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Broken bay Taylor, 'ting and bream

Discussion in 'Fishing Reports' started by reelaxation, Mar 28, 2017.

  1. reelaxation

    reelaxation Well-Known Member

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    went for a beach sesh last night got 6 fat Taylor from 6 casts bang on sunset smallest 31cm biggest went a shade under 51cm all on mullet strips in prob the fastest and hottest Taylor bite I have ever experienced, managed to drop a couple of crackers in the mayhem, each cast produced a fish and all were taken as soon as the bait hit the water. Sadly ran out of mullet so left them on the bite and went to focus on catching a feed of ting instead on worms.
    The ting were slow to come on and I bagged 1 and dropped a handful, then aft the tide turns the bream came on... Ended up with 3 bream all around 30cm all were released.

    Overall a great session even though the bream and ting were very slow I still managed to run out of bait well before I estimated, so the fish are definitely on the chew.

    Sorry guys I didnt have time to take any piccies but my freezer is now stocked with fresh Taylor for both the table and a few for bait next time I take the boat out.

    Tight lines

    Anthony
     
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  2. Hen and Chook

    Hen and Chook Active Member

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    Top report Mate, well done.

    Chook
     
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  3. kev209

    kev209 Moderator

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    X2
     
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  4. creekboy

    creekboy Well-Known Member

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    Sep 7, 2016
    X3, Cheers, creekboy.
     
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  5. Sprinter

    Sprinter Active Member

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    Aug 17, 2016
    Do you ever smoke your Tailor? They turn out pretty good. I find they dont freeze well though so smoking is a better option.
     
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  6. reelaxation

    reelaxation Well-Known Member

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    Nah I don't like smoked fish much, have tried various fresh and salt water fish smoked but not really a fan... I pref mine either battered or stuffed and baked whole in foil. Never had issue with freezing Taylor a couple have gone a bit dry but I find the bigger ones freeze better than the little ones. I also think it depends on how you defrost them and cook them afterward- I normally let them sit in the fridge for 2 days then they defrost and all the water drains out of them properly from the freezing process, then I dab any excess moisture from the skin and gut cavity with a paper towel, then either stuff them with lemon, lime and orange wedges and dribble some juice on them before wrapping in baking paper and foil I have never had any go soggy or mushy.
    If you fillet them after defrosting they can go a bit dry but I don't mind a bit dry I just add lemon juice to give it a bit of extra moisture.
     
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