Ski-Boat — May-June 2017

8•SKI-BOATMay/June 2017

Publisher: Erwin Bursik

Editor: Sheena Carnie

Advertising Executive: Mark Wilson

Editorial Assistant: Vahini Pillay

Advertising Consultant: Joan Wilson

Accountant: Jane Harvey

Executive Assistant: Kim Hook

Boat Tests: Heinrich Kleyn

Contributors:Daryl Bartho, Erwin

Bursik, Carlos Carvalho, Roberto Fierro,

Heinrich Kleyn, Stewart Norman, Johan

Smal.

ADVERTISING – NATIONAL SALES:

Angler Publications

Mark Wilson cell: 073 748 6107

Joan Wilson (031) 572-2280/89/97/

ADVERTISING – Gauteng & Mpumalanga:

Paul Borcherds — 082 652 5659

Publishers:

Angler Publications cc

PO Box 20545, Durban North 4016

Telephone: (031) 572-2280/89/97/

Fax: (031) 572-

e-mail: [email protected]

Subscriptions to SKI-BOAT:

R180 per annum (six issues).

New subscriptions and renewals:

SKI-BOATSubscriptions Department,

PO Box 20545, Durban North 4016.

Telephone: (031) 572-2280/89/97/

Fax: (031) 572-

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Reproduction: Hirt & Carter, Durban

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Full production is done in-house by Angler

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SKI-BOATMagazine, ISSN 0258-7297, is

published six times a year by Angler Pub-

lications & Promotions cc, Reg. No. CK

88/05863/23, and is distributed by RNA, as

well as directly by the publishers to retail

stores throughout South Africa.

• Copyright of all material is expressly
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  publishers.


• While every effort is made to ensure the
  accuracy of the contents of this magazine,
  the publishers do not accept responsibility
  for omissions or errors or their conse-
  quences.
  Views expressed in this magazine are not
  necessarily those of the publishers, the
  managing editor, editor, editorial staff or
  the South African Deep Sea Angling
  Association.

TAKE CARE TO LOOK

AFTER YOUR CATCH

M

ANY, many years ago I wrote an arti-

cle about the way most deep sea

anglers “look after” the fish they

intend to keep for food. To this day I

still notice that most of our fraternity direct very

little effort to preserving the extremely valuable

protein we take from the ocean — that beautiful,

freshly caught fish or even a fillet that fortunately

comes their way and which is destined to end up

as dinner.

At the numerous competitions I attend I wit-

ness an inordinate number of fish arriving at the

scales during weigh-in. The vast majority are pre-

sented in an undignified and really sad state. That

brings into question its further use as a valuable

food source. Sometimes the fish are dragged up the beach through the hot sand or

are left lying in an open crate on the back of a bakkie in the hot tropical sun; the

net result is a dramatic deterioration of this prized food source.

I touched on this aspect many years ago after witnessing ’cuda being badly han-

dled at the fish cleaning area at Cape Vidal. “Would you handle a slagskaapcarcass

the way you are tossing that ’cuda out of the trailered boat on to the hot concrete

floor of the wash bay to lie there until you get around to ‘dressing’ them on the fish

cleaning tables?” I asked the skipper concerned.

“Ag, nee, that’s not a fair comparison,” I was told.

Think about it; with fresh fish retailing at prices of nearly R100 per kilogram, I

personally can’t see the difference.

Fresh fish is not only a valuable protein source, it is, in fact, a luxury that is

often beyond the reach of normal consumers. A recreationally caught fish, be it a

gamefish or bottomfish, that is properly handled from the time it is hooked until its

fillets are sizzling in the frying pan can be the finest quality you will ever get to eat.

That is if it is treated properly between the time it’s boated and the time it’s pre-

sented to the table.

I was recently privileged to spend time at Struisbaai and witness the infinite

trouble taken by the commercial fleet in icing down their catch of yellowtail and

geelbek onboard during the harvesting process, and the quick transferring of the

fish into cool trucks on their return to the harbour.

Conversely, the recreationals chucked their catch in the fishhold and only got

around to sorting out their catch once the boat had been cleaned and the socialis-

ing that invariably takes place after a day on the ocean was over.

Given a choice between the commercially caught and the recreationally caught

fish, I know full well whose catch I would choose.

Year after year during the Guinjata Bonanza in Moçambique, the Bartho broth-

ers present their fish to the weigh-in in a large killbag in absolute prime condition.

Daryl and his brother Brett run a very successful wholesale and retail fish supply

business, so it’s clear they know exactly the value of their catch — and the value in

properly preserving it. This aspect of our sport is a particular “hobby horse” of

mine, so I asked these top notch recreational offshore sport anglers to give us a few

tips on how and why to look after your fish once it has been caught. You might be

surprised to learn that even gaffing your fish in the wrong place can damage the

best meat.

Daryl’s advice (see page 33) is well worth noting and we’d all do well to emu-

late his Gone Fishin’team’s methods. In this issue he also shares tips on how to

target tuna off the east coast (see page 23), so you’ll know how to catch your din-

ner and preserve it.

If you find yourself further down the east coast in the Struisbaai region where

yellowtail is a popular target species, you’d do well to read the first part of Johan

Smal’s series on catching yellowtail (page 65). As usual Johan goes into a great deal

of detail about the species concerned. In this issue he gives us some background,

but the July issue will have further information on catching and cooking these fish.

With the gamefishing season still in full swing and the bottomfish starting to

peak, it’s time to ensure these wonderful fish reach our tables in absolute prime

condition.

Till the next tide.

Erwin Bursik

Erwin Bursik

Publisher

EDITORIAL