Harbour Fishn Blow Out Tuesday 19-12

[imnotafish]

Another day of wind wind and more wind.
When we left the ramp at 4 tho it was a glorious day, went to find a few arrow squid but things were dire, only 1 between three of us.
Next step, no problems getting yakkas, so filled the live well and moved on.
Found a few calamari just after dawn - most of em were medium to large bait size up to 20 cm hoods but also got couple for dinner bout twice as big.
North head had Salmon and a few rat kings (as well as the odd bonny apparently underneath), but we were keen to try and find bigger kings so continued on to hit a few markers.
the western wedding cake debris that looked so good last week has been completely removed, so nothing there, but some other markers like the green one off clifton had rats.....
anyway before we could find anything of size the wind came up 20knots from the south at 9.30.
lucky we didnt do the bluefish run which was on the cards too, cos by the time we got back to the ramp, it was blowing almost 40.....
wasnt too nice out there by then.
Stef

[TomMc]

nice callamari u caught

[imnotafish]

thnx im cleaning em up for a feed right now!!
anyone got any recipies that are a bit different to tha norm.
had them salt n peppa, crumbed, with chilli, on salad, with citrus ponzu sauce etc etc
but always lookin for new calamari taste sensations..!
any ideas??

[TomMc]

cut them into slices wrap the in al foil with a bit of butter onion tomato salt and peper and maybe even some soy sauce give it a go

[dkfisher]

this is normally used with baby squid but ya can do it with large

, 1 x garlic clove crushed, 3 x cherry tomatoes, peeled and chopped, 8 x drained sun-dried tomatoes, 1/4 cup shredded fresh basil, 1/4 cup white bread crumbs, 1 tbl spoon of red wine vinegar, 3 tbl olive oil, salt, ground black pepper & fresh lemon juice to serve. ---------------------------------- Remove the tenticles of the head and chop into 1 cm lengths. . Mix the chopped squid tenticles with, garlic, cherry tomatoes, sun-dried tomatoes, basil and bread crumbs in a bowl. Stir in the red wine vinegar, with 2 tablespoons of the oil. Season with plenty of salt and pepper and mix well. Soak a few toothpicks in water for 10 minutes. Fill the squid with the stuffing, closing the ends with the toothpicks. Brush outer wall of squid with the remaining oil.
grill over bbq for about 5 minutes turning frequently

[imnotafish]

Cheers guys, ill try them both out i thinks...!!
i like that idea of stuffing them with the chopped tentacles.
that'll be nice

[imnotafish]

hey DK,
thanx for that recipie,
it was superb.......
Stef

[sydfish]

Geez your game Stef holding a squid like that....every time i have seen you with a squid it has inked you ......your luck must be changing:appl: :yahoo: :finger:

[xtosea]

Geez your game Stef holding a squid like that....every time i have seen you with a squid it has inked you ......your luck must be changing:appl: :yahoo: :finger:

Take a look at the second pic, it looks like the rod holder in the bait board is a gun strapped to his belt, at a quick glance that is!! I think the squid thought twice about spraying him, he thought he was gonna get shot! Next time you go fishing Stef, my sister has ordered a few of those sized squids please.

Oh forgot to add, the rods coming out the back of your head look like antennae, proof you do come from another planet! You are observing our Earth!

Kamil

[arrow]

good stuff mate i didnt know they were still around i have about ten big heads about 5 whole squid in the freezer which i put into clip seal bags ready for the kingys im gunna get the kayak out and get more cheers for the report mate
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