Headed out Anzac Day morning 6am from Drummoyne for a flick around the harbour.
We were met by a spectacular sunrise as we stopped at South Head for our first crack at some Squid - a fitting moment to remind us just how lucky we are to enjoy this beautiful country.
Things fired up right away as we boated 3 green eyes only to unfortunately drop a few more near the boat. Within the next 5 minutes we got busted off twice by what had to be giant cuttles by the sheer weight and power of the tugs on our 1-3kg set ups. Happy with our quick half hour session we made our away along south head towards bondi with two livies out the back hoping to snare a nice king.
Not much action along the coastline so we scooted over to the reef outside north head to see if we could pick up some fish for the table. Fresh squid strips were the order of the day as we got a nice mixed bag of maori/crimson banded wrasse, sargeant bakers, red rock cods, jacket & a nice 55cm grey mowie. A quick few casts of a 3g yamashita live into the wash behind us & we topped off the little session with a beautiful giant cuttle. Much debate over the quality of some of those species on the table but my mate on board was licking his lips. A chef can always see things some of us fishos don't!
Another crack at the kings at the centurion wreck was our next point of call. We picked up 5 good size trevs which were sent back before a double hook up of rats on light gear got the blood pumping. Both came in just under at 62cm & 64cm so a sashimi starter was unfortunately off the cards. Two more kings at 60cm and 62cm were landed and sent back into the drink.
Boat washed and beers cracked by 3pm as we enjoyed the afternoon and the feed to come. Doesn't get much better than that. A few photos below of our catch & subsequently tasty feed.
Chef's Table for the night:
- steamed wrasse & morwong with chilli, soy, ginger and shallots.
- cuttlefish ink linguine with cuttle meat & zucchini flowers
- grilled red rock cod in a sea urchin sauce
- zuppa di pesce (fish soup) featuring the bakers and jacket with fregola pasta, tomato and some added mussels/vongole