This week the flick got switched and the Coromandel kingis hit feast mode. We had three awesome days chasing them on stickbaits and jigs at Mayor and the Aldies.Read More
I’m just back from three awesome days spent exploring the Mercs with my kids Bella and Oscar on Provider. I can fondly remember many overnighters with my Dad at the Mercs and have been hanging out to do the same with my kids.
The 770 Senator is perfectly set up for this, with closed in cabing, a central table which folds down to a third bunk, and lots of storage.
Over the weekend we caught and ate crays, scallops, Kina and some nice snapper.
Most of the snapper we caught were before breakfast or late in the day, the best coming while the bacon was frying in the pan!
We saw bronzies, eagle rays, seals and loads of fish and bird life.
Bella has gone from just doing her dive ticket to spotting all the good nests for me, won’t be long until I get relegated to boat man!
The highlight was spending a magic afternoon just chilling at Whalers Cove on the south side of the Mercs out of the wind and soaking up the Mercs magic having a feed of crayfish, it doesn’t get much better! Lots more summer adventures ahead.
Two days of awesome fishing for kingfish, snapper and hapuku in the Trifecta fishing competition.Read More
If I had to choose my favourite seafood, scallops would have to be right up there. You can’t beat them raw, fresh out of the ocean ala naturale!
It is always exciting when the season opens on 1 September, and as has been tradition for a few years, a bunch of us head up to Opito Bay and have a mini scallop festival of our own.
This year we found them fat as and in good numbers
It is a bit of a tradition to cook up a storm on opening night, this year it was scallops three ways - scallop and pineapple ceviche, scallop roe fritter topped with ala naturale scallop, plus in garlic butter in their shell. Nectar!
My daughter Bella has recently done her PADI Open Water dive course with Dive Zone Whitianga, and she was keen to have her first crack diving for some scallops, so we looked a little closer to home, and while they were not as thick, we got a nice feed. It was awesome to see Bells enoying her diving and helping me gather a feed of scallops - it doesn’t get much better!
Just back from an awesome day out wide chasing bluenose and bass in the deep with Ryan, Tom and Darryn.Read More
We've been getting plenty of hapuku and bluenose lately and a great way to make the most of the heads which plenty of meat still in them, is making a stock and chowder. Here's my take on seafood chowder....
1. HAPUKU STOCK
Head and frame of one Hapuku, rinsed of any blood in fresh water.
Cut frame down at knuckles to fit in large pot
-Celery stalk and leaves
-Large onion roughly cut
-large carrot roughly cut
-tbsp red curry paste
-handful of mint
Heat on high until the head breaks down then add 1 lemon cut into quarters and simmer for 1hr.
Sieve and cool
-Sweat 1 onion and 1 leeks finely sliced in 50g butter and garlic
-Add 1 cup of stock and splash of white wine and reduce
-Add another cup of stock and reduce
-Blitz into liquid
-Add 2 more cups of stock
-Add cup of sweet corn
-Add half cup parsley
-Simmer then add cream and flaked smoked bluenose and diced fresh hapuku
Right now it is prime time for hapuku and they have been on the bite on recent charters, check out more in this reportRead More
A great day out wide with some long time clientsRead More
A week of awesome kingi and snapper fishing with some great blokes from OzRead More