Western Port Bay

Location: Elizabeth Island Mark & Hawkseys Secret Spot
Date: 14.11.2008
Time: 3:30 am - 12:30pm
Weather: 15-20 Knots
Crew: Huggett, Toon, Hawkes
Target Fish: Snapper, Gummy
Bait: Squid, Pillies, Sand Whiting, Barracouta, Salmon
Rigs: Various
Berley: Market mystery bag
Catch: 1x Pinkie 34cm, 5x Couta, 1x Slimy Cock Rod, 1x Mullet, 1x Ray, 20x Salmon, 10x Flattie

Report: Not much at Elizabeth Island mark, tide running too fast. Moved to Hawkesy's secret spot at about 4m water. Good session with no tide and constant action.

Rating: 7/10 - Wanted a big red!

Rat Rocks

Location: Rat Rocks
Date: 13.11.08
Time: 7:30 -10.30pm
Weather: Warm, raining and windy
Crew: Dave, Arnold
Target: Snapper, Gummy's
Bait: Eel, Pillies, Squid
Rigs: Snapper Snatchers
Berley: None
Catch: None
Report: Pretty quiet evening on the zzz. Was blowing a gale, raining...yet still pleasantly warm. Starting to wonder if this spot is as productive as we first thought.
Rating: 2/10

River Near Dave's House

Location: The River Near Dave's House
Date: 11.11.08
Time: 7:30 -9.30pm
Weather: Perfect evening
Crew: Huggett, Martin
Target: Eels
Bait: Chicken
Rigs: 3/0 hook. No lead
Berley: None
Catch: 1 Eel
Report: Martin's first time wetting a line...and I suspect not the last!! As expected this little spot is swarming with eels. Action started when it started getting dark. Hooked onto about 10 eels, lost most in the snags. Managed to land only one eel (Martin's first score on the board).
Rating: 7/10

Beer Battered Flake

Fish: Gummy Shark
Batter Recipe: 1 cup of plain flour, salt, pepper, and add beer and stir till a good consistency. Once it takes a good form, add a couple of pinches of paprika and cut up some thyme. Add ingredients to batter and then let sit for ten minutes.
Method: Heat vegetable oil in fry pan. Dust fillets with plain flour. Coat fillets with batter. Place in hot frypan. Cook on each side till nice golden colour. Drain on paper towel. Eat with salad and chips! Mmm.
Note: After fish was filleted, froze fillets for two weeks before cooking.

Rating: 10/10