So finally we got some great diving in Cape town -

[jensent]

So finally we got some great diving in Cape town - we found some tail in 15m plus vis a good few miles SE of Rocky banks, but the fish were deep - 30-40m.  So we jumped on some schools in deep water and (on the advice of a great local diver, Chad, who had got fish the day before) pulled them up with the flasher and rattler, but were still diving 12-20m for the fish.  Here are some happy boys (Roland and Justin) with tail in the 6-8 kilos class.  I was not well, so endedup mostly bakkie-ing and the boys made pigs of themselves with the tail   We ended up with a freshening NW coming through and had a good punch back to the point for 8 miles or so before getting in the lee of the peninsula.

 

[MOGGY]

Well done, nice fish. 

 

[Capespearo]

Nice going Tony,the tail have been thick at Rocky Bank this winter,let's hope that bodes well for the summer.

 

[braidedspearo]

i will leave the tropical warm waters of natal north coast to get some of that action!!! Nice fish... sounded like a great dive too... nothing like "ocean hunting"...roll on summer pelagics

 

[Aldo]

Nice fish.

No fish as nice as a small tail on the braai!

 

[Capespearo]

Hi Aldo,

Can see you're from EC,these tail would be considered pretty good size here

I was diving off Seal Pt. at St.Francis when a ski-fisherman paddled over and asked if I had seen anything.I replied we had seen a a few nice tail in the 10-12 kg region.He says "Oh,small ones" !!!

 

 

[MOGGY]

That guy was just being windgat with his small ones chirp.

He propably has never caught one that size from his ski.

 

[Aldo]

I was being serious about "the small ones"

I shot one about 3 months ago of about 4kg's. Stuck it on the braai that same evening. WOW!

It was so nice, I think in future I'll shoot a big one for a nice photo   and then stick with the smaller ones for braai purposes!

 

 

[MOGGY]

A small tail is really lekker on the braai.

The secret is to treat it like red meat and to not over cook it.

When it is white through, it is cooked.

The big ones, you pull off the skin and braai the pieces of fillet, like a steak.

Leave it on one side, untill it is halfway white and turn it over.

Wait for it to get white throughout.

Not too much spice, because it has a flavour of its own.

 

[jensent]

Another trick for bigger fish (I often do it with cracker, although ours don't get as big as the E cape ones - there seems to be a trend here ) - I cube the flesh after filleting it, and make kebabs - you can add onions, green pepper, bacon, dried apricots, whatever you want - makes it more tender than braaing a big chunk, and easier to braai as well.

Happy hunting this weekend

 

[MOGGY]

Another trick with the kebabs is to flour them an heat oil in a wok and fry them quickly in the wok.

Chinese cookbook : 101 ways to wok your dog.