docholiday Posted July 29, 2011 Report Share Posted July 29, 2011 Out again today, not as sunny as yesterday but the lads day out was a lot of fun, Bass 3lbs Conger 17 lbs, note that the greedy berger had taken two baits so there was plenty of argument as to who actually caught it, Thornback 6 lbs Spotted ray 5 lbs plenty of mackrel and I have just had the Bass for dinner, doesnt get much better than that Doc Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted July 29, 2011 Report Share Posted July 29, 2011 That sea looks nice and calm for you. I miss Boat fishing I relied on a Friend with a Beneteau antares for my trips. I did have a nice 17 foot cabin cruiser till someone tried nicking the outboard and smashed the transom Plan on having another in about a year or two so watch this space Quote Link to comment Share on other sites More sharing options...
yickdaz Posted July 29, 2011 Report Share Posted July 29, 2011 you guys know how to do it shooting and fishing Quote Link to comment Share on other sites More sharing options...
Frenchieboy Posted July 30, 2011 Report Share Posted July 30, 2011 It looks like you guys are having a whale of a time, nice one! I am not abl;e to get out fishing nowadays so now I have to settle for sitting on the floor by the gold fish bowl playing with my worm! Quote Link to comment Share on other sites More sharing options...
docholiday Posted July 30, 2011 Author Report Share Posted July 30, 2011 you guys know how to do it shooting and fishing its been a good week, but back to work on monday Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted July 30, 2011 Report Share Posted July 30, 2011 Hi Doc, How do you cook conger. Used to get odd ones in the creels when I was lobstering, usually cut them up for bait and seemed to have really firm white flesh, but with plenty of convential cod and haddock available never got around to eating any conger. Blackpowder Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted July 30, 2011 Report Share Posted July 30, 2011 Hi Doc, How do you cook conger. Used to get odd ones in the creels when I was lobstering, usually cut them up for bait and seemed to have really firm white flesh, but with plenty of convential cod and haddock available never got around to eating any conger. Blackpowder Conger is a very boney fish but worth it as the flesh is firm and really tasty I just chuck it in the oven in tinfoil with a bit of lemon garlic chilli cracked black pepper and olive oil Quote Link to comment Share on other sites More sharing options...
jasper3 Posted July 30, 2011 Report Share Posted July 30, 2011 Hi Doc, How do you cook conger. Used to get odd ones in the creels when I was lobstering, usually cut them up for bait and seemed to have really firm white flesh, but with plenty of convential cod and haddock available never got around to eating any conger. Blackpowder make conger fishcakes cut into steakes..leave overnight in fridge...this will let the amonia drip out, cook in the oven about 35 minutes on gas mark 5 let the meat go cold and then start picking off the meat ..add to mash and anything else you want to add..dip in egg wash and cover with bread crumbs..gently fry PS..Nice fishing Doc Quote Link to comment Share on other sites More sharing options...
docholiday Posted July 30, 2011 Author Report Share Posted July 30, 2011 make conger fishcakes cut into steakes..leave overnight in fridge...this will let the amonia drip out, cook in the oven about 35 minutes on gas mark 5 let the meat go cold and then start picking off the meat ..add to mash and anything else you want to add..dip in egg wash and cover with bread crumbs..gently fry PS..Nice fishing Doc I have tried a few times but never had any good results, so they all go back alive know, come september we will be catching a lot over the reefs up to 60 lbs, To be honest they cause such mayhem in the boat we usually take the hooks out at the side of the boat or cut the trace. I am told they make a good base for soups etc Quote Link to comment Share on other sites More sharing options...
Frenchieboy Posted July 30, 2011 Report Share Posted July 30, 2011 (edited) To be honest they cause such mayhem in the boat we usually take the hooks out at the side of the boat or cut the trace. Not trying to "teach an old dog new tricks" but in order to keep congers "under control" when in the boat have you tried a trick that I was shown by a charter boat skipper down in Plymouth - (Boa Pescador II, used to fish regularly, wrecking off the Eddystone) When you land a conger you would normally give it the usual good clout on the back of the head with a descent sized priest - Follow this up with another good clout right in the middle of the back! This nornally tends to leave them much less "active" while in the fish hold! Edited July 30, 2011 by Frenchieboy Quote Link to comment Share on other sites More sharing options...
docholiday Posted July 30, 2011 Author Report Share Posted July 30, 2011 Not trying to "teach an old dog new tricks" but in order to keep congers "under control" when in the boat have you tried a trick that I was shown by a charter boat skipper down in Plymouth - (Boa Pescador II, used to fish regularly, wrecking off the Eddystone) When you land a conger you would normally give it the usual good clout on the back of the head with a descent sized priest - Follow this up with another good clout right in the middle of the back! This nornally tends to leave them much less "active" while in the fish hold! might work on a big charter boat but on our little boat with rods, tackle boxes, bait coffee and sandwiches a 60 lbs conger is not what you want joining you, they just wreck the place :lol: Quote Link to comment Share on other sites More sharing options...
Doc Holliday Posted July 30, 2011 Report Share Posted July 30, 2011 Nice looking fish there Doc. I'm looking to go out on a charter in the next week or two. With Conger I usually fillet it, saves all that poncing about with the bones etc, if you get rid of them first. Very sweet, firm, tasty meat. One of my favourites. Ideal for pan frying, BBQ (as fillet or cut in to chunks and skewered on a kebab with veggies) or adding to a fish pie. Trouble is it can be hard to come by in fishmongers as most will throw them back if the catch any. There's only one fishmonger I've found who sells it, down on Romney Marsh. Quote Link to comment Share on other sites More sharing options...
kev 1 Posted July 30, 2011 Report Share Posted July 30, 2011 Another great post Doc.... Quote Link to comment Share on other sites More sharing options...
Woodcock Magnet Posted July 30, 2011 Report Share Posted July 30, 2011 nice pics doc, see you guys have a lot of fun too, enjoy :good: Quote Link to comment Share on other sites More sharing options...
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