Restaurant sized Rockcod #338 Squidgy Pro Mongrel

I went to East Point to fish after work.
I caught a restaurant sized rockcod on a Squidgy Pro Mongrel 90mm Rainbow Fish.
Rockcod is probably thought to be a low rated fish for eating.
Rockcod is regarded as inferior in flavor to that of coraltrout.
It is all right, somehow.
Nevertheless, deep fried rockcod with sweet and sour sauce is very delicious.
My most favorite rockcod dish is steamed fish in Hong Kong style (Cantonese style).

Rockcod / November 7, 2016 / East Point

Steamed rockcod

Squidgy Pro Mongrel


Colour: Rainbow Fish

Size: 90mm.

Where: Shallow water 30cm - 50cm

Water: Murky Outgoing

Jighead: Owner 1/4oz #1/0

Line: Sufix 15LB braid

Leader line: Shimano Ocea Leader 25LB (Very strong and tough!)

Knot: The Slim Beauty Knot

Reel: Shimano Stella 2500FE

Rod: Wilson Live Fibre Sportfishing Series Blade 'N' Tails Light

Clip: Force Ten Stainless Duo Lock Snaps #2

Action: Steady retrieving

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Rockcod #336 Bomber Long 15A Nicely restaurant sized rockcod Steamed fish in Hong Kong style

It has been a windy day since yesterday afternoon.
Many sea weeds were thrown upon the beach.
There were many floating seaweeds on the sea surface this morning.
Barramundi won't take lures positively under the condition like this.
There are, indeed, exceptions.
As far as my experience goes, the red-white lure is effective for the condition under the gloomy light of the street lamp or the morning time.
Rockcod is a very tasty fish if it is steamed properly.
It must be very fresh. No freezing!
I caught a very nicely restaurant-sized rockcod this morning at Fannie Bay.

May 29, 2016 Rockcod
Land based in Darwin

I enjoyed a steamed fish in Hong Kong style.

Bomber Long 15A


Colour:  Red / White

Size: 120mm.

Where: Shallow water 50cm - 70cm

Water: Clear Incoming

Line: Sufix 15LB braid

Leader line:  Schneider 45LB

Knot: The Slim Beauty Knot

Reel: Shimano Stella 2500FE

Rod: Shimano Tcurve Flight 1-4kg/1-9g

Clip: Force ten Stainless Duo Lock Snaps #2

Action: Twitch and Jerk

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Rockcod steamed fish in Hong Kong style Much tastier than you had expected.

The 51cm whole rockcod was too big to fit in my steaming pan.
I made very nice fish and chips with the fillet this morning.
I made a steamed fish with its head and wings in HK style tonight.
That was the most delicious food that I have ever eaten.
Yes, really.

Steamed rockcod in Hong Kong style.

Steamed Fish – Cantonese (Hong Kong) Home Style

Ingredients for Recipe of Hiro's Steamed Fish

•Fish,it should be very fresh.
Rockcod, Coraltrout and Bluebone are suitable for this dish.

•Slices Gingers
•Spring onions
•Coriander
•Chili (optional)

•Peanut Oil, Vegetable oil, Canola oil or Sunflower oil
(Very, very hot/around 200℃ 100cc)
Keep out burns and a fire.

•Soy Sauce
•Sugar  2 tea spoons
•Fish juice with sliced gingers after steaming

Condiments:

Shredded spring onions, coriander and chili.

Methods:

1.Gut and scale the Rockcod.

2.Place some spring onions on a plate.  Put the fish on top of the spring onions and ginger. Dribble some oil on fish for smoother texture.

3.Bring water in a steamer to the boil.  Put in fish and steam
for 8 - 10 minutes for 35cm rockcod (12minutes for beginners), 15minutes for 50cm rockcod.

4.Remove spring onions under the fish. Drain the some fish juice on the plate. Sprinkle some shredded spring onion (not many) on fish. Heat oil ( very hot! ) and pour it over the fish. Heat up some soy sauce and fish juices with sugar for steamed fish. Lastly put spring onions, corianders and chili on top. Serve.

