
Callala Beach Road, Callala Beach NSW 2540 ph:(02) 4446 5313

SPORT FISHING CLUB

LINKS ANSA WATER TEMPS-pay site WATER TEMPS-free site BOM WEATHER SEABREEZE WEATHER CALLALA SPORTFISHING CLUB INC. was established in 2007, it is an ANSA affiliated Club with over 50 members. CLUB CONTACTS President Terry Allston: 0447 491176. Secretary Darlene Allston: 0417 437572. Weighmaster George Doyle: 0423 009197 Digital scales and gantry available for use at Callala RSL Country Club. WEBSITE We are endeavouring to update the website on a regular basis-but we need your help, please send photo’s, stories, recipes, or what-ever you like that is fishing orientated. Send to Joe & Danielle at COMMITTEE MEMBERS Help is required to keep your club up and running, we need a Treasurer (including management of members.) and a website co-ordinator. Anybody else wanting to take on other committee roles, please contact Terry for more information. MEMBERSHIP Membership for the 2010-2011 financial year is now due. You will recieve a letter soon with renewal details. Rates are Families $100 Seniors $50, Juniors $10 and Students $25. CLUB SHIRTS  We still have stocks of club shirts and hats for those who wish to purchase them. Shirts $25, Caps $15. LAST YEARS FISHING RESULTS Congratulations to the following anglers who have been awarded the following from last year.	UPCOMING EVENTS ANSA NSW GAME FISHING ASSOCIATION

Your Club Results
2009 Most Meritorious Fish, 96kg Marlin Matt Rogers Heaviest Marlin Junior, 108kg Marlin Jason Zarb Heaviest Yellow Fin Senior 65kg Yellowfin Igor Kralj Tag & Release Boat Mako V Capture Boat Southern Comfort
CLUB NEW SLETTERS
TEZZA's YARN PAST & PRESENT AROUND THE GROUNDS September 2009 It’s been a long cold winter and the season is about to start. We have had some great hi-lights during the previous year, especially with Junior catches. Congratulations to Kyle for the rod and reel he won at the Shoalhaven open, March 2009 (pic opposite). During March Jason Zarb, weighed in a great Marlin at 108kg and Matt Rogers weighed in a Marlin at 96kg (see pics above) and it’s gearing up to be a great season for 2009-2010. While senior angler Igor Kralj managed at great 65kg yellowfin. (Pic above.) Thanks to the crews of Mako V, Southern Comfort, The Trick, Chindit and Real Shattered, that fished during the season. Come on the rest of you guys, how about a little more active fishing this season. AROUND THE GROUNDS January-March 2009 It’s been a busy start to the year. With two club boats heading down to Bermagui for the Yanmar Blue Water Classic over the Australia Day weekend. Fishing was tough with over 65 boats in the comp. Southern Comfort managed to tag a Yellow fin, Mako V, tried hard with Steve, George and Peter on board, but fishing was very poor. There was only a handful of marlin caught all weekend and 2 yellowfin tuna tagged. Southern Comfort tagged the first Yellowfin and managed to take out Champion Boat Tag and Release Yellowfin, thanks to crew member Dave Zarb great spotting and Super Angler Mowey Clarke ‘Good on you guys’. “By the way, any members wanting towing lessons-contact George on Mako V.” “A good night was had by all at the barbecue, with Dave managing to become acquainted with the staff at Real Girls, see Dave for details!” Shoalhaven Open was the next big event on the calendar. Five CSFC boats fished the open last weekend. They were The Trick, Chindit, Mako 0-0-0 (also known as Mako V), Reel Shattered and Southern Comfort. The first days fishing was the best with over 17 Marlin tagged for the 35 boats. Aboard Chindit, Kane Bromley was on a nice fish for over 2 hours. But heartbreakingly the hook, straightened at the boat on the leader. The young angler was devastated-all that effort for no result. It tears the heart out of the angler, the skipper and the crew. Better luck next time. Junior Jade Bromley managed to tag a striped tuna. Catching several which were kept for bait. Keep at it Jade, you’ll be reeling in a Marlin before long. Reel Shattered, tried hard with Junior Matt Rogers on board, they seen enough marlin to win the comp on the first day, but couldn’t hook up. They lost 5 on the first day. But the second day they decided to go shark fishing-after 2 hours of not much, they switched to live bait on a circle hook, on mono for a marlin, when all of a sudden a big mother of a Mako grabbed the bait and Todd Morley was in for the fight of his life. Six hours later, after seeing the shark Skipper Grant estimated to be 4.5-5m long and big enough to take out the tournament. But after so long on the fish and everyone was tired, and they decided to up the drag and with the cheap K-Mart Okumo gear falling apart old Todd couldn't take any more and the line went bang-snap and the shark was gone. Bad luck guys-all jokes aside, better luck next time. Next to Mako V,(Pic right: Mako V on the water during