Cleaning fish at sea
Submitted by LandyAndy on Tue, 2013-01-01 11:22
Hi People.
Can somebody confirm if its OK to gut/gill fish at sea(South Coast)?
I realise filleting/skining is a big no no.
Will be staying in holday accom so cleaning at the unit is out.Only the 1 cleaning station in Albany and its usually very busy and you need to fight the pelicans at times.
Looked thru the South Coast Region Guide,its not 100% clear on the issue.
Thanks
Andrew
Rob H
Posts: 5905
Date Joined: 18/01/12
gilling and gutting is fine.
gilling and gutting is fine.
If you look in the guide I think it says that the rules are based around the ability of FO's to identify and measure a fish hence gilling and gutting shouldnt be a problem?
Give a man a mask, and he'll show you his true face...
The older you get the more you realize that no one has a f++king clue what they're doing.
Everyone's just winging it.
MattMiller
Posts: 4171
Date Joined: 15/06/09
Always done it
especially with pelagics and don't don't see any reason why it wouldn't be allowed.
As long as it's only gilled and gutted with head and all fins still in place.
LandyAndy
Posts: 169
Date Joined: 22/02/09
Thanks guys.As I
Thanks guys.
As I suspected,was wanting to hear the same from others.
Now to get out and catch something!!!!
Andrew
Michael Yoni
Posts: 606
Date Joined: 02/01/11
Would that also include
Would that also include "cleaning crabs" as well or must they be whole.
So you cannot cut the dorsal fin off ?? - I can understand the tail but the dorsal?
Rob H
Posts: 5905
Date Joined: 18/01/12
Why would you want to cut
Why would you want to cut the dorsal fin off?
Give a man a mask, and he'll show you his true face...
The older you get the more you realize that no one has a f++king clue what they're doing.
Everyone's just winging it.
Michael Yoni
Posts: 606
Date Joined: 02/01/11
Shark fin soup ()
Shark fin soup (
)
Alan James
Posts: 2300
Date Joined: 30/06/09
Filletting is OK, but subject to conditions
The below is a cut and paste from the South Coast Regs
"Landing filleted or processed fish
(FRMR Part 4, Division 2)
The enforcement of fishing rules, such as bag, possession and size limits, relies on the ability of Fisheries and Marine Officers to count and measure fish. In general, boat anglers returning from a day trip are asked to land their fish whole so that they are in a form that can be measured and counted. However, for the convenience of anglers, Fisheries’ regulations provide for some processing at sea. The way in which fish are processed is linked back to compliance with bag and size limits.
Special Risk species must always be landed whole on a day trip. These are shown in the ‘Bag and Size Limits’ section.
They may be filleted after a lawful overnight stay on an island.
High Risk and Medium Risk species (see ‘Bag and Size Limits’ section) may be landed as a ‘trunk’ (i.e. with head and tail
removed) or as fillets, provided that the skin and scales are attached for identification purposes, and the piece of fish is:
• at least 30 cm in length;
• packaged flat;
• packaged so that it is easily accessible for measurement
and identification; and
• where frozen, able to be measured and identified without
being thawed.
Low Risk species may be filleted or trunked at sea and the pieces landed, provided the skin is attached."
thesupervisor
Posts: 1136
Date Joined: 10/06/09
im all for filleting at sea
im all for filleting at sea have done it for years
just follow the above rules and its easy
getting the bottom line final answer from a bunch of blokes that use false names and put smiley faces at the end of paragraphs is not the best place in the world to get the information you seek.