Flick 'n' Fish with Warren and Di

 

Jack with his Dart caught over at the Sandhills , Moreton Island Well done Jack. Jack and Nandi driving Diddles the big boat  

My beautiful Tuskfish.  

 

We started out at 4.45 from home and headed for the boat ramp. Everything was packed and we were ready for a great day on the water. Seabreeze had predicted really flat seas , well they were not that great but they were not real bad either, just a little sloppy with winds coming from the north. 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 though...

This is the snapper that I caught last year in August. As you can see it was still quite cold. These were caught at our favourite spot. Snapper I caught was 70cm. I hold the record still for the biggest fish caught on our boat. Too bad boys keep fishin" The pearly below was about 65cm. I equaled my son with this catch. He caught a spotty mackerel same length. He is yet to outdo his mum. God I love fishing.   My pearly.      Below hubby gets the award for the heaviest fish bought in, A blue tuskfish. This fish fed 8 of us for dinner that night. It was the thickest fish I had seen. Well done darl.  

I came upon this page on Ausfish. Animated knots and then how to from ausfish e: how to cut up cobia? fillet or steak? Definately fillet and there is a special way to do this. Get the offsider to hold the fish up by the tail and let the nose rest on the ground. Then cut through the tail section of the fish to start a ' fillet ". What this does is let gravity do most of the hard work by allowing it to fall away from the frame as you slice off the fillet. The skin is tough as old boots, but the flesh tastes great. Don't waste the meat on the outside of the ribcage, plenty there. I then slice back through the large fillet at an angle to create the portion size fillet that aren't too thick.