Newboy

To show another cutting of the cuttle, take the other half, angle the knife as much as you can, slice all the way thru. Making sure it's as thin as possible. Like so. This one is perfect to eat raw, as it will be soft and succulent.

Now cut it into smaller piece on every 2nd opening. As shown With a little practice, you can cut the main body this way without having to devide it into 2 pieces first as I did earlier.

Turn the piece 90 degree and slicing it just the same and not thry. You now have a 'net' of cuts on the flesh.

like this.

For the main body, cut down the middle so you have 2 pieces. Angle the knife to slice along the flesh, about 5-10 mm apart, none of the cut right thru, so you are only putting 'ripple' on the flesh and not cutting it into piece (not yet).

Using very sharp knife, cut the tenticles into 1 1/2" strips, it's it's a big one, slice it down the middle to make it thinner. Now for the 2 pieces of wings, angle the knife to say, 30, slice once but not all the way thru, leave about a couple of mm attached, then slice again but this time all the way thru. cut across the piece so you have a fan styled spread.

Carefully peel back its grey leathery skin, the 'wings' should come off relatively easy. If you have the patience, and want to eat the head (plenty of meat, easily 1/4 of the total body) peel the skin on the head too, including the tenticles, but trim off the suckers, they ain't very nice.

Pull off the head and empty out all the belly contains. Don't worry if it smells a little, cos they do stink slightly more than squid. Take out the flat back bone and anything that's yello/brownish. a quick wash and you should have something looking like this.

Cuttle fish is one very tasty but slimy, not to mention (to some) difficult to prepare sea creature. There's only 2 way of cooking a cuttle, one is cook it quickly in a minimum of time the other is over cook it so that it's totally softened. Well, there's a third way, not cooking, just eat it raw sushimi style. Some of you might find this revolting but, it's no different to a raw piece of salmon. I am going to show a step by step on how to prepare a cuttle for whatever cooking method you want to choose. For the seasoned fisherman most of you probably know how to do this already so please bear with me, but for some of the newer members or guys who havven't try this yet , I hope this might be useful. First, get yourself a fresh cuttle, preferably one you caught yourself earlier in the day and been in the icebox the whole day. As cuttle can start to go off quickly under the sun or in a warmish day.

I think they stopped making the TLD 5 long ago.

I know where the IOW bridge is, I ran over it at low water and I could see the actual ridge underneath the boat.... I also know where the Poole bridge is, yoiu and I went under it without folding back the antenna.... I was refering to Old Harry, since he is the other side of the Needles (you told me that) and I wonder if there's a bridge there or not and if yes, does it hold any bass.

Just wondering, is the Poole end of the bridge similar for catching bass or not?

Maybe they are just checking out the site?! Or are they secret admirers of badger Rich.......

Dom, if you really want to help, next time you're out, take a note of the co-ord when youare on x-ray, or any other marks for that matters.

Lucky you, we were out on Tuesday managed about 12 mackeral all day and only 2 were small enough to be used as bait.

Rich, all very different nowaday. I bet the council is sh*t scared of taking on the travellers in case it infringes their human rights to live as absolutely *&$$%*)$"

I did actually mention this before and got slightly jumped on Luck you, you gotta jumped on.......

It does, doesn't it?! Could that be a cross bred?

Where are you out with? I think there are only 3 cat in Brighton, if it is Seabreeze 3, that would be Terry. He's ok, a little lazy, needs to be reminded about changing marks when it's not catching. Lots of codlings and bream this time of year. There's a tackle hut (yes, a hut) on the pier, they do all sort of bait.

I think they like to stick to hard surfaces, rock etc when they are resting. Seem to remember seeing them on top of rock.

Maybe there was more people fishing, but they wasn't chasing species and therefore didn't register for the comp.

Yuck..... fishy ice cream.....

Well done, when a plan comes together it comes together and I bet you all have a big smile on your faces. Float fish in 22m? one hell of a long leader.

As Tom said, go for Shimano for smooth drag in the mid range, Penn for the biggies, not as smooth as the Shimano, but plenty of gut and can take lots of abuse you throw at it. Also have a look at the Daiwa, my friend got a Saltiga, so smooth and light, but not cheap at over $300, I've ordered it's little brother the saltist, obviously not the Saltiga but at $130, I can't really expect too much, or can I?

Nice fish Rich. By the look of the background you're in the harbour.