aussie123

Too easy mate. At least you will miss the fin fish closure if things are quite inside and you want to duck outside for a look around

I thought you were going up this weekend @demarc Julian

Sorry, I meant the 4th. I typed the 12pm bit,lol

@Danielle when is this actual event. You mention next weekend but the date in the original post is the 12th Dec which is 2 weekends away.

Can you send me an invoice for one more please Danielle reeltackle@live.com

I will be there if the seas are crap otherwise I could be anywhere. sales@reeltackle.com.au

I seen a 60cm Bass taken from the brissy river last year, in fact I think it was an Australian Record. The Macleay River in NSW has given up a few unicorns over the years as well.

Maybe the Northsiders can recruit this Charlie fella into their ranks,lol Nice fish.

There was plans to open it to the public with a ramp and picnic areas to be built. From memory things were placed on hold as the wall itself apparently needs fixing to make it safe before anything else could happen. Hopefully one day it will open to fishing.

Very nice boat and you should see a lot of fun in her. Out of curiosity, where have they installed your allround white light.

Steve have a look for any recipes that use brown sugar in them. You will probably find some googling mullet smoking recipes.

Kingfish are very susceptible to going soft if not iced down or slurried quick enough. Opening the gut cavity and icing them down is a good way to treat Kings as you need to lower their core temp asap,much the same as Tuna. The Kingfish that go soft after killing them is caused from an infection of microscopic Kudoa which lives in the flesh of the fish. It gives the flesh a soft and mushy appearance which we call Milky Kingfish. The parasite only causes the flesh to turn milky after the fish has died over a period of a few hours so there is no telling if the Kingy has it when you first catch the fish. Icing the fish heavily as soon as you catch it is the only way to prevent the parasite from destroying the flesh but this does not always stop it if the infection is bad enough. Once dead for a few hours you can tell by pressing firmly on the side of the fish in a fleshy area and you finger marks will remain as deep depressions in the flesh. A good fish the depression will mostly disappear immediately. When I fished for Kings commercially it was only 1 fish out of several hundred that we would find with this Kudoa Parasite and I would not know until we took the fish to the co op later that day as it took quite a few hours in the ice box for the parasite to do its work on the flesh.

Shark is the best bait for worming. All the commercial wormers used to take all my shark heads and fill their freezers with them. They would split a head into 4 pieces and use a fresh piece every day. Main thing when worming is to allow the worm to relax and go soft before pulling it out. If you do not wait you will rip its head off.

Some guys enjoy eating them but I don't eat bait myself.

That one is a Mack Tuna

I Just added a range of fish kill esky bags to the site. These are great if you don't have an esky as you only need some bottles of ice to look after your fish.

The rod is a 12-14 weight custom built on a NZ Composites Developments blank. Its also fully leather bound over cork. It's hardly ever been used but it has taken a few fin to 45kg,record blue shark,a few big rogue kings,1 spannish,several cobia and a heap of spotties and a few stripies,mac tuna and bonnies. I also hooked a juvie black on it but lost the mongrel.

If I was a lot fitter than I am nowadays I would dig my saltwater fly rod out again. There would be no hope in hell I could throw a fly on it these days,lol Anyone wanna buy a brute of a fly rod custom built for marlin,sharks and tuna,lol.(but ya need big muscles )

LOL Ted the psychopath. Wait until your in his boat and he starts swinging lead slugs around. That's when the word psychopath comes to mind.

A sharp knife is best Ted. All they need at a minimum is the spinal cord severed and bled out properly via the pec fins. Coring out the brain is more of a neater method for fish going to the markets so for us guys they only need to be cut across the back of the head deep enough to cut the cord through.

LOL Like anything there is a right way and a wrong way to do it. I sent many Fin to Japan over the years and they must be done this way otherwise they end up on the domestic market for a few bucks a kg. The biggest thing though is the eating qualities of the fish is vastly different when done properly. Even a simple brain core and bleed out makes them a very different fish to eat.

I think most info has been covered already on where and how to catch these fish so I will add some info on how to prepare Tuna for the guys who like to eat them. This info is applicable to all Tuna species and all fish species if you want to go that extra mile to have the very best eating qualities,especially for Tuna. People that have caught Tuna before will have noticed that when they come on board they will do a death rattle like vibration. This vibration causes massive internal heat and degrades the eating qualities of all Tuna. To get the very best eating meat you should paralyze the fish immediately and then bleed it out. There is 2 main ways to do this. The very best way is to push down on the flesh on the top of their head just behind the scull region and you will feel a soft spot about 2 inches round on a bigger fish. With a sharp knife cut a 3/4 circle into this soft spot down on a 45 degree angle until you open up the spinal cord which is very easy to see. Once open feed a length of heavy mono line down the spinal cord right through to the tail. As the line feeds along its cord you will see the muscles instantly stop moving. This is by far the best method to gain the ultimate eating flesh. The second method is to core out the fishes brain. A piece of 25mm stainless pipe with the edges sharpened is punched down through the top of the head into the mouth cavity instantly removing the brain. This severs the cord and kills the fish instantly but you do still get a reasonable amount of heat causing vibrations but not to the extent if you left the fish alone. After either method has been applied the Tuna need to be bled. Best way is behind the pectoral fins and both sides need to be done. Lift up the pec fin and in a straight line towards the tail come back about an inch and then go down about an inch and stick the knife in until you sever the main artery. You will know when you have stuck it right as blood will poor out of the fish. Once they bleed out clean and ice the fish immediately,preferably in a salted ice slurry. The belly flap is considered the best eating so Tuna are gutted from through the mouth. Gills are removed first and then the throat is cut out and the guts pulled out through the mouth so the belly of the fish is left intack. You also need to cut around the poo shute to allow the guts to be fully removed out through the mouth. If you eat Tuna now after they have been cleaned like any other normal fish and then eat one after it has been treated properly you will soon realise that you have been eating crap.

The problem I see with your method is the wrong lures for the middle of the afternoon. Try deep divers and plastics fished across the bottom. Try your surface lures early morning and evening and they should work for you.

It did go ok Brad although I did see him pumping water out at one stage.

Here's a pic of Jeremy's car and boat from wavebreak last weekend.