Tuesday, July 30, 2013

Maybe I won't go out

Ever had those days when you get to your boat but something tells you its just not the day to go out? This guy did:

Monday, July 29, 2013

What would Putin Catch? Pike of course!

Russia's most famous fisherman Vladimir Putin hooked a 21 kg Pike on a recent weekend trip to Siberia.

According to  Kremlin sources,  Putin was joined on the trip by Prime Minister Dmitry Medvedev,who looked on as Putin pulled the massive pike out of the water, with the fish then having the dubious honour of being kissed on its gills by the Kremlin chief.

Several pictures published by the Kremlin also showed Putin fishing in his now traditional summer pose of naked torso and dark sunglasses.The television pictures did not show Medvedev doing any fishing but instead standing on the bow of a motorboat taking pictures with a telephoto lens.

The "very beautiful" pictures taken by Medvedev had now been put on the Kremlin website.
Putin hooks big pike on fishing trip
Vladimir Putin shows off his catch. Picture: AP
The spokesman added that the trip had taken place in the remote Tuva region in southern Siberia, which lies on the border with Mongolia.Tuva is the home region of Defence Minister Sergei Shoigu, one of Putin's closest allies and friends who was also present.

Media coverage of Putin's fishing and other leisure activities is carefully managed by the Kremlin to cultivate his image as a tough nature-loving action man, which his minders believe still appeals to many Russians.

Earlier this month, Putin dived in a small submersible to inspect a shipwreck at the bottom of the Baltic Sea.
Putin hooks big pike on fishing trip
The Russian leader was as usual quick to get his torso out for the cameras during the mini-break to the Tyva region of Siberia. Picture: AFP

Friday, July 26, 2013

Wednesday, July 24, 2013

Honda Honwave Inflatables

Honwave inflatables have been designed specifically for use with Honda’s range of lightweight portable outboard engines.

The Honwave range are Manufactured from premium-quality PVC and encompass  models spanning 2-3m in length, packaged with Honda outboards from the BF2.3 to the BF15.

Three floor versions are available: slatted-deck – ultra-light and compact with large buoyancy chambers; aluminium-deck – rugged and ready to go with extra-large buoyancy chambers; and a revolutionary air V-floor version – light and fast, the deep-V hull design and vibration-dampening floor delivers a super-smooth ride.

Each Honwave inflatable features a reinforced fibreglass transom and seat, space-saving reserve tank fixed under the seat for safe weight distribution, ergonomic lifting handles, two-tone light colour design for heat reflection, safety handles, lifelines and a host of other functional features. Easy to fold and store in minutes, dual seating positions are also available on some models.

Packing enough punch to push a fully-laden Honwave inflatable to your moored vessel or to shore, Honda’s BF2.3 and BF5 are light enough to be carried back to your car, thanks to an ergonomic carry handle fitted to each engine.

Stepping up another notch, Honda’s BF8 and BF10 provide even more power, without any sacrifice in portability. A foldaway carry handle, positioned at the exact balance point of each engine, makes it easy to carry each outboard in a level position.

At 350cc, the large-displacement BF15 large provides optimum power for the largest Honwave model, making this boat the ultimate fun machine. The engine’s design makes it easy to tilt the engine when running in shallow water – be that cruising to shore for an island picnic or to a snorkelling or fishing destination on the reef.

Despite their size, these portable engines boast all the benefits of Honda’s advanced four-stroke technology – reliability, durability, miserly fuel consumption, quiet operation and environmental friendliness – backed by Honda’s long-standing five-year warranty.

For more info or your nearest stockist, visit www.honda.com.au 

Tuesday, July 23, 2013

Tuna Capsizes Boat in US

In case you haven't seen it, check out the media reports of  105 kg tuna which gave Hawaiian fisherman Anthony Wichman the fight of his life.

When Wichman finally hauled the huge tuna on board, his boat capsized under the weight and it got worse from there!

Sky News reports the 54-year-old was thrown into the sea where his leg became caught in the fishing line, dragging him under water.
Wrestling his way free before his breath ran out, Wichman managed to climb back on board the wreckage of his sunken boat where he called his wife. She sent out a distress call to the Coast Guard who sent a helicopter.

Wichman  was taken to hospital with minor injuries while his friends arrived on a second boat to rescue his vessel and tow it back to port and best of all, the tuna was still attached to his line.

Read more here:

Monday, July 22, 2013

How to Catch Fish on Poppers

If you've never tried popper fishing, then you've missed one of the most exciting forms of blue water fishing in Northern Queensland. Check out this Aussie popper fishing video full of tips from the guys at Jarvis Walker. Find out the best gear to use when popper fishing for GT's and kingfish off Hinchenbrook Island.

