Wobbegong Pot
Submitted by tonyb on Mon, 2009-04-06 20:14
Thought this pots was a little heavier then usual. Are there different types of Wobbegong or are they all the same? This appears not as light or spotted as others I have seen. Are they any good to eat?
Bodie
Posts: 3758
Date Joined: 05/11/07
i dont think they are that
i dont think they are that great to eat...but a right pain in the ass when they get into the pots.
Got some real big ones probably up close to 1.5m+ in length in the pots...
Mulloway360
Posts: 209
Date Joined: 23/12/08
yeh they are really nice to
yeh they are really nice to eat my dad got one in shark bay almost 10 years ago we ate it it was butiful
chrisp
Posts: 1217
Date Joined: 24/05/08
Hey Mate
They are rated as good eating but i hear a pain in the arse to skin..Probably better to just let them go but u will soon find out for yourself i guess..
tonyb
Posts: 188
Date Joined: 10/11/08
Yeah, skinned the bugger
Yeah, skinned the bugger with a couple of pairs of pliers. Gave half to a freind so will see what he reckons before I throw it on the bbq. Will eat this little bugger fist.
till
Posts: 9358
Date Joined: 21/02/08
Must be a few types, I saw a
Must be a few types, I saw a couple great big sandy coloured ones over 7' off scabs.
H.S. Chan
Posts: 587
Date Joined: 04/01/09
Lol, thats so cool. 1.)
Lol, thats so cool.
1.) Highstick 2.) Skulldrag the bastard!
Proud supporter of Oceanside Tackle & Marine and The Tackle Shack
wopjrb
Posts: 1407
Date Joined: 05/03/09
thats a western wobbegong mate - good chewin
good chewin but youve gotta cut the head and fins off straight out of the water and gut em this prevents the ammonia smell and taste - the gland the realeases ammonia is just behind the head. western wobbes grow to about 1.5 metres long - the spotted and banded wobbes get bigger around 3 metres
struth, better get a beer then
H.S. Chan
Posts: 587
Date Joined: 04/01/09
Ahh, so they are good
Ahh, so they are good eatin... Any tips on other ways to catch wobbes without using a pot and being limited to land?
1.) Highstick 2.) Skulldrag the bastard!
Proud supporter of Oceanside Tackle & Marine and The Tackle Shack
wopjrb
Posts: 1407
Date Joined: 05/03/09
yer iv caught em every off the beach and rocks on fillet baits
try sorrento beach near the harbour wall use minimum 30lb wire and minimum 10kg mono main line they fight like seaweed than shakes it head - but always realeases the females cos they might have eggs in em and only keep one every now and then not every week cos they freeze well and are slowgrowing
struth, better get a beer then
wopjrb
Posts: 1407
Date Joined: 05/03/09
easier to skin if you slice the fillet long ways first
always freeze and rinse in sea water and glad bags with all the air squeezed out and packed flat - makes a difference on the flavour ( fill up somebottles at the beach)
struth, better get a beer then
CURT
Posts: 338
Date Joined: 05/02/08
i reccon wobbies are very
i reccon wobbies are very good eating
but i would probs eat that first too!
flightlessbird
Posts: 21
Date Joined: 01/03/09
Wobbies are primo
Wobbies are primo eating.Much better than any other shark out there with very white flesh.But a pain in the ass to cut up.They are found usually hanging around rocky or reefy spots.They are quite a shy shark so they seem to stick around places they can hide quikly.
carnarvonite
Posts: 8706
Date Joined: 24/07/07
Wobbies
Ones that size are pretty tough,the bigger they are the better eating they are,the same goes for shovelnose sharks.
When filleting it,lay it on its back and split it down the middle to remove the backbone,remove the belly flaps.A trick to remember-always cut through the skin from the inside,this will keep your knife sharp for longer.
Lay the fillet on a flat surface skin down,using a sharp knife and holding onto skin with the blade flat cutting away from you remove the flesh from the skin.Same goes for the belly flaps,though on small sharks they are more trouble for the return you get from them.
With the long strips of meat,slice them diagonally into 1/2inch thick fillets.Wrap in gladwrap or bag them up,freeze for at least a week before eating
Hope this is of some help,its always harder to describe how to do it than actually showing how its done