I spent last weekened down in Eden. Given I was mainly just visiting my folks, the fishing to a backseat and I only managed to get out on Sunday, for a relatively relaxed 7 hour session… The target was Kingfish. They are still around and if you can tempt them they are big! So we motored out to Mowarry, found a school and preceded to jig. I had wanted to try soft plastics, but in my pre coffee haze while packing the boat had forgotten them, meaning more finesse approaches were beyond me for the session. We gave them a really good shot, four hours of searching for schools and jigging. There was just enough action to keep us interested, little taps of the jigs from time to time. They were there and tentatively going for the jigs, but we didn’t have it quite right. About 3 hours in Dad hooked onto what seemed like a good king, but after 20 seconds it threw the hook. That happens and we were determined to be persistent. That all stopped an hour or so afterwards when the Barracutta moved in with vengeance. After 5 consecutive drops where we each got a cutta, we decided to leave the winter kingfish mission for another day and headed off to save the day and bring home some fish for dinner. We decided to bottom bounce for falthead. We set up in about 18 fathoms just South of Mowarry and quickly proceeded to start filling the esky. The fishing wasn’t hot but fish kept coming to the boat regularly and within a couple of hours we had about 30 flathead and a couple of other bits and pieces (usually we don’t keep that many, but there were guest in Eden so we had about 12 people to feed and they wanted fresh fish).
All in all it was a very enjoyable half day on the water. We saw a couple of Southern Wright whales, seals, albatrosses and all the other great bonuses you get to enjoy while fishing. Its one of the great things about being a fisherman, the fishing doesn’t really matter all that much.
For dinner we served beer battered fish and chips with aioli (garlic mayonnaise). Aioli is incredibly easy to make, mince some garlic (2-3 cloves) and add it, a tablespoon of Dijon mustard and a pinch of sat to a bowl or food processor. Then slowly add 150 ml of extra virgin olive oil and 150 ml of sunflower oil drop by drop while whisking or while the food processor does its thing until its all incorporated, finish off by incorporating 1 tablespoon of warm water and you are done. It adds a special touch to what is otherwise a very simply dish. Anyway, good luck with the fishing, it may be winter but thats not excuse not to get out on the water.
Hamish (July 2011)