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hairy beast

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  1. Elton can you get in touch please alancharltonsea@blueyonder.co.uk
  2. It would have been if the NFSAS Northern Federation of Sea Angling Socities, which i am a member and on who's behalf I contacted DEFRA and CEFAS about the survey, and to see what was going on, the e mail was their reply. I have assurances that this means all angling bodies, I also have been given an assurance that the survey will have nothing to do with bait collecting. I would like to put you all right on one matter the AT only dropped out of the last survey process, simply because it wasn't going on then, the NFSAS had already advised their members, the area where the survey was mainly going on, not to fill in any survey until the NFSAS gets certain Q's answered. Angling bodies will not be able to comment on the content of the survey until the actual survey documents have been finalised and then sent out for comments.
  3. not long been back from Peurto Del carmen, did not have agreat deal of time to go fishing, but was able to get out for a few hours every other day, below is a little post i made on NESA after one of the lads asked me how i got on. hols not very good, the weather was down to 17 degrees at times, mind that was 7 o'clock in the morning, most of the time it was only 27 to 30 degrees. And the pool well the water was freezing must have been at least 25 degrees. Fishing not so good, mullett tended to be small with only one of 4lb giving a decent meal for two. And the bream, well the majority of the hard fighting little monsters only weighed about 12-14oz, with only about half a dozen over 2lb would have made a substantial meal for two, and as for the garfish, well there was not a lot around it was only on the odd day that you could not get through them to get to other species and they where quite small took four to make a meal for two. And the bait so hard to get, had to pop into the local Spar for a loaf of bread (found that by far the best bait) and fresh prawns and squid, well had to walk fifty yards from the car park to the fresh fish shop. That is why there are no photos, could also have something to do with the fact that the big rocks the pier was built on may have provided nice fishing platforms, but drop anything and it was gone forever. Taking my old camera as well next time. PS Lanzarote, amazing what you can do with a slag heap. The water at the back of the Harbour is very deep and i found the best tactics where fishing two size one long shank hooks, some of the bream have got nice teeth, at a depth of 25-30 feet, bottom fishing was impossible with the rods i had, couldnt cast far enough to get over the boulders forming the foundations of the pier. Taking abigger rod in Feb and going to fish deeper, and try other places. The tuna boats where actually looking for fish only forty yards off the pier, a couple of locals where fishing with borgas, but never saw them catch anything. Little bits of fish took most of the garfish fished at only afew feet. The tide drop can be great on the big tides, so if you are fishing from the pier take a long handled landing net, the big boulders are very slippy when wet. was put in touch with a local angler, he owns a restaurants and catches most of the fish they cook, he offered to take me fishing for grouper, but when he said it takes an hour to an hour and a half to land one I declined. All in all if you are just going for a bit of sport as i was the pier was ideal. During my few session i did have something grab a garfish i was bring in, but float fishing a lump of garfish produced nothing. Another time i was bringing in a small bream, when i had a bit of a tug, wound in no fish, and only six inches of snood left. An incredible site is the two huge rays in the harbour, must be 150 to 200lb and they come right in to the side in only afew feet of water. will have to copy Kierans post for furture reference, have also been told the pier at Arracife is very good as well.
  4. just had a useful tip from salinitysam of WSF, if you can use sea water for washing your fish in if you can as the chlorine in the tap water can damage the fish. That is why i use running water, do not leave your fish lying in tap water, and also i ommitted that you should dry your filletts thoroughly. No doubt there will be other little things that will crop up which will help. Any other hints tips will be appreciated.
  5. cheers look forward to seeing them, i used to leave the belly flap on, but as i used to do a lot of fishing over the West Coast, Luce Bay, Port Patrick area i found the belly flaps made a nice sized shaped bait for casting, so i started taking them with the fillett and then froze them. I can see why they are left on for pot bait, suppose like anything else horses for courses. But still like to see how chrles does it.
