It’s holiday time again and it’s a great time of year to be fishing.
You shouldn’t have a problem catching a good feed of fish every time you go out if you just follow a few simple rules: target the fish that you want to catch, don’t go willy-nilly all over the place and fish early morning or late afternoon with fresh bait.
All the surf beaches are fishing well with salmon up to 2kg being caught. The majority of the fish being taken are in the 500g-1kg range which are the best size for eating provided that they are bled as soon as they are caught. The gummies are also starting to show up. Just fish a rising tide after dark with fresh fish strips, squid or pilchards on a calm night and you might surprise yourself with the results.
Outside the entrance the makos started showing up on the 40m line. While you are drifting for a mako it pays to fish a line or two on the bottom as there are quite a few good tiger flathead around at the moment. For those of you not acquainted with tiger flathead, they are rounder and thicker than the sand flathead and you can tell the difference because they have red spots on their sides and a good set of spiky teeth. But as with all flathead, they are excellent eating.
Below the bridge, whiting, pinkie snapper and calamari are still being caught in reasonable numbers in the Cleeland Bight area.
Above the bridge good reports of whiting and garfish are coming from the Dickies Bay area. Good catches of whiting are coming in from all over the bay; from the last channel post at San Remo to Coronet Bay, Ram Island, Tortoise Head, Middle Spit, Tyabb Bank just to name a few. Also the snapper seem to be everywhere with good catches coming in from The Corals, Silverleaves, Tortoise Head, Corinella, Hastings, Lyshardts and Joes Island. Around dawn and dusk seem to be the peak snapper times; if you miss the bite you could go home without a fish.
Some good whiting are coming in from Balnarring and Cat Bay but it’s a case of move, catch a couple and move again. If you’re lucky enough to find a school of fish then you could go home with your bag. Also there are a few reasonable gummies about so it always pays to have a gummy line out when fishing these areas.
I have a simple summer salmon recipe for those of you who are on holidays and want to try something different.
Fillet and skin your salmon. Wash and place fillets in boiling salted water. Cook for a couple of minutes until just cooked. Drain fillets in a colander and allow to cool. Then break the fillets up into small pieces in a large bowl, season with fresh ground pepper and salt. Add finely chopped parsley and a good amount of virgin olive oil.
Mix thoroughly, cover with gladwrap and place in the fridge for an hour or so. Serve cold with a side salad or use as a sandwich filling with fresh salad and mayonnaise. It will keep well for a couple of days in the fridge and it might change your opinion of salmon.
They also make great fish cakes too.
Heath Andersen with an 8.4kg snapper caught off Seaford.Reads: 547