Sunday, March 1, 2009
Okay what have we here, today is Sunday the 1st March, 2009 and once again through the week looks fantastic. Just one problem, no one can fish cause most are at work seabreeze.
Maybe next weekend might be okay. I will watch this closely and inform the capi-taiiin. Lets keep ours fingers crossed and our toes too.
Sarah and Ben went out fishing today down out dohles Rocks and came back empty handed. The tide was low and the river didn't produce anything,but it was so hot , I bet it was worth it, just sitting down near the cool of the water. Better luck next time kids.
Saturday, February 28, 2009
I have to say that I have been out estuary fishing once a week and thoroughly enjoying it much to the dismay of my family. The first weekend I wasn't spoken too because they thought i was stupid to even bother until I came home with my bream. The next time I went out well lets just say my mob asked how I went , did I enjoy the day and all the right questions.
I caught a salmon of some description with a bubble on the end of its nose. It was about 26 cm long and a bream. I was using prawns the second fishing trip and worms the first trip.
I hear that the mackerel are coming through offshore at the moment. I suppose the pearly's are out in great numbers too , oh those snappers yeah right... Until next trip
Now last weekend we were thinking about going but of course my palm trees were swaying and seabreeze said no no no, so of course once again we didn't go.
C'mon when will this weather quit the crap and allows us to go out safely. All we have been doing is watching the re-runs of ifish, fishing wa and rexy hunt for the last few months on foxtel. I ask you what else can we do.
I dream fishing, I smell fishing and I visit the boat daily just to remember what its like. It so sad isn't it.
Monday, September 24, 2007
2 Fantastic Fillets of cobia
1 large bottle cream
dried onion flakes
touch of grated cheese
Penne pasta shapes
Make the sauce then add cobia chopped up .
Boil pasta. Drain
Mix everything together and place in a rectangular baking dish. Sprinkle cheese on top
Bake in a mod oven for 30 minutes or until cheese is golden brown.
But we have taken a couple of weeks off in the September school holidays to fish our little hearts out , if the weather permits.
Well so far we have done one trip out yesterday and came up with some nice pig fish and pearlies. Thought we would be back out again today but the bloody winds have reared their ugly heads again.
We will see what tomorrow brings now, cause it is my birthday you know and thats all I want for my birthday is a great fishing trip. Is that too much to ask.
Sunday, July 29, 2007
He only comes home every third or fourth weekend so its just not working at the moment.
He just had his birthday yesterday and yes he received a beautiful new rod and reel from yours truly.
Now do you think he will bring in that huge fish on this rod. We will see. It is the way you hold your tongue I keep telling him not the bloody rod.
He better bring in a beauty next time because the rod holder can't hold anymore of these really special rods.
I think he is addicted , don't you darling.
Anyway so I have no news on the fishing front apart from the reports coming in from friends of friends that have been out and caught some great snapper, pearlies and cobia.
I must admit the windy weather and the lack of rain still, have hampered our efforts to get out but, capittaaaaaaaiiiin not being here is my biggest obstacle.
I will post again when I finally get out, so until then to everyone else that is lucky enough, Here's hoping your boat will float and the fish will weigh it down.
Sunday, May 6, 2007
How you store it
Wash scallops and remove foot piece that connects to the shell and remove digestive tract. Or you can use large scallops from fish shop Pat dry place on paper towel on a plate to remove moisture. Cover and refrigerate.
How you prep it
20 large sized scallops or as many as required, adjust ingredients accordingly. 1 packet bacon or prescuito, 2 tablespoons of dijon mustard, 1 bottle thickened cream, 2 tablespoons of honey or maple syrup and fresh chopped chives or coriander.
How you cook it
Heat oven to 300. Arrange bacon slices on baking sheet. Bake until pale golden, about 10 minutes. Cut each bacon slice in half and let them cool bacon should still be soft so you can still bend them. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick. No more than an 25mm overlap of bacon Preheat oven to 400-degrees. Place scallops on baking sheet and bake until cooked through, about 10 minutes. Boil cream in large pan until reduced to 75% about 5 minutes. Add mustard and syrup or honey and boil until thickened into a sauce about 3/5 minutes. Season to taste with salt and pepper, but remember the bacon has its own salt so you may want to taste first.
