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Doombar Dave View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Doombar Dave Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2017 at 8:27pm
As it was nice today got the boat put in and gave it a go only ventured round to Gillkicker area, caught a few good sized pout a dogfish and a few whiting, put a big bait down just in case that big cod came along but no luck.
Was a nice day to get out as I thought by looking at the weather forecast I wouldn't get out over the Christmas break.

Happy New Year to you all and lets look forward to a good 2018
Dave
Parker 660 AmyJames
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Redduke View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Redduke Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2017 at 11:11am
Well done Dave, just for getting out! Been a tough year and hopefully next year the weather gods will shine down on us.

Happy new year to all

Paul
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Garrydog Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2017 at 11:40am
Well done Dave. Was travelling over to the iow so couldn't get out myself even though I knew it was the only opportunity...
Rain now hammering on the window in Bembridge, totally opposite of yesterday.
Have a good new year !
Johnny
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Osprey Oldman Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2017 at 6:00pm
Well done Dave for having a go! You deserved one.

Happy New Year all. 


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rag & stick View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote rag & stick Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2018 at 7:46pm
Watching Rick Stein last night cooking fish in Mexico has anybody cooked dogfish. Catch 100s and throw them all back. I know they are difficult to skin but never tasted one. They seem to be popular in Mexico.
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Salar View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Salar Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2018 at 10:37pm
Originally posted by rag & stick rag & stick wrote:

Watching Rick Stein last night cooking fish in Mexico has anybody cooked dogfish. Catch 100s and throw them all back. I know they are difficult to skin but never tasted one. They seem to be popular in Mexico.

Yes, cooked and no, they are not difficult to skin if you know how. Links to my preferred recipes are on this page: http://www.boat-angling.co.uk/cooking-fish/  To skin, 
  1. cut away the entire belly and guts from in front of the pectoral fins to the vent. 
  2. Cut off all the other fins. 
  3. Slit the skin from vent to tail along the underneath centre line.
  4.  Cut the skin all around the neck. 
  5. Make a noose of baler twine and fasten the head to something solid. 
  6. Take a pair of pliers, grab the skin behind the neck cut and pull backwards. 
  7. Hey presto one skinned dogfish. Chop off the head and job done. 
Harley 25 "Rebel Runner"
web site www.boat-angling.co.uk
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Whitewash View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Whitewash Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2018 at 9:57am
A tip - To slit the skin I use a "carpet" blade (curved) Stanley knife. dead easy and works for smoothies.

I think I have chosen the right time of year to have had a knee replacement.

David
David Cox
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rag & stick View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote rag & stick Quote  Post ReplyReply Direct Link To This Post Posted: 07 January 2018 at 8:49am
Many thanks guys, will give it a go. I couldn't kill a smoothy they look at you with those big cats eyes. Looking forward to catching some plaice soon. Whitewash deffinatly the right time for knee op, my friend has just had it done and is on the mend ready for an Easter launch.  
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MadMackem View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MadMackem Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2018 at 4:45pm
Originally posted by rag & stick rag & stick wrote:

Watching Rick Stein last night cooking fish in Mexico has anybody cooked dogfish. Catch 100s and throw them all back. I know they are difficult to skin but never tasted one. They seem to be popular in Mexico.

I cut off the head and all the fins. Then I slit the belly and take out the guts. Then I cut the skin in a line down the back down the back, and on the the belly side slit down as far as I want to go, with a stanley blade. I cut the skin right round the body just in front of the last fins (lifting the skin away from flesh a bit) then, holding the tail with a towel - grip the lifted skin with pliers - then pull one side of the skin off in one pull. Repeat for the other side. 

Then I just cut the rest into 3 or 4 inch chunks, roll in seasoned flour and fry. 
Boat name MeMe; MMSI 235 086 284;    Call sign 2ELL9
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rag & stick View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote rag & stick Quote  Post ReplyReply Direct Link To This Post Posted: 24 January 2018 at 8:02pm
Madmackem, thanks for the advice, never thought of using stanley knives on board. It makes so much sense. Looking forward to some settled weather. lost landing net and boat hooks in the gales.
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