29/09/07-Dublin Bass Mark

People:Me and Ritchie

Duration:1730 hrs -0030 hrs

Tide:out and in

Weather:overcast and calm

Bait:rag,squid and lure

Rigs: 2 hook flapper

Results:5 mac,1 flounder,1 whiting,1 dogie and 2 lobster.

Catch and Release::keep mac and lobster



Report:Never expected that its gonna be a calm condition....bring beach caster and as usual never left my 2 spinning rods behind.Arrive at low tide...the sea was alive with mac and bass hording a sprat every where.....manage to get 5 of the mac...lost a few due to poor hook up.Btw they seems to not really interested on our lure...hard to get a hit....they seems to be busy with the sprat....ritchie hook on a decent fish he believed to be a bass but the hook up not solid and loss the fish.As its getting darker ,we set our beach caster up and start bait fishing.Not so many bites....only a few rattle on the rod tip from the small fish.Keep on fishing until the tide start to come in....more bites....flounder,dogs....reel in to change bait as i notice theres a heavy load on the end of the line...thought its maybe a weed....surprise me and ritchie as its happened to be a 5lb lobster....ritchie land another lobster after that a bit smaller than the previous one....end up the session with a small whiting.Damn that lobster really hard to kill....stab the head with a knife to kill it and found out that its still alive this morning....give it a few more stab at the end of the head this morning to dispatch it.Any tips on killing them instantly other than boiling them alive????

cracking fish joe sounded like a good session. I think with lobster you have to boil them. not sure though

If ya dont cook them for alive I thought they released some sort of posion or something??

Some people recommend putting lobster in the freezer for a while (half an hour perhaps) before boiling them. This is meant to slow their metabolism so that they are effectively asleep when you boil them. Stabbing with a knife is unlikely to work as they don't have a backbone to sever, or a real brain for that matter (they might bleed to death if you stab them enough times, but I would imagine that is less humane than boiling).

If ya dont cook them for alive I thought they released some sort of posion or something??

thats what i thought :?:

If you leave them out of water for too long (or if the lobster is overly stressed for too long), ammonia builds up on the gills, and in the system, and yes, this is toxic. It wouldn't be harmful, but may interfere with the meat quality (very nasty tasting, although I've never tried it). This is why restaurants keep lobsters alive in tanks (not for the display). It's better to cook a lobster alive and as quickly as possible after removal from the water. If a lobster dies, the deterioration of the meat is extremely rapid. Personally, I wouldn't touch a lobster that was dead before I cooked it.

Thanx for the advice guys....should have put them in freezer next time before boiling or stab it,had to google 'how to kill a lobster' that nite,theres a few site suggesting to stab the brain...maybe i stab at the wrong place...poor things...my problem is never deal with them as fresh,alive and big as that, make the job scary....btw successfully bake them....no wonder the price can go very high....i think they are plenty of them out there and bass sure feed on them small one....i snap one of my small lobster imitation lure in that same area last month....no wonder...
[img]http://i92.photobucket.com/albums/l6/rapalajoe/DSCN2245-800x600.jpg[/img]

If ya dont cook them for alive I thought they released some sort of posion or something??

:shock: Jaysus..mine has ben in the fridge dead since yesterday morning and was gonna eat it tonight :shock: , can somebody confirm if this is true before I poison the missus, not that I want to like!

Does it smell bad? It shouldn't smell. If it does, don't eat it. That's assuming you didn't cook it already. Once cooked, they will stay good for several days in the fridge.

Let the wife taste some and if her face doesent turn green within 10 minutes its good to eat!!!! put elastic bands around the claws so they cant nip ya there alot better to handle then. all they can do is flap there tails which can be frightening!!

i like the picture of the cigs and smoking kills, you should have put a sign saying stabbing lobster kills too.
all joking aside better safe than sorry and i definitely think u cant kill them before hand. something to do with releasing some toxin.

[rapalajoe]

Yea...like sonaghan said....its ok if its not smelly....i think its also applied to fish....as for the acid and amonia....not sure it do any harms since its not in large quantity....but i know they do lessen the eating quality of the fish.Like mine....i dont have enuff space in my fridge to keep them....just put them in bucket and cook them in the evening....no smell at all....the taste after baked also still good(actually awesome)....but i dont think it gonna be same in summer time.....or after the flesh have been badly detoriated.....i think the temp play the main things in preserving it....maybe i just get lucky that my loster not detoriated yesterday...
[img]http://i92.photobucket.com/albums/l6/rapalajoe/DSCN2257.jpg[/img]

Last edited by rapalajoe on Mon Oct 01, 2007 1:41 pm, edited 1 time in total.

Mmmmmmmmmmmmmm

Well, theres no smell off it so I'm gonna try it later, any chefs out there think it would be better to boil it or cut if down the middle and stick it in the oven?..remember its been dead since yesterday morning, must admit I'm not as keen now with all this talk of toxins and poisons :?

Just give it a go ritch....theres a lots of simple recipe on the net...just google it....i just cut it from the bottom...and stuff it with butter ,garlic and paprika....they do taste good man....