Saturday, July 20, 2013

Fisherman’s Winter Soup from Rivers Restaurant Cruises

Best Fish Soup Recipe for Winter
A simple fish soup perfect for cold winter nights from a Gold Coast icon, Rivers Restaurant Cruises. 


300g                Barramundi, diced 5cm cubes
300g                Perch, diced 5cm cubes
700g                Australian Bass., diced 5cm cubes
2                      Brown onions, diced
1/4                  Clove garlic, diced
1tbs                 Vegetable oil          
2tbs                 Sweet paprika         
3                      Sweet banana capsicum       
2                      Tomatoes, diced
1                      Red chili, diced
¼ bunch        Parsley
Salt and Pepper to taste


Add onion and garlic to a pot with oil and cook until soft and brown.
Remove from the heat and add paprika. Stir vigorously for approximately 30 seconds.

Add half each fish and place back on the heat. Fill the pot with water until fish pieces are covered.
Simmer for 1 hour
Strain and keep the liquid – that is our fish stock.  

Place stock back on the heat and add the remaining fish, sliced capsicum and diced tomato.
Cook on a slow heat for 40 mins, occasionally stirring gently.

To Serve
Gently place fish in to a soup bowl and pour liquid over the top.
Sprinkle with fresh capsicum, chili and parsley.

Recipe by Akos Balint, Head Chef at Rivers Restaurant Cruises on the Gold Coast, Qld. For more information visit www.rivers.net.au 

Wednesday, July 17, 2013

When You're Having a Bad Day

When you're having a bad day, we all know that the best thing to do is drop a line in the water and relax.

We thought this guy fishing from the roof of his submerged car has the right idea :)

Tuesday, July 16, 2013

Win A Victorinox Spectra Global Travel Carry-On Case

Revered originators of the Original Swiss Army Knife, Victorinox are also the masterminds behind some of the most durable and reliabletravel gear on the market today. Their range is perfect for the Aussie fisho who travels by air to their desired spot. Characterised by Swiss inspired engineering and design, the Spectra™ Collection boast all of the characteristics that have made Victorinox products household names across the globe.

The latest addition to Victorinox’s  travel gear catalogue, the revolutionary Spectra™ collection combines lightweight durability with 360˚ weightless movement to create the ultimate hardside travel case - tough enough to get you to where you want to go and back again without any damage what so ever to your gear.

Intelligent designwith a pragmatic approach is also showcased in Integrated Travel Sentry® Approved lock, which allows U.S. TSA screeners to open the lock without destroying it, and relock it after inspection. In addition, if this passcode is ever forgotten, don’t worry, The Access™ Lock Combination Recovery Program feature allows you to register your lock combination on victorinox.com.

Super tough, great looking and boasting design ingenuity to alleviate some of the hassles that arise when travelling, the Spectra™ collection symbolises the Victorinox motto: “Your Companion for Life".

For more information on the on the new Spectra™ collection from Victorinox, visit http://www.victorinox.com/

Thanks to the guys at Victorinox, we've got one of these great  carry-on cases to giveaway. For your chance to win this great prize, simply send an email to win@fishmax.com.au and tell us in 25 words or less, why you need one of these great cases. Entries close 7 August 2013.

Monday, July 15, 2013

Kuwaiti Whole Fish Recipe From Ian "Herbie" Hemphill

Tasty Whole Fish Recipe with Kuwaiti Spices

4 whole ocean jacket, skinned
2 Tablespoons Herbie’s Spices Persian Spice Mix + ½ teaspoon salt
3 tablespoons vegetable oil
2 onions, quartered
3 teaspoons crushed garlic
1 large mild green chilli, chopped finely
1 cup fresh dill leaves, chopped
1 cup fresh coriander leaves, chopped
3 tomatoes, quartered
2-3 tablespoons tomato paste
2 Herbie’s Spices whole black limes
2-3 cups water
2 tablespoons plain flour
Rice and fried onions to serve.

Stir salt into spice mix.  Prepare limes by piercing 4-5 holes in each with a skewer.  In a large ovenproof pot, heat 2 tablespoons oil and saute onions.  Mix in 2 teaspoons garlic, green chilli, dill, coriander, tomatoes, tomato paste, black limes and 2 teaspoons Persian spice mixture.  Add 2 cups water and stir.  Cover and keep warm while preparing the fish.

Sprinkle the remaining spice mixture evenly on both sides of each fish and dust with flour.  Fry the fish lightly on both sides to seal, then remove from pan and add to the liquid in the stewing pot.

If needed, add more water so that fish are completely covered.  Add the last teaspoon of garlic. 
Simmer gently for 15-20 minutes until fish is done.  Before serving, lift each black lime from the gravy, squeezing well with the tongs to return maximum flavour to the stew. Serve with rice garnished with fried onions – serves 4.

About Ian "Herbie" Hemphill

Ian Hemphill can’t remember when herbs and spices were not a part of his life. 