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Rockcod #326 SQUIDGY PRO MONGREL Steamed Fish Hong Kong style

I caught many rockcod for the weekend.
Basically, I don't like these annoying fish.
I want to fish a barramundi.

Normally, these annoying rockcod are smaller than 35cm in my usual fishing locations.
I went to Fannie Bay to fish around 8:00am.
I caught a 37cm rockcod.
When it becomes this size rockcod considerably becomes stronger.

37cm rockcod
May 10, 2015
Land based, Darwin, NT, Australia

By the way, my steaming pans and soup plate for the steamed fish are both 35cm in diameter.
A 37cm fish is perfect for these.
So I took this rockcod home.

Steamed rockcod in Hong Kong style.

Steamed Fish – Cantonese (Hong Kong) Home Style

Ingredients for Recipe of Hiro's Steamed Fish

•Fish,it should be very fresh.
Rockcod, Coraltrout and Bluebone are suitable for this dish.

•Slices Gingers
•Spring onions
•Coriander
•Chili (optional)

•Peanut Oil, Vegetable oil, Canola oil or Sunflower oil
(Very, very hot/around 200℃? 150cc)
Keep out burns and a fire.

•Soy Sauce
•Sugar
•Fish juice with sliced gingers after steaming

Condiments:

Shredded spring onions, coriander and chili.

Methods:

1.Gut and scale the Rockcod.

2.Place some spring onions on a plate.  Put the fish on top of the spring onions and ginger. Dribble some oil on fish for smoother texture.

3.Bring water in a steamer to the boil.  Put in fish and steam
for 8 - 10 minutes for 35cm rockcod (12minutes for beginners), 15minutes for 50cm rockcod.

4.Remove spring onions under the fish. Drain the some fish juice on the plate. Sprinkle some shredded spring onion (not many) on fish. Heat oil ( very hot! ) and pour it over the fish. Heat up some soy sauce and fish juices with sugar for steamed fish. Lastly put spring onions, corianders and chili on top. Serve.

Squidgy Pro Mongrel

Colour: Aussie Herring

Size: 90mm

Where: Shallow water 50cm -70cm

Water: Very clear Incoming

Line: Sufix 832 15LB Braid

Leader: TRIUMPH SUPER SHOCK LEADER 30LB (Very nice for the shallows)

Knot: The Slim Beauty Knot

Jighead: Squidgies 5grm/#1/0

Reel: SHIMANO STELLA 2500FE

Rod: Wilson LIVE FIBRE Sport fishing SERIES BLADE 'N' TAILS

Clip: FORCE TEN STAINLESS DUO LOCK SNAPS #2

Action: Steady retrieving

Please click on the " Fishing of Ranking" link. 

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From what I've seen of the product so far, Polish lures are pretty good! Trevally #42 Rockcod #321-322 Salmo STING 9F

Don't forget that good jobs are very hard to come by these days.
I like a Polish lure a lot recently.
HRT Lures Mad minnow 70mm should be one of the best shallow diving lures in the whole world.
On the other hand, there was one happy thing yesterday.
I was given a Polish lure by a friend of mine.
And then I went fishing to an urban channel when the tide was going out this morning.
The water was very clear.
Even with that, the wind was very strong.
However, I enjoyed using a Polish lure very much.
Anyone can easily make movements rich in plain actions by adding irregular movements to periodical movements without requiring so-called skillful rod actions.

The biggest trevally of the day.

Rockcod took it when actions are stopped.

Barramundi would take this fish.
But there were not barramundi here.

Good restaurant sized rockcod

Steamed Fish – Cantonese (Hong Kong) Home Style

Ingredients for Recipe of Hiro's Steamed Fish

•Fish,it should be very fresh.
Rockcod, Coraltrout and Bluebone are suitable for this dish.

• Slices Gingers

• Spring onions

• Coriander

• Chili (optional)

•Peanut Oil or Vegetable oil or Canola oil
(Very, very hot/around 250℃? 150cc)
Keep out burns and a fire.

• Soy Sauce

• Fish sauce

• Sugar

• Fish juice with sliced gingers after steaming

Condiments:

Shredded spring onions, ginger, chili and corianders.

Methods:

1.Gut and scale the Rockcod.

