Very interesting

[omega2]

Bradwell report 16th March 2010


Watching the weather closely I found that today would probably be only day this week to get out in any comfort, so I rang Alan (roker1) and Dave (Batanbowl) late Monday and fortunately both were able to come and play. We met up at 8am, and got away at 9am, due to the water being absent, but it gave us time for tea, and get tackled up. It was a lovely morning with hardly a breath of wind, and as we cleared the creek we were met with almost dead flat water. The tide was against us and running strong so I stuck to the shallow water and made good progress 12 knots in about 9 feet of water.

90 minutes later we were at the mark, and with anchor set in 57 feet the squid baits were cast, and the mincer was grinding up the ground bait, we soon had a trail going. Dave was first to connect

and brought this fat codling to the boat,

then Alan was in

and I managed to “drop” two in quick succession, but I was not alone in missing fish, and the score remained fish 4 anglers 2, until slack water, when Dave found this one lurking almost under the boat

and as he played with that Alan was in as well.

he was happy at 13lbs 8 ozs, he should be!!

Lunch was served, home made Pasties, followed by sausage rolls, the we got back to the matter in hand

it was not what you call quick more like steady, the bites were timid affairs and quite a few were missed but we finished up with these

Hauled the hook at 4pm and got back to the berth by 5-30pm, just!!

 

[AndieMac]

Good haul Omega.

What is the story with the skate/ray flaps? They say they are good eating, how do you prepare and cook them?

What is the cleaning/cutting process from the fish initially?

 

[omega2]

Good haul Omega.

What is the story with the skate/ray flaps? They say they are good eating, how do you prepare and cook them?

What is the cleaning/cutting process from the fish initially?

pretty simple really, turn onto white side you will see a dotted line or the shape of the main frame, remove head along the line, then the belly and all the gubbins come with it, you now have a piece shaped like the "batman" badge, with a sharp knife start the skin lifting, then we use skinning pliers to pull all the section off, by gripping the centre section with a gloved hand and pulling. Both "wings" are skinned top and bottom, i.e coloured and white side, then the centre is removed to give you two wings. It's then best left in the fridge for 2 days, in a dish covered with cling film. To cook all I do (Mrs) is seasoned flour both sides and fry in shallow oil, about 3/4 minutes turn and repeat. The bit you eat is scraped off the reeds whilst on your plate.

 

[Major Catastrophe]

Having never seen a real freshly caught fish before - my angling skills, or lack of them, being legendary in my neck of the woods - what are the silver fish in the middle?

What is the difference between a Cod and and Codling?

 

[omega2]

Having never seen a real freshly caught fish before - my angling skills, or lack of them, being legendary in my neck of the woods - what are the silver fish in the middle?

What is the difference between a Cod and and Codling?

silver fish is Whiting. codling under under 6lbs I think. cod from 6lb to 50lb, depending where are fishing from, not many around the UK that size, but fish of 20lbs plus are to be found on wrecks in the English Channel.

Cod (Gadus Morhua)
B 58-06-00 off Whitby, N. Yorkshire Noel Cook 1992
S 44-08-00 Tom's Point, Barry, Wales B Jones 1966
I think these still stand, some fish!!

 

[AndieMac]

pretty simple really, turn onto white side you will see a dotted line or the shape of the main frame, remove head along the line, then the belly and all the gubbins come with it, you now have a piece shaped like the "batman" badge, with a sharp knife start the skin lifting, then we use skinning pliers to pull all the section off, by gripping the centre section with a gloved hand and pulling. Both "wings" are skinned top and bottom, i.e coloured and white side, then the centre is removed to give you two wings. It's then best left in the fridge for 2 days, in a dish covered with cling film. To cook all I do (Mrs) is seasoned flour both sides and fry in shallow oil, about 3/4 minutes turn and repeat. The bit you eat is scraped off the reeds whilst on your plate.

Thanks for that.

A popular shellfish dish over here is curried scallops. They say if you use a 1" wad-punch on the skinned, ray flaps, most can be convinced it is curried scallops (without the roe). Must be a similar texture.

 

[Kawasaki]

Ref the 'codling' thing.
Pends where you are etc
However.
It's like term 'School Bass'.
Basically immature fish.
However.
Bass congregated in the area of MajorCatastrophes vessel mature to a Grand Old age!

 

[AndieMac]

However.
Bass congregated in the area of MajorCatastrophes vessel mature to a Grand Old age!

Come on Kwacka, thats a bit harsh....

After all, the Major wouldn't take a shot at you like that..