Headed out yesterday solo to jig around Rotto, scored 1 dhuie on IMA RO about 2-3kg 58cm and another about the same size on a pirate also another big Harly on the ol fanky jig . Kept one dhuie and thought id scale and fillet it to get that nice crispy taste of the skin. Just mixed up some garlic,lemon juice, ground corriander and cumin with some salt n pepper. Came up exactly perfect crispy skin and juicy fillet yum.

Also got out to the outter barge to see Craig out there with a bunch of Daiwa reps from Japan jigging up sambos with what looked like herring gear amazing! Sambos were going off filling up the sounder:)