2.Place some spring onions on a plate.  Put the fish on top of the spring onions and ginger. Dribble some oil on fish for smoother texture.

3.Bring water in a steamer to the boil.  Put in fish and steam
for 8 minutes.

4.Remove spring onions under the fish. Drain the some fish juice on the plate. Sprinkle some shredded spring onion (not many) on fish. Heat oil ( very hot! ) and pour it over the fish. Heat up some soy sauce and fish juices with sugar for steamed fish. Lastly put spring onions, corianders and chili on top. Serve.

Salmo STING 9F

Colour: HOT PERCH

Size: 90mm

Where: Shallow water 70cm - 100cm

Water: Very clear Outgoing

Line: POWER PRO 30LB

Leader: TRIUMPH SUPER SHOCK LEADER 30LB (Very nice for the shallows)

Knot: The Slim Beauty Knot

Hook: OWNER STINGER DOUBLE HOOK  AD-36 #2

Reel: SHIMANO SCORPION 1500XT
Water Planet Custom Handle 1415

Rod: ST. CROIX 6' MEDIUM POWER FAST ACTION 
10-17LB 1/4-3/4oz USA

Clip: FORCE TEN STAINLESS DUO LOCK SNAPS #2

Action: Twitch

Please click on the " Fishing of Ranking" link. 

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41cm nice restaurant sized Rockcod #300 SQUIDGY PRO MONGREL Steamed fish in Hong Kong style

The tide was very good.
The surface of the sea was slightly wavy.  It's very good!
Incoming tide.

Normally, small rockcod is un welcome guest to me.
But I give a welcome to a nice-restaurant sized rockcod.

 

41cm Rockcod
August 14, 2013
Land based, Darwin, NT, Australia

The fish window opened for only 15 minutes.


I tell the secret of my fishing technique tonight.
Otherwise, I will receive many e-mails as follows,

They said that they have never caught barramundis on lure yet.
Probably beginners asked me where I fished.
I think that they misunderstand.
I fished the same places where they tried to fish.

Can you have the courage to stop SQUIDGY just before a rock for a second?
Can you have the courage to stop SQUIDGY after a rock for a second?

I usually don't recommend it.

I think a good risk-taker knows when to take risks.

It's not easy for everyone but you need it!
Please use this method at your own risk.

I hooked a nice sized barramundi too.
But I couldn't land him.

SQUIDGY PRO MONGREL

Colour: AUSSIE HERRING

Size: 90mm

Where: Shallow water 30cm -50m

Water: Clear Incoming

Line: FIRELINE 14LB CRYSTAL

Leader line: TRIUMPH SUPER SHOCK LEADER NYLON 30LB

Knot: The Kaneit Knot

Reel: SHIMANO STELLA 2500FE

Rod: SHIMANO TCURVE FLIGHT 1-4kg/1-9g

Clip: FORCE TEN STAINLESS DUO LOCK SNAPS #2

Action: Steady retrieving and (pause)  Secret method!

Late dinner.
Steamed fish in Hong Kong style (8 minutes steaming)
Very nice!

Please click on the " Fishing of Ranking" link. 

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Fish juices make it much tastier. Steamed Fish Rockcod

I caught a very nice restaurant sized Rockcod this afternoon.
Here I decided, without hesitating, to cook the steamed fish.

Steamed Fish – Cantonese (Hong Kong) Home Style

Ingredients for Recipe of Hiro's Steamed Fish

•Fish,it should be very fresh.
Rockcod, Coraltrout and Bluebone are suitable for this dish.

•Slices Gingers
•Spring onions
•Coriander
•Chili (optional)

•Peanut Oil or Vegetable oil or Canola oil
(Very, very hot/around 250℃? 150cc)
Keep out burns and a fire.

•Soy Sauce
•Sugar
•Fish juice with sliced gingers after steaming

Condiments:

Shredded spring onions, corianders and chili.

Methods:

1.Gut and scale the Rockcod.

2.Place some spring onions on a plate.  Put the fish on top of the spring onions and ginger. Dribble some oil on fish for smoother texture.

3.Bring water in a steamer to the boil.  Put in fish and steam
for 8 minutes.

