Home' Afloat : AFLOAT May 2014 Contents 50 AFLOAT.com.au May 2014
with David Lockwood
· An essential part of your ground tackle kit
· Release the Flook from your boat and watch it glide
away at an angle of 5 to 1. After it settles,
one quick pull and you are anchored!
· Perfect for kedging, or as a stern anchor
or support anchor
· The Flook can also double as a main anchor
Light. SimpLe. Strong.
firstname.lastname@example.org · (02) 9870 7277
· Glides out at 5 to 1 to give the ideal scope of rode
· No need to reverse back
· Stay anchored where you are
· Holds more than all other equivalent weight anchors
· Also serves as kedge or back anchor
A HUMAN TIDE
The sea heaves gently on the rock platform below, the salt
air drifts on the dawn zephyr, as a pied oystercatcher trumpets
the break of day. You miss a good bite and hurry back to rebait.
But then you see it ...
The rock pool beside your backpack is putrid. There is plastic
tackle packaging, some broken glass, a ball of old fishing line, the
head of a rotting green eel ... and the whole area reeks of urine.
Sadly, this is the scene that greets you at many popular fishing
spots up and down our coast. And it’s the same ghastly picture
that threatens to close our public wharves to fishing.
Comb the beaches after a storm and you’ll find more discarded
fishing litter amid the greater rafts of rubbish washed down
our drains from uncaring landlubbers. For they are the biggest
problem of all.
To earn that revered title of angler you must treasure the
environment; respect the fish you catch, keep and release; and
most certainly go about your passion with a light footprint.
But good anglers go further,
cleaning up the bad apple’s mess
as we go. Thus, the root cause of
rubbish isn’t anglers it’s halfwit
humans. These are the same dopes who dump fast-food wrappers
in car parks, flick cigarettes on the ground, and leave a carton
of empty stubbies at the beach fire after burning public signs.
Anglers are reminded of ocean pollution every trip. After
ogling the abundant fish life at Manly Wharf the other day I hit
the harbour for a swim. The plastic straws beneath my feet felt
like faux seagrass, there were fast food wrappers drifting past, as
empty beer bottles looked on through the morning-after haze.
Do your bit and uphold the angler’s code. Carry out your
rubbish and that of the lowlifes who litter.
THE HOOK AND THE COOK
Most anglers enjoy cooking their catch and, unlike the rank
and file left to the mercy of fish merchants, we are spoilt for
choice. Our many and varied catches give rise to the life-extending
Aussie angler’s diet, one that is at once parochial, resourceful,
delicious, and bloody good for you.
seasonal fluctuations and generally
widely available access contribute
to a rich fish harvest in Oz. And this
writer is just one of many Aussies
who grew-up on a diet of fresh-
Breakfast might be lightly fried
whiting or bream caught from the
beach at dusk on live worms. Or
it might be whole headless black
drummer covered in crumbs and
shallow fried with a sprinkling of
salt. Now you won’t find that on a
The otherwise noxious and
foul-smelling shortfin pike came
up a treat when filleted, boned, and
fried. And it was comforting later in
life to find the pike, this poor-man’s whiting with soft and white
flesh, was the preferred tucker of a high-profile commercial
fisher I befriended.
In fact, few keeper-sized fish weren’t put to good use at our
holiday house. The mix of species and some tasty crustaceans
added to the colourful menu. And like most anglers, we’d
experiment with cooking the catch.
Butterflied and deboned trevally with teriyaki sauce, salt-
grilled tailor, Aussie salmon chilli pasta, luderick fillet schnitzel,
pickled chopped yellowtail, baked snapper with wine, pan-fried
sea garfish fillets, hot smoked mullet, poached red rock cod, the
winning list went on.
Of course, cooking the catch is just part of the reward for
wetting a line. There’s the adventure and exploration, the exercise
and the sport. But sharing your catch of the day with the family
holds a special kind of reverence with fishers that you just don’t
experience when buying through a fishmonger. h
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