Shoalhaven open) ‘You’ll be hearing form me all day on the radio, said George at the briefing. ‘We know how to catch em’, armed with live bait, lures and just about everything in between, Pete and George couldn’t get anything. They tried hard but it just wasn’t there weekend. Moving right along to the, The Trick. The Trick was finally out to play, five crew the first day and eight the next. On board was CSFC small fry Kyle Harrison, he tagged 3 striped Tuna and 1 dolphin fish, taking out the small fry category for the Tournament, winning a Trophy and a Shimano Spinning Combo-great job Kyle. They also seen a Marlin and a huge Tiger Shark but no luck for the senior anglers. Lastly Southern Comfort, skippered by yours truly. Friday we left, gentleman’s hours. Trolling to the Kink, and then heading south, until we came across a patch of bait, I sent the boys jigging for bait in 70 fathoms of water and they loaded up with a few slimmies. We decided to put out a couple of live baits out whilst jigging for bait, bang off went one rod and the scream of the mighty Tiagra. Jason Zarb hooked up on a 24kg rod, whilst putting on the harness a second rod went off and Mowey was on this one on 15kg, unfortunately the hook pulled on Jason’s fish so we were back to one. Forty minutes later we had had the tag in a nice solid stripe. The fish was buggered when he reached the surface and was tail wrapped, they spent a good ten minutes getting him going at the boat and then Kade grabbed the mask and the snorkel and jumped overboard with the marlin-helping to swim him back to life. Zarbie decided to go for a swim as well, so I had kade and Dave (The Human Seal) swimming around Southern Comfort as shark bait. But anyway the tag was in, and CSFC and Southern Comfort made the board. Day 2 we headed to the same spot and tried again-the bait school also had a heap of leather jackets-so the boys spent most of the time jigging up leather jackets from 70 fathoms and they weren’t happy. Day 3 everyone was hung over and after trawling to the block and cheese, we managed a few dolphin fish for dinner and Dave managed to catch a few mutton birds. Dave is now the official bird catcher. AROUND THE GROUNDS October-December 2008 Hi there guys, It's been a while since our last newsletter. It's been a cold winter and fishing seems to have been on a back-burner for the last few months. Since speaking to you last, some of our members fished the May Yellow-fin competition at Bermagui. There were five boats representing CSFC. (Pic to right: Southern Comfort in Bermagui HArbour.)The weather was great for boating, and conditions perfect for travelling to and from the Bermi-harbour. Although not a lot of fish were caught, it was an over-all success. We had shirts available for the Bermagui comp which were greatly supported by members and their families. They are in our great club colours of orange and black. There are still shirts available for those who may wish to purchase them. The biggest Yellow fin of the tournament was around 80kg, caught by Bermi boat Southern Aurora. After winter, the first tournament was the Shoalhaven Light Tackle, just over two weeks ago. This year the maximum line class was 10kg, which was a bit like fishing with cotton. A good time was had by all. A total of 15 boats fished the comp, 5 boats were from CSFC-thanks to all the club boats and members who joined us at Shoalhaven venue. Club boats included: CHINDIT skippered by Gary Bromley and crew, including daughter Jade a new comer to the club, and son Kane, and regular crew Hoggy and Miko. They managed to tag several albacore and kept a few for the icebox, with Jade weighing in two albacore 8.2kg and 8kg caught on 8kg. THE TRICK with the always keen Skipper Joe and crew, Tim, Chris & Colin. The boys headed to what they referred to as the kink, which turned out to be the other kink, but they also managed to bag out on albacore, tagging quite a few as well. It was hard to keep the little suckers off the line fish were everywhere all day. They caught so many fish the first day, after a few sherbets they declared Sunday a rest day. SOUTHERN COMFORT JUNIOR (The Trophy Pro), skippered by your's truly and joined by crew Bretto and Zarby. We headed straight for the kink, the real one and dropped some lures about 2km's before. As the lures hit the water the fish were on. Zarby and Bretto managed to get a few nice fish on the deck-we missed that tag pole again-damn. I think we managed to be more like a fillet and release boat. We filled the ice boxes, bagging out in 4 hours. The biggest fish we landed was by Zarby weighing in at 12.2kg on 10kg line and Bretto had a great catch, going 11.2kg on 8kg. The light line made for interesting fishing. Unfortunately we encountered some Turbo trouble and headed home. We needed assistance and a tow home-so thanks to Joe and the crew of THE TRICK. The down side of so many fish-is the filleting and cleaning, but on the positive side-all of Callala, the butcher, the baker and the the candle stick maker were eating fish for a week. P.S So was the postie. MAKO V skippered by Georgie Doyle and joined by crew, Pete and Steve. A great day was had by all on MAKO V, tagging a heap of albacore and filling the ice-box. You just couldn't keep a lure in the water without a fish jumping onto it. 