Tim Lawrence’s Fishing Report

theMillwatermag fishingreportbyTimLawrence

It’s getting better out there: the fish are feeding and the bite times are getting more and more consistent. Reports online are still talking about good fishing out at 45m+ between Tiri and Kawau Islands. Flat Rock has also been producing good fish. Last month, I mentioned Challenger Reef. We set up camp there on dusk a few weeks back and again did quite well. The best time to be there is on dusk – that’s when the fish really bite. In early November, we managed to find a weather window to make a trip to the Mokohinau Islands. It was great to finally get out wide and chase some big fish but the day wasn’t meant to be, with only a couple of decent fish landed and a token crayfish off Little Barrier on the way home – enough for a couple of feeds. Fish is a delicate meat and you need to treat it with care. Always ensure you use salt ice (not regular ice), or freeze soda bottles of water and fill the bin about 1/3 full of sea water and place the frozen bottles in the water. It is important to chill the fish to set the meat ready for filleting – you don’t want to be filleting mushy flesh. Once filleted, I prefer to wash my fillets in sea water to maintain the natural flavour. I do this by filling a sealable container at sea ready to wash the fillets in when I get home (tap water contains chlorine which taints the flavour of the fillets). Once in the fridge, place the fillets on a rack so they don’t sit in the juice and place a damp tea towel over the fillets so they don’t dry out. Tip for the month...salmon burley. You can’t go wrong! Tight lines! Tim’s Bonus: Crayfish dip recipe – 2/3 Heinz Seriously Good Mayonnaise, 1/3 Nando’s Hot Peri-Peri Sauce (it has to be Peri-Peri)

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