  6. cheers Newt, bet those who try it get a few suprises, i certainly did. Seaside, cheers mate, nice to see you are getting your son started at an early age darlick, who mention a lad called charles showing you how to fillett mackerel, dont know if you saw the way i do them at the end of the cod vid, would be very interested in seeing/or if you could explain how charles does them. Below are the few hints and tips i posted that you all should have read before the vid, would be interested in your views on some of the points mentioned, such as knives etc A few hints and tips that might help you fillett your catch to go along with the vidoes that are now up on NESA. And when i get a donation of a ling i will video that for you. 1/ One of the most important things is a good sharp knife, there are three basic types of knife for filletting, the good old traditional long narrow bladed knife. A long broad bladed knike, which many chefs prefer and a short bladed (about 4-5inch) filletting knife. After using all three I find I prefer the traditional long narrow bladed knife and the more worn the better, which gives it more flexability when running along bones. Which ever you choose make sure it is very sharp or you will ruin the fish you are filletting. 2/The bones and skin of a fish will quite quickly dull the edge of your knife, keep sharpening it while you work. There are three main ways of sharpening a knife, the one I prefer is the good old oil stone. Other ways are the sharpners you can buy from any store or the traditional butchers steel. 3/ A good base to work on, and preferably near a sink with plenty of cold running water. Do not use hot water as even tepid water will slightly cook fish and if you have it on your hands it will take ages to rid of the fishy smell. 4/ A bucket handy to dump all the bits in and a decent towel to constantly wipe your hands with. Slippy and wet hands after a while get cold and this can lead to accidents. I know this by experience In the videos I have tried to go as slow as possible so you can see what I am doing. I have also filletted the fish in such a way as to reduce the amount of mess, i.e. guts and also to make the filletts very presentable and also by skinning and boning making them very suitable for the finicky and children. If you are wondering about the belly flaps, with a fish under 4-5lb these are not worth much and are usually discarded unless there is enough then they will make fish cakes. I keep the bigger belly parts for the same use. the videos can be viewed at.
  7. Hi all the video, why i did it, who it was for and the pitfalls i found doing it which might help others to do one. Firstly i can tell my some of the points raised not only on this site but others you have not read the spiel that went before the video and some have not listened to what i was saying during the commentary. Being self critical the only thing i wish i had done differently is that i should have used a gutted cod, i only gut this way with very fresh fish, before the guts have had a chance to taint the belly flaps. and maybe showed what i do with the belly flaps, although we all have our opinion on there use. Why simply becuase a few novice anglers posted on sites that they where looking for info on filletting fish. And me being me, thought i would try and help. who it was for it was certainly not for the experienced filletter, even though i have been filletting fish for around fifty years i would certainly not tell an experienced person how to do it. We all have our own methods which suit ourselves, this was simply a basic guide. Some of the points raised "I can fillett quicker than that", so can i, and a damm site quicker and fluent, but the vid was not a demonstartion of speed filletting, we have seen challenges vid and it is very impressive to see someone with that skill put a fish on the block and thirty seconds later two filletts and a carcass. An experienced filletter would know what he had done, but a novice would of just gone "bloody hell" what happened Wastage I can assure you that being a scrooge i remove every scrap of flesh when i fillett, maybe i should have shown the carcass. The belly flaps are removed later for making fish cakes and the carcass is generally boiled for fish stock/soup etc. Some i know just through the lot away. Skinning and boning, as I said in the vid this is for the grandchildren and the parky, dont want young uns choking on fish bones. Now the pitfalls which I hope will help others wanting to make a vid. I thought it would be dead easy, simply put a fish on the block, fillett and bobs your uncle. 1st take fish on block, cut from belly, up past gill rakes and onto top of head, turned knike ran along back bone and top of rib cage, when past belly sac, shuved knife through and carried on and out at tail, turned knife ran along edge of rib cage and removed fillett. Time around ten seconds, if that, being a small fish. Thought great, looked at vid, useless, hand in way, some of the action outside of frame and nobody could see what was done. (Scrapped) 2nd take Had to set up camera (could of done with three) set perimitters for the action, so it was all in frame. then you have to keep the fish in the same position as much as possible and also keep your hands out of the way of the camera. that is why i did it from two angles. Then you have to do in slow motion and make a commentary of what you are doing, of something that you normally do in auto pilot without thinking and wh and listening to rock music. Amazing the sort of trance you go into only awakening when you cant find another fish, especially when i am filletting mackerel as i normally get loads. I actually had to think where i was going to put the knife blade next, without cutting the pinkies off as they where in some funny unfamiliar places. Tell you not easy. And as for slowing down, try it sometime. If somebody can use their experince and do a better one, all well and good for the novice who needs help, or, since we all catch different species, i am basically restricted to cod, ling other round fish and flatties, but if between us we can produce vids of filetting other species from different areas that would be great. Hope this has helped
  8. cheers chappers, had a look and answered some of the points they raised. Not wanting to create another fuss, they did make the same points as raised on here but in a slightly more pleasant manner. Think the problem lay in the fact that most where directed straight to the vids and did not get to read the spiel before it.
  9. chappers just popped over to world sea fishing, cant see it anywhere, can you point me in the right direction as to where on the site it is. Cheers mate.
