Volitan Posted June 2, 2019 Share Posted June 2, 2019 I got up early today to drive to Nelson Bay to fish the breakwall landbased. It’s a bit late in the year but I did Ok on the kingfish last week so I thought maybe one final trip for the year. The first 1 and a half hours were slow. I set up a little berley trail and straylined a dead fish. Then this beast grabbed hold. 26, well closer to 27, kgs of super-stubborn Longtail. Came in dead, didn’t need a gaff, just grabbed the tail. For those interested in the technicalities. 13.6 kg Penn mono trace. 2 hook pennel rig with 5/0 hooks snelled on. Joined by swivel to 20kg braid. Dead whole fish with no weight, basically a mix of drifting and slow retrieve. Anyway, now the important bit. I’m wanting to serve shashimi to friends on Wednesday night. Can I use this fish. If so, how do I keep it between now and then. It went into the fridge about 7 hours after capture as it took a while to drive home and butcher it. Can I just leave a chunk in the fridge till Wendnesday or will that be rubbish. I realise longtail is not the best shashimi fish - that’s ok - but I don’t want to give people bacteria poisoning. Advice appreciated as I know nothing about this. cheers V. 12 Link to comment Share on other sites More sharing options...
Scratchie Posted June 2, 2019 Share Posted June 2, 2019 Congrats mate! Cracking fish especially land based. It’s been a great season for them and the ones that have hung around this long are massive! Well done 👏👏👏👏 cheers scratchie!!! 1 Link to comment Share on other sites More sharing options...
Scratchie Posted June 2, 2019 Share Posted June 2, 2019 Make sure you cut the blood line out otherwise it will degenerate the flesh. General shelf life is two days in the fridge I believe. As for sashimi, one of the best eating fish there is! Link to comment Share on other sites More sharing options...
Slawman Posted June 2, 2019 Share Posted June 2, 2019 That is awesome, its stories like this that keep me fishing......thank you! Link to comment Share on other sites More sharing options...
Volitan Posted June 2, 2019 Author Share Posted June 2, 2019 17 minutes ago, Scratchie said: Make sure you cut the blood line out otherwise it will degenerate the flesh. General shelf life is two days in the fridge I believe. As for sashimi, one of the best eating fish there is! So does that mean it will be risky to serve it on Wednesday night? what about if I put it in the freezer ? Link to comment Share on other sites More sharing options...
kingfishbig Posted June 2, 2019 Share Posted June 2, 2019 (edited) 7 hours is a long time without refrigeration. I'd be cooking it. Fish lasts 3 days refrigerated (this might be less for sashimi), but the 7 hour delay would not have helped. Otherwise no need to freeze it if you are going to eat it within 3 days. Edited June 2, 2019 by kingfishbig Link to comment Share on other sites More sharing options...
Slawman Posted June 2, 2019 Share Posted June 2, 2019 19 minutes ago, Volitan said: So does that mean it will be risky to serve it on Wednesday night? what about if I put it in the freezer ? I would not serve it as Sashimi on Wednesday. Unfortunately freezing for Sashimi needs to be immediate and fast/specialized (not what you can do with a domestic freezer). Have some Sashimi tonight and take a few selfies.....Freeze the rest and cook some steaks for your guests perhaps. Link to comment Share on other sites More sharing options...
Volitan Posted June 2, 2019 Author Share Posted June 2, 2019 Ok, better to not take chances. No shashimi for us. thanks Link to comment Share on other sites More sharing options...
kingie chaser Posted June 2, 2019 Share Posted June 2, 2019 What the...…………………….hell, off the break wall I remember someone we know took one on the hole in front of middle island like 40 years ago but not seen something since inside the bay. Was it on ice all that time?? Link to comment Share on other sites More sharing options...
kingie chaser Posted June 2, 2019 Share Posted June 2, 2019 (edited) A lot of fish is deep chilled for a lot longer than what most people think, as is a lot of other seafood that they think are buying fresh at the market! When you get a beast like that imo you need to know what to do with it straight off the bat. Ice bathe ready, I know we have those moments when we are hoping & never expecting to get something like that(especially if targeted) but a plan if you do is always. So what about preserving/bottling it for future consumption? Just something to ponder https://www.sbs.com.au/ondemand/video/11772483698/making-preserved-tuna Dried/smoked/fried/bottled/whatever just enjoy it & appreciate it 😊 Edited June 2, 2019 by kingie chaser Link to comment Share on other sites More sharing options...
rippinlips Posted June 2, 2019 Share Posted June 2, 2019 Are we talking the break wall near the marina??? If so hats off for a serious capture...or is there another wall??? Link to comment Share on other sites More sharing options...
wchh Posted June 2, 2019 Share Posted June 2, 2019 Top fish! By reading your report, it is obvious you did not catch this one by luck! Now everyone will be looking for break walls. Link to comment Share on other sites More sharing options...
