NEWSLETTE T R June n -Jul u y y

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1 NEWSLETTER June-July July 2008

2 DATES FOR YOUR DIARY 2008 JUNE Friday 6th No raffle due to Queen s Birthday long weekend Saturday 21st Fishing Weekend Sunday 22nd Weigh in your catch 4:30p.m. Friday 27th No raffle due to SATURDAY 28th PRESENTATION & AGM LUNCHEON LUNCHEON COMMENCES 11:30AM IN THE EXECUTIVE BOARD ROOM JULY Friday 4th Seafood Raffle Saturday 19th Fishing Weekend Sunday 20th Weigh-in your Catch 4:30pm Friday 25th Seafood Raffle PLEASE NOTE: YOUR MEMBERSHIP FEES ARE DUE DON T FORGET TO RENEW YOUR FISHING DIVISION MEMBERSHIP

3 FISHING DIVISION COMMITTEE Captain Eleanor Swansbra Ph: Secretary David Steeves Ph: Treasurer Ray Elvy Ph: Social Secretary Eleanor Swansbra Ph: Weigh Master s Doug Swansbra Ph: Roy Johnson Ph: Weigh Master Recorder Ann Johnson Ph: Committee Member Deirdre Williams Ph: Ph: Fax: Ponderosa Parade, Warriewood 2102

4 CAPTAIN S REPORT The coming June 21st/22nd weigh-in will be the last one for the end of the fishing season. Where has this year disappeared to? Our Presentation and AGM will be Saturday 28th June at 11.30am in the Board Room all welcome. Don t forget to book for the Presentation by phoning the RMYC office speak to Cathy on I need to know numbers for catering. One of our new members, Bob (Robert MacIntyre) came to the May weigh-in with a bag limit of flounder which was the Fish of the Month of May. They were all a good size, each would have been a nice meal. Bob certainly knows where-how-when and what bait to use to fish for them. Sharon caught her bag of leatherjackets from the boat in the pen. I thought they would be fished out by now but said she feeds them so more keep coming around. Ron and Cyril fished Deep-Sea. Ron had a mixed bag including 1 flathead, 2 tailor and leatherjackets. Cyril caught 9 tailor and 6 flathead, which kept him busy. After doing the Friday night Seafood Raffle (23rd May), I joined Mary, Cyril, Ron and Emma, Emma s daughter had come to the club for a night out, she is visiting from China, Ginging is having a holiday with Emma, they haven t seen each other for 12 years and are having a wonderful time. Jo-Ann is recovering in the San hospital, Jo-Ann had an infection in her leg and needed TLC. I have sent her some flowers with the Division s wishes for a speedy recovery. The fish for the month of June is Snapper. Look forward to seeing you at the weigh-in, Sunday 22nd at 4.30pm with or without your catch. Eleanor

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7 FISH OF THE MONTH JUNE 2008 SNAPPER...SPARIDAE Species: Chrysophrys auratus Other Common Names: Schnapper, Cockney Bream, Red Bream, Reddies, Red Snapper and Squire (juvenile) Description: Large head with steep profile and a distinctive bump on the forehead when fully grown. Well developed teeth, single dorsal fin. Silvery with a pinkish tinge and blue markings. Up to 1.2 (4 feet) Location: The Snapper is widely distributed from Central Queensland through out New South Wales, Victoria and the two gulf regions of South Australia into Western Australia as far north as Shark Bay. Inhabiting Inshore to moderate-depth reefs, snapper is also found in major estuaries and bays. The juvenile inhabit bays and estuaries as nurseries but the adult fish will enter large bays such as Port Phillip in Victoria. The biggest snapper are found in the gulf waters of South Australia and Shark Bay, Western Australia. Fishing Method: Fresh bait of whole of cut fish or squid, live baits such as yellow tail scad, slimy mackerel and garfish are best. Use needle sharp hooks from 2/0 to 6/0, line of 4 to 8 kg and running sinker rig with a minimum of sinker weight. Berley helps. Table Qualities: A very highly regarded table fish with firm, white flesh, mild but distinct flavour and a large flake. Use whole, in fillets or cutlets (large snapper). Fry, grill, barbeque, bake, poach or steam. Fresh Snapper head and carcass make excellent fish stock. LEGAL LENGTH: 30CM BAG LIMIT: 10

8 FISHING RESULTS MAY 2008 DEEP SEA RON WOODS POINTS TAILOR, FLATHEAD, LEATHERJACKET, GENERAL 20 CYRIL KAVANAGH TAILOR, FLATHEAD 68 ESTUARY NIL ROCK AND BEACH ROBERT MCINTYRE WHITING 100 SHARON BARRIE LEATHERJACKET 69 FISH OF THE MONTH TROPHY WHITING BOB MCINTYRE WEIGH-IN VOUCHER - SHARON BARRIE MYSTERY FISH VOUCHER - CYRIL KAVANAGH T-SHIRT VOUCHER - DE WILLIAMS