'N' COKE Last, but not least-was another old club boat-renamed for the weekend and called 'N' Coke! Skippered by young Kade Allston and Southern Comfort regular Moey, the boys had a great weekend out. First up was a spectacular sight with a mako about 200kg grabbing a lure and rocketing out of the water, screaming line for a while. What a sight to see jump, from the water. Unfortunately mako and 10kg line don't last long, but what fun the boys must have had in those few min. They headed south and started on the albacore, I watched them at one stage, and thought what an advantage it is to have youth on your side. At one stage Kade was driving and fishing, gaffing and fighting fish and all in a sea that was a little sloppy. But you can't beat enthusiasm and youth. Moey managed a nice 10-12kg yellow fin on the day. Fishing for day one was a great wrap all round. Back at the Greenwell point bowling club we had a great Chinese feed, a few beers and a chat and headed home-I think all the Callala crew were all pretty knackered, after a great day fishing. A few boats backed up for fishing Sunday-but others opted to stay and clean the previous days catch. It was a great weekend, and it would be great to see even a few more CSFC boats venture over for next years competition. That wraps up the tournament reports for the past few months. There are a number of boats heading to Bermagui for the Australia Day comp-so if your interested we should catch up for a chat.
SUMMER-TIME FAVOURITE
ASIAN BBBQ SNAPPER Snapper is an ideal fish cooked whole on the barbecue. You can use bream as an alternative, or a large whole fish, about 1.5kg cooked for 25-30 each side. Serves 4 Time 1 hour 4 x baby snapper, about 400g each-gutted and cleaned 1 small tomato, chopped 4 spring/green onions, sliced 1 cup sliced bok choy 2 teaspoons each crushed garlic and grated ginger 2 tablespoons soy sauce 1 tablespoon brown sugar 1 Thoroughly clean the fish and pat the cavity dry with paper towel. Combine tomato, spring onions, bok choy, garlic, ginger and a little soy sauce. Use to fill the cavities of the fish. 2 Place fish onto individual squares of foil, lined with baking paper. Sprinkle with brown sugar and remaining soy sauce. Roll the paper and the foil over the fish to enclose. 3 Place fish onto a preheated, greased barbecue plate and cook for 10 min, turn and cook for a further 8-10 min or until cooked through. Remove from foil and serve with salad and soy sauce. Garnish with fresh coriander and wedges of lime. Energy: 1667kJ (396 cals) Fat: 6.5g (Sat 2.2g) Recipe and pic Courtesy of That's Life! Photo Richard Whitbread.
FISHING FOR COMPLIMENTS! TRY THIS GREAT BEER BATTER.
BEST EVER FISHERMAN'S BASKET Serves 4 Prep 20 min Cook 30 min 1kg bag frozen chips/wedges 2 cups self raising flour 300ml chilled beer 4 small flathead fillets or other thin whitefish fillets 8 large green prawns, peeled and deveined with tail on 8 scallops, roe on 12 large calamari rings, uncrumbed 1 Preheat oven to moderately hot 210C. Place chips onto a flat tray and bake as directed. 2 Sift flour into a bowl, add beer and 1 cup iced water, whisk until smooth. Heat a deep fryer or a very deep pot with 10cm of clean vegetable oil to 180C. If using pot ensure there is at least 10-15cm of pot visible above the oil line. 3 When oil is at temperature, work in batches and dip the fish and seafood into the batter and then submerge in hot oil. Hold prawns by the tail and dip into batter, leaving tail exposed. Use tongs to turn seafood occasionally and cook until golden and crispy. 4 Reduce oven to 100C. Place seafood onto a rack and keep warm. Serve with chips, salad and Tangy Tartare Sauce. Recipe and pic Courtesy of That's Life! Photo Richard Whitbread.
ANOTHER GREAT FISH RECIPE!
TRAY-BAKED FISH WITH LEMON Serves 4 Prep 15 Cook 20 4 thick portions fish/fish cutlets 2 lemons, sliced 2 whole dill sprigs 1 punnet cherry tomatoes 4 cloves garlic, sliced 1 In a large bowl toss together the fish, lemon, dill, tomatoes and garlic. Stand for 15 min. 2 Preheat oven to 220C. Arrange the lemon slices and dill on the bottom of a baking dish. Top with the fish in a single layer and the pour over the tomatoes and any excess oil from the marinating bowl. Season with salt and pepper. 3 Bake for 15-20 min or until fish is cooked and beginning to brown. Serve with mashed potatoes and steamed broccolini. Recipe and pic Courtesy of That's Life! Photo Richard Whitbread.
