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Dorset Spearing 2009

Thread Status: Hello , There was no answer in this thread for more than 90 days.
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Well done Gaz, good safety info. What was the vis like? Any fish arround? Hope the hand is now healed.


3 - 4 meters around the marina area, despite the wind. Some small flatties and a 2-3lb bass, which I saw too late to get a shot off. Scar on hand looks pathetically small compared to how it looked when it was gushing blood all over the place (and compared to the amount of fuss I kicked up about it!)
 
Thanks gaz good info i dive harbour yesterday bud i stay close to concrete blocks,nice to get wet, bud no fish seen take only dozen scallops for starters diner,hope for weather to clear up soon.
 
Bryn the last day out at Vobster was really good with new PB depths for most of us, so yes mate put me down for a spot on any Vobster trip you’ve got going.

Nice one with the net info Gaz.:)
 
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what time were you in and out ras, and where did you go in?


hi gaz me and pablo dive sat from slip next to castle and large car park dive around concrete structures about 11 am and finish about 1 pm. Good dive bud no silver for dinner,only scallops starters .

take care
 
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Gents

Thanks for the interest in a Vobster session. Look's like it will have to be run over the Sat and Sunday as there are quite a few of you! Easy on the BBQ then..:friday

I will have a few things to do next leave but I will fit a weekend in as soon as I can.

B. :)
 
Gents,

I'm going to eat a spider crab. I've never had it before so have decided the day has come to grab one and cook it.

What I don't know about spider crabs is pretty much everything; how big do they need to be to be worth eating, how long do they need cooking for and which are the bits not to eat are probably my first questions.

Once I've got the cooked, non-poisonous meat out, what should I do with it to enjoy it at its best? Crab cakes with sweet chilli sauce, crab salad, crab burger?

Any experience and suggestions most welcome!
 
1 shot - can't help re the crab apart from saying the claw meat (v. fiddly to remove) is lovely and sweet.

Jonny - Bristol airport would be favourite, it's very close. I'm sure a lift wouldn't be out of the question either! I don't mind taxi-ing if I can make the date...
 
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Alex the white claw meat on the BIG male spiders is the way forward, some people eat all the brown stuff on the inside of the shell and some people don’t.
After you’ve boiled it (I do mine for around 10 mins for a real big boy) and taken the shell off the top you’ll find a heap of white meat in the body cavity where all the legs join, and of course pick the meat out of the legs as well.



Jonny if you come over I can pick you up and take you over to Vobster no probs at all, as I only live 5 miles from the lake.
 
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