings, I think I wouldn't be sure what it is and if does imply calamari to anybody it would be misleading. BARBARA MILLER: Austrimi Seafoods has accepted the ACCC's finding that its product packaging was potentially misleading. And on a scratchy line from a factory in Vietnam, Austrimi's managing director Shinji Narasaki told me the packets of the seafood rings had already been re-labelled. SHINJI NARASAKI: We've been working with the ACCC following their recommendations. BARBARA MILLER: Has Austrimi taken action to change the name on the product? SHINJI NARASAKI: We have already changed our packaging, okay, almost four weeks ago now. BARBARA MILLER: And how long have you been selling the product Kalamari in Australia? SHINJI NARASAKI: 13 years. BARBARA MILLER: The ACCC chairman Graeme Samuel says cases such as the calamari rings, which weren't quite as the packet suggested, are far too common. GRAEME SAMUEL: It's not isolated unfortunately. We're picking up too often incorrect labelling or labelling that is potentially deceptive. We've had some significant issues with fruit juice manufacturers; we've had issues with other product labelling as to the source of the product, whether it's produced in Australia or produced overseas. And then most recently we're having more significant issues with what we call green-washing or green-labelling; where products are being claimed to environmentally sustainable or environmentally advantageous, when in truth they're not. BARBARA MILLER: And if you're wondering just what the main seafood is in Kal-rings, formerly known as Kalamari, it's surimi. The Austrimi website explains: READER READING FROM AUSTRIMI WEBSITE: First the fish is headed gutted and washed. A meat separator removes the fish flesh from bone and skin. From here the fish flesh is put through a series of washing and then drained in rotary screens, where impurities such as blood and excess oil are discharged… BARBARA MILLER: And so it goes on. Perhaps on that front though ignorance was better after all.

Well done there - too true, if your not quick enough those suckers just lock themselves into a crevice or snag. Bloody nice eating after you get rid of the slime. Bigger specimens can be a little foul when they dispose of their last meal on the floor of your boat - usually a dirty smelly crab that has not yet been fully digested!

How's this then? Rotary Diesel 250Hp Rotary Power International, Inc. ("RPI") (OTCBB symbol: RPIN) and Rothor Advanced Power AS ("RAP"), a Norwegian based distributor of RPI's rotary marine engines, have signed a Letter of Intent for the development of a high performance diesel outboard and sport jet based on the RPI Series 70, two (2) - rotor, 250 HP diesel fueled marine rotary engine.

Gotta love those skivies Slinky. Can you remember what species it was?

Unfortunately not much. After weeks of frustration with a temperamental engine, I have removed everything electrical (coils, leads, stator, computer and wiring) and sent them DHL today to Mercury in Victoria to test. I hope the weather and fishing is kind to you guys. Enjoy

I guess I'd be walking (running) on water too if I had a boat coming at me at that speed.

The recreational bag limit of ZERO was introduced for Wobbegong Sharks in September 2007 and they atre no longer permitted to be retained by recreational fishermen. Bronze Whaler Shark Recovery Rate Fillets: up to 80% from shark barrels NUTRITION FACTS per 100g of raw product Kilojoules 420 (100 calories) Cholesterol 48mg Sodium 90mg Total fat (oil) 0.9g Saturated fat 27% of total fat Monounsaturated fat 20% of total fat Polyunsaturated fat 53% of total fat Omega-3, EPA 17mg Omega-3, DHA 252mg Omega-6, AA 30mg COOKING IDEAS Bake Boil Deep Fry Grill / BBQ Poach Raw Roe Roe & Milk Salted Shallow Fry Smoke Steam/microwave Smaller sharks have sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been commonly used for the traditional fish and chips but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh. Remove the skin before cooking, particularly when barbecuing, to prevent it shrinking and tearing the flesh. Excellent for soups, shark is most popularly used in Asian-style shark fin soup and can also be successfully combined with crab meat. The texture of shark also makes it a great ingredient for fish cakes or kebabs. Make good use of the firm flesh and enhance the flavour by cooking slowly with strong tomato and herb sauce. Ammonia odour in shark flesh can be reduced by soaking it in milk, vinegar and water or lemon juice. However, if ammonia odours are detected, it is advisable to reject the product. Flavour Medium, Sweet. Mild to moderate fishy flavour Oiliness Low Moisture Medium Texture Medium to firm, Some species flaky Flesh Colour White to pink Thickness Thick fillets Bones The skeleton of sharks is made of cartilage. Thin cartilage becomes soft when cooked. SUGGESTED WINES The flavoursome flesh of shark can be accompanied by a wide array of wine styles, although young wines with citrusy, acidic features are best. For the roast angel shark recipe from Circa, The Prince in Melbourne, a sparkling style such as a pinot-chardonnay would enhance the flavours.