SIMPLY SEAFOOD
SPICED FISH WITH CORN SALSA Serves 4 Prep 15 min Cook 15 min 4 small whole bream or snapper, about 350g each 2 tablespoons Cajun spice mix 2 teaspoon each olive oil and lemon juice 3 corn cobs 1 small red onion, sliced finely 1 punnet grape tomatoes, halved 1 avocado, peeled and diced 2 tablespoons each coriander leaves and lime juice 1 Preheat oven to moderately hot 200C (180C fan forced). Grease or line two baking trays. Pat fish dry with paper towel and lightly score the flesh. Combine Cajun mix, oil and lemon juice in a small bowl. Spread over fish evenly. Cover and chill for 10 min. 2 To make salsa: Remove kernels from corn. Cook in a small pan of boiling water for 2 min. Refresh under cold running water. Drain well. Combine the corn, onion, tomato, avocado, coriander leaves and lime juice. Season with salt and pepper to taste. 3 Transfer fish to baking tray and bake for 10-15 min or until cooked. Serve with salsa, lime wedges and Savoury rice. SAVOURY RICE Heat a 250g packet of Lime & Coriander Basmati Rice, add the finely grated zest and juice of a lime with 1 small coarsely grated zucchini. Season with black pepper. Fish can also be barbecued, wrap in a layer of baking paper then in foil. Place over a preheated BBQ grill, cook with covered direct heat for 5 min, turn and cook for a further 5-8 min or until fish is cooked. Recipe and pic Courtesy of That's Life! Photo Richard Whitbread
SPECIAL OCCASION
GARLIC PRAWNS Serves 4 Time 25 min 1 1/2 cups rice medley, wild rice and mushroom 800g green banana prawns 40g butter 4 cloves garlic, crushed 1/3 cup white wine 300ml light cooking cream lemon juice and pepper to taste 1/2 cup chopped mixed herbs, choose dill, chives and parsley 1 Place rice and 2 1/2 cups of water into a pan, bring to the boil, stir. Cover and cook for 12-15 min or until all the liquid is absorbed. Remove from heat and allow to stand. 2 Peel and devien the prawns, leaving the tail intact. Melt the butter in a wok or frypan until bubbly, add the garlic and saute for 2-3 min. Add the prawns and toss to coat in the butter, cook until prawns turn opaque. 3 Add the wine and cook for 30 sec, then pour the cream into the pan and simmer until slightly thickened. Add lemon juice and pepper. Serve over cooked rice with sauce and chopped fresh herbs. Recipe and pic Courtesy of That's Life! Photo Joe Filshie
SQUID WITH A DIFFERENCE
CHILLI TOMATO SQUID Serves 4 Prep 15 min Cook 35 min 2 teaspoons olive oil 4 cloves garlic, finely chopped 2 teaspoon bottled crushed fresh chilli 1/3 cup red wine 400g can cherry tomatoes 3 calamari tubes, scored and cut into bite size pieces 2 cups baby rocket leaves 250g dried linguine 1 Heat the oil in a frypan over a medium heat. Add the garlic and chilli and cook, stirring for 30 sec. Add the wine and tomatoes and cook, stirring often for 1-2 min. Add the squid and season well with salt and pepper to taste. 2 Reduce the heat to low and simmer squid for 35 min or until tender, adding a little water if necessary if the sauce becomes thick. 3 Meanwhile, cook the linguine in a large saucepan according to packet directions or till al dente. Drain the pasta and divide amongst bowls. Stir rocket through the squid and spoon over the pasta. Season with sea salt flakes to taste. E 1540kJ F 4.8g (0.9g sat) S 379mg Recipe and pic Courtesy of That's Life! Photo Joe Filshie
PERFECT FOR CURRY LOVERS
FISH & NUT CURRY Serves 4 Time 20 min 2 tablespoons peanut oil 1 onion, finely chopped 1 clove garlic, crushed 2 fresh red chillies, sliced 1 tablespoon mild korma curry paste 400g can diced tomatoes 400ml can coconut milk 1/2 cup chopped dry roasted macadamia/cashew nuts 1/4 cup coriander sprigs 600g flathead tails or white fish, cut into 4cm pieces 1 Heat the oil and add the onion and garlic, cook for 2-3 min or until lightly browned. Add chilli, korma paste and tomatoes simmer for 2-3 min, stir in the coconut milk and most the nuts, simmer for 20 min. Stirring occasionally. 2 Add the fish and cook for 3-4 min or until opaque. Serve with fried vermicelli noodles, garnish with remaining nuts, coriander and extra chilli if desired. Recipe and pic Courtesy of That's Life! Photo Joe Filshie