The younger son of John and Rosemary Hemphill, who pioneered Australia’s love of herbs and spices in the 1950’s, Ian earned his pocket money picking herbs and remembers many a season when the family home was strewn with bunches of drying culinary produce.

Ian worked with his parents for many years, before managing a spice company in Singapore and was a senior manager for a multinational food company in Australia.

In 1997 Ian and his wife Liz opened a specialty spice shop in the Sydney suburb of Rozelle, which bears the nickname Ian has had since school days…Herbie’s. Author of “Spice Notes & Recipes”, “Spice Travels”, “Herbaceous”, “Spicery”, and “Just Add Spice” with Lyndey Milan, Ian is a prolific communicator about herbs and spices.

The Herbie’s range can be purchased from their store in Rozelle, selected retailers nationally, or online from www.herbies.com.au.

Tuesday, July 9, 2013

Great Bass Fishing Video

If you like bass fishing, check out this great bass fishing video from the Bassassins!

Filmed on the Rideau River in  Ontario Canada in June 2103, The Bassassins tell us that even though the weather has been all over the place this summer and that has been moving the water levels up and down in some of their favorite fishing spots they have been able to hit their home stretch for some bass and ended up with this HUGE surprise in the shallows of the Rideau River. She must have been hungry to hit soft plastic but  with a  PB for the Bassassins at 47" and a fish which they won't forget they won't complain.

Saturday, July 6, 2013

Unlucky? Snake Eats Fish on Line

I'm thinking this angler is unlucky when he has a snake take his fish on the line when he's just about to land it!

Monday, July 1, 2013

Best Crab Cake Recipe from Liz Long

Tasty Crab Cakes
These tasty crab cakes from Liz  Long make great finger food for a party, or could form a meal if accompanied by a salad. Serve with wedges of lime – or for something more elaborate, you can make a mayonnaise with chilli and coriander.

Makes 15 crab cakes - Cooking and preparation time: 90 minutes


250 g skinless white fish fillet
sea salt
250 g potatoes, peeled and cut into large dice
1 garlic clove, crushed
grated zest of 3 lemons
1 small red chilli, finely chopped
500 g freshly picked crabmeat
1/2 bunch Vietnamese mint, finely chopped
1/2 bunch coriander, finely chopped
4 eggs
vegetable oil for deep-frying
lime wedges to serve


500 ml milk
1/2 carrot, finely diced
1/2 celery stalk, finely diced
1/2 onion or leek, finely diced
1/2 lemongrass stalk, bruised
1 garlic clove, bruised
2.5 cm piece of ginger, bruised
1 kaffir lime leaf
1 bay leaf
1 sprig thyme


1. Season the fish with salt all over and set aside for 15 minutes.

2. Meanwhile, boil the potatoes until soft. Drain well, then transfer to a large bowl and mash until smooth. Leave to cool.

3. Make the aromatic milk by bringing the milk and other ingredients to boil in a medium saucepan. Remove from the heat and add the fish. Leave the fish in the milk for around 8 minutes, until just cooked through (check by inserting the tip of a small knife into the thickest part of the fish to see that the flesh is no longer translucent). Remove the fish from the milk and leave to cool.

4. Stir the garlic, lime zest and chilli into the cooled mashed potato. Flake the fish on top, removing any bones, and add the crabmeat and herbs. Stir well and add salt to taste.

5. Put some plain flour in a bowl. Add the eggs to another bowl and beat well with a fork. Put some breadcrumbs in a third bowl.

6. Use your hands to shape the fish and potato mixture into small torpedoes (otherwise known as croquettes). As you finish shaping each one, roll it in flour, dip it in egg, then roll it in breadcrumbs, and set aside on a plate as you continue making croquettes with the rest of the mixture.

7. Pour vegetable oil into a large saucepan to one-third full and place over medium–high heat. Heat to 180°C (if you don’t have a thermometer, test the temperature by dropping in a small cube of bread – it should start frying rapidly). Fry the crab cakes in batches for around 3 minutes, until golden brown. Drain on paper towel.

8. Serve the hot crab cakes with lime wedges.

About Elizabeth Long
Having been in the industry for over 25 years, Liz’s knowledge of hospitality and catering is unparalleled. She nurtured her enthusiasm and developed her skills at London’s  Cordon Bleu, then at  The Blue Mountains International Hotel Management School. In 2011 Liz was awarded the school’s 20-Year Anniversary Entrepreneurship Award. In 2013 her debut cookbook, The Junior Gourmet (Five Mile Press), was awarded first place at the coveted Gourmand World Cookbook Awards in the category of ‘World’s Best Children and Family Cookbook’. Liz is a born foodie and proud of it! She strives to share her passion daily - whether she is running a culinary tour around Europe, a cooking class for kids, or delivering a catering order to a corporate client. For more, visit www.lusciousaffairs.com.au