4.Remove spring onions under the fish. Drain the some fish juice on the plate. Sprinkle some shredded spring onion (not many) on fish. Heat oil ( very hot! ) and pour it over the fish. Heat up some soy sauce and fish juices with sugar for steamed fish. Lastly put spring onions, corianders and chili on top. Serve.

October 20, 2012 Steamed fish

Nice restaurant sized Rockcod/Cultiva Suspending lure

Please click on the " Fishing of Ranking" link. 

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Steamed fish in Hong Kong style

I caught a 42cm very restaurant sized Rockcod yesterday.
I cooked a fish soup in Philippine style.
It's very, very nice taste.

And I cooked a steamed fish in Hong Kong style too.

It tasted very nice like a very famous restaurant quality this time.
I remember the taste of Fook Lam Moon in Hong Kong.

Steamed Fish – Cantonese (Hong Kong) Home Style

Ingredients for Recipe of Hiro's Steamed Fish

•Fish,it should be very fresh.
Rockcod, Coraltrout and Bluebone are suitable for this dish.
•Slices Ginger
•Spring onions
•Chili (optional)
•Peanut Oil or Vegetable oil or Canola oil
•Soy Sauce
•Sugar
•Coriander
•Fish juice after steming

Condiments:

Shredded spring onions, coriander.

Methods:

1.Gut and scale the Rockcod.

2.Place some spring onions on a plate. Put the fish on top of the spring onions and ginger. Dribble some oil on fish for smoother texture.

3.Bring water in a steamer to the boil. Put in fish and steam for 8 minutes.

4.Remove spring onions under the fish. Drain the some fish juice on the plate. Sprinkle shredded spring onion on fish. Heat oil ( very hot! ) and pour it over the fish. Heat up some soy sauce with sugar for steamed fish. Lastly put coriander on top. Serve.

Please click on the " Fishing of Ranking" link. 

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37cm Nice Rockcod 139 SQUIDGY FISH

I wanted to catch a Bream.
He's a very nice restaurant sized Rockcod.
I kept him for my dinner tonight.

Rockcod is a very good eating fish in the dry season.

37cm very nice Rockcod
30th. May 2012
Land based, Darwin, NT, Australia

SQUIDGY FISH


Colour: SILVER FOX

Size: 70mm

Where: Shallow water 50cm - 70cm

Water: very clear Outgoing

Tuning: OWNER/Berkley NITRO 1/6oz. #1/O

Tuning: Glued SQUIDGY FISH to jighead

Line: POWERPRO 10LB

Leader line: SCHNEIDER 0.55mm Dia.

Knot: The Kaneit Knot

Reel: SHIMANO STRADIC CI4 1000F

Rod: ST.CROIX 2 pcs 6'6" 4-8LB

Clip: FORCE TEN STAINLESS DUO LOCK SNAPS

Action: Stop and Go

Steamed fish in Hong Kong style.

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Eating fish Yummy Steamed Fish Cantonese cuisine

Cantonese cuisine comes from Guangdong Province in southern China.
I love Cantonese cuisine very much.

But I prefer Continental cuisine to ordinaly Chinese cuisine.
My favorite foods are Roast beef, Rost poak and cooked Greenpeace, Carrots, Cauliflower. Yummy! I often go out for lunch of continental foods thesedays. I know a good take-away with a reasonable price.

It's raining tonight.
I won't go fishing.
So I eat a steamed fish.
This is one of the best Cantonese cuisine.

My steamed fish is probably too much coriander, but it doesn't matter.
I love this style.


Cod, Bluebone, Coraltrout and Barramundicod are the best fish for steaming in Hong Kong. Those fish are very expensive there.
Especially Barramundicod is very very very expensive.

Normally, I don't keep fish for myself, but I'll keep Bluebone, Coraltrout and Blackspotted-cod for eating.
I'll cook them for steamed fish in Cantonese style.

On the other hand, I'll keep Spanishflag for Sushi and Sashimi in Japanese style.
Dip in soy-sauce with Wasabi and Lemmon if you like.

I won't keep Goldentrevally but I'll keep this above Trevally for Zuke(Japanese another special Sushi style).

Oh!
I should have said that my sea Barramundi should be the best eating fish here. o(^▽^)o

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