Left ramp solo 6am, calm seas to cross the bay.
Got some bait and waited for the turn of the tide.
About midday all hell broke loose, double hook ups one after other.
Got my bag of two nice large size kings and left them biting to head home just as northerly started blowing
Max The Turk
Awesome fish there mate.
The smile says it all.
Were you offshore around Hutchies or still in the bay like Curtin?
Plastics fantastic but bait is better.
great solo effort,
hoping Mondays weather comes good,
The Rainbowrunner
Peter Hansler
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Give a man a fish, he'll eat it and fall asleep.
Teach a man to fish and he'll endanger an entire species
I haven't found my way to offshore yet, fishing in the bay is too good to pass.Originally Posted by FINICKY
They are at curtins.
Had a report yesterday slightly smaller one caught at bulwar
They are definitely there, hard bit is to get them to eat the bait.
Rejection rate is unbelievable, more than my wife....
Forecast is changed again, we might have to cope a bit of discomfort.
I better install the new seats this weekend
Awesome fish- bet they tested the gear- what did they tip the scales at?
More like they test me.
I was stuffed after couple of fish.
60lb mono just holds up, 60lb braid brakes sometimes, had few bent or straightened hooks last session with braid.
Tried 80lb mono this time, much more manageable
Locked reel and hand on. I just try to stay in the boat
Don't weight the fish normally.
Definitely heavier than my son's cuddle who is 16kgs.
Fish on the left I would say just over 20kgs, right one is just under.
Doesn't really matter as we fish to eat normally.
Yield is great with kingfish as long as they don't have the mush bacteria
Max
Max,
Thanks for the feedback- I hooked up on a few at the Cape awhile back- lost the first two-just blew me away. Re rigged- up graded trace 150 lb and brakes on so I hear what your saying - ref the hanging on- trying to stay in the boat and smiling from ear to ear .
Whats that mush bacteria thing you mention?
Cheers, Lew
Lew, one every 3-4 kings we catch seem to suffer from a bacteria common in QLD.
all looks good until after you cook the fish, then it turns to mush, taste like sand basically without any texture
below has more info
http://www.ausfish.com.au/vforum/sho...Mushy-Kingfish
Thanks mate for the info- good reading.
Its not a bacteria, but a myxosporean parasite Unicapsula seriolae, which is related to cnidarians (jellyfish). It is not Kudoa as Kudoa makes the flesh mushy once the fish dies and before it is cooked. Unicapsula only makes the flesh mushy once its cooked slowly. If you cook affected kings quickly, like on a hot BBQ, there is a chance you can get away with it without it becoming a major issue. It is very common in the bay kingfish, most of them have it, but only really heavily infected fish go mushy See http://onlinelibrary.wiley.com/doi/1...340.x/abstract
ok guys are kingy's seasonal , here in the bay, and northof? never fished for then , so what time of the year or are they all year ?
from my experience peak period is finished couple of weeks ago, this corresponds to spawning season.
In the bay most kingfish spawned within the last 8 weeks.
Fish was very fat and full couple of months ago, now is what I call a spent fish which is skinny and long.
You can catch them all your round in the bay if you can put up with very long waiting periods but the breathing season is where you get constant action.
Above is summary of my limited experience
Max
thanks pros
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