How you serve it
Take out the toothpicks from scallops. Put a generous amount of sauce onto plates. Arrange scallops on top of sauce. Sprinkle with chives or corriander and serve with a spring salad with light dressing on the side. You could use this dish as an entree but i prefer as a main :)
How you prep it
Ingredients : 1 x Snapper ( 1kg upwards, Fresh is best ) 1 x lemon ( Thinly sliced, skin on ) Stuffing / Filling : 1 x Onion ( Sliced finely ) 3 x Garlic cloves ( Sliced finely ) 2 x Tomatoes ( Diced or sliced ) 1 x Flat leaf parsley ( 6 tbsp, roughly chopped ) 1 x Basil ( 6 tbsp, roughly chopped ) 1 x Sage ( 3 tbsp, roughly chopped ) 1 x Oregano ( 3 tbsp, roughly chopped ) Before starting dish scale Snapper and gut removing all contents, wash and pat dry with a paper towel. Preheat oven to 190 degrees, and prepare baking tray ( Deep dish ) by placing Snapper into tray and oiling with a good quality virgin olive oil. Score snapper ( Cut 4 slices down the body from head to tail, lightly into the skin of the fish ), rub oil into the cuts and crack generous amounts of pepper into and all over the body, follow this with a few pinches of sea salt and place tray to the side.
How you cook it
Place all Stuffing / Filling ingredients into a bowl, mix with a tbsp of oil and again crack some pepper and mix. Stuff fish heavily with filling and use a skewer to stitch the Snapper closed. Alternatively a tooth pick, or leave open! Take sliced lemon and place on top of the fish gently inserting each slice into the score, aligning neatly along the body.
How you serve it
Bake fish until cooked. No more than 1/2 hr, checking along the way and serve with some baked potatoes with lashings of chives & sour cream, plate up and enjoy...
Recipe from Fishnet
Some really good batter recipes hereChilli Crabs
Couple cleaned, quartered green crabs with the claws cracked
3 cloves garlic
1 teaspoon fine ginger
3-5 fresh chillies or 1 teaspoon chillie paste
slow cook in oil with a couple teaspoons sesame oil added.
Add 1/2 cup tomatoe sauce (NOT homebrand)
1 tablespoon soy sauce
1/4 cup sweet chillie sauce
1 tablespoon Char Sui sauce and a couple teaspoons of sugar
1 teaspoon salt
(adjust salt/sugar/chillie to taste)
Add the crabs, and simmer till cooked, or the battered meat and toss, or sliced chinese bbq pork
recipes from this site
Fish In Spicy Coconut Cream
Preparation Time: 15mins
Cooking Time: 20mins
4 Firm White Fish Fillets (800g)
2 tspn Peanut Oil
2 cloves Garlic, finely chopped
1 tspn Fresh Ginger, grated
20g Fresh Turmeric, grated finely (or 2 Tblspn Ground Turmeric & 1 tspn Sugar)
2 Fresh Small Thai Red Chillies
1½ cup (375ml) Fish Stock
400ml can Coconut Cream
20g piece fresh Galangal, halved or 1 tsp garlic
1 stick Fresh Lemon Grass, cut into 2cm pieces
2 Tblspn Fish Sauce
2 Green Onions, sliced thinly
Step 1) Heat oil in large frying pan; cook Garlic, Ginger, Turmeric and Chilli, stirring, until fragrant. #Add Fish Stock, Coconut Cream, Galangal and Lemon Grass; bring to boil. #Add Fish, reduce heat; simmer, covered, about 8mins or until fish is cooked. #Remove and discard galangal or garlic and lemon grass pieces.
Step 2) Using a slotted spoon, remove fish carefully from sauce; place in a serving bowl, cover to keep warm. #Bring sauce to boil; boil 5mins. #Remove from heat; stir in Fish Sauce and Onion. #Pour sauce over fish.
A superbly simple version of the classic Thai curry. Be generous with the fresh herbs, their flavour and colour make the dish. (Serves 4-6)
1 kg snapper fillets, boned
1 tablespoon green curry paste
1 tablespoon peanut oil
2 stalks lemon grass
3 cups coconut milk
bunch of coriander, chopped
1 cup basil leaves
2 tablespoons Thai fish sauce
* Cut fish into 2cm cubed chunks, set aside in refrigerator.
