If you plan to return your catch to the water, handle it as little as possible because the slime coating of the fish protects it from disease. If you are intending to eat your...
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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...
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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...
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Inshore, around shallow reefs, headlands and islands, it is easy to recognise areas where fish might be gathered, but out in open water, it is different when it comes to reading the water. Fish...
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Mulloway Some of the mulloway (jewfish) found in bays and estuaries are residents, others are only occasional visitors. They frequent areas around bridges, points, holes and creek mouths, where they hunt or ambush their favoured...
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Bream Bream are likely to be found almost anywhere in an estuary or bay, but prefer areas offering a structure and shelter. The three main species are black bream, yellowfin bream and pikey bream. Unlike...
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Broadly, offshore fishing encompasses trolling for game and sport fish, bottom fishing with bait, jigging lures for reef-dwelling species or lure casting for sport fish around structures such as reefs and washes. Most offshore...
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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...
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At one time, lures and flies were carefully fashioned to imitate as closely as possible the prey of the target fish. Today, many lures and flies are unrecognisable as prey, some even come in...
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Hooks and sinkers are part of a host of items that are described as terminal tackle. Despite their simple function, their design is often complex and there are innumerable variations available, each designed for...
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