Fishing was still popular at St Helens.
While it’s great to see so many people fishing at places like St Helens over the weekend. However, due to the government-imposed lockdown, I have none of the usual fishing reports, save for one that is a little unusual.
Dorsal view of the salmon and the rubber band securely fastened behind its head (Picture: Murray Scott).
Murray and Darcy Scott were engaged in the allowable 2 hours of fishing within 5 km of their home on Corio Bay, and – under present lockdown guidelines – among their catch was an Australian salmon with a rubber band securely fastened behind its head.
It seemed as though the fish had actually swum into the rubber band, and – judging by the ring-barking produced – the fish had grown somewhat since the incident with considerable tissue damage being evident.
Ventral view of the salmon and the rubber band securely fastened behind its head (Picture: Murray Scott).
Butterfly Filleting a Whiting as demonstrated by Tib Polgar
With virtually no fishing reports, apart from the one described – I can instruct on topics related to fishing, in this case with a “how to” on butterfly filleting a whiting using sketches I made following a demonstration by noted angler, Tib Polgar.
- Using scissors, cut off the anal and dorsal fins.
- Make a vertical cut across the belly, right up behind the pectoral fins.
- Extend the cut to the dorsal surface on side one.
- Then, make a cut right along the backbone from the head,
almost down to the tail, only not too deep to begin with.
- Start at the beginning again, this time carefully exposing
the rib cage.
- Extend the cut right down to the tail this time, push the
knife all the way through and free the first side of the fillet
from the tail.
- Turn the fillet over, extend the first cut to the dorsal surface as before, then, place
your hand firmly on the fish as you make your first cut along the backbone on the
opposite side of the fish.
- Carefully cut the flesh away from the rib cage as before.
- Having completed the cuts as described you should now be
able to free the fillet from the carcase by holding the fillet
down with the flat of your knife as you lift the head and
frame.