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Dorset Spear Fishing 2010
- Thread starter podge
- Start date
Thread Status: Hello
, There was no answer in this thread for more than 90 days.
It can take a long time to get an up-to-date response or contact with relevant users.
It can take a long time to get an up-to-date response or contact with relevant users.
I had a set and would say that it would be a waste of money. You'll find them too stiff but not in a good way. Footpockets didn't seem to work with the blade more against. Just my two pence worth. get some Omer Millieniums - Cheap but tons better.
Tribs
out
That I did Sir Podge, 2 fine specimins, should have been a third but the cold slowed my brain!!
The
Old Man Dave
Fish of the Month
Competition
November
Is now Open and awaiting your entries
The Deeperblue staff are very proud to announce this months Fish of the month Competition.
This is your last chance to win a Fish of the month Trophy made by our deeply missed OMD, the true legend of the sea.
Please follow the link below to enter
The Old Man Dave FOM November 2010
This years prize is sponsored by Anthony from Venture Sports!!!! Please show your support by clicking on his shops website and buying everything
www.scubadivingstore.co.uk
www.scubadivingstore.co.uk
Old Man Dave
Fish of the Month
Competition
November
Is now Open and awaiting your entries
The Deeperblue staff are very proud to announce this months Fish of the month Competition.
This is your last chance to win a Fish of the month Trophy made by our deeply missed OMD, the true legend of the sea.
Please follow the link below to enter
The Old Man Dave FOM November 2010
This years prize is sponsored by Anthony from Venture Sports!!!! Please show your support by clicking on his shops website and buying everything
www.scubadivingstore.co.uk
www.scubadivingstore.co.uk
Got fed up with not having a dive in a long time (3 weeks!)
So drove from S'oton to somewhere near Weymouth, got changed and got in around 4pm yesterday. The water temp was a surprisingly toasty 14 degrees, vis at 1-2m just fishable had an hour of daylight left (just) and there was no silver fish seen.
The light faded and I swapped guns from Gabby to Mares 55 pro, hunting around the rocks for a bit with nothing to be seen only baby squid, pouting and pollock. It was then I realised from earlier posts advising fellow spearo's to hunt over sand when it gets dark (this was my first night dive alone, the only other night dive I did was with the old man and was not a very productive one - sorry Dad!).
So I proceeded over the sand not seeing anything from the surface, diving down periodically and started seeing a lot more! - Flatties bloody everywhere, I had two Plaice one might have even been a flounder of 30 and 32cm about 1/2lb each.
But I had no idea of how to kill the bloody things! So I was swimming back to the steps (hint there for you all!) and hitting them over the head. I couldn't get used to holding the torch, fish and knife whilst trying to kill the fish! - Any ideas/techniques/methods will be welcomed!
On my third swim back out I saw what I think were sand sole, two facing eachother which I thought must be some kind of mating ritual or stand-off so I left them to it, then next dive I saw this large oval shape similar to the first two but darker and speared it just behind its eyes. It went berserk so I held it against the flopper and swam back again to dispatch it.
It was a nice 1 & 1/2 lb dover sole, I was made up not only was this my first solo night dive and very eery it is too out there alone. But my first flatties too and two possibly three different breeds.
A lot more were seen but none big enough for the plate, however well chuffed after two non productive dives spread over about 5 weeks!
The fish are still out there boys!
Cheers
Ryan
So drove from S'oton to somewhere near Weymouth, got changed and got in around 4pm yesterday. The water temp was a surprisingly toasty 14 degrees, vis at 1-2m just fishable had an hour of daylight left (just) and there was no silver fish seen.
The light faded and I swapped guns from Gabby to Mares 55 pro, hunting around the rocks for a bit with nothing to be seen only baby squid, pouting and pollock. It was then I realised from earlier posts advising fellow spearo's to hunt over sand when it gets dark (this was my first night dive alone, the only other night dive I did was with the old man and was not a very productive one - sorry Dad!).
So I proceeded over the sand not seeing anything from the surface, diving down periodically and started seeing a lot more! - Flatties bloody everywhere, I had two Plaice one might have even been a flounder of 30 and 32cm about 1/2lb each.
But I had no idea of how to kill the bloody things! So I was swimming back to the steps (hint there for you all!) and hitting them over the head. I couldn't get used to holding the torch, fish and knife whilst trying to kill the fish! - Any ideas/techniques/methods will be welcomed!
On my third swim back out I saw what I think were sand sole, two facing eachother which I thought must be some kind of mating ritual or stand-off so I left them to it, then next dive I saw this large oval shape similar to the first two but darker and speared it just behind its eyes. It went berserk so I held it against the flopper and swam back again to dispatch it.
It was a nice 1 & 1/2 lb dover sole, I was made up not only was this my first solo night dive and very eery it is too out there alone. But my first flatties too and two possibly three different breeds.
A lot more were seen but none big enough for the plate, however well chuffed after two non productive dives spread over about 5 weeks!
The fish are still out there boys!
Cheers
Ryan
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Well done Tunny! Looks like Flounder, Sole, Plaice to me?
If you watch my video below, you can see how Beardy goes about the dispatch - stright onto the stringer, round abouts the 4 minutes mark:
[ame=http://www.youtube.com/watch?v=oDo6M6uNb00]YouTube - Night Time Spear Fishing for Plaice - Guernsey[/ame]
If you watch my video below, you can see how Beardy goes about the dispatch - stright onto the stringer, round abouts the 4 minutes mark:
[ame=http://www.youtube.com/watch?v=oDo6M6uNb00]YouTube - Night Time Spear Fishing for Plaice - Guernsey[/ame]
Oh man, it's posts like this that make me really miss O.M.D.
