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Dorset Spear Fishing 2011

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.
A few Bream from the weekend upto 3.5lb..lovely on the BBQ
 

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Well, if KK Davids can post pictures of his fish, then so can I!

In again today and took a bass just shy of 4lb. Apart from a few mullet, this was about all I saw.

We clocked each other at the same time and he, very sensibly, decided to bolt. I had to get the shot off quickly, hitting him mid-ships, right on the edge of the gun's range. Still, he's in the bag now.

Those who are 'in the know' might just recognise the spot. :)

.
 

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Last edited:
Well, if KK Davids can post pictures of his fish, then so can I!

In again today and took a bass just shy of 4lb. Apart from a few mullet, this was about all I saw.

We saw each other at the same time and he, very sensibly, decided to bolt. I had to get the shot off quickly, hitting him mid-ships, right on the edge of the gun's range. Still, he's in the bag now.

Those 'in the know' might just recognise the spot. :)

.

wheres the pic roflroflrofl
 
Re: Dorset my first bass

Got in today nr lyme regis got first bass at last .only a little one but big enough to bbq sure it was bigger when it went in the hole / overhang n change colour! Saw massive wrass but let him be.water temp 13oc.fab weather down here n vis
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Hi All

Excellent start to the season with my new RA 800 Sparid and first Pollock down and placed on the Braai. BBQ for you non tourists.

I require a little help please. A friend of mine is after a custom open cell wetsuit in 5 or 7mm and I am having problems finding the link someone posted a few months back.

Alternatively if any of you are 186cm tall, rather wide Chest 129cm and good looking and looking for a new home for one of your old suits he would be rather happy to take it off your hands.

Happy Spearing
Sean

Dorset Rocks!!!!!
 
Cooked my bass last night. Stuffed it with lemon slices, butter, chopped basil and parsley and thyme and bay leaves, and covered it in white wine and salt and pepper. Wrapped the whole thing in foil and cooked it in a hot oven for 30 minutes. It was probably the best thing I've ever tasted! Mmmm, bring on the next one! Off for a spearing session later this afternoon...
 
Cooked my bass last night. Stuffed it with lemon slices, butter, chopped basil and parsley and thyme and bay leaves, and covered it in white wine and salt and pepper. Wrapped the whole thing in foil and cooked it in a hot oven for 30 minutes. It was probably the best thing I've ever tasted! Mmmm, bring on the next one! Off for a spearing session later this afternoon...

Good recipe, except maybe for the cooked basil and 30 min's sounds a bit long.
 
Oops, the basil wasn't in the fish, that was on the salad. My mistake!
30 minutes was just right - the flesh was just turning from translucent and was beautifully juicy and tender.
Just thinking about it makes me want to eat it all over again...
 
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