Fishing For Women


Introducing Lil' Mumma
April 16, 2016

Introducing Lil’ Mumma

Time to introduce myself. My name is Jacqui. I am the wife of Daniel (aka Big Daddy, aka Cuzzy Bro) and I’m calling myself Lil’ Mumma! I really enjoy fishing. I am not great at tying knots, at putting bait on hooks, or casting out a line. I’m learning. You can come along with me for the journey; for all those women out there who want to be able to fish. I enjoy fishing because it gets me away, because it’s quiet and like a meditation for me – I calm my......

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Cooking methods
May 17, 2015

Cooking methods

Fish fall into several categories, each suiting particular cooking methods. The light white-fleshed fish, such as bream, flounder, whiting, john dory, mulloway and ling are all best suited to frying or gentle baking. The darker, oiler fish with a strong flavour, including kingfish, mullet, tuna, gem fish and tailor, are better grilled, poached or braised. Fresh fish flesh is reasonably translucent, becoming opaque or whitish when cooked. At this stage the flesh will flake along the muscle and release a clear juice. Once cooked the fish should be served immediately. remember, the flesh......

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Cuts for Cooking
May 17, 2015

Cuts for Cooking

The size of the fish and the size of your cooking utensils will determine the method of preparing the fish. Generally, big fish can b cut into steaks and smaller fish are better suited to filleting. All fish can be cooked whole, but the size of the oven and pan will limit your options. Whole fish Fish cooked whole are best if medium-sized ranging up to about 3kg. Whole fish are easy to cook, but they must be gutted and cleaned. The skin and scaled can be retained during cooking; afterwards the......

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Landing the fish
May 17, 2015

Landing the fish

Landing the fish is not about reeling the fish in and landing it. The reel is not from dragging fish, but for taking up the slack or playing out line while you fight the fish and eventually bring it in. A fish is never caught until it is in the boat or on the wharf. A last flurry of energy at any time close to retrieval may well dislodge a hook that is not fully set. Jetty anglers are at peril of losing the fish if the pier platform is a long......

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Hook to Cook
May 17, 2015

Hook to Cook

The preparation stage is never a enjoyable as the act of fishing itself. However, the correct preparation will go some way towards making the eating as enjoyable as the sport. In hook to cook the three most important steps are killing, cleaning and storing. A fresh fish is one that has been caught, landed and killed quickly and without stress. It has been bled and gutted in clean water using a clean knife. Straight after the cleaning it has been laid in a slurry of ice and salt water in an esky......

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