This is typical fishing mate , you win some and you lose some and old murfys law applies some times, what will go wrong will definitely go wrong lol , I use 10# line and size 10 hooks hardly get break offs and the couple extra pound helps land the bigger fish , light line for me where there is not to much danger of rub offs otherwise 10# is my go to for ludric. 👍
@@fishmut thanks for the comment. I usually use size 6 or 8 of the rocks and on occasions size 4 when they are really on the chew. The size 10 where the choice for the day I think.
I caught 2 ludrick not too long ago (one being 40cm the other about 30 or so) But when i pan fried them, the skin turned very rubbery and meat was pretty tough. Didn't end up eating it, but was wondering if maybe i was cooking it wrong or somehow. I looked around the internet and asked a couple of people but no one really knew as to why the fish turned out like this. I should also add that i didn't bleed them, so maybe that could be the problem? But am not sure as to why the meat was so tough and rubbery.
@@stevem4660 I always bleed my fish, it just makes them taste better but what you're describing I think is that the fish was not rested. What I mean by that is that the nerves are still firing in the muscles and if you cook it straight away it'll will curl up. What you need to do is fillet the fish then stick it in the fridge overnight then cook it the next day. I always rest my fish before cooking.
@@letsgofishing3249 Thanks mate. Because i ruined two perfectly good Luderic. The skin really started to curl up and the meat was very tough. Ended up ruining a family meal .
@@stevem4660 yea, bleed them, take the fillets of, and I also skin them, and before you cook them, (or any fish) pat down with a paper towel to get as much water of them before you cook them, 🎣🐟😉
Love all your videos
@@apm285 glad you enjoy them 👍
Always good when one of your videos appears in my notifications, Ed!
@@franksaunders6534 thanks mate always enjoy your comments 👍
This is typical fishing mate , you win some and you lose some and old murfys law applies some times, what will go wrong will definitely go wrong lol , I use 10# line and size 10 hooks hardly get break offs and the couple extra pound helps land the bigger fish , light line for me where there is not to much danger of rub offs otherwise 10# is my go to for ludric. 👍
@@fishmut thanks for the comment. I usually use size 6 or 8 of the rocks and on occasions size 4 when they are really on the chew. The size 10 where the choice for the day I think.
what no invite lol
What rod are you using on the Blackfish Ed? Nice slow parabolic action
@@buddajoseph snyder glas mag bream 11.4ft
Which day was this? Was it recent?
@@felixfelicis5574 last week
I caught 2 ludrick not too long ago (one being 40cm the other about 30 or so) But when i pan fried them, the skin turned very rubbery and meat was pretty tough. Didn't end up eating it, but was wondering if maybe i was cooking it wrong or somehow. I looked around the internet and asked a couple of people but no one really knew as to why the fish turned out like this. I should also add that i didn't bleed them, so maybe that could be the problem? But am not sure as to why the meat was so tough and rubbery.
@@stevem4660 I always bleed my fish, it just makes them taste better but what you're describing I think is that the fish was not rested. What I mean by that is that the nerves are still firing in the muscles and if you cook it straight away it'll will curl up. What you need to do is fillet the fish then stick it in the fridge overnight then cook it the next day. I always rest my fish before cooking.
Yes, you need to bleed Luderick, same as trevally, salmon, tailor, Drummer. I always bleed my Luderick and they taste great.. hope this helps
@@letsgofishing3249 Thanks mate. Because i ruined two perfectly good Luderic. The skin really started to curl up and the meat was very tough. Ended up ruining a family meal .
@@richardyoung1289 Yeh that could be the case too, since i have noticed the fish end up really stiffening up. Thanks will try it next time.
@@stevem4660 yea, bleed them, take the fillets of, and I also skin them, and before you cook them, (or any fish) pat down with a paper towel to get as much water of them before you cook them,
🎣🐟😉
Thanks for sharing. What area are you at?
The ocean , geees your not bad ,peoples fishing spots are private , find your own.
@@fishmut I’m not interested in the spot I was asking the area eg: Newcastle, Port Stephen’s, Gosford, Central Coast etc.
My guess would be between budgewoi and Swansea
@@fishmut he asked what area not what spot 🤪
Central coast