Newsletter – October 2017 (TROUT)

By November 3, 2017newsletter

TUROSS HEAD FISHING CLUB

Newsletter October 2017

 

Image result for image trout fish

What a Social Month October turned out to be.  Our Club’s weekend away to Huskisson was absolutely fantastic; the location was perfect, the accommodation comfortable and the weather was great.
  
Despite the water being a little choppy in certain areas, some Members caught a number of fish, with Marty Sheather taking prize for the largest fish caught.  We held a fishing competition to make things interesting and the Mens winners were John Suthern and Matthew Roberts, Rachael Kennedy and Jeanie Dixon took out the Ladies team and the Mixed team was won by Marty Sheather and Cathy MacNamara.
      
 Mens: John & Marty                            Ladies: Rachel & Jeanie                                Mixed: Cathy & Marty
A good time was had by all, with lot’s of laughter, especially when we played the “Secret Santa Stealing Game”.  This time it was decided that all Santa prizes were Gnomes, which was absolutely hilarious, especially when Janine Suthern won a prize for best “Dummy Spit” after someone stole her Gnome (which incidentally she stole from someone else!).  A competition was held for the best photo of Members with their Gnomes doing everyday or silly activities, which sent Moruya and Huskisson into confusion with Gnomes turning up everywhere, from Woolworths to boats, to the Hospital.
      
A big thank you goes to Jeanie Dixon and Gavin Robinson for organising such a fabulous weekend and the various competitions.  Also a special thanks to Tammy Paul, Pete Dugan and Ruedy Kozlowski for their culinary skills by producing a delicious BBQ; the steaks and chicken were awesome and thanks to Pam Alexander for her wonderful, yummy salads, which the local rabbits enjoyed also!!
October 2017 GOBLET WEEKEND (Trout):
The Goblet Weekend “Measure In” and BBQ was held on Sunday 22nd October.  As we had daylight saving this month, the “Measure In” time reverted back to Summer time (4pm).  Although all fish were entered by photo, you are still able to bring your fish along to be measured in.
There were 16 anglers out on the water with 6 Ladies, 10 Men (there were no Juniors) who entered 37 fish into the competition.  Unfortunately, none  of them were Trout (Goblet fish), which is a shame as Trout served cold is delicious and was a favorite of Edward VII; he use to hold up the theatre intermission by an hour, in order to indulge in his favorite cold meal, that was brought along to the theatre with him in picnic baskets.
 RESULTS:
Goblet:                 N/A
Mens:
Outside:                Chris Tomkins                            S/Flathead               40 cm       (51.88 points)
Lake & Estuary:     Peter Dugan                              Trevally                    44.9 cm    (83.86 points)
Rock & Beach:      Peter Dugan                               Salmon                    58.59 cm (102.25 points)
Ladies:
Outside:                 Rachel Kennedy                         Morwong              48.5 cm (104 points)
Lake & Estuary:      Rachel Kennedy                         D/Flathead            48 cm   (48.75 points)
Rock & Beach:        Rachel Kennedy                         Salmon                 57 cm   (97.50 points)
Junior:                     N/A
   
Nice Trevally Pete                                            Looks like you had a good day Rachel
  • TURKEY OF THE MONTH:
  • Awarded to Chris Tomkins, who in order to mark his fish cut of their tails before measuring.
    The Next Goblet weekend is November 3rd/4th/5th 2017 at 4.00pm, which will be held at The Boatshed Cafe.  The Goblet fish is BLACKFISH
    Image result for images of blackfish  THE luderick or blackfish (Girella tricuspidata)  is found in the estuaries and coastal waters of Australia’s east coast south.  Blackfish have a small mouth that is mainly used to graze on weed and cabbage and can be caught using nippers, worms and even lures, targeting them in estuaries using a small stemmed float is the technique mainly used.  At times they can seem to be extremely hard to catch.  Please ensure that you take a photo (selfie) of you holding any fish you are going to “Measure In” you never know, it may be a Winner!
    • DATES TO REMEMBER: 
      The Tuross Head Country Club is holding a 60th Birthday Night on 4th November this year. The cost is $45  which include canapes (6pm) a Two course meal and music to dance the night away. Please let Jeanie know if you will be attending and perhaps make up a table of Fisho’s to liven up the party.
      The November “Measure In” will be held on Sunday 5th at the Boatshed, please remember to take a selfie with yourself and any fish you wish to measure in.  Even if you do not have the opportunity to caste your line, please come along to the “Measure In” and join in the Social Activities of the afternoon.  We would love to see you there, enjoying the company and social aspect of the group, who all share a common interest.  We always have fun at “Measure In’ with lots of food and laughter, plus good Raffle Prizes to liven up the day.
       