  10. na sweat colinw, we all jump the gun at times, at least you are man enough to admit your mistake. Vid was only to show novices really with a bit extra to show what i did for the kids, i dont really fillett at that speed, it was hard to slow down and there where other pitfalls, if i get time i will give a little insight which might help others if they are thinking of doing a vid, and maybe if somebody already has done one, can give some tips as well, as this was my first attempt, other than home vids, which are no hastle. Chappers it was really only a couple on this site that made deregatory remarks and as colinw has said his where by error. Most of the comments i got back via e mail and pms where positive, sadly they where at bit detered from posting. All in the past now anyway. When i posted earlier about looking after fish i did not say anything about shore angling. It has always been my preference when plaesure fishing to gut the fish asap and keep them cool, quite easy really when most of my shore fishing was done in winter. I also kept the fish in a string or hessian bag which could be dipped into the sea quite often. And normaly as returning late at night they here put in a fridge over night and filletted next day. Bit different when fishing a comp when you had to bring the fish back whole. Found again keeping the fish in a hessian bag/string nag and dipping them in sea water kept them quite fresh. But not looking after your fish properly can cause embarrassment, i remember once when i was doing a weigh in a lad plonked three or four fish on the scales which to me looked a bit iffy and i asked him where he caught them. He got a bit upset as apparently in the area he fished he is quite well known, i didnt know him from Adam. A couple of lads who i knew said they had seen him catch them, so no bother. But apparently instead of knocking them on the head and putting them in his bag with a bit fresh water to keep them fresh. He throw them on the ground, as you see quite offten on piers where anglers remove fish and sling them against a wall, braeking afew blood vessels and tainting the flesh, giving the fish great red blotches all over as if they had been lying around for days. Funny that cant remember anybody from that site asking if they could use it, not that i am bothered if it helps other novices. Will have apop over and see whats what.
  11. Obvioulsy the equipment chieftan has or her and someone like challenge willing to gut the fish for the lads is ideal, especially on her long trips. i ahve found fish kept cold, and i mean will last a suprisingly long time. Just think how far trawlers used to go for days on end and only have ice to cover the fish with. Obviously a freezer is not available to all, so i will share what i do with others. Not doubt we have all learned a harsh lesson early in our fishing life, especially at sea when you wanted to show your prize catch off and kept it hole lying in the sun with its guts in, the flesh gradually getting softer and softer and when you got it back home your beautiful coloured cod or ling was now a colourless well lined fish not worthy of taking a photo of (thank goodness for digies) How have i learned to prevent this over the years. When out in my own boat if the fishing was good i always made a frequent pit stop and gutted the fish i had caught keeping them in a nice box, and very often washing them down with cold water. Even tepid water will start to cook fish. If only a few fish being caught they would be gutted and filletted, filletts c given a good wash and put into a cool box with freezer elements in. Some anglers use baskets but piling fish on top of each other the ones on the bottom get mashed to pulp. After the days fishing, if fish not filletted because the fishing was too good (not very poften) got them home asap, into trays in the fridges in the garage and left over night to stiffen and fillett the next day. When on a charter boat trip any fish caught was gutted, put in a fish box, given a good soaking and covered over with a damp towel, and constantly slushed down with fresh water. During a change of marks the fish would be filletted (i hasten to add a damn site quicker than i did it in the video) washed and put in a cool box with frezer elements. I ahve seen some of the lads i fished with simply fillett their fish and put the fillets in a bucket/cool box of sea water which also seems to keep the flesh fresh. This method keeps ungutted fish relatively fresh as well, as when i have been summoned to take photos of decent fish caught on the boats this is how they keep them. Absolutely no no's are keeping fish in unchanged water and lying around in the sunlight. no doubt others will have diffferent ways.
  12. cheers CJS2 hic Neil dont worry i can take any flack sent my way. At least they know now that as well as taking it i can give it, but dont think it will happen again. But nice of you to care. Would be nice to see or even hear how others prep their fish, we can all learn from each other, we all do everything differently.
  13. cheers Brian that is exactly who the vid was meant for. I see my secrets out, the name "hairy beast" was bestowed upon me by one of the north easts top anglers many, many years ago. Mind my hair and beard where a lot longer then. Aound xmas time the kids called me santa which i didnt mind. But when the grandchildren where watching the tele, both in different houses, and a picture of Saddam Hussien came up just after his capture they both shouted, GRAMPS is on the tele. I was not amused
  14. Hi CJS2 lets stop the bickering getting a bit boring mate. its the age you know you get a litle confused when reading posts, especially when so many e mails, pms etc flying in as well, mainly thankyou ones from those who have difficulty in filleting, but sadly frightened to post. As for filletting i now generally fillett all my fish regardless of size, the same way, that is round fish including ling (which i also skin and bone, hopefully i will get a ling and hopefully do another vid) , i leave the belly flap on, wether they are gutted or not, and later if sufficient meat on them i will either freeze them or if enough will make into fish cakes straight away. Only round fish i take the belly off is with mackerel as you can see from the video, i then remove the belly flap, which make excellent bait size pieces and can easilly be frozen. I mainly skin and bone all my fish now because my grandchildren love fish and i would hate for one of them to get a bone stuck in a wee throat. Many think that by doing this it causes a lot of waste, i can assure you this is not the case.
  15. forgot to mention i marked all the places i caught tope at with a red cross attached to a helium filled balloon, they should still be there, used them for many years
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