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Sounds tasty that.Week old blacks, as long as they just about hold together , thats about the time to use em
as shirl says, a tip of sprat or herring belly picks out the better fish
one of , if not the most underated fish in the sea imho
gut on beach, take home, stick it whole in a brown paper bag, and 1 minute each side in the microwave
peel off brown paper bag and your left with a beautiful skin free dab, ready for a drop of vinegar n black pepper, n slice of decent brown bread n butter
You have got to flour and fry them and eat the skin, it's the best bit apart from that.......Week old blacks, as long as they just about hold together , thats about the time to use em
as shirl says, a tip of sprat or herring belly picks out the better fish
one of , if not the most underated fish in the sea imho
gut on beach, take home, stick it whole in a brown paper bag, and 1 minute each side in the microwave
peel off brown paper bag and your left with a beautiful skin free dab, ready for a drop of vinegar n black pepper, n slice of decent brown bread n butter
Nothing special.Whats the best rig to use hook size long or short shank
I'm fishing my local rivet mouth with my lure gear
Got some frozen smelly blacks and can tip with fresh cockle as there be plenty there
I remember reading that about microwaving dabs in brown bags method in sea angler years back, most probably an Alan Yates article.Week old blacks, as long as they just about hold together , thats about the time to use em
as shirl says, a tip of sprat or herring belly picks out the better fish
one of , if not the most underated fish in the sea imho
gut on beach, take home, stick it whole in a brown paper bag, and 1 minute each side in the microwave
peel off brown paper bag and your left with a beautiful skin free dab, ready for a drop of vinegar n black pepper, n slice of decent brown bread n butter