Ianpick
Well-known member
- Joined
- Oct 9, 2020
- Messages
- 1,005
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- Location
- Freshwater IOW
- Favourite Fishing
- Shore
Another couple of hours out on my boat yesterday this time I anchored about 200 yards off the end of Fort Victoria pier.
The old pier is a structure that has long past it's prime and some organisation has plans to develop it, and the beachfront that goes with it, into luxury housing and a fish processing factory.
Yes, luxury housing and a fish, and shellfish processing plant, have they thought that through?
There is much local opposition to the plan and I think it would be a tragedy to spoil that part of the area.
I lowered the anchor and it just kept going down, 62' deep at that point, so had to let a lot of rope out to line up with the pier and give me an easy reference point if it proved to be a good spot.
Squid strip tipped with a cube of cuttle fish as usual for bream. One two hook rig, one single hook.
I'm trying to get a double shot of bream otherwise I'd just use single hook rigs.
Bites from the first drop as a shoal of fish must have swum past my bait and I hooked into my first fish, good start. Even in 60' of water you know you have a bream on.
Then as I was unhooking a fish the other rod really pulled over, double shot?
Much heavier and not much of a fight so it could be a pair pulling in different directions.
Not so, a smoothound, not big but a nice pretty fish, just hooked on a size four Aberdeen.
The fish came and went and by the time I'd run out of bait my total in the boat was five with three more spitting the hook and countless missed bites, but that's what bream fishing is like. I also tried prawn and razor fish baits but they were ignored.
Back home and the fish were prepared for the BBQ.
Gutted, de-finned and de-scaled and one was filleted for my mother.
Taking the scales off is a long and messy business, I do it in the sink under water to control where they end up.
The fillets were wrapped in foil with some butter and garlic and pronounced delicious by the mother.
Three fish were cooked in the burger grill thing and the fifth cooked like the fillets but as a whole fish.
I should have left the scales on one of them to answer my own question, next time I will.
They were not really BBQ'd as such. My BBQ has a fire box at one end which I load with wood and heat up the other end as an oven.
The outcome was delicious and another trip out called for by my mother, wife and son.
I don't expect I'll disappoint them.
The old pier is a structure that has long past it's prime and some organisation has plans to develop it, and the beachfront that goes with it, into luxury housing and a fish processing factory.
Yes, luxury housing and a fish, and shellfish processing plant, have they thought that through?
There is much local opposition to the plan and I think it would be a tragedy to spoil that part of the area.
I lowered the anchor and it just kept going down, 62' deep at that point, so had to let a lot of rope out to line up with the pier and give me an easy reference point if it proved to be a good spot.
Squid strip tipped with a cube of cuttle fish as usual for bream. One two hook rig, one single hook.
I'm trying to get a double shot of bream otherwise I'd just use single hook rigs.
Bites from the first drop as a shoal of fish must have swum past my bait and I hooked into my first fish, good start. Even in 60' of water you know you have a bream on.
Then as I was unhooking a fish the other rod really pulled over, double shot?
Much heavier and not much of a fight so it could be a pair pulling in different directions.
Not so, a smoothound, not big but a nice pretty fish, just hooked on a size four Aberdeen.
The fish came and went and by the time I'd run out of bait my total in the boat was five with three more spitting the hook and countless missed bites, but that's what bream fishing is like. I also tried prawn and razor fish baits but they were ignored.
Back home and the fish were prepared for the BBQ.
Gutted, de-finned and de-scaled and one was filleted for my mother.
Taking the scales off is a long and messy business, I do it in the sink under water to control where they end up.
The fillets were wrapped in foil with some butter and garlic and pronounced delicious by the mother.
Three fish were cooked in the burger grill thing and the fifth cooked like the fillets but as a whole fish.
I should have left the scales on one of them to answer my own question, next time I will.
They were not really BBQ'd as such. My BBQ has a fire box at one end which I load with wood and heat up the other end as an oven.
The outcome was delicious and another trip out called for by my mother, wife and son.
I don't expect I'll disappoint them.
