58cm Barramundi #1108 Squidgy Pro Mongrel 90mm Fish and Chips Sashimi

Saturday morning on December 16, I went fishing at Channel Island.
It was unusually calm day in December.
The sea surface was flat.
Fish wouldn't bite lures.
However, there was hope because the seawater was clean but not very clear.
I saw some splashing jelly prawns whose size were 50mm - 70mm.
I used Zerek Live Cherabin and Zerek Live Shrimp.
Fish wouldn't take them.
Next, I used Squidgy Pro Mongrel 90mm Aussie Herring having a long flying distance.
Without dragging on the bottom of water, I retrieved it slowly.
As a result, I caught a 58cm barramundi.

58cm Barramundi / December 16, 2017

And I took this barramundi home.

Heated lard in a large sauce pan, and fried fish.

I ate 3 slices of barramundi's sashimi as an appetizer. 

Barramundi's cold sashimi + Cos Hearts Lettuce + Kewpie Roasted sesame Japanese dressing (Woolworth, Coles)

These were very delicious. 

Squidgy Pro Mongrel

Size: 90mm

Colour: Aussie Herring

Jighead: Owner 1/4oz #1/0

Where: Shallow water 30cm - 50cm

Water: Murky Outgoing

Line: Sufix 832 15LB braid

Leader line: Sunline FC Rock Fluorocarbon 40LB

Knot: The Slim Beauty Knot

Reel: Shimano Stella 2500FE

Rod: Shimano Terez C4S 7'2" 10-20lb line weight Medium-power Fast-action

Clip: Force ten Stainless Duo Lock Snaps #2

Action: Steady retrieving

Please click on the " Fishing of Ranking" link. 

にほんブログ村

Thank you very much.

Rockcod #339 57cm Barramundi #1046-1047 Squidgy Pro Mongrel

Happy New Year!
On the 26th of December.
Today was blessed by the weather.
But it will probably keep raining tomorrow too.
I went to Channel Island this morning.
There was no wind.
That meant that there was no fish-bite.
The tide was ebbing.
A breeze started blowing and ruffled the water.
The first fish was a nice sized rockcod.
This strong cod took a 115mm Mongrel.
The hook was damaged by this strong cod.

Nice restaurant sized rockcod on a Squidgy Pro Mongrel 115mm Aussie-Herring colour.

I exchanged a 115mm Mongrel into a 90mm Mongrel.

A sea barramundi doesn't like too much land water.
I had to cast the 90mm Mongrel farther.
By the way, do you know that a sea barramundi takes in much sea water from the sea.
On the other hand, a fresh-water barramundi doesn't take in fresh water very much.

I caught two 57cm barramundi.
Squidgy Pro Mongrel did good work again!

57cm Barramundi / December 26, 2016 / Squidgy Pro Mongrel 90mm

Squidgy Pro Mongrel


Colour: Boof Mullet

Size: 90mm

Jighead: Owner 1/4oz #1/0

Where: Shallow water 30cm - 50cm

Water: Murky Outgoing

Line: Toray Jigging PE 30lb

Leader line: Black Magic Leader 40lb

Knot: The FG Knot

Reel: Shimano Scorpion 1500XT

Rod: ST.CROIX
6'6" Medium power, First action, 10-17lb, 1/4-5/8oz.
Customized by Mr. Matt West (Barra Classic 2010 Champion)

Clip: Force ten Stainless Duo Lock Snaps #3

Action: Steady retrieving

The final fish and chips of this year were very delicious. Beer-battered barramundi goes well with sunflower oil. I think.

Please click on the " Fishing of Ranking" link. 

にほんブログ村

Thank you very much.

Fish and chips of the dry season's 51cm rockcod

I made fish and chips of the 51cm rockcod I caught at the Channel Island yesterday this morning. A 51cm rockcod was too big to make a steamed fish in HK style with my steaming pan.
This sized rockcod is really tasty in the dry season.
Using the batter made of Schweppes Natural spring water and flour with black pepper and sea salt, I made fish and chips this time.
As you know, the batter must be very cold.
It's nicely crispy.
I'm having a nice Sunday morning.
This sort of food will raise the cholesterol level in my blood though.

56cm barramundi and 51cm rockcod

It's a prime seafood in our dry season.

Please click on the " Fishing of Ranking" link. 

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Thank you very much.

Using the batter made of carbonated water and flour made fish light and crispy. Barramundi's fish and chips

I caught a 57cm barramundi at the mud flat near the Channel Island on Saturday.
Using the batter made of beer and flour, I made barramundi's fish and chips and froze the leftover fillets.
I went to the mud flat on Sunday again but couldn't catch a regal sized barramundi after all.
On that night, I wanted to eat fish and chips again and defrosted those fillets.
Using the batter made of Schweppes natural mineral carbonated water and flour, I made barramundi's fish and chips.

Schweppes is less expensive than beer.
It's light and crispy.
The air or steam enclosed between the meat and the batter made it crispy.
To let fall a few drops of the batter on the meat during cooking made it more crispy also.

Please click on the " Fishing of Ranking" link. 

にほんブログ村

Thank you very much.