Jump to content

Airshow by yak


lofty
 Share

Recommended Posts

 

Launched at Branksome. Weather was as predicted so a bit choppy but not to bad. Set a pot on some rough ground with loads of maccy guts etc in it and drifted down to about a mile off the pier.

Mackerel were around so soon had some grub for tonight and bait for today.

My big baits remained untouched all day but my rag was robbed by scad , maccy and robber bream.

The arrows started and then Bri called me up on 8. He had a bend in his rod.

Pulled anchor for the money shots

I was expecting a SER or undulate so was surprised when a lunker thorny came to the surface. I managed to fold it into the torque forward hatch as Bri is going to have a crack at cooking it( tips anyone?) and then spent the rest of the afternoon tied to a Geordie, enjoying the aviators.

Great to finally get out after a month away.

Some shots

Must be over a thousand small boats

86ADBA35-88C4-4CBB-8296-D3FD8A5C2CE8.jpg

 

Looks like I should have my pipe and slippers

 

B5B04EC7-7C93-46EC-A254-98BE9D713E10.jpg

 

Last of the lancs

 

9718EF0A-3BA4-4410-A8F0-05E448AADDAE.jpg

 

Our neighbours

 

49DAE3DE-2840-4FF7-8013-490FF5958CE3.jpg

 

142EB9FA-73E9-4938-A19C-C77E788833A6.jpg

 

A PB for Bri

 

5D642714-DADA-4E8D-BCB0-8CE069018706.jpg

 

I surfed in on a lovely wave. Perfect landing on a crowded beach.

Felt like a boss

 

C0B225E5-DC38-42F3-B67B-8DD00B2695F6.jpg

 

 

A happy Geordie chappy, in front of his house

10 lb

Wings anyone?

 

D98DADB8-72B0-45F7-BA7D-8C3B3EC381EF.jpg

Link to comment
Share on other sites

Keep [wings] in the fridge for 2 or 3 days......too fresh and it can be a bit tough....much older and it gets the 'nappy' smell as trimethyl amine breaks down releasing ammonia !

 

Don't bother wrestling with trying to skin it.......cut wings into manageable pieces and drop into a hot court coubillon with some lemon juice or vinegar  and simmer for about 10 mins . Lift out and the skin will slide off the cooked [poached] fish....keep warm whilst you make a beurre noir sauce....simple !! .....heat butter in a pan until it froths, bubbles and goes brown [dark brown]...and red wine vinegar, chopped parsley and capers and pour over the fish !

 

You'll want to do it again...it's a classic !!

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...