Simo68

Good work, some nice variety there, is your deckie unaware that he should never outshine the skipper?

just some pics of a dawn raid in the rous this morning  targeting squire (we got three).... the deckie outshone me catchwise with a nice 40+ perfect pan size

just some pics of a dawn raid in the rous this morning  targeting squire (we got three).... the deckie outshone me catchwise with a nice 40+ perfect pan size

just some pics of a dawn raid in the rous this morning  targeting squire (we got three).... the deckie outshone me catchwise with a nice 40+ perfect pan size

just some pics of a dawn raid in the rous this morning  targeting squire (we got three).... the deckie outshone me catchwise with a nice 40+ perfect pan size

i go around $18 mate they do seem to work better but try a range perhaps put some pics of my faves i use

hey mate nice to hear from you, i’ve been going every sunday for a couple months excluding one bad weekend. usually go out 3.30am and get to mouth of rous set up for snapper for the sunrise, then try for a few other species and hit the squid in the way back.
ive caught two legal squire in the last 2 trips which is first ever legal size apart from deep sea so chuffed with that (attached some more pics)

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

hey mate nice to hear from you, i’ve been going every sunday for a couple months excluding one bad weekend. usually go out 3.30am and get to mouth of rous set up for snapper for the sunrise, then try for a few other species and hit the squid in the way back.
ive caught two legal squire in the last 2 trips which is first ever legal size apart from deep sea so chuffed with that (attached some more pics)

hey mate nice to hear from you, i’ve been going every sunday for a couple months excluding one bad weekend. usually go out 3.30am and get to mouth of rous set up for snapper for the sunrise, then try for a few other species and hit the squid in the way back.
ive caught two legal squire in the last 2 trips which is first ever legal size apart from deep sea so chuffed with that (attached some more pics)

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

hey mate nice to hear from you, i’ve been going every sunday for a couple months excluding one bad weekend. usually go out 3.30am and get to mouth of rous set up for snapper for the sunrise, then try for a few other species and hit the squid in the way back.
ive caught two legal squire in the last 2 trips which is first ever legal size apart from deep sea so chuffed with that (attached some more pics)

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

hey mate nice to hear from you, i’ve been going every sunday for a couple months excluding one bad weekend. usually go out 3.30am and get to mouth of rous set up for snapper for the sunrise, then try for a few other species and hit the squid in the way back.
ive caught two legal squire in the last 2 trips which is first ever legal size apart from deep sea so chuffed with that (attached some more pics)

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

hey mate nice to hear from you, i’ve been going every sunday for a couple months excluding one bad weekend. usually go out 3.30am and get to mouth of rous set up for snapper for the sunrise, then try for a few other species and hit the squid in the way back.
ive caught two legal squire in the last 2 trips which is first ever legal size apart from deep sea so chuffed with that (attached some more pics)

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

hey mate nice to hear from you, i’ve been going every sunday for a couple months excluding one bad weekend. usually go out 3.30am and get to mouth of rous set up for snapper for the sunrise, then try for a few other species and hit the squid in the way back.
ive caught two legal squire in the last 2 trips which is first ever legal size apart from deep sea so chuffed with that (attached some more pics)

hey mate nice to hear from you, i’ve been going every sunday for a couple months excluding one bad weekend. usually go out 3.30am and get to mouth of rous set up for snapper for the sunrise, then try for a few other species and hit the squid in the way back.
ive caught two legal squire in the last 2 trips which is first ever legal size apart from deep sea so chuffed with that (attached some more pics)

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

it’s that time again to beat your compatriots to the tackle store and grab a few jigs before “the colours that really work” are gone.
i’ve started catching them around the Rous in my favorite GPS marked spot “Big Daddy”.
I have invested in a vacuum sealer for this winters snapper baits (my Mrs is complaining the freezer is full of squid already and there is no room to store the loaves of bread)!😬
Anyway back to the squid. I went out last week and got 27 (between me and my deckhand), although hard to call him a deckie, more of a mate who likes a free charter.
Ive found them biting (cuddling) the jigs in all sorts of tides, and of course having a spare rod dangling a surface jig for the mate who is also hungry to double up on a few catches. I’m still not 100% an angel to keep ink out of the boat, it was like a black slaughter house last week and took a while to clean post-trip (picture the deckie sitting at home with a beer while i’m doing this).
It’s been all tiger action so far, but getting heaps each trip.
Eating-wise, i’ve experimented quite a bit and found chilling them for 6 hours is easier to get the skin off, pineapple great to soften them up overnight soak and although flash frying is great for 20 seconds, the following is the best recipe by far.  So enjoy, please share your tips and orange 3.5 jigs for me out perform anything else during the day.
olive oil, add garlic and chili flakes, then add squid in thin strips, cook 2-4 mins until changes colour, add pasata, cook on low 4 mins, add grated lemon rind and parsley, serve with spaghetti, adding breadcrumbs/olive oil splash/pepper/parsley on top... with cold beer
 
 

That is a cracking guide mate. Needs to be pinned somewhere. 

Se we left brisbane at 4am Sunday morning picking up a mate on the way and arrived at Urangan Harbour at about 8am.
The boats were very heavy and I was fairly happy to see that mine was still afloat as we pushed them into the calm waters surrounded by the expensive white boats. My boat really struggled to get on the plane but with a bit of repacking and getting some more heavy stuff up the front it worked out ok. 
The wind was ok with about 10 knots from the north that saw a bumpy trip across to moon point and up the first part of the western coast of Fraser. As we got further north the angle was better and we could fly along.
It is such a beautiful coast with white sand and rainbow cliffs. The stingrays and turtles were pretty thick. 
We made it into Wathumba Creek at nearly dead low tide which was good because it gave us a track for the channel. 
The Campsite at Teebing is perfect. open enough but plenty of trees and we spent the rest of the day setting up and putting in a few pots. 
There is a steep bank to pull the boats up to and I caught a swag of pike around the snags that we had for breakfast on Monday. 
Don't knock it till you have tried it. Pike are delicious and very easy to fillet. The trick is to fry them skin side up then turn only once. None of the flip flip business or they fall apart. We had them on white bread sandwiches with butter and tomato sauce. So good. I know most people think they are rubbish or just good for bait but you are wrong. Give it a go.
Monday saw a 5-10 knot Southerly and we chased a school of Mac Tuna around for a bit of fun. They were not interested in 3 different flys 2 different plastics and 3 different micro jigs so we left them be. We saw a school of bait holding on the bottom so dropped some lures down to it and caught 2 small spotties that were released. We probably should not have left here as there were plenty of spotties around but I was super keen to get back to Rooneys. We spent the rest of the day up there and got some beautiful Leaping Bonitos and a mixed bag of other reef species. All were pretty small and went back. 
Tuesday the SE got up and stayed up for the rest of the week. We spent the time mucking around in the creek playing with the tide and pulling the boat off the sandbanks. 
Yabbies are hard to find up there but we persisted and got enough to catch some very nice whiting up to 37cm and a few bream and small flathead. 
The trip back was nice heading down the coast in the lee but it was very messy getting across from Moon Point but I had a change of cloths that made the drive home toasty and dry. 
Its a great spot and I look forward to getting back. Probably in November? to time with the Spotties. 
Who is up for a social camp in November?