kingie chaser

Not really my area but by light game I presume you mean fishing standing, with a rod/set up light enough to be used in a gimbal/harness right rather than sitting in a chair? Its a bit of a wide subject as some people are using spin gear on species such as Marlin to larger overheads as well. Have a look through here, you might get something from reading through some of these- https://www.fishraider.com.au/forum/65-gamefishing-tackle-amp-techniques/

Would make a great wall hanger in a man cave! I hope someone picks it up as it to nice to scrap!!

If I am going for a one off deep/wide/shelf trip for an occasional day which is usually the case I will drop a Trava calm before leaving just in case as I wouldnt want it to spoil my day. Candied or naked ginger works as well, I'll sometimes take some of either with me as well.

Congrats. Searching the forum could be a good place to start 😉 Good luck

😲😲😲 That is ridiculous!

After owning just one Lowrance never again. Some other threads to look at

Nice job Fab 👌 I really enjoy doing things myself as much as possible because you test yourself & learn something rather than just taking to the specialist like a mechanic who unless you find a good one can do a half arssed dodgy job & still charge you $100hr. The problem solving is half the fun 🙂

Looks like you pulling some nice fish from the area but Im am curious that if these spots are hard to get to that you are traveling through someone's private property to get there or the area being fished is in fact on private property?

Great looking fisherman's man cave Frank 👌 I'm sure there is many a fishing tale in each of those rods & reels

Nice fish, even at 60 they pull like a train Good to hear that water temp is getting up there. Last day I went out in the bay a couple of weeks ago it was still 17c.

Sounds like you had the same thought as me Fab which I referenced on page 1 as the Pepsi-Coke blind tasting(remember those 70's/80's ads that were stacked 😅). We have the luxury of sight & in direct association with texture in the way a fish looks when it flakes, the method its prepared in reference to its moisture content, scent well that would be an interesting subject on its own. Imo it would take a trained genius/connoisseur to be to be able get close to naming just 2 fish in a taste test even when cooked the exact same way. As humans we have to bring the all the senses into play to really know what we enjoy in the end, then we are able to put an actual name to it.

Nice report mate, looks like a great day out for the 1st day back Got to love a double hookup 😀 Thanks for the detailed report, hopefully those kings grow a bit more in the next few weeks 👌

I'd be targeting anything that moves or swims 😜. Kidding 🙂 There would be lots of action happening around now, surface action looking for birds, Kings or Taylor plus Salmon about. Flathead would be getting very active now as well. Water temp is rising & so is the action. Enjoy.

So your looking for a overhead trolling rod/set up or a casting spin set up?? Two different things really but you can get a spin outfit that can to do both. PE 10 is 130lb line class, might be good for chasing Great Whites! The reel sounds about right drag wise but I'd prefer to have a reel that can hold 300yrds(270mtrs) of the line class I am using. If your chasing kings imo you only need something like an Ugly Stik 15-24kg with something like a Shimano Saragosa 10000 with 50lb braid 80lb leader. Everyone has their own opinion on what they would use for a specific use but I like to have rods that can have multi uses, like spin trolling, bottom bashing/jigging or similar. But then again if I am going to mix it up I would probably take 3 or 4 different set us depending on the space/storage available, I wouldnt go out with anything less than 4 rods normally! There is some good info in here already on the same subject, try using the search tab to have a look around for some existing advise as well.

Well I prefer to use tactics but....................... Dynamite fishing is a big thing..........................................where there are no laws or there is little respect for anything that lives in the sea.......................or humans for that matter

Thought I mentioned that in post #1 First time poster & very limited information & here we are making all sorts of suggestions without any background on the actual fishing type/style the op is talking about. @Samj just FFR you need to be more specific in what your asking about to get the right info back to you. Fishing, tackle, hardware is a big open book so the more detail you can provide the better the detailed responce to your situation will be!

Same here except its 5 years for me, caught a tidler last year, but nowhere near legal. Im going to keep trying & trying & trying, I have a couple of different things I will be trying this season...................persistence has to pay off eventually 🙄 Thanks for the report, better luck next time ✌️

All overhead reels are not the same! You could be referring to a baitcaster which are designed to cast where as other overhead reels are not. And again not all baitcaster are equal, the better more expensive versions have better backlash break systems that will avoid birds nests but they take a bit of experimenting to get right. If you are not a very experienced fisher person the spin reel is a much better casting option.

