Sea and kitchen “My hobby” ROCK FISHING?!?

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Sea and kitchen “My hobby”

ROCK FISHING .. ALTURA?!?

This article is aimed at all those who practice fishing at sea from the boat, of any size to the latter, and wants to present a very simple technique and at the same time very effective: that of the so-called “filaccioni”.

First of all, for those who have never heard of it, let’s explain what it is. The “flute”, in the extreme, is a line that is triggered, dropped to the bottom of the sea and left in the so-called “mail”. It is secured to a gavitello, a boetta, a float in short, of any shape or nature. The float is however such that it can perform the dual function of resisting the traction of lead (and of the possible haunted fish) and to point out, for the subsequent finding, the same line.

This is therefore a kind of mid-way between sport fishing and professional fishing with the palamites but certainly less demanding than the latter, because it is possible to drastically reduce the number of triggered hooks.

So why the flipcharts? “First of all” because it is a technique that allows, with a minimum of practice and knowledge of the seabed pursued, the capture of precious fish and of qualified size (try to believe).

“In secundis” because I think it is a perfect complementary technique, that is, a fishing practice at sea that fits perfectly with whatever else it is exercised by the boat, whether it is towing, bolentino, drifting, or even , Why not, underwater fishing.

The idea, in fact, is to drop, at the beginning of any fishing tackle, a number of flips, to be recovered right away just before returning to the harbor.

As far as my personal experience is concerned, I have been in this habit for several years, and I missed the disappointing days of trainee or bolentino, who have been “saved” in the extreme by a big, shaky surprise found at the bottom of The line of a “boetta”, perhaps of the last recovered.

Therefore, if these lines have succeeded in attracting a bit of curiosity, let’s talk about the appropriate sea fishing grounds and their prey, reserving to deal with bait and equipment on a next occasion.

PLACES AND PRESES

Choosing where to drop our flippers is of course crucial.

If mid to low backdrops, drifting or drifting can also be itinerant peaches, in the hope of sooner or later carrying our bait in front of the fish’s nose in our lives, instead of having good results with the flippers, the latter will not have to Never to be dropped at random.

Drifting off, yawning, rocky backdrops in general, even close to the coast, will be our “hot spots”.

However, the lenses must not be dropped on the rock, but a bit of grabbing, but where the rocks are left in sand or mud, possibly shortly after its fall.

It is clear that echo sounders and GPS will be valuable tools, almost indispensable, to find (and then find again) the best posts, which are often miles and miles off.

With the above-mentioned instrumentation, discovering new sites to drop our booths can also be by tugging or skipping, just keep an eye on the echo-sounder, and get the GPS on your fingertips.

A sudden drift on the screen, press the recording key, and here’s another place to try the fate.

For those who do not have time to lose, however, there are always nautical charts, but which sea fisherman does not dream of discovering a small dry, or a wreck, not reported?

Returning to a bomb, even a booth, it is therefore necessary to avoid the flat sand or mud bottom because they generally do not offer valid references.

Do not even recommend the posidonia backdrops, as the bait would probably end up becoming invisible, but in this case an excamotage exists: just insert a small float on the final, just before the eagle, so that the bait remains Floating above the algae.

There are commercials available at any fishing shop, floating olive groves, painted in fluorescent colors that are perfectly suited to the purpose.

And we finally come to the wondrous prey. Here the talk is certainly more interesting, because almost all the species that are the subject of fishing, sporting and not, are our potential customers. The bark is the bush, the dagger the strawberry, passing obviously for saraghi, tanute, dentici prai, murene, bushes and the more you put it.

Exceptions are, for obvious reasons, only half-surface and surface fish, such as, for example, Tons, flames, light bulbs, etc., but several times I have been able to recover, for example, the size of the squirrels.

The most sympathetic aspect of this technique is just the surprise element: you never know what will come up with the next booth.

As far as I’m concerned, the most unusual catch I’ve ever had was a wonderful four-kilogram ax, coming up from a rocky bench six miles from the ground in January of ’98.

There would not be much to dismantle the necessary equipment, but I would like to deal with this next opportunity.

Astice

The recipe of the day from “Taste Recipe”:

Paccheri to the Neapolitan sauce

The true Neapolitan recipe foresees the use of small tomatoes (a few) and a rather light consistency. In addition, the lobster must first be split in half, sautéed in a frying pan with oil-based condiment and garlic until it becomes red. At this point it blends with the brandy that contrasts that sweet aftertaste. Then add the tomatoes which in this case, though few are supposed to be small.

Ingredients for 2 people:

• 25 paccheri (1 more serves to control the cooking)
• 1 ace of about 600 grams
• 4 tablespoons of oil
• 1 clove of garlic
• 6 tomatoes
• 1 brandy short
• 1 clove of finely chopped parsley
• Salt and Pepper To Taste.

Preparation

First, split the lobster in half. In a pan fry the garlic in oil, combine the lobster, flourish alive until it changes color, then blend with the brandy and remove the garlic. Then add the chopped tomatoes in half, adjust salt and pepper.

Cook for about 15-20 minutes at low flame, taking care to add a pasta cookstick or a fish broth.

Bake the peppers to the tooth, add them to the sauce, add the chopped parsley, keep for about 1 minute.

Notes: As you prepare sauces, you must remember that it must be a simple preparation. Because this crustacean is full of taste, so do not exceed the added oil. Rather note that the consistency is too dry, you just add the water of the paccheri baking and keep it well with the sauce.