Thread: A quick dive

Crayfish dive?

An Off day yesterday trying for crayfish at Cape Otway yesterday. Abalone only and a blown tire on the boat trailer on the way home!


Spare tire was locked on boat for years. The Correct jack and key was in my Disco alas.

Car Jack didn't fit trailer. My four hour dive plan took the whole day. Millions of mosquitoes made tire drama very prickly.

Thank God for daylight saving. It was just light when finished. I left before 6am so a long day and no bloody crayfish. Diving for scallops asap.
Kids buggered off to China, so my grandkids are here now. Mika and two cat's.

How'd you get the spare tyre off the trailer and it jacked up?

Tire?

It's bloody tyre, you little Aussie bleeder!

Originally Posted by RANDLOVER

How'd you get the spare tyre off the trailer and it jacked up?

Dropped the trailer and boat and drove to a kind mate who lend me a trolley jack, Small battery powered angle grinder with cut of disk and I added a Tropical strength Mossie replentant . Five minutes with the right kit and a beer from the Salt Brewery The Traveler for my crew was saved for the boat and car driver when I got home

Salt Brewing

Being very Salty after the Dive the Airey Inlet pub is fitting - Note Only fools and passengers drink at sea is my rulz (or diving or driving)


Ps Just reminded "How many fishing trips start as a 3hr tour, Gilligans Island? ."

Originally Posted by NavyDiver

Note Only fools and passengers drink at sea is my rulz (or diving or driving)

A good rule, too. I have always run a dry boat. I have had crew ask me why they can't drink and when I explained that, in the case of an emergency, I would want all on board at max performance, most understood.

Even the ones that didn't, still came along for a fish.

Also, the beer always tastes better, when back in port!

Cleaning Scallops.jpgscallops opened and clean.jpgCooked Scallops.jpgDinner.jpg

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20 meters was mildly productive, Scallops took a lot longer than planned. I will try another patch down deep next time.

One very interesting thing was the BIG shell. It was familiar yet I was struggling with it. It is a Razor Fish ( Razor Fish or Razor Clam)

While diving in Sharkbay WA years ago I had several cooked with a mate or several. I have Never seen them in southern water before. Not saying that means they aren't. I do look hard for abs, crays and things so usually notice most things.

That said I find a heap of Sea urchins here now and had never seen them on my usual South West Coast dives. Edit it might be "Atrina tasmanica" not "Pinna dolabrata" Mystery remains as only two reports found in VIC!

It took a sandgropper to remind me of course

Dinner was Very Very good.

Other Trivia is Great Whites seen at the sites of both my last two dives. Bruce did not say hello to me


edit two
‘Atrina’ tasmanica | Molluscs of Tasmania
Pinnidae: ‘Atrina’ (Servatrina) tasmanica (Tenison-Woods, 1876) (‘Tasmanian pen-shell’)

Synonym(s): tasmanica Tenison-Woods, 1876 dumosa Hedley, Cotton & Godfrey, 1938.
Typical shell-length 240 mm. The largest Tasmanian bivalve. Seldom beached intact. Lives subtidally in sand in moderately sheltered environments. Native. Endemic to southeastern Australia (NSW, TAS and VIC). In Tasmanian waters, this is a widespread species but seldom beached; most likely in the N.

Tried a few of the recipes from this Chef




She went diving for scallops and then made XO sauce

Being a copycat I did as well. My XO sauce recipe is an adaptation. It took about an hour really. Given it cost me nothing a smug mug has been achieved. A brought bottle I had in the fridge cost my $30 and is tiny compared to the jars in my fridge now

xo.jpg


Adam Liaw said "XO Sauce only appeared in Cantonese cuisine as a result of the boom times of the 1980s. It’s a collection of the most prized ingredients from around China, and it was named after XO cognac – a status symbol of decadence and sophistication in Hong Kong at the time. The dried scallops are a little expensive, but that’s kind of the point."