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Thread: Looking Good

  1. #1
    Legendary Angler
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    Default Looking Good

    Had a dab down the local this arvo on the tide change chasing a feed of flatty fillets, picked up 4 fat keepers, dropped a couple of good fish, and released a heap of unders and 4 flounder, all on the Prong with some scent on it.
    Looking good for winter down this way, big mullet were everywhere up the back, plenty of flat ones, bait was getting hammered wide of Shield Street reef this morn, can’t wait
    "Remember - pain is temporary, glory is for ever, and chicks dig scars!"

  2. #2
    Legendary Angler
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    Yeah weather patterns have been great for an excellent winter season this year.
    I'm off to the pine early tmora morning

  3. #3
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    Be nice to see some consistent shallow water snaps this year Tony
    "Remember - pain is temporary, glory is for ever, and chicks dig scars!"

  4. #4
    Legendary Angler
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    Releasing flounder. That's crazy talk. Very tasty, if bony, little buggers.

  5. #5
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    Got a massive one in there this arvo, biggest I’ve ever caught, never eaten one tho
    "Remember - pain is temporary, glory is for ever, and chicks dig scars!"

  6. #6
    Legendary Angler
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    You threw back a real treat then Bri....keep the decent size next time.

    Some nice land based snapps sth margate beach this weekend.

  7. #7
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    I’m hearing whispers about in close to Clontarf, but no thing confirmed. Plenty out this arvo on the glass out
    "Remember - pain is temporary, glory is for ever, and chicks dig scars!"

  8. #8
    Legendary Angler
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    How would you clean and cook one. The best this arvo was better than a dinner plate, big ol cranky fella
    "Remember - pain is temporary, glory is for ever, and chicks dig scars!"

  9. #9
    Barra Fingerling
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    Quote Originally Posted by BR65 View Post
    How would you clean and cook one. The best this arvo was better than a dinner plate, big ol cranky fella
    Scaled and gutted. Head off. Dust in flour and cook whole in butter/margarine mix..
    Sweeeet.
    Cheers

  10. #10
    Legendary Angler
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    Same as above for the flounder.....i add a pinch of salt top the flour though.

 

 
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