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A CHAIN REACTION

76 77

A nasty accident or a hefty fine awaits those who fail to get this simple towing requirement right. Peter Nicholls puts us on the straight and narrow for under a measly $10.

BOTTOM BOUNCING FOR A FEED

24 25

Jamie Crawford spends quite a bit of time out in the boat chasing quality table fish in deeper water. In this piece he outlines how, when and where to get into the deep reef action.

CATCHING MORE CALAMARI

40 41

Shane Mensforth reckons squidding is one of the most enjoyable things you can do, either on or by the water. In this piece he passes on some hints that might just help you improve your calamari catch.

OUR FISHERIES REGULATIONS – YOUR SAY

52 53

The Editor interviews our Fisheries boss on some of the hot issues currently influencing the way we go fishing.

REEL REVELATIONS

68 69

Chris Pucknell takes a look at what’s been happening in fishing reels over the past few years, and offers some helpful suggestions about what represents good value in today’s market.

TACTICS FOR BIG REDFIN

 16 17

Although redfin perch are considered noxious fish here in SA, they are a heap of fun to catch and superb to eat. In this piece Lubin Pfeiffer tells us how to target the bigger ones.

THE SOUTH OZ ROAD TRIP

8 9

Paul Worsteling and family recently made the long drive from Melbourne to Port Lincoln to film for his popular TV show. This is his account of the trip.

WHEN THE MULLOWAY REIGNED SUPREME

60 61

Myths of the Lower Lakes and Coorong Graham Keegan has long been concerned about the state of the Coorong and Lower Lakes. In this well researched piece he outlines the problems we’ve created over nearly 80 years in the Coorong, and  offers some sensible solutions to return the place to its former glory.

YOUR SPRING FISHING PLANNER

 34 35

With the weather now improving steadily and spring species starting to appear, we can expect some good fishing over the next three months. Let’s take a look at what should be on offer around the state.

WOK-FRIED SALT AND PEPPER SOUTHERN CALAMARI, HOUSE-CUT CHIPS AND PANZANELLA SALAD

  22

Last issue we brought you a neat recipe for stuffed squid, and now we continue the theme with a great variation on salt and pepper calamari. There are still plenty of squid around in both gulfs, so if you’re lucky enough to catch a decent feed, give this recipe a try. It’s easy, requires very little preparation time and tastes just great.