* In a large frying pan fry 1 tablespoon commercially prepared green curry paste in peanut oil for a few minutes, until fragrant.
* Add the tender part of 2 stalks of lemon grass cut into finger sized lengths.
* Pour in 3 cups coconut milk and boil until thickened, 10-15 minutes.
* Reduce to simmer and mix in half the herbs.
* Gently place fish into sauce and poach until just done.
* Stir in remaining herbs and fish sauce.
Serve immediately with plenty of steamed jasmine rice. Steamed vegetables such as sweet potato and green beans are delicious in curry also.
Beer Battered Coral Trout
An oldie but goodie. (Serves 4-6)
1kg coral trout fillets
oil for deep frying
2 cups full strength beer
2 cups flour
2 teaspoons salt
2 egg whites, whisked until sift
* Cut fish into 3cm x 2cm chunks. Dry with paper towels and set aside.
* Mix flour, salt and beer into a batter. Never overbeat batter, a few lumps are harmless. Chopsticks are a handy tool for mixing batter. Set aside for half an hour.
* Gently fold in egg whites.
* Heat oil in deep heavy pan or wok.
* Shake fish in flour and dip in batter.
* Fry in hot oil until golden brown. Don't crowd pan.
* Drain well and serve with plenty of cut lemons and tartare sauce.
* Easy Tartare Sauce: Mix gherkin relish into egg mayonnaise with chopped parsley, capers and onion.
Nick’s Creamy Seafood Vol au vents
Nick’s Creamy Seafood Vol au vents
You will need:
12 Large Vol au vent shells
1 cup grated cheese
Nick’s Seafood Sauce
1 cup light thickened cream
½ cup white wine
2 tblsp plain flour
2 tblsp butter or marg
1 sml can of salmon in brine
(drain salmon and keep brine aside)
100gms of seafood mix
(from any supermarket deli)
1 handful cooked prawns chopped
1 cup chopped shallots
1 tblsp chopped fresh parsley
2 cloves fresh crushed garlic
season with salt & pepper
In a saucepan, melt butter and add flour, stir till doughy consistency, add thickened cream, wine and brine then whisk until sauce is smooth and thick.
This recipe is out of my head so bare with me and the measurements and if you need more flour to thicken just go for it….. Anyways when sauce is thick enough add the salmon, seafood mix, prawns, parsley, shallots, garlic, salt & pepper. Simmer over low heat for 5-10 minutes and remove from heat.
Pre-heat fan forced oven to 180 degrees.
Place your Vol eu vent shells on a baking tray lined with baking paper, spoon mixture into shells and sprinkle with grated cheese, place in oven and cook for 10-15 minutes or until cheese melted and browned.
Serve with green salad and roast potatoes or use mixture in the smaller shells for finger foods at your next party, either way these Vole u vents are YUM YUM YUM.
How to devein a prawn video.. http://www.youtube.com/watch?v=iBy28LglBTA
chilli lime prawns video http://www.youtube.com/watch?v=Z4jHrfAQsY0
Saturday, May 5, 2007
We got to one spot that our Daughters boyfriend had suggested we try. We rigged up and started fishing. Boyfriend brought in a beautiful Cobia about 1 metre in length it was a good size. I was really excited after that , meanwhile ,I still hadn't pulled one in. Hubby lost a beauty, it snapped his 50 pound braid and 100 pound trace. Poor Hubby, well we won't talk about that. We kept doing drifts . We didn't anchor because our anchor as we found out, kept dragging, so with the anchor not working as we had hoped, we decided drifting was the best option.
Boats around us were pulling them in like I don't know what. What were they using and how come they were pulling them in I thought???
We decided we had ,had enough of that when it went quite, so we headed for my special spot.
Now on the way out in 80-90m depth , warren noticed that the instruments weren't working on the dash. We still had electricals but the fuel gauge went and some other things. He said if he was to turn the motor off it may not start again if its the fuses. Well guess what he turned it off and then we had no motor.
Shit , Shit and double shit, what started off as such a beautiful day was slowly turning to shit.
Nobody said a word to the capitaaaaaaan except for stupid me offering some pathetic advice i knew nothing about. I was quickly told to zip it, so like any normal person i decided there was only 1 thing I could do and that was to bait up. I then got told your not fishing. He is such a spoil sport at times. hahahhahahah. Is it true that the captain can give you a divorce on the high seas???
