Guernsey 2006

[foxfish]

I know I should not of gone in the water today but the lure of the big bass was just to much to resist. As it happens I couldn't dive at all & I did not see a single bass (from the surface) Of course I am paying the price, Guess the doctor is the next step

[ADM]

You'll have to join the rod brigade for a bit Foxfish... Plenty to be had though, especially if you like longnose...

[Old Man Dave]

Haven't had much time to go daytime spearing lately. Usually i'm in every day or at least every other day but afraid this year I have just too much on. Anyhow have managed a few boat dives and a few night dives but today managed a quick dip over the low tide during the daytime.

Only 2 notable points to the dive. i got a big wrasse, as in really big, like 7lb 14oz. Don't spear too many wrasse although I like to take a few big uns as they do make good eating.

Second highlite of the dive was watching about a dozen big bream stream by me. Amazing sight and they were an easy shot but to be honest I was so suprised to see them that I didn't get off a shot. Not too bothered about not catching one as I'm sure that I will eventually, but for now I can see them in my minds eye. They were pretty big, over 3lb I reckon.

Not much of a detailed report but not enough hours in the day for all the things i need to do.

Happy hunting to all.

Dave

[Sarnian]

Originally Posted by portinfer

In at 5:30am this morning... plenty of current at the back of the knife and looking very fishy. i saw a shoal of 15 bass on the second dive about 10m from where we went in ! All relatively small so lived to see another day.

Fishing quite hard... looked at Fabios watch at the end of the dive... 65 dives ... 1:21 minute max ... 10.3m max...

Fabio had a pair of bass, Alessandro a trice of mullet and I went along for the ride and a bit of excercise ... might go later at 4:30pm ...

_________
Edward

Ed did that count as a night dive? Looked perfect when I drove past this evening at 6ish - doing something else unfortunately!

Colin

[Andy.R]

In 5:30ish yesterday pm @ Rocquaine. Not much to be seen at all. A couple of mullet and a school of the same in the shallows. Think it was too calm!! water was very warm though. Met a couple of guys in a boat who were moaning about another spearo in the water without a bobber.

[Old Man Dave]

Near 8lb wrasse, caught yesterday and as mentioned in previous post.

Dave

[podge]

Nice one Dave, I will have to try a wrasse one day just to find out for myself what they actually do taste like.
Paul

[beardy241]

Got out yesterday at 7pm with a young guy who wanted the experience.
He didn't have a suit so I didn't expect it to be a long one.... however... he is, shall we say, 'well insulated' - we ended up in for an hour and a half!!

We saw lots of mullet coming in with the tide around Fort Grey but the were all pretty small (<2lb). They were very nice to see though.

I ended up polling a Golden Grey in the shallows as we came in - in near darkness. It ain't half getting dark early now eh!

ciao for now

[m]

[Old Man Dave]

Just a quicky for podge and anyone else interested.

Eating wrasse. First off I remove the 2 fillets. I don't gut or scale the fish but only cut the classic "J" fillets thus avoiding the rib bones. I remove the skin with a sharp knife running it between the skin and the fillet meat with the fillet skin side down on a flat surface. I check for any lateral line pin bones which you sometimes get if you cut too close to the ribs. Then I chunk the meat. No bones no scales just firm white flesh.

Cooking wise I must profess not to be a great chef but younger brother smokes them for me and they are delicious. Older brother frys/bakes/fish cakes them etc and he rates them. The meat is very firm with a fine texture and a mild flavour.

Lots of rubbish talked about wrasse being inedible, mainly said by people who've never tried it.

Dave

[SurfnSpear]

OMD....looks like you have a rogue nappy in a sack stalking your wrasse!

[podge]

Originally Posted by Old Man Dave

Just a quicky for podge and anyone else interested.

Eating wrasse. First off I remove the 2 fillets. I don't gut or scale the fish but only cut the classic "J" fillets thus avoiding the rib bones. I remove the skin with a sharp knife running it between the skin and the fillet meat with the fillet skin side down on a flat surface. I check for any lateral line pin bones which you sometimes get if you cut too close to the ribs. Then I chunk the meat. No bones no scales just firm white flesh.

Cooking wise I must profess not to be a great chef but younger brother smokes them for me and they are delicious. Older brother frys/bakes/fish cakes them etc and he rates them. The meat is very firm with a fine texture and a mild flavour.

Lots of rubbish talked about wrasse being inedible, mainly said by people who've never tried it.

Dave

Thanks Dave will give it a go.
I guess that the bigger wrasse are the better ones to go for a fish of around 4-5lbs would be all right?

[Old Man Dave]

Had brill for lunch. No I haven't taken out a second mortgage to dine at Da Nello's restaurant but just enjoying part of last nights catch. Went on an international night dive to chaperone Alessandro. Fabio stayed on shore as he was too tired. He only manages to dive 7 or 8 hours a day, every day, now that he’s getting a bit older.

Tried Chouet in not too good conditions but turned out to be fishable if not ideal. Saw the usual pout, crabs, cuttlefish etc but also saw 40 or 50 small red mullet. By small I mean 3 to 4 inches long. Never seen that before. Found about a dozen sole from a few inches up to a couple that were legal at 10 inches but left them to grow a bit. Also saw a small plaice that was just legal but ditto the sole. Did take 2 brill. One was a small but legal 13/14 incher and the other was a fine 2.25 lb-er. Followed this up by managing to lose a nice plaice in the 2 to 3 lb bracket. Don’t ask how as I’m too embarrassed to tell. Alessandro had a couple of bass (as usual) plus a small plaice and a small sole.

Oh! Well, back to wall papering and getting ready for work again on Monday .

Dave

[Sarnian]

The sh1t weather this weekend gave me the opportunity to sort out weight belt and float etc., following my dive with Foxfish. Went to see his brother Dave to give him a break from wallpapering and he kindly sorted me out with some 4lb weights to go on my existing webbing belt, although I'll probably switch to a home made neoprene belt plus " Dave special" weights. Again learnt more in 1 hour than I have in a year's spearing on my own.

Also visited Squeaker at the Dive Shop for some bits and pieces, and asked if he had any flags to go on my float - as it happened he had a proper "Diver Down" flag which came from a broken proper float, which he knidly gave me. Attached is the equipment I have assembled. Any other suggestions welcome!

More soon - will also post this on the Home Made section.

[portinfer]

Colin - looks like you are getting all the gear ready And I guess your Mamba will be here soon (-ish ... Italian time...) so then you will be well kitted out.

I find it useful to have a weight on the end of the float line but others tie direct to the gun - my way is more risky if you shoot a tuna but other than that it works for me

Saw Mart's float recently - looked good and like the spare knife stuck in the foam - good idea (I 'donated' one to neptune recently so watch your feet around the Lihou causeway....).

Ed

[Sarnian]

You mean the Mamba won't be here on Monday?

Actually, note the small sash-type weights alongside - I was thinking of clipping them on my belt, with the option of tethering the float to them, e.g. in weed. Will have to see whether this works in practise.

Cheers

Colin