Five fathom bank straight hook session
Submitted by Notorious on Sun, 2015-03-15 22:46
Haul between 3 spearo's on the FFB freediving on Friday.
I shot the cuttlefish, was around 4-5kgs I'd say. The jumbos went 2.2 and 2.4kgs. I saw my first mulloway too, small fish on its own of around 40cm. Mate saw a couple Spanish too.
A commercial cray fisherman was 'nice enough' to drop 4 pots around our boat while we were diving for crays. I bet if we dove around their pots he would have been very upset - but since we were there first he decides to almost drive over us and was within 2-3 feet of coming into contact with my boat. My dive flag was lost overboard changing spots unfortunately.
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Smalldog
Posts: 73
Date Joined: 22/11/12
Wow
Wow
sunshine
Posts: 2626
Date Joined: 03/03/09
Is that a really big goatfish top right
Humungous if it is ! And great eating too
Notorious
Posts: 914
Date Joined: 23/02/12
Yep, goatie top right,
Yep, goatie top right, Foxfish top left
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Auslobster
Posts: 1901
Date Joined: 03/05/08
You shot a herring?
Be like trying to hit a willy wagtail with a bow & arrow!
luke george
Posts: 554
Date Joined: 13/04/07
You shot a Wirrah and
You shot a Wirrah and herring while on the fives?
Tough Times
Notorious
Posts: 914
Date Joined: 23/02/12
Wirrah was an unintentional
Wirrah was an unintentional catch, it looked like a break sea in the darkness of the cave. It has since been relegated to the burlry freezer.
The Herring was shot by my dive buddy as a personal challenge out of a school - tough shot on a small target.
I thought the cuttlefish was a turtle for a moment, its certainly the biggest I have seen. Its beak was the size of a small apple and will be added to my jaw collection.
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Scotte
Posts: 1145
Date Joined: 07/12/06
good little haul what are
good little haul what are the goatfish like to eat?
Notorious
Posts: 914
Date Joined: 23/02/12
I love big goaties. I leave
I love big goaties.
I leave them whole, scale and gut. Put 3 slits in the flesh and put it whole on the BBQ. Whilst its cooking I baste it with a lemon juice, olive oil, crushed garlic, salt and pepper mix. Using a sprig of fresh Rosemary to baste it while its cooking. Delicious!
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