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10 SAFE BOATING It s important to stay safe when out on the water! Boating Tips: 1. You must comply with all NSW Maritime Authority requirements. 2. Ensure the vessel is seaworthy and fuel tanks full. Check batteries beforehand and run the auxiliary motor periodically. 3. Ensure the vessel is fully equipped for emergencies. 4. Know how the safety gear works. Make sure everyone knows where it is stowed and how to use it. 5. Let someone know your expected time of return. If going out to sea advise the local Coastal Patrol as you leave port. 6. Take plenty of food and water. 7. Wear non-slip shoes and take raincoats and warm clothing depending on time of year. 8. Wear a life-jacket or buoyancy vest whenever you cross a bar, when boat fishing or when fishing in hazardous locations such as rock platforms or those located near areas of fast moving water. 9. Never enter the water to retrieve lost tackle or snagged fish. If the location looks dangerous don t fish there. 10. If someone falls into the water do not jump in after them. Instead look for an angel ring, life buoy or something that floats and throw it to the person in the water. If unable to rescue, alert emergency services by dialling 112 from a mobile phone or 000 from a landline. 11. If a front approaches or the weather changes suddenly head back to the ramp. SAFE BOATING AND FISHING

11 ANNUAL PRESENTATION & ANNUAL GENERAL MEETING Saturday 28th June 11:30am All members, new and old are invited to join us along with their guests to congratulate the winners for the season. Afterwards, stay and enjoy finger food and drinks and meet up with other members A RECREATIONAL FISHING LICENCE IS REQUIRED IN NSW To fish in any water in N.S.W, you must have a recreational fishing licence. You must carry your licence with you at all times or risk an on-the-spot fine of $ The licence also covers spear fishing. Hand gathering and bait collecting. You can buy a fishing licence at most tackle outlets. Also from: Cyril Kavanagh at Sydney Supersports 10/19 Bungan Street, Mona Vale

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16 Tel: Mob: Fax: JIMBOS BUILDING SERVICES PTY LTD CONTRCTOR S LICENCE NO C 9 ERIC GREEN DRIVE JAMIE WARD MONA VALE NSW 2103

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18 WHAT FISH IS THAT? Most families of fish have a number of different spices, which can make identification difficult. It is important to know exactly what fish you catch as different regulations may apply to different species. Various reference books are available which clearly outline a fish s defining characteristics. Some NSW species look quite similar. These include bass and estuary perch; black bream, silver bream and tarwhine; teraglin and mulloway; and various flathead species. Estuary perch have a slightly more concave head and larger eyes than bass. They live in estuaries all year whereas bass are only found in salt or brackish water during winter spawning. Black bream, silver bream and tarwhine share similar habitats. Black bream tend to be darker from dull gold to silvery brown. They also have a more rounded head and lack the yellow pelvic and anal fins of silver bream. Tarwhine tend to have undershot mouths, a wavy pattern of horizontal lines across silvery bodies and a kind in the lateral line to distinguish them from silver bream. Mulloway have a convex (rounded) tail whereas teraglin have a forked tail. Dusky flathead have a brown speckled tail with a conspicuous black spot on the upper half. Tiger flathead generally have speckled orange spots on the tail while sand flathead have black blotches on the tail.

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20 TROPHIES Pty. Ltd. MANUFACTURERS AND WHOLESALERS OF SPORTING TROPHIES PRESENTATION AWARDS ENGRAVERS 5 Powder works Rd Phone: Narrabeen 2101 Fax: Sydney N.S.W.

21 THE NAUTICAL ORIGINS OF EVERDAY EXPRESION. CRAMP ONE S STYLE A colloquialism borrowed from boatwork where the expression was formerly to caab one s style. A smart boat s crew is the ambition of every ship in the navy where it used to be said a ship was known by her boats. If an oarsman were to miss his stroke and tumble backwards, or in rowing terms catch a crab it would most definitely ruin their style. Also heard crimp one s style. SQUARE UP From the custom of ship s in harbour squaring their yards horizontally to the deck and at right angles to the fore and aft line. The phrase has come to mean to repay debts, to square with somebody; the state of being normal and correct.

22 POACHED SNAPPER WITH FRESH TOMATO SAUCE Ingredients: emperor, coral trout or Murray 1kg (2lb) whole snapper, gutted & scaled 4 ripe tomatoes 1 onion, finely chopped cod for this recipe. Preparation Time: 20 minutes 4 spring onions, finely sliced Total cooking time: 45 minutes 2 tablespoons chopped fresh parsley 1/1/4 cups (315ml/10fl oz) fish stock 60g (2oz) butter 1 tablespoon plain flour Method NOTE: You can also use red 1. Preheat the oven to moderately hot 190 C (375 F/gas 5). Wash fish in cold water, pat dry inside and out with paper towels. 2. Score a cross in the base of each tomato. Place in heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water. Peel then cut each in half and remove the core. Scrape out the seeds with a teaspoon and roughly chop the flesh. 3. Lightly grease baking dish with butter. Spread half the tomato, onion and spring onion over the base. Place fish over the top and cover with remaining vegetables. Sprinkle with half the parsley then pour in stock. Dot fish with half the butter. 4. Bake for 20 minutes or until fish is cooked and flakes easily when tested with a fork. 5. Carefully lift the fish out of the dish, drain well, place on serving dish and keep warm. Transfer cooking liquid and vegetables to a small pan. Taste and adjust seasoning. Bring to the boil and simmer for 5 minutes or until reduced by a quarter. 6. Make a paste with the remaining butter and flour in a small bowl. Gradually add to the pan and simmer, whisking until the sauce has thickened. Add salt and pepper to taste and pour over fish. garnish with the remaining chopped parsley. 1. Enjoy Eleanor Eleanor

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