Berleyguts Posted June 2, 2019 Share Posted June 2, 2019 I saw that report on FB. Great capture! Well done! I’m envious! Yes, @rippinlips, the marina breakwall. Gotta love Port Stephens! 😉 Link to comment Share on other sites More sharing options...
Volitan Posted June 2, 2019 Author Share Posted June 2, 2019 34 minutes ago, kingie chaser said: I know we have those moments when we are hoping & never expecting to get something like that(especially if targeted) but a plan if you do is always. Well, I had in mind releasing anything caught today. i wasn’t expecting a Longtail. These tuna usually run themselves to exhaustion when caught landbased - then they die before you get them in. Otherwise it would have gone back too. Link to comment Share on other sites More sharing options...
Gabm Posted June 2, 2019 Share Posted June 2, 2019 What a catch! Congrats. Link to comment Share on other sites More sharing options...
rickmarlin62 Posted June 2, 2019 Share Posted June 2, 2019 Nice capture they were busting up in shoal bay last weekend and i had no rods with me hope they stik round for two or three weeks Link to comment Share on other sites More sharing options...
Welster Posted June 2, 2019 Share Posted June 2, 2019 Excellent effort land based. Congrats Link to comment Share on other sites More sharing options...
GoingFishing Posted June 2, 2019 Share Posted June 2, 2019 Awesome result mate....cracking fish Link to comment Share on other sites More sharing options...
PaddyT Posted June 2, 2019 Share Posted June 2, 2019 Really nice work , thats an excellent size for a Longtail. Back to your original question- no way should you serve that as sashimi, in fact if you didnt get it on ice for 7 hrs- i would be very reluctant to eat it at all! When fish are not cooled immediately after death especially tuna/mackeral they have a build up of histamine in the flesh which can actually kill you- look up Scombriod poisoning-and it doesnt matter if you cook it or serve it raw. If you remember the lady and her grandaughter who died in Bali a few years back- thats what did it. Link to comment Share on other sites More sharing options...
Volitan Posted June 3, 2019 Author Share Posted June 3, 2019 Ok, no shashimi. We will be eating it cooked though. I wasn’t sure about the 7 hours, just an estimate. Then it occurred to me to check the time of capture on the photo and it was more like 5 hours. Cool day, not in the sun. I’ve no problems with eating that - but then I’m not a connoisseur. Cheers Link to comment Share on other sites More sharing options...
PaddyT Posted June 3, 2019 Share Posted June 3, 2019 9 minutes ago, Volitan said: Ok, no shashimi. We will be eating it cooked though. I wasn’t sure about the 7 hours, just an estimate. Then it occurred to me to check the time of capture on the photo and it was more like 5 hours. Cool day, not in the sun. I’ve no problems with eating that - but then I’m not a connoisseur. Cheers Got nothing to do with being a connosseur- its got to do with your health- I had what i think was scombriod poisoning from a bonito once and a mate of mine from a kingfish- it was pretty ordinary- if the fish hasnt been iced down it can make you sick- Link to comment Share on other sites More sharing options...
Mr Squidy Posted June 3, 2019 Share Posted June 3, 2019 (edited) What a top fish!! Scombroid is a toxin so how much you eat makes a difference on how sick you'll get. If you're intent on serving it up to others best thing to do is to have a very small portion yourself in the days before and see if you develop any symptoms. If you are all good then you may be ok, if you feel crook its a no go. Definitely cooked only. Cheers, Rich Edited June 3, 2019 by Mr Squidy Link to comment Share on other sites More sharing options...
Yowie Posted June 3, 2019 Share Posted June 3, 2019 Cracking fish for land based. Link to comment Share on other sites More sharing options...
rippinlips Posted June 3, 2019 Share Posted June 3, 2019 OK. So in the bay...beats the hell out of hiking out the front of Tomaree....spelling may be wrong LOL Link to comment Share on other sites More sharing options...
Ledge Posted June 4, 2019 Share Posted June 4, 2019 Nice catch! Did you measure the length? Link to comment Share on other sites More sharing options...
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