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Top Tips for Beach Fishing

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Learn about beach fishing and beach worming from Paul Blacka. Here he talks through his experience and shares his top tips.


Paul and Hugh met with expert beach fisherman and beach wormer Paul Blacka - a retired auctioneer and keen amateur fisherman. Paul was previously the President of the Bermagui Deep Sea Fishing Club and is currently the club’s weigh master. In recent years however there has been little need of this service thanks to the tag and release practices that are being implemented to protect fish stocks.

Australian Salmon is a much maligned and under-utilised table fish. Its lack of popularity with chefs, diners and fisherman can be attributed primarily to the fact that the flesh can turn quite quickly. Prior to the beach fishing expedition with Paul and Hugh, Paul Blacka referred to Australian Salmon as ‘neighbour fish’ - meaning they’re not good eating so you give them to your neighbour! The fish has often been used in the pet food industry, however when cooked correctly it can be a delicious and rewarding fish to eat. This was one of the reasons Paul was keen to explore cooking with Australian Salmon.

Australian Salmon are also known by anglers as a great fighting fish. They’re a predatory species that target bait fish and are primarily caught in and around breaking surf. Common bait used for Salmon includes Pilchards and Beach Worms, such as those that Paul Blacka uses.

Australian Salmon are actually more closely related to Herring than Atlantic Salmon, and have a strong taste and oily flesh. It’s important that they are bled out quickly after they’re caught as the soft flesh can change colour quite quickly and the fish can go off. Like Atlantic Salmon their flesh will lighten in colour when cooked. They are also very high in omega three fatty acids

 
 

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Posted by Becky 1950Report
Hi Paul
I just watched the show with Paul Blacka (who we bought our house from) catching salmon. Have you tried hot smoking the fillets? Just cover the fillet on some paper towel and spread liberally with salt, leave for about 20 minutes, rinse of the salt and dry thoroughly, coat in soft brown sugar then into a hot smoker for about 15 minutes and serve cold on crackers or a nice salad or salsa. Beautiful!!!!
Cheers
Geoff