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North Wales, The Llyn & Anglesey 2014

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.
#101
90 double bands is almost too much for NW. 75 would be more suitable and the laser open 75 is also a powerful little gun so you won't ned anything longer. I think the reel is very useful as it can help you to retrive a fish badly shot.

Sent from my GT-N5120 using Tapatalk
 
#102
Yiannis Pengas said:
on second thought the price you get from the uk supplier is excellent now i have seen it! my only suggestion is to get a rubber "cushion" for the loading end of the gun as per Dario's pics as it can be really painful to load without. i use removable thermoplastic material to load it. but i love the gun. mine came with 2 shafts and with an open and closed head (i ordered it many years ago directly from the manufacturer) but ended up using only the open one. the reverse mechanism of the gun is patented and now used in lots of different makes.

cheaper alternatives are Bucanero which is also a railgun. i have a 96cm one and take it when i go abroad as an all rounder.
more bespoke guns are much more expensive ... have a look at Bluegreen.gr

certainly for the uk waters 60-82 is more than enough (for bass) and at these sizes the rail is really not necessary....

have fun
Click to expand...

I think all the new ones come with the rubber protection. I have three of them and they all have it.

Sent from my GT-N5120 using Tapatalk
 
#103
Hi everyone!! I am new to the forum but looking forward to chatting with you all. I am a complete new comer to spear fishing but after watching endless videos on YouTube and researching equipment I am now looking to get into the water sometime this year. It's not something I want do alone and hoping to join some of the more experienced to people gain experience. I am living in Liverpool but from what I have read I believe north Wales is one of the best places to spear fish in the northwest. Would love to chat with anyone who wants to give me advice or share experiences
 
#105
As jonny said welcome aboard NW14 things will hot up soon I hope weathers killing it at mo .Read through last years postings .And make plans .There are are few around who will help you out.Are you kitted out yet ?
 
#106
Thanks for the messages guys I am not kitted out yet but hoping to get some kit together soon. Where do you guys go diving? I am itching to get in the water but just need guidance on my first few dives. I work in the offshore industry and the first time I seem spear fishing was down in Africa. When I seem what these guys were pulling out of the water that was me hooked.
 
#109
Just booked a AIDA 2* with Steve Millard in Manchester. Really looking forward to it. A couple of friends have been on courses and recommended them.. Nice and sunny today! Let's hope for more weather like this!
 
#110
image.jpg
Oh yes speared bass for tea bring it on yum yum!
 
#112
Only if! Useing up the last few from freezer, a flounder, some mullet, 1 bass and some scallops, s left .The way the weather is it looks like there won't be scallops season! We need a weeks calm weather.Going down weekend after next what ever so will drive round the coast and have a look and see what the winters storms have done to the coast/beaches .Won't to try my new gloves out and my suit in 5 0c water !.What you lot been up to ?
 
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#113
That bass looks a sinister colour Ian! Hope it tastes better than it looks!

Last week I ate a speared bream that's been in the Freezer since last June... :vomit:

Such a shame!
 
#114
It was great some of the best I've cooked !And my filleting is getting better that was the skin side .All 6 of us thought it was delicious.Can't wait to get in again.
 
#115
I used to have a problem of awful frozen fish a few years ago. I have a different better freezer now and I realised it was the old freezer which was not cooling enough. I am eating fish which are more than 6 months old now and they are still very good. However I remove all the brown meat before freezing, the blood is what make the fish bitter and funny I think.

I'm counting down, can't wait to go back in the water!
 
#116
Glad to hear the bass was good Ian - interesting about the freezer temperature Dario, my freezer at home is ancient - maybe that's the problem!

Last time I was down at the coast, I filleted & skinned some bass & mullet at the cottage and put them in the freezer to take home - I got the bass out about 6 weeks later an it was ruined! Freezer-burned almost beyond edible. I've found that fish frozen whole last a lot longer and seem almost as good as fresh even months later.

I did a bit of research and apparently having air around the fish is the biggest problem - vacuum packed fish can last up to twice as long as non-vacuumed fish. I think I'll buy a Vacuum sealer before the season starts, they're only £40: http://www.robertdyas.co.uk/jml-food-vacuums-sealer

I recon the season might start a little early this year - it hasn't been cold at all this winter.
 
#119
Broseidon said:
Glad to hear the bass was good Ian - interesting about the freezer temperature Dario, my freezer at home is ancient - maybe that's the problem!

Last time I was down at the coast, I filleted & skinned some bass & mullet at the cottage and put them in the freezer to take home - I got the bass out about 6 weeks later an it was ruined! Freezer-burned almost beyond edible. I've found that fish frozen whole last a lot longer and seem almost as good as fresh even months later.

I did a bit of research and apparently having air around the fish is the biggest problem - vacuum packed fish can last up to twice as long as non-vacuumed fish. I think I'll buy a Vacuum sealer before the season starts, they're only £40: http://www.robertdyas.co.uk/jml-food-vacuums-sealer

I recon the season might start a little early this year - it hasn't been cold at all this winter.
Click to expand...

I find that if you make sure the fillet is dry then wrap tightly in cling film then news paper the fish will keep much better.
 
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