Anyway after looking over the manual and putting another fuse in we were off again and the senator was once again smiling.
We got to my special spot finally and we worked a drift like you have never seen before. Captain was pulling purly's, wrasse, Daughter and Boyfriend was pulling pig fish and pearly's. Surprisingly I wasn't going that well but I didn't care i was at sea and very happy.
You won't believe what happened next. I was bottom bashing and felt something heavy and thought I am just going to finish this smoke off before I bother pulling up. It is along way up from 100m depth you know. I finished the smoke , got up on my feet and started reeling. Next thing my rod bent over so far and I was in for the fight of my life. I had no clue what I had on the end of my line but it was so bloody big and I thought that there was no way in hell that I was going to lose these fish. I had to have someone stand behind me just so I didn't go overboard. I said don't let me go just stay and hold me tight.
For 15 mins I fought this monster ,bringing it up from about 102 metres at this stage was bloody hard work. Close to the surface ,when it came towards the boat , the blokes and daughter said oh shit its really big and its a cobia. I said whattttttttttttttt.. I was still fighting this bloody monster when it took off at high speed again and was taking line like you wouldn't believe even when my drag was on strike. I gave it some and started reeling it back it. This monster did this three times to me. The blokes said if you want a rest we will help you. I couldn't even talk I was so buggered, legs were shaking, arms were burning and wrists were paining ,but I wouldn't give way to this fish, it was coming in our boat and it didn't have a choice. My daughter was so encouraging and kept me going she said " Mum keep going , its only this far to go, keep going Mum." It helps when you feel you can't spend anymore energy to have someone rooting for you like that. Thanks Darlin for your words of encouragement, I needed them real bad.
Battle of wills between fisherman and the fish and thats what it really was.
Finally and thank god because I nearly ran out of energy altogether , hubby gaffed my cobia and dragged him over the side into our boat. I nearly collapsed on top of it. I couldn't believe the size.
It was 1.30 metres long and weighed in at about 30lb , but our scales were a bit dicky it also said 17kg on the scales. It was a whopper and one fight I will never forget for the rest of my life.
Today my arms are so sore I can hardly hold them up but its a great feeling . I am the happiest fisherwoman ever. Thanks for a great day once again Capittaaaan.
Here are the photo's of my catch
Friday, May 4, 2007
Hang on just got home from Josh's soccer game and made egg and lettuce sandwiches for today's trip. It is now 12:15 in the morning and I am still up. God I have to be up at 4:00. Quick get to bed.
Thursday, May 3, 2007
- Rods in boat
- Cover off Boat
- Esky blue one
- Good look , charm and multiple personality's (check)
- Luck ( check )
- Drinks non alcoholic
- Food ( oh shit that issue again )
- Bait ( god don't forget that capitaaaaaain will kill me)
- clears off one side his side only
- Don't forget to roll it up really neat
- Kill bucket
- Ice tomorrow , petrol and minties from garage
- My dilly bag
- My secret lures ( hide well under all other stuff ) hahahha
- My other secret weapon and thats non of anyone"s business
- Aha maybe a bit of burley he forgot about that. Points for me, I am such a good wife
- Sounder & GPS
- Stuff out of freezer more bait
Check , Check and bloody double check. Better get started.
All differing age groups whinging and whining about their situation and people's opinions on how we should live our lives. I have to say that it is like going down to the shopping centre, sitting on a centre bench and eaves dropping in on the biggest conversation you have ever heard and not being able to comment on how blind we are as a nation at times.
Now this is why I like fishing. Out there the only thing you have to worry about is , is your knot going to hold up under the tension of the big fish?, will your rod struggle to bring it in?, will the reel and braid be able to withstand the pressure?.
No phones, only a few whingy people on the boat occassionly (when they are not fishing to the best of their ability) and the freedom to fish in a wonderful country we call Australia.
So maybe all those people should take up fishing on the weekends . I have heard you can feed a family on fish and you don't need a boat to do it either, just the will, a few measly hours and ocean and we have plenty of it here in Australia.
Wednesday, May 2, 2007
I think its a fantastic idea, why shouldn't our children (our future prime ministers or lawyers or labourers) that come home complaining about a teacher that just doesn't care or is having a bad day and there is not much that us as parents can really say or do because the system is so tightly sewn up and the standard answer is we teach via the curriculum and we can't do anything really.
