Funkybunch's Dolphinfish

Funkybunch's Dolphinfish

Funkybunch and his dolphinfish closeup - Released, Exmouth 2006


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streetfighter80's picture

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Date Joined: 12/02/06


Tue, 2006-08-01 16:01

what lure is that??

gribbo's picture

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Date Joined: 19/07/05


Tue, 2006-08-01 16:36

That would be a richter, Oscar jnr, Colour 617/703.

streetfighter80's picture

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Tue, 2006-08-01 17:48

thats it im buying one, looks sweet it does, time to retire my pink jet head

Andy Mac's picture

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Tue, 2006-08-01 19:19

I would have kept that one for some (apparently) damn fine tucker!!

Hard to beat on the dinner plate, so I am told.

Truth is I am yet to nail one so I can only imagine just how good they are, based on what other fisherfolk have told me.


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big john's picture

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Tue, 2006-08-01 19:27

Fresh dollie is fantastic Andy. Not so good when its been frozen, but still ok.


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Big Frank's picture

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Pan fried dollies

Tue, 2006-08-01 20:10

Dipped in egg, lightly dusted with flour, sqeeze of lemon, bit of salt and cracked black peppercorns - craps on the fish and chips from the local.

Catch 22's picture

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Nice Picture

Tue, 2006-08-01 22:39

This picture is definitely a winner in my own humble opinion and should cream the rest in the Richter Lure Photo Competion!! Absolutely AWESOME!!

Adam Gallash's picture

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Wed, 2006-08-02 09:12

We only ate fish one night while we were up in Exmouth. The rest was either frozen or released, with almost 3/4 being released. Dollies are awesome the first two days after capture, some of the best there is in my opinion, but we don't rate their freezing capabilities hence why we let them go.


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Smoke em!

Wed, 2006-08-02 15:41

Dolly smokes so well it's hard to beat!
With white wine some cheese and cracker biscuits as an appetiser - you can't beat smoked boneless dolly fillets!
Give it a go next time maybe!
At the islands we just use a gas BBQ with the hood, block up the holes - put the fillets on cake racks on top of a couple baking trays of planer shavings on top of the BBQ plate, close the lid and let her go!
You can eat em warm - but they are great cold as well.
They seem to keep realy well, once smoked!
Cheers! 4

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smoking fish

Thu, 2006-08-03 00:30

are you talking about a weber flywest? How long do you leave the fish on, any soaking in salt or anything for extra flavour? Any particular wood for flavouring...don't spose there's much choice up there.

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Date Joined: 04/02/06

Karri is good!

Thu, 2006-08-03 02:13

When I used to own the timber factory I'd take bags of Karri shavings just for this purpose!
That said - Mesquite chips also works well and s flavoursome.
I see no reason you couldn't use a webber - we used a gas BBQ with the curved type pivot up lid. I guess you use what you have!
Salt is good, as it light pepper, but you can do the trout type Brown sugar & vinegar also...really it's up to you!
Because it's hot smoking it essentially cooks the fish - so just check it until they are done (sample little bits with a fork!) ;o)
It's not exactly rocket science!