Congrats Tunny, nice catch.
Quick and easy for the plaice, if they are plaice.
Descale and dry them,
heat oven to 220*
oil and season a baking tray
oil and season the fish, lay them in the tray
surround the fish with cherry tomatoes
put fresh herbs in and around the fish (bay and thyme are good.)
oil and season the tomatoes
put knobs of butter on the fish
cook for about 20 min's or until the fish is just cooked through
Serve a whole fish with the tomatoes and the sweet juice in the tray.
It's a H.F.W recipe and one of the best for sweet, fresh plaice.
The sole I would keep as cold as possible but not frozen for a few days to develop some flavour and gain a little tenderness.
But others like them fresh (others with little taste )
I think there are some recipes in the recipe section for sole but if you need a simple one, let us know.
Congrats Tunny, nice catch.
Quick and easy for the plaice, if they are plaice.
Descale and dry them,
heat oven to 220*
oil and season a baking tray
oil and season the fish, lay them in the tray
surround the fish with cherry tomatoes
put fresh herbs in and around the fish (bay and thyme are good.)
oil and season the tomatoes
put knobs of butter on the fish
cook for about 20 min's or until the fish is just cooked through
Serve a whole fish with the tomatoes and the sweet juice in the tray.
It's a H.F.W recipe and one of the best for sweet, fresh plaice.
The sole I would keep as cold as possible but not frozen for a few days to develop some flavour and gain a little tenderness.
But others like them fresh (others with little taste
)I think there are some recipes in the recipe section for sole but if you need a simple one, let us know.
Bo**ocks to work.
From the picture it has the red spots but the skin looks a little pale for Plaice, I’ve shot plenty of Flounder that have a few red spots but unlike Plaice they tend to fade a bit after the fish has been dead for a short while.
If I had to guess I’d say it was two Flounder and a good Sole.
You’ll be able to tell better after you’ve fillet them as Plaice flesh is a bit whiter that Flounder, which tends to be a little grey.
Top catch anyway sir.
As for recipes go with Devondave as he’s the master chef around these parts.
From the picture it has the red spots but the skin looks a little pale for Plaice, I’ve shot plenty of Flounder that have a few red spots but unlike Plaice they tend to fade a bit after the fish has been dead for a short while.
If I had to guess I’d say it was two Flounder and a good Sole.
You’ll be able to tell better after you’ve fillet them as Plaice flesh is a bit whiter that Flounder, which tends to be a little grey.
Top catch anyway sir.
As for recipes go with Devondave as he’s the master chef around these parts.
flounder http://www.fishbase.org/Summary/SpeciesSummary.php?id=1341
Plaice http://www.fishbase.org/Summary/SpeciesSummary.php?id=1342
Have a look in the hall of fame
Plaice http://www.fishbase.org/Summary/SpeciesSummary.php?id=1342
Have a look in the hall of fame
Good effort mate,
Difficult to tell from your photo, but I'd say double flounder and a dover sole (there is a way of running your finger down the lateral line and feeling for 'little bumps' to determine whether it is flounder or plaice, but I can't remember which way around it works anymore).
I've used that HFW recipie that Devon Dave is talking about - it's good with plaice, apparently, if you get lovely sweet tomatoes, but doesn't seem to work too well with flounder (they go a bit greasy and slimy).
As for the sole, I wouldn't leave it for more than 2 days if I were you - I did that once (on HFWs advice) and the smell was enough to put me off eating it (cooked it for the missus instead). That experience was also enough to reaffirm my conviction that fresh is best. HFW recommends simply taking the top skin off, seasoning with salt and pepper, and then grilling or frying on the bone, before serving with some lemon or parsley butter; I've grilled it this way and it works really well.
Warning: there is a bit of technique required for skinning them. Make a shallow cut across the tail, just deep enough to nick the skin, but without slicing the flesh. Get your knife under the nick, to create a bit of a flap, and then work your fingers under this flap to push the skin off further. HWF suggest salting fingers at this stage, or using dish cloth, to grip the skin and remove it 'with a single good pull' (easier said than done); personally I continue with my fingers, until I have worked all the skin off along the length of the fish. The idea is to remove the skin but leve behind the membrane, known as 'the shine', which holds the flesh together whilst it cooks.
Enjoy.
Plenty of sole around this year - great news!
.
Difficult to tell from your photo, but I'd say double flounder and a dover sole (there is a way of running your finger down the lateral line and feeling for 'little bumps' to determine whether it is flounder or plaice, but I can't remember which way around it works anymore).
I've used that HFW recipie that Devon Dave is talking about - it's good with plaice, apparently, if you get lovely sweet tomatoes, but doesn't seem to work too well with flounder (they go a bit greasy and slimy).
As for the sole, I wouldn't leave it for more than 2 days if I were you - I did that once (on HFWs advice) and the smell was enough to put me off eating it (cooked it for the missus instead). That experience was also enough to reaffirm my conviction that fresh is best. HFW recommends simply taking the top skin off, seasoning with salt and pepper, and then grilling or frying on the bone, before serving with some lemon or parsley butter; I've grilled it this way and it works really well.
Warning: there is a bit of technique required for skinning them. Make a shallow cut across the tail, just deep enough to nick the skin, but without slicing the flesh. Get your knife under the nick, to create a bit of a flap, and then work your fingers under this flap to push the skin off further. HWF suggest salting fingers at this stage, or using dish cloth, to grip the skin and remove it 'with a single good pull' (easier said than done); personally I continue with my fingers, until I have worked all the skin off along the length of the fish. The idea is to remove the skin but leve behind the membrane, known as 'the shine', which holds the flesh together whilst it cooks.
Enjoy.
Plenty of sole around this year - great news!
.
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