Kingies, kingies and more kingies! This season I have seen more rat kings than for many years, either just off the headlands or back into Botany Bay.
Trolling early morning along the coast will produce hook-ups, spinning the washes with poppers, plastics or gar will produce hook-ups and if you anchor and fish a berley trail the kings will move in and give you loads of fun on light tackle.
Botany Bay this year has produced loads of kings and I am sick of seeing small kings caught and kept, week in and week out.
We need to get the message out there that kingfish have a size limit of 65cm.
NSW Fisheries, where the bloody hell are you?
I am on the water quite a lot but see Fisheries officers maybe only once or twice a year. In all the years I’ve fished Botany Bay and launched from the Hole in the Wall at Sylvania Waters, I have never seen Fisheries there mornings or afternoons.
They should be present every day on the water.
I think Waterways should take over and start checking for undersize fish so we get the message out there – this is a problem on Botany Bay.
Bream season this year so far has been great with good numbers and size. I have caught loads of bream over 35cm this season, the best was 41cm at The Sticks.
Rising and falling tides seem to fish well and nippers, peeled prawns and mullet all seem to bring good results for my clients and me.
Surface action has been a little mixed but I think with all the work in the Bay and the mess that Port Botany has made, the surface action has suffered. Yarra Bay seems to produce most days on the troll, while on the other side of the Bay around the Oil Wharf and The Sticks the water is a lot cleaner and better for spinning with metals.
Trevally are good targets all year and I have found good numbers on most trips around the Drums and Trevally Alley. Quite a few fish up to 50cm have come from the lower end of the Bay along the Third Runway.
Trevally are top table fish if look after them. You must bleed them straight away, ice them down immediately and eat them fresh.
I like to fillet and skin them and then slice the bloodline out so you end up with boneless filets. Dust them in flour and shallow fry, add salt and pepper and no one will complain. It’s so simple, give it a try. Visit www.fishingsydney.com.au for more info and weekly reports.Reads: 1069