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Paul W & fam

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I love fresh SBT – but look after that delicate flesh the second it hits the deck! Bleed and gut it then stuff it with ice to lower the core temp.
Eat as much of the fish as you can without freezing it. If I freeze it, I soak the fillets in marinade for 6-12 hours in the fridge, then vac-seal and freeze. It’s almost as good as fresh and lasts at least 4 months without spoiling.
CRISTY: Once you find tuna on the sounder, keep working the area. You’ll eventually get a bite window. It’s better than leaving fish to try and find fish.
JET: Try to match the colour and size of lures to what the fish are feeding on at the time. The stomach contents of a fish you keep are a clue for your lure choice.


Cranbourne, VIC