One butter I enjoy but admittedly mostly for red meat is a butter called Cafe de Paris. Its a bit of an open book on this one with lots of variation & has a lot of ingredients in it which is why I tend to have it with BBQ'd meat more so that fish but hey I think there would be a few people on here that throw some beef or lamb on the BBQ along side their fish. I worked for a chef once who had a recipe for the above butter that had 35 ingredients in it, he thought it was amazing but I thought it was way to much, I just made it as his recipe & said YES CHEF anyway you like it chef, your the boss chef 😂 Anyway here are a few versions which you can use or omit whatever you dont like https://wholesome-cook.com/2011/08/20/rockpool-cafe-de-paris-butter-sauce-for-steaks/ https://www.recipetineats.com/cafe-de-paris-butter-sauce-for-steak/ https://www.classic.com.au/wizard/CParis.htm I have a bit of a unique one to add tomorrow which I made recently that goes well with both seafood & meat as well

No problem, Im confident you will enjoy it! The good thing is it can be as simple or complex in different ingredients as you like but for fish I think just keep it simple is better. Dill, lemon zest, sea salt, ground black pepper is magic & not over powering & will compliment most seafood. Even simpler is the same as the above except fresh chopped parsley or coriander instead of the dill. If I was doing the coriander version I might also add some finely chopped inner part of the lemongrass stem where it is usually pretty tender & less fibrous, and if you like a little zing the add a small amount of finely chopped red chilli as well. Its all about playing around & giving it a go

If they are the usual double metal hoop type like this I use some nylon rope tied to the metal hoop near the 4 plastic supports coming up about 60cm & tie all 4 pieces together so they are all the same length. Then I tie my main line to the end of that so it stays perfectly horizontal as it drops. Not sure how it's supposed to be done but it was the most logical way to me.

A lot of that looks like normal recycling so do councils down there not provide recycling bins??

Hi Raiders, well we are all talking about our favourite eating fish at the moment so though it would be good to start adding some things that I like to add to dishes to compliment & flavour an end dish. I will add to this thread as I go with more detail on cold butters, hot sauces, emulsified sauces & also different cold mayonnaise based sauces that I think are worth trying with different seafood offerings. First up is the compound butters. These are a simple way of adding a hint of flavour & richness to a fish dish. Whether its a grilled or pan fried piece of fish or added at the end to a seafood risotto or paella flavoured butters can just bring that extra zing & richness to a dish. Again I will add as I go but this is a a quick reference to some basic compound butters that I found on the net but I will add some others shortly. https://www.thebetterfish.com/thecurrent/5-simple-compound-butter-recipes-that-are-perfect-for-fish/

Chefs dont ever boil.....................they simmer 😉😁 Always willing to try someone's secret recipe on anything if it looks good. One of the simplest & tastiest things I like to add to a steak or piece is fish is a compound butter, but it has to suit the food its going with. For something like fish its as easy as some dill, parsley, lemon zest & a but of juice, ground black pepper & sea salt. Mixed with a good quality softened butter, rolled & frozen just a slice on a piece of anything will elevate it. https://www.thebetterfish.com/thecurrent/5-simple-compound-butter-recipes-that-are-perfect-for-fish/ I made my own black garlic a while back, did the same thing with some fresh herbs & the minced black garlic, made a log & have been enjoying if with both seafood & steak over the last few weeks. You only need 10-20gr on a meal. Looks like this fish rating thread could turn into a kitchen thread soon enough 😂

I'm with you Noel where the majority of the time I just like most of my fish plain, lightly seasoned & mostly pan fried, I do however like to have an complimenting sauce or even a compound butter, not to mask any flavour but to add to the flavour. This flounder dish I did at home when I made the buerre blanc really added to the combined flavor of the flounder which was so good already on its own. But being in the food trade we have to venture into the creative side, there are people out there that want to try different flavors combined with techniques. Essentially they don't want to go out & eat something they can easily make themselves at home. People were saying how ordinary lobster was, well butter poached with some basic herbs will lift it right up, even a bit of shaved truffle, but I love the texture of it as well when cooked from fresh green meat. We have moved away from the word poached a fair bit, we now like to use the words "slow cooked" or "confit".