Tuross Head Fishing Club
Newsletter September 2017
Awarded to Carol Kenney for completely covering John’s dog (Mae) in hot chocolate, much to Mae’s delight as she spent hours licking off the yummy treat!
The Next Goblet weekend is October 20th/21st/22nd 2017. The Goblet fish is TROUTImported from England, the brown trout is possibly the most important sport fish to be introduced in Australia. It is commonly found in cool waters, mostly above 600 m, with moderate to swift flow and also in cool, clear lakes and reservoirs.Please remember that the October Sunday “Measure In’ has changed to the Summer Time of 4.00pm.DATES TO REMEMBER:Australian Bass and Estuary Perch Season has now opened, enabling anglers to return to targeting these great native sportsfish, until 30 April 2018. Remember, you can take a total bag limit of two Australian Bass or Estuary Perch per person. Only one fish is permitted to be over 35 cm in length when fishing in rivers.Saturday, 30 September, will mark the official opening of the State’s annual trout season, which is tipped to be a cracker for anglers across NSW. The size limit for trout is 25cm, the daily bag limit is 5 and the possession limit is 10 for general trout streams and dams or a bag limit of 2 and possession limit of 4 in fly and lure waters. Many of our rivers and streams have also benefited from DPI’s fish stocking program. Approximately 2.9 million rainbow trout, brown trout and brook trout have been released across NSW in the last year, which will increase the benefits for recreational fishers while also boosting the economy in many regional communities.”“Snappy” the Crab has made a couple of appearances at the Country Club to advertise our “GONE FISHING DAY” this Sunday 1st October. Snappy will also be in attendance at the Moruya Markets this Saturday and on Sunday at the above event. Thanks Ruedy and Tammy for donning on the suit and thanks to Max for handing out leaflets.*Gone Fishing Day” for Tuross is the 1st October. Totally free day – no licence required for adults. You will see Flyers regarding this around Tuross. We are pleased to announce that The Mayor, Liz Innes will be in attendance for part of the day. Fishcare volunteers will be attending from various locations to assist. “More Education” is the theme this year. Keep in contact with our Facebook for more information. Book early with our Comp Secretary Scott Paul to ensure you don’t miss out on a goodies bag and to assist with catering numbers.Our next Goblet weekend is on 20th – 22nd October, please take a photo (selfie) with you holding any fish you catch, no matter what type or size of fish…. if you’re going to present it at “Measure In” please take a photo, as it may be a winner. Good fishing everyone.*Our Social Secretary Jeanie Dixon has organised a weekend away at Huskisson Beach Holiday Resort on Friday 27th (2pm check-in) and Sat 28th October (10 am check-out Sunday 29th). The Club is making a financial contribution for members to attend and will be providing BBQ meats on the Saturday night (Members please bring a salad or plate to share). Please contact Jeanie on 0438 388 584 (ASAP, as spaces going fast) to reserve a cabin and to find out more details.
The Tuross Head Country Club is holding a 60th Birthday Night on 4th November this year. The cost is $45 which include canapes and bubbles to start and a 2 course main and desert sit down alternate drop menu. Wine will also be put on the tables, and there will be 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 partyThe 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.
*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.A Reminder that on 14th October 2017 (10am) the Tuross Head Country Club will be holding a meeting to ELECT a new BOARD. John Suthern and Sam from the Fishing Club are put forward as nominees. We encourage that you vote in this election, for whom you feel would be best suited for these positions. It would be beneficial to the Fishing Club if we had a couple of our members on the Board, In saying this, Our Fishing Club is totally NEUTRAL in this matter and makes no attempt to sway your vote, which is solely your decision.Club brochures are now available in the Country Club foyer. Please take a spare copy for any of your friends who may be interested in joining our wonderful club – keep a spare in the car!MENU OF THE MONTH: (Oct Goblet fish TROUT)Trout with Garlic and Soy
- 1whole side of ocean trout
- ½ tspsalt flakes
- ¼ tspwhite pepper
- Lemon cheeks, to serve
Garlic & soy sauce
- 1 tspextra-virgin olive oil
- 3cloves garlic, peeled and roughly chopped
- ½ tspcaster sugar
- 3 tbsplight soy sauce
Resting time 2 minutes
Heat the oven to 200ºC (fan-forced) and line a tray with baking paper. Lightly oil the baking paper, place the trout skin-side down on the tray and scatter with the salt and white pepper. You don’t need to rub the salt and pepper into the fish. Bake for 10–12 minutes and rest for a further 2 minutes before serving.
Sauce, Fry the garlic in olive oil until it starts to brown. Add caster sugar, continue to fry until the garlic is golden brown. Remove from the heat, pour the soy sauce into the pan and stir until the sugar is dissolved.
Serve the ocean trout on the baking paper, and when eating, separate the flesh from the skin. It should come away very easily. Discard the skin. Serve with lemon cheeks and the garlic and soy sauce on the side.Accompanying Wine:Sauvignon Blanc’s light crispness should pair nicely with troutNEWSLETTER: Again we ask that in order to make our Newsletters more interesting and more frequent, we need the help of our members. So can you please keep sending in notices and more importantly, photos of yourself with the fish you caught. The best fishing photos will be published in our Newsletter and will also be sent to media outlets (on a monthly basis) with the possibility of being published in the local newspapers. We also would love to see any funny photos of Fishing Club get togethers. So let’s continue having fun with this great Fishing Club of ours and hopefully attract more wonderful members than we already have. Thank you for your help in this endeavor.
- 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.