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Old 13 April 2007, 14:04   #11
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just bought a couple of the pike/zander rods from Lidl and 15 a pop including the reel and bits that can't be bad. ideal for the boat.

anyone know any good fish hotspots on the solent?
is it too early for the mackerel yet??
Not too early, they've been hauling them them out here for a few weeks already. Admittedly from the boats rather than the shore, but they're about...
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Old 13 April 2007, 14:54   #12
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That is TOO MANY FISH being caught!

Anglers should restrict their line of feathers to 3 max and STOP FISHING when a personal quota is reached.
WHY? Is it better for a trawler to catch a load of fish and then throw half of them back dead because they are the wrong sort of fish? Or is it better to go out and BUY tinned Mackrell???

The fish were all eaten - many were given away to some friends from West Africa - watching them eat them was an experience - NOTHING was wasted - heads the lot - yuch!!!
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Old 13 April 2007, 18:55   #13
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BBQ Alternative

SHould you get tired of bbq THEN TRY THIS.
Fillet perhaps 4 fish, place knob of butter over eqch, some pepper and sea salt and cover in th efrying pan with cover of saucepan,
Add Tabasco to taste and drizzle buter from pan over fish.
NOTHING ELSE NEEDED ecept a chilled bottle of white wine.

Eat them fresh and freeze intact innards.u Mackrel run off shore for alot of the year and only come inshore in millions in JULY OR august to chase sprat, watch out as the Mackrel shark aka Porbeagle chases them in (The porbeagle is first cousin of Great white and Salmon Shark closely related.....)
When mackrel run, they run in huge numbers so Codders 330 fish is nothing.

Roll on summer
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Old 13 April 2007, 20:42   #14
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soused mackerell

Some friends of mine used to souse the mackerell , boil them whole in vinegar , and take them cold for lunch the next day .
They didn't look that appetising to me but tasted pretty good
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Old 13 April 2007, 22:16   #15
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That is a great recipe; we do that any time, we can get mac. Can't get kippers in this part of the USA We used to "die for" Arbroth Smokies" when we could get them in S. England. Does anyone know what these are and can you still get them?
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Old 14 April 2007, 05:19   #16
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nice recipe Aidan definitely gonna try that one.
whats your recommendation about fishing for them, trolling? and if so what sort of speed?
do you have any favourite lures or colour of feathers? whats the chance of picking up bass with a lure just trolling along. one or two of those would be very tasty!!
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Old 14 April 2007, 05:31   #17
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We used to "die for" Arbroth Smokies" when we could get them in S. England. Does anyone know what these are and can you still get them?
An Arbroath smokie is a smoked haddock. I am pretty sure they are "hot smoked" (i.e. short time in a hot smoker rather than e.g. a kipper which is cold smoked).

Arbroath is a small village on the east coast of scotland.

You can still get them - and I think there are even still smokeries in Arbroath (although I have no idea if all Arbroath smokies are made in Arbroath any more - e.g. as champagne has to come from a particular area of france)
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Old 14 April 2007, 16:45   #18
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nice recipe Aidan definitely gonna try that one.
whats your recommendation about fishing for them, trolling? and if so what sort of speed?
do you have any favourite lures or colour of feathers? whats the chance of picking up bass with a lure just trolling along. one or two of those would be very tasty!!
Hey Hewy, you only have to slow down to get them when they are running.
Any silver coloured lure will do, they will even take bare silver colourd hooks, their sight is excellent as they are reasonably high up their predator chain.
Ther are related toTuna and are great hunters.

I suggest Feathers or slips of silver sprat and just leave vertical and bob them up and down a few inches.
You will be pulling these on by the six`s with the feathers.
Loads of other recepies for various BBQ.

A very useful BBQ dinner that needs little attention and is a big winner is Roast Stuffed pork Fillet with Hot chilly coating...MMM get it ready and it needs only a turn every twenty Min, enough time for a beer and a chat.

With regard to Bass, I wouldnt know that much as we have not too man Sea bass here and they are hit and miss, we use Spinners here for them.

I am not much of a fisher man tho, I am happy to cook and have some wine Keith Floyd style.

Another nice day today, Diving off boards in Galway Bay 20 feet from the top as tide is high, better get it right or oops.
Fairly shagged after one hour of it today..

Bring on the summer.

Dont like the idea of busy Hurricane season wih EL NINO, we could have a very wet summer!!!
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Old 14 April 2007, 17:09   #19
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Well I like em straight from the sea and on the barbie too, hosed with spicy tomato sauce , turned regularly they cook very quickly, and taste great,skin and all despite the fact that I love mine smoked too with pepper. Caught, filleted and barbied in 30 minutes was the best they tasted to me
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Old 14 April 2007, 17:10   #20
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Just a thought, if only McD's sold this .......
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