      The Tuross Head Fishing Club Presentation Night is on Saturday 18th November 2018 at 5pm sharp.  The theme this year is “Saturday Night Fever” so pull your flares out from the mothballs and join in the disco fun.  There will be raffles, a complimentary beer/wine on entry and a two course dinner consisting of an entree taste plate and a choice of two mains (alternate drop plate). Tickets are already on sale at $25 for Members and $35 for Non-Members per person, so please contact Jeanie Dixon on 0438 388 584 to secure your seat.  Please check with Country Club if they are running the bus earlier for our Presentation Night.
      Our Christmas Party will be held in conjunction with our “December “Measure In” on Sunday 10th December.  We would love to see you there, to join in the festivities.  We always put on a wonderful complimentary Spread for dinner (4pm) and the children are always so excited to see Santa, especially if they receive a present (provided and wrapped by the parent).  We also have such fun playing the “Secret Santa” game, whereby you have the chance to steal somebody else’s present.  In order to be part of this game, we ask that you please bring a wrapped present per person, so that everyone who brings a present, receives a present. There will of course be the Monthly Raffle to add to the excitement. So please come along and be part of this joyous event.
      Next year NSW Fisheries will be holding a Fishing Workshop in the park above the Boatshed on Wed 18th April 2018 – during school holidays. This was very popular a couple of years ago with a number of children missing out!  Great value for the price, good quality rod and reel provided!  Information is on our notice Board, you will need to book through Fisheries.
    • MENU OF THE MONTH: (Nov Goblet fish BLACKFISH)
      Prosecco battering, similar to beer battering, makes an amazingly light and crunchy crust. Paired with a mint aioli, this recipe is sure to satisfy any comfort food cravings. Prosecco is the traditional choice for this recipe, but any sparkling wine will do.
      • Ingredients:

      • Six 6-ounce skinless blackfish fillets
      • Salt
      • 2 garlic cloves, minced
      • 1 cup mint leaves
      • 3/4 cup mayonnaise
      • Freshly ground pepper
      • Vegetable oil, for frying
      • 1 1/2 cups all-purpose flour, plus more for dusting
      • 2 cups Prosecco or other sparkling wine
      • Lemon wedges, for serving

      Directions:

      1. Lightly season the cod with salt; cover and refrigerate for 1 hour.
      2. Meanwhile, in a food processor, combine the garlic and mint and process until finely chopped. Add the mayonnaise and pulse to blend. Scrape the mint aioli into a bowl and season with salt and pepper.
      3. In a large saucepan, heat 2 inches of oil to 325°. Set a wire rack over a baking sheet. In a large bowl, whisk the 1 1/2 cups of flour with the Prosecco. Spread a handful of flour in a shallow bowl. Dredge each fillet in the flour, then dip into the batter to coat; let any excess drip back into the bowl. Working in 2 batches, carefully add the blackfish to the hot oil and fry, turning once, until browned and crisp, about 3 minutes. With a slotted spoon, transfer the blackfish to the rack to drain for 1 minute. Serve immediately with the mint aioli and lemon wedges.
      Tip: The mint aioli can be prepared ahead of time and refrigerated overnight.
      Wine Pairing: Sparkling wine and fried food go well together because the bubbles and crispness of a sparkling wine cuts the fattiness of the fried food.
    •  FINAL WORD:  To ensure you have a good day’s fishing, please refer to The “Notices” on the Tuross Head Fishing Club Website, before setting out,  where we will endeavor to keep you up-to-date with any official fishing alerts or bad weather reports that may come in.