I really don't think myself that teachers are the best these days. I find them pre-occupied with their own lives and the impending holidays that may I say they have far to many of them.
Saying all that I have to be fair and say that I also have come across some of the nicest , caring people that just happen to be teachers.
So go visit this site kids and remember there are rules on this site. Here is the link
I can breathe again.
I can't believe it I hate those palm trees of mine. I should cut them out.
I still believe I will go fishing and I am going to click my heels 4 times just to make sure.
My question still remains how the hell does he (you know who I'm talking about) know the difference between the weekdays and weekends. It's just crap.
Now saying all that I feel so much better.
Hubby better not ring and tell me its not going to happen. This little gal won't be pleased.
We were going to be a couple on the boat , but now happily we will have 4 on board.
Daughter and Boyfriend, who may I say is a great catch. We won't be throwing him back anytime soon I hope, not that its up to me.
Well they better give me lots of room on board to bring my bigggggggggggg fish in. heheehe
Okay signing off for now. Might go and check that stupid seabreeze out and see whats up with this stupid weather.
Tuesday, May 1, 2007
The scale was created in 1805 by Irishman Sir Francis Beaufort (who was Britain's Admiral,) a British naval officer and hydrographer. At that time naval officers made regular weather observations, but there was no scale and so they could be very subjective - one man's "stiff breeze" might be another's "calm conditions". The initial scale from zero to 12 did not reference wind speed numbers, but related qualitative wind conditions to effects on the sails of a man of war, then the main ship of the Royal Navy, from "just sufficient to give steerage" to "that which no canvas [sails] could withstand." The scale was made a standard for ship's log entries on Royal Navy vessels in the late 1830s.
The scale was adapted to non-naval use from the 1850s, with scale numbers corresponding to cup anemometer rotations. In 1906, with the advent of steam power, the descriptions were changed to how the sea, not the sails, behaved and extended to land observations. Rotations to scale numbers were standardized only in 1923. George Simpson, Director of the UK Meteorological Office, was responsible for this and for the addition of the land-based descriptors. The measure was slightly altered some decades later to improve its utility for meteorologists.
The Beaufort scale was extended in 1946, when Forces 13 to 17 were added. However, Forces 13 to 17 were intended to apply only to special cases, such as tropical cyclones. Nowadays, the
extended scale is only used in Taiwan and mainland China, which are often affected by typhoons.
Wind speed on the 1946 Beaufort scale is defined by the empirical formula:
- v = 0.836 B3/2 m/s
where v is the equivalent wind speed at 10 metres above the surface and B is Beaufort scale number. For example, B = 9.5 is related to 24.5 m/s which is equal to the lower limit of "10 Beaufort".
Today, hurricanes are sometimes described as Beaufort scale 12 through 16, very roughly related to the standard Saffir-Simpson Hurricane Scale where Category 1 is equivalent to Beaufort 12. However, the Saffir-Simpson Scale does not match the extended Beaufort numbers above 13. Category 1 tornadoes on the Fujita and TORRO scales also begin roughly at the end of level 12 of the Beaufort scale but are indeed independent scales.
Note that wave heights in the scale are for conditions in the open ocean, not along shore
This scale is also widely used in China. Taiwan uses the Beaufort scale extended in 1944 with Forces 13-17 to better represent the wind caused by typhoons. On the morning of May 15, 2006, mainland China suddenly introduced the extended scale to Force 17 without any prior notice.  This extended scale was immediately put into use for Typhoon Chanchu. Hong Kong and Macau keep using Force 12 as the maximum and adopted a set of simpler descriptions for public. The descriptions used in Hong Kong are shown here.[clarify] Macau used similar descriptions except the term gentle is retained for Force 3.
In the United States, winds of Beaufort 6 or 7 result in the issuance of a small craft advisory, with force 8 or 9 winds bringing about a gale warning, 10 or 11 a storm warning (or "tropical storm warning" for 8 to 11 if related to a tropical cyclone), and anything to 12 a hurricane warning.
- Scott Huler, Defining the Wind : The Beaufort Scale, and How a 19th-Century Admiral Turned Science into Poetry, Crown, 2004, ISBN 1-4000-4884-2hi