Page 83 - Bush 'n Beach Fishing Magazine

Tom Deer’s cracker 90cm saratoga taken on a JackallTN60 Silent in Brown Dog.
Big bass time at Somerset
* from P82
These successful
vious report, Peter Gray has kindly shared his bass recipe with us.
lifted away from the flesh, the fish is cooked and the meat will come away from the bones easily.
catches were on Nories Wasaby spoons.
Scale, gut and gill a 45cm fish and put deep cuts along the length around 30cm apart.
Mr Somerset (aka Brett Klaws) has also been catching bass in Kirkleagh on Evergreen Little Max blades and Nories Wasaby spoons.
Squeeze lemon juice and rub salt into the cuts and gut cavity.
Peel the skin off and place on an oven tray, sprinkle with salt and place in a hot oven to make fish crackling.
We should see these big bass around for an- other month and grow- ing increasingly more aggressive.
Place on a rack in a baking dish and into a pre-heated 180C oven.
Thanks for this tasty tip Pete.
When the skin can be
Until next month, stay safe on the water.
A healthy feed for lucky angler.
Ty Richardson’s whopper on a spoon.
Trolling has been very good for catching bass and yellowbelly this month, and the lures we recommend and have had success with include Dave’s Lures, Eddy Dam Busters and Revenge Lures.
We suggest a slow troll rate of around 2-3 knots for this time of year and look for fish in shallow 3-5m water early in the morning.
We have been work- ing on a new tourna- ment series kicking off on September 24 with Somerset Queensland Freshwater Fishing Tournaments and are looking forward to a regular local event.
As we said in the pre-
This bass was taken micro jigging.
www.bnb shing.com.au
Bush ’n Beach Fishing, September 2020 – Page 83