Guernsey 2010

[Old Man Dave]

Ormer bay S.Africa. There must be a story here and it's not even a coincidence as there's a picture of an ormer on the bottle Ormer Bay (certified FAIRTRADE) Citrusdal, Cabernet Sauvignon Merlot 2008 ,Fairtrade Wine,WineFriarwood. .

Dave.

 

[foxfish]

Copied from another Guernsey forum .....
apparently Sam Spindlow was in South Africa where Ormer Bay is produced and met with a wine producer who was looking for a new name for his wine. He wanted the wine to be successful.

Spindlow suggested that a name similar to Oyster Bay (which is produced in NZ - and is very good) would be a target to aim at. So various names were bandied about...mussel bay, conch bay, limpet bay da de da. Eventually they settled on Ormer Bay.

So there you are.

For any more useless information just ask.

 

[Jonny250]

Thanks chaps,
Sunfish it's hi-tech stuff here; gaffa tape + a block of polystyrene in between the torch and the light. As Magpie has said before, i need a diffuser on the light for the close-up stuff to reduce the burn:

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[Jonny250]

It looked bueatiful out there today:
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[Spirit]

It was indeed, shame that I had to work. Hopefully I can get away earlier tomorrow and dip my toes.

 

[ADM]

Georgeous Jonny!! Started a new job this week so no chance for me to get anywhere near the water in daylight... Nearly the weekend.

 

[foxfish]

Great photo Jonny, you definitely have a talent there.

 

[njb]

Hi guys. I was in yesterday and on friday for a dive. I had a friend from London over for a week and took him out. Really quite funny seeing these city boys trying to spearfish. Anyway, both times the vis wasnt good. In at bordeaux the old tip side and was only fishable in small areas. I did see a shoal of abofut 10 bass but all of them were too small to take. On sunday there were fishermen everywhere. Anyone had anything recently?

 

[ADM]

I fished the dangling comp at the weekend and missed a few bass on the lures, had a few small pollack and this chap came to see me early Sunday morning. He croaked despite attempts to keep him alive so i'm off to find a Foxen recipe.

 

[foxfish]

Andy, you need to skin the rascal but cut it into steaks first.
Loads of bones but there is a good section just behind the gut cavity.
Once you have cut it into sections you need to peel the skin away (yuk) however once that's done you will be left with some quite nice chunky flesh. (its the skin that smells)
You can make superb goujons from conger or scampi type pieces deep fried in batter.
Don't cook it in milk in the oven with onions because it will make your house smell for years!

 

[Spirit]

Had an hour of blowing bubbles down Saints on Friday evening. Devoid of life except for a few baby pollack and half a dozen rockies up to 2lb. Didn't see a single crab or sandeel.

Got out of the water to find a gaggle of anglers setting up for the competition. Don't know if they caught anything but I wouldn't bet on it.

 

[beardy241]

mmm... Conger scampi!
[memories]
[m]

 

[derek foxen]

Andy, you need to skin the rascal but cut it into steaks first.


The beast looks almost as handsome as its captor Andy!I sure hope you smell better as well!!!
Were you congering or did it surprise you?

Don't cook it in milk in the oven with onions because it will make your house smell for years!

Mart makes the goujons idea sound good ,doesn't he.
You have been WARNED re the old Guern 'delicacy' (milk 'n onions!)!

 

[Old Man Dave]

For those who don't belong to the angling forum the results for round one of the specimen angling comp are here Club Results - West Coast Sea Angling Club . Great comp this one and a credit to the organisers.

That's why there were so many anglers out there this weekend. All shore caught. Check out the 42lb conger and all the bream. Also lots of bass being caught lately plus a few red mullet and sole showing up early. Time to start night diving.

For those who don't know I've been too ill to dive (last month or two and ongoing) so that's why it's rather quiet as regards my catch reports.

Dave.

 

[Rouge Moullet]

Sorry to read that Dave hope your feelin chipper again real soon mate. Miss your reports .

 

[beardy241]

OMD: "I've been too ill to dive"

That explains why there's fish about!

 

[beardy241]

Make: Online : DIY $5 LED dive light

Smart.

 

[Magpie]

Interesting. My first thought is refraction. With the light going through the liquid before it hits whatever lens or reflector is in the torch you may just end up with a wall of flood which is useless in a dive torch, you need a tightly focused beam underwater.

Heat won't be a problem as the oil will disipate it to the torch body well.

Of course you'd have to refil the torch with oil each and everytime you want to charge the batteries.

Going to post it on a homemade dive light forum, see what the comments are.

 

[bobdonny]

refraction should only come into play if the light passed through both mediums at an angle (creating an angle of incidence) otherwise at the normal there should be no issues.

I see more problem arising with sturdiness and durability. But for the price, I would buy and replace every few months, although, my aldi uw light seems pretty good for 6Euro

 

[ADM]

Andy, you need to skin the rascal but cut it into steaks first.
Loads of bones but there is a good section just behind the gut cavity.
Once you have cut it into sections you need to peel the skin away (yuk) however once that's done you will be left with some quite nice chunky flesh. (its the skin that smells)
You can make superb goujons from conger or scampi type pieces deep fried in batter.
Don't cook it in milk in the oven with onions because it will make your house smell for years!

Not been on for a few days, been busy with a new job.
I treated it like a normal fish, filletted and skinned like I would a normal fish, went OK(ish) and had some 4ft long fillets. The tail end was pretty bony.

I had several requests for it from friends so I am left with a couple of meals worth. not had any yet, the missus is fussing about it and apparently has a meal planned, fish pie or sommat.

My mate did it as breaded goujons and said it was the best fish he ever had. So I'll give that a go as well.