You are talking about welding without a face mask aren't you Hodgey?

It is really depending on the environment. i.e. After a long day fishing, surfing or watching the footy, a good feed of fish and chips is hard to beat. Most outlets serving this meal would be using shark meat (flake), unless you specifically requested another species. Marlin, in my opinion, are great fish to eat smoked. The larger variety tend to be oily and are riddled with some type of worm. I am not saying that they are inedible however you are comparing rump steak against fillet if you compare them with other table fare of higher quality. In my opinion, mahi-mahi (Dolphin Fish) are by far the best eating fish known to man. Yes, they also can have a yellowish, cotton like worm, but if filleted and fried in butter for around 30 seconds each side, well..., I'll stand corrected if anybody has tasted a more mouth watering meal in their life. Possibly, a little "gamey" for some people. Back to the environment, if I was trying to woo my prospective bride, I think I would select a species a little higher on the shelf. Cheers.

Getting old, are we? Reflexes slowing down? As I remember, the automobile driving manual says the average driver's reaction time is: .75 seconds -or- 1 car length for every 10 mph... Test your reaction time with this special test. Click here: http://www.bbc.co.uk/science/humanbody/sle...on_version5.swf

I'm certain there was many, but we were all too young to remember. I guess the classic would be; Don't pull that face cause if the wind changes you will look like that forever. Funny thing is - we are telling these white lies to our kids, as parents now.

An unfinished chapter - one day you will finish it. Good luck in your endeavours in UK and trust you will adapt to the fishing scene over there. Look on the bright side lol - you can always use your Jewie gear trying for the Loch Ness Monster - haha

It seems that the Japanes have their own set of rules - look at "Whaling research"

POLICE CATCH, DETAIN BOATS - Japanese fishing vessels held here Tuesday, 16 September 2008 POLICE caught two Japanese vessels allegedly fishing illegally in our waters at the weekend. The two vessels, Sevuku and Kinei Maru 118, were intercepted by Patrol boat Lata during the joint Operation Kurukuru. They were searched and escorted to Aola base at Point Cruz. Kinei Maru 118 was seized for allegedly making two illegal trans-shipments outside of the designated ports of Honiara and Noro. Sevuku was held for fishing in our waters without a valid license. But sources said Sevuku was released yesterday without any good reasons. Responsible authorities are tightlipped about the incident saying it is currently under investigation. Our sources said the release of Sevuku was highly suspicious. One source said when police entered the vessel, it had no licence. But on arrival in Honiara, its licence was renewed and the vessel was released at the orders of Fisheries minister Nollen Leni. The source said Mr Leni gave the orders following pressure from the Japanese Government. “The permanent secretary for Fisheries was in Japan at the moment and he was pressured to negotiate the release of the vessel,” the source said. Mr Leni on Monday told the Solomon Star he was “too busy” to comment. The Forum Fisheries Agency said it is aware of the arrests and is working closely with the Ministry of Fisheries on that. By EDNAL PALMER

Hi, The Heron Island Research Station (Great Barrier Reef, Australia) is in need of a new station manager. Could you please circulate the following link for the position to everyone you may think interested? http://seek.com.au/users/apply/index.ascx?...;JobID=13856222 Thanks K-le _____________________________________________________ Dr María del Carmen (K-le) Gómez Cabrera Marine Palaeoecology Lab Centre for Marine Studies The University of Queensland St Lucia, QLD 4072 ph: +61 7 3365 7262 fax: +61 7 3365 4755 Visit the Australian Coral Reef Society www.australiancoralreefsociety.org

We are talking years gone past Mod's - please don't cull. I recall late 60's and early 70's the old man purchasing the first real outboard from Knock and Kirby's Marine at Bankstown. Prior to that it was the Seagull. Still remember their test tank. First the 5Hp, then 6Hp then 9.9Hp Johnston - all with the green paintjob. From the date of that Telegraph I was 3 months from comming into this world. Scary thought!!!!! Would welcome turning back the hands of time. Too much political correctness, equal opportunity (whether good or bad) and paddle pops were what - 2 cents or 5 cents or something silly like that.

G'day Tommy, I recall in the 80's fishing and water skiing in the Nepean. Nothing like floating waiting for the boat to pull you back up on the skis and some dirty monster of an eal grabbing your leg and pulling you under. Is the tractor still there to launch your boat?? Anyways, a few photos of some moster carp that you